Tilbake

Kjøling

Pålitelig kjøleutstyr er ryggraden i ethvert kjøkken, enhver butikk og enhver bar – får du dette på plass, går alt videre i kjeden mye smidigere. Her er vårt komplette utvalg av kjøleutstyr: skap og disker fra merker som Tefcold og Coldline, utstillingsvitriner til kundesiden og walk-in-kjølerom for store mengder. Etter 30 år i bransjen vet vi hvilke enheter som virkelig fortjener sin plass.

Kategorier

Kategorier

  • Georgia III Combi/Split Pastry Cabinet, 1–10°C Georgia III Combi/Split Pastry Cabinet, 1–10°C

    Georgia III kombi-/split-konditorvitrine, 1–10 °C

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  • Pastry Display Cabinet, 3 Shelves, 4–8 °C Pastry Display Cabinet, 3 Shelves, 4–8 °C

    Konditorvitrine, 3 hyller, 4–8 °C

    Pris etter forespørsel

  • Pastry Display Cabinet, Transparent, 4-8°C Pastry Display Cabinet, Transparent, 4-8°C

    Konditorvitrine, gjennomsiktig, 4–8 °C

    Pris etter forespørsel

  • Static Pastry Display Cabinet, +4/+8°C, 3 Shelves Static Pastry Display Cabinet, +4/+8°C, 3 Shelves

    Statisk konditorvitrine, +4/+8 °C, 3 hyller

    Pris etter forespørsel

  • Cube Pastry Display Showcase, +4/+8°C, LED Cube Pastry Display Showcase, +4/+8°C, LED

    Kubevitrine til bakverk, +4/+8 °C, LED

    Pris etter forespørsel

  • Columbia Small Open Refrigerated Wall Display Columbia Small Open Refrigerated Wall Display

    Columbia liten åpen kjøledisplay til veggmontering

    Pris etter forespørsel

  • Refrigerated Countertop Display Case, +4/+8°C

    Kjøledisk, +4/+8 °C

    Pris etter forespørsel

  • Refrigerated Countertop Showcase, 1.3 m², +2/+12°C Refrigerated Countertop Showcase, 1.3 m², +2/+12°C

    Kjølevitrine for benkmontering, 1,3 m², +2/+12 °C

    Pris etter forespørsel

  • Counter Pastry Display Case, 500 L, +2/+8°C Counter Pastry Display Case, 500 L, +2/+8°C

    Konditorvitrine til disk, 500 L, +2/+8 °C

    Pris etter forespørsel

  • Self-Service Pastry Display Cabinet, 2-8°C, 0.72 kW Self-Service Pastry Display Cabinet, 2-8°C, 0.72 kW

    Selvbetjent utstillingsskap for bakverk, 2–8 °C, 0,72 kW

    Pris etter forespørsel

  • Aldan Lux Pastry Display Showcase, 1.5 m², +2/+8°C Aldan Lux Pastry Display Showcase, 1.5 m², +2/+8°C

    Aldan Lux konditorutstillingsvitrine, 1,5 m², +2/+8 °C

    Pris etter forespørsel

  • Straight Serve-Over Display Counter, 2–8°C Straight Serve-Over Display Counter, 2–8°C

    Rett utstillingsdisk med overhåndsservering, 2–8 °C

    Pris etter forespørsel

  • Aldan Basic Pastry Cabinet Aldan Basic Pastry Cabinet

    Aldan Basic konditorvitrine

    Pris etter forespørsel

  • Countertop Refrigerated Showcase, 2GN, +2/+6°C Countertop Refrigerated Showcase, 2GN, +2/+6°C

    Kjøledisk til benkeplass, 2GN, +2/+6 °C

    Pris etter forespørsel

  • Adda Cold Serve-Over Display Counter, +2/+8°C Adda Cold Serve-Over Display Counter, +2/+8°C

    Adda kjøledisk med serveringsluke, +2/+8 °C

    Pris etter forespørsel

  • Kentucky Display Counter, Ice Cream, -14/-16°C Kentucky Display Counter, Ice Cream, -14/-16°C

    Kentucky utstillingsdisk, iskrem, -14/-16 °C

    Pris etter forespørsel

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Planning guide

How to plan commercial refrigeration

Refrigeration is the one system in a kitchen that never gets a night off, and the only one where a bad decision keeps costing you every day for a decade. This is how we work through it with clients — 3,000+ venues in, the order of the questions matters more than the brand.

Start with the cold chain, not the cabinet

Trace the food: delivery, bulk storage, prep, service, display, leftovers. Each step wants a different kind of cold, and shortages show up where two steps share one cabinet. Most kitchens that feel short of refrigeration are not short of litres — they are short of the right cold in the right place.

Storage, prep and display do different jobs

Bulk storage wants tall cabinets or a room: see uprights and reach-ins and cold rooms. Prep wants cold under the bench, where the hand already is — undercounter and worktop. Display wants glass and light and sits front of house: display refrigeration. Buy them for their job, not by comparing litres per euro.

Temperature bands are the real specification

Chilled storage sits around 0 to +10 °C, frozen around −22 to −18 °C, and specialist bands exist either side — sub-zero coolers for fish and caviar, dry-ageing for meat programmes. Rapid cooling is its own category: blast chillers and shock freezers exist because getting hot food through the danger zone quickly is a food-safety requirement, not a nicety.

Cabinets or a room

The switch point is usually delivery rhythm rather than menu size. Once you are buying weekly in volume, or once you own more than four or five large cabinets, a walk-in room is normally both cheaper per litre and easier to work in. Below that, cabinets stay more flexible.

Where the heat goes

Integral units keep everything in one box — quick to install, and the waste heat stays in the room. Remote systems put the condensing side elsewhere, which keeps kitchens cooler and shop floors quieter, and becomes the sensible default once several units are running. For the whole retail picture, see commercial refrigeration.