Professional equipment for the catering backroom forms the foundation of an efficiently functioning kitchen, restaurant, or food processing plant. Among the key elements of this equipment are catering cabinets, which provide appropriate storage conditions for food products, dishes, and kitchen equipment.
What is a catering cabinet?
A catering cabinet is a specialized industrial device designed according to strict sanitary and technical standards, used for storing products, equipment, or dishes in catering establishments. The main distinguishing feature of these devices is their stainless steel construction, which ensures durability, hygiene, and ease of maintenance.
Depending on their purpose, stainless steel cabinets may be equipped with cooling or freezing systems, or remain neutral storage furniture. Their construction takes into account the specific requirements of the catering industry, such as intensive use, frequent washing, and the need to maintain specific storage conditions.
Types of catering cabinets
Refrigerated cabinets
Refrigerated cabinets are essential in every professional kitchen. These devices are equipped with a refrigeration unit that maintains a constant temperature between 0°C and +8°C. They are characterized by:
- Precise temperature control system with a digital display
- Automatic defrost system
- Forced air circulation for even cooling
- Adjustable shelves for optimal space utilization
Freezer cabinets
Freezer cabinets are specialized devices designed for long-term storage of products at subzero temperatures, typically ranging from -18°C to -22°C. Their design includes:
- Enhanced thermal insulation of walls and doors
- Efficient freezing system with overheating protection
- Heated door seals to prevent sticking
- Alarm system notifying about exceeding allowable temperatures
Storage cabinets
Storage cabinets are the basic type of catering cabinets, used for storing dishes, kitchen equipment, and dry food products. Their construction focuses on functionality and durability. A dish cabinet is typically equipped with the following elements:
- Adjustable shelves with a protective edge, capable of holding up to 80 kg per shelf
- A guide system for easy height adjustment of shelves
- Hinged doors with a self-closing mechanism and magnetic seal
- Height-adjustable feet ensuring stability and leveling
Pass-through cabinets
Pass-through cabinets are specialized solutions designed for installation in partition walls, allowing access from both sides. They are used to separate clean and dirty areas or streamline logistics in large catering facilities. Their key features include:
- Double doors accessible from both sides of the cabinet
- Locking system preventing simultaneous opening of opposite doors
- Reinforced construction for stability during wall installation
- Special seals preventing drafts and odor migration between rooms
Materials used in catering cabinet construction
Choosing the right materials for catering cabinet construction is crucial for their durability and functionality. Stainless steel cabinets are the industry standard due to the following properties:
The cabinet body is typically made from the following materials:
- Stainless steel AISI 304 - the primary construction material, resistant to corrosion and most cleaning agents, used in components that come into contact with food
- Stainless steel AISI 430 - used in external and decorative elements, offering good resistance to atmospheric conditions at a lower cost
- Polyurethane foam insulation - used in refrigerated and freezer cabinets, providing excellent thermal insulation with a thickness of 60-80 mm
- ABS plastic - used in interior fittings, resistant to mechanical damage and easy to clean
Key parameters of catering cabinets
When selecting a catering cabinet, it is important to consider several technical parameters that determine its suitability for specific applications. Proper selection of these parameters directly affects the functionality of the device and the efficiency of kitchen operations.
Capacity
The capacity of catering cabinets is typically expressed in liters or by the standard sizes of GN containers. Typical capacity parameters include:
- Single-door cabinets: 500-700 liters, capable of holding up to 12 GN 2/1 containers or 24 GN 1/1 containers
- Double-door cabinets: 1000-1400 liters, capable of holding up to 24 GN 2/1 containers or 48 GN 1/1 containers
- Storage cabinets for dishes: typically 4-6 shelf levels with height adjustment intervals of 50-70 mm
Temperature range
The temperature range is a key parameter for refrigerated and freezer cabinets. Typical ranges include:
- Standard refrigerated cabinets: adjustable from 0°C to +8°C, with a precision of ±0.5°C
- Specialized refrigerated cabinets: adjustable range from -2°C to +8°C
- Freezer cabinets: temperature range from -18°C to -22°C
- Dual-temperature cabinets: independent temperature regulation in two compartments
External and internal dimensions
The dimensions of catering cabinets must be precisely matched to the available space and intended application. Standard dimensions include:
- Width: 600-1400 mm (single-door cabinets: 600-800 mm, double-door cabinets: 1200-1400 mm)
- Depth: 600-850 mm (adapted to GN container dimensions)
- Height: 1800-2100 mm (with adjustable legs in the ±35 mm range)
- Door clearance: at least 600 mm wide for convenient insertion of GN containers
Climate class
The climate class determines the ambient temperature range in which the catering cabinet will operate correctly. Common classes include:
- Class 3 (ST): operation at ambient temperatures from +16°C to +38°C, suitable for most applications in air-conditioned rooms
- Class 4 (T): operation at ambient temperatures up to +43°C, recommended for kitchens without air conditioning
- Class 5: operation at ambient temperatures up to +40°C with relative humidity up to 40%
Proper selection of the climate class is crucial for:
- Maintaining stable internal cabinet temperature
- Energy efficiency of the device
- Durability of the refrigeration unit
- Operating and maintenance costs
