Chef Bases
Space is at a premium in many Irish kitchens, making Undercounter Fridges an indispensable asset. These compact units fit perfectly beneath standard workbenches, providing point-of-use storage for frequently used ingredients like dairy, sauces, or garnishes. At Connacht Catering, we provide robust undercounter units that offer commercial-grade cooling in a small footprint. Available in stainless steel for kitchen use or glass doors for front-of-house, these units allow your chefs to stay at their stations rather than walking to a walk-in cold room, significantly improving speed of service and kitchen ergonomics.
How to Choose the Right Chef Bases
The most critical factor is front-breathing ventilation. If the unit is being "built-in" between cabinets, it must vent from the front to prevent the compressor from burning out. Measure the height of your countertops carefully; some "low-profile" units are designed specifically to fit under lower prep tables. Decide between a solid door for better insulation and durability or a glass door if you need to monitor stock levels at a glance. Lastly, check for adjustable feet or castors, depending on whether you need stability or mobility for cleaning.
Care & Maintenance
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Ventilation Grills: Keep the front and rear vents clear of dust and debris to maintain airflow.
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Daily Wipe-down: Clean the top and door handles daily as these are high-touch points in prep areas.
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Avoid Overcrowding: Do not pack items too tightly; air must circulate to maintain a safe temperature.
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Gasket Health: Check seals for tears caused by high-frequency use throughout the shift.