Commercial refrigeration units are a required piece of equipment for most restaurant kitchens. They are designed to keep cold foods cold and reduce the risk of food poisoning. Beyond the standard reach-in refrigerators and freezers, more specialized units are also available for specific applications.
Most commercial kitchens prepare food in different stages. While hot food items are cooking, kitchen workers will make salads, sandwich buns or put toppings on the next pizza at specialized preparation tables. These tables feature an ingredient rail and cutting board on top of a small refrigeration unit, which stores extra ingredients.
Convenience stores or restaurants can spur impulse drink or food sales by placing a countertop merchandiser right next to the cash register. Grocery stores, bakeries and delis that want to display their sliced meats, cakes and prepared sandwiches can use a curved-glass display case. Schools that serve half-pints of milk during lunch will benefit from coolers that are designed to hold crates of milk cartons.