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Kylteknik

Pålitlig kylförvaring är ryggraden i varje kök, butik och bar – gör du rätt här, så flyter allt i kedjan smidigare. Här är vårt kompletta sortiment av kylutrustning: skåp och diskar från märken som Tefcold och Coldline, skyltdiskar för kundområdet samt walk-in-kylrum för stora volymer. Efter 30 år i branschen vet vi vilka enheter som verkligen håller måttet.

Kategorier

Kategorier

  • Ice Maker Machine, 175 kg/24h, Air-Cooled Ice Maker Machine, 175 kg/24h, Air-Cooled

    Tefcold glassfrys ISABELLA 13LX, 13 Napoli-formar

    Finns i lager

    5.621,96€
    5.621,96€
  • Ice Maker Machine, 130 kg/24h, Air-Cooled Ice Maker Machine, 130 kg/24h, Air-Cooled

    Tefcold glassmaskin ISABELLA 10LX, 10 Napoli-formar

    Finns i lager

    4.665,99€
    4.665,99€
  • Virginia Pastry Display Counter, +4/+8°C, 1.51 m² Virginia Pastry Display Counter, +4/+8°C, 1.51 m²

    Virginia bakverksdisk, +4/+8 °C, 1,51 m²

    Pris på begäran

  • Refrigerated Countertop Showcase, 0.72 m², +2/+6°C Refrigerated Countertop Showcase, 0.72 m², +2/+6°C

    Kylskåp för bänkskiva, 0,72 m², +2/+6 °C

    Pris på begäran

  • Smart Refrigerated Pastry Display Cabinet Smart Refrigerated Pastry Display Cabinet

    Smart kylskåp för bakverk

    Pris på begäran

  • Refrigerated Ingredient Showcase, GN 1/3, 100-140 cm Refrigerated Ingredient Showcase, GN 1/3, 100-140 cm

    Kylskåp för råvaror, GN 1/3, 100–140 cm

    Pris på begäran

  • Opera Pastry Display Cabinet, Modular, 600–1200 mm Opera Pastry Display Cabinet, Modular, 600–1200 mm

    Opera bakverksskåp, modulärt, 600–1200 mm

    Pris på begäran

  • Refrigerated Countertop Showcase, 2 Shelves, +2/+12°C Refrigerated Countertop Showcase, 2 Shelves, +2/+12°C

    Unis modulär kylvitrin för bänkskiva, modell Ohio II, +2/+12 °C

    Pris på begäran

  • Refrigerated Countertop Showcase, 2 Shelves, +2/+12°C Refrigerated Countertop Showcase, 2 Shelves, +2/+12°C

    Unis kylskåp för bänkskiva, Ohio, +2/+12 °C

    På beställning

    1.644,30€
    1.644,30€
  • Loire Pastry Display Cabinet, 2-Shelf, 1 kW Loire Pastry Display Cabinet, 2-Shelf, 1 kW

    Loire bakverksskåp, 2 hyllor, 1 kW

    Pris på begäran

  • Kentucky Cold Refrigerated Counter, +4/+8°C Kentucky Cold Refrigerated Counter, +4/+8°C

    Kentucky Cold kyldisk, +4/+8 °C

    Pris på begäran

  • Kentucky Cold Serve-Over Counter, 1–4 GN, +2/+6°C Kentucky Cold Serve-Over Counter, 1–4 GN, +2/+6°C

    Kentucky Cold Serve – diskmodell, 1–4 GN, +2/+6 °C

    Pris på begäran

  • Georgia Square Refrigerated Display Cabinet, 4–8°C Georgia Square Refrigerated Display Cabinet, 4–8°C

    Georgia Square kylskåp, 4–8 °C

    Pris på begäran

  • Georgia III Pastry Display Cabinet, Static, 4/8°C Georgia III Pastry Display Cabinet, Static, 4/8°C

    Georgia III konditoriskåp, statisk, 4/8 °C

    Pris på begäran

  • Georgia III Pastry Display Case, 4/8°C, Self-Service Georgia III Pastry Display Case, 4/8°C, Self-Service

    Georgia III konditorivitrin, 4/8 °C, självbetjäning

    Pris på begäran

  • Georgia III Corner Pastry Cabinet, 90°, +2/+10°C Georgia III Corner Pastry Cabinet, 90°, +2/+10°C

    Georgia III hörnskåp för bakverk, 90°, +2/+10 °C

    Pris på begäran

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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.