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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

  • 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

    Price on request

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

    Georgia Square kylskåp, 4–8 °C

    Price on request

  • 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

    Price on request

  • 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

    Price on request

  • 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

    Price on request

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

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

    Price on request

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

    Bakverksskåp, 3 hyllor, 4–8 °C

    Price on request

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

    Konditoriskåp, genomskinligt, 4–8 °C

    Price on request

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

    Statisk bakverksvitrin, +4/+8 °C, 3 hyllor

    Price on request

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

    Kubformad bakverksvitrin, +4/+8 °C, LED

    Price on request

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

    Columbia – liten öppen kylväggsdisplay

    Price on request

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

    Kylskåp för bänkskiva, +4/+8 °C

    Price on request

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

    Kylskåp för bänkskiva, 1,3 m², +2/+12 °C

    Price on request

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

    Diskvitrin för bakverk, 500 L, +2/+8 °C

    Price on request

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

    Självbetjäningsskåp för bakverk, 2–8 °C, 0,72 kW

    Price on request

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

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

    Price on request

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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.