Why is a commercial reach-in valuable in your kitchen?
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Commercial reachin refrigeration offers benefits that you can't get with retail or consumer refrigeration, walk-ins or merchandisers. Regardless of brand, model or style, commercial reach-in refrigeration is valuable in your kitchen, by saving you time and money, promoting food safety and giving you the options to address your kitchen's most important issues. |
- Commercially-rated NSF listing.
Don't waste money purchasing retail or consumer refrigeration. State and local health codes require an NSF-7 listing for all refrigeration items in commercial kitchens, and refrigeration bought from mass retailers don't carry the listing. Using non-commercial refrigeration could result in a number of health department violations.
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- A wide variety of options.
Choose from a number of options on reach-ins to fully customize the unit for your kitchen. Options include door type (glass or solid), number of doors (from one to four doors), door locks to protect expensive product and a multitude of sizes.
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- Mobile.
Casters can be mounted on any reach-in (some reach-ins even come with casters) to add versatility to your kitchen. Decide you want to reorganize your kitchen layout? Need to easily sweep and mop floors? No problem for reach-ins with casters!
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- Easy to clean.
Many reach-ins feature poly-coated aluminum or stainless steel interiors, making cleanup an easy task. Reach-ins are more shallow and shorter in length than larger walk-ins, which means that cleanup is quick.
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- Quick, easy setup and installation.
Built-in or walk-in refrigeration may necessitate the need to hire an expensive professional for installation. Installation of a reach-in is simple -- ensure you have plenty of space for the unit, verify the voltage, plug the cord into an appropriate power outlet and you're ready to go!
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- Long-lasting performance.
Commercial reach-ins are constructed to withstand the daily usage of busy kitchens. Retail or consumer refrigeration will not stand up to the high demand that most commercial kitchens require.
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