Restaurant kitchen cooler
Most restaurant kitchens store dairy, produce and raw meat in one cold room. This starting point is a compact 10 by 8 ft cooler with a single swing door and shelving along the walls.
Open this template in the configuratorWhat the starting design includes
- Room: 10 × 8 × 8 ft, walk-in cooler
- Insulated panels 4 in. thick and an insulated floor
- 1 door
- 2 shelf units
Things to check
- Raw meat usually sits on the lowest shelves and ready-to-eat food above it. Check the shelf layout against your own kitchen routine.
- A busy service means frequent door openings. Raise door usage in the Cooling step if staff go in and out all day.
This is a starting point for planning, not a quote and not an engineered design. The load shown in the configurator is a preliminary estimate. Trust Cooling confirms the final specification.
Questions? Call +1 647-719-3171.