The storage challenge
The company’s case study describes a freezer project for B&K Salt Beef Bar in London. Growing demand had outpaced existing storage, creating replenishment difficulties and food waste within a constrained kitchen footprint.
Designing around service
The team assessed the chef’s access needs and ingredients, then planned a compact room with shelving that used the available height. Refrigeration selection considered the warm kitchen environment, temperature consistency and running costs.
Installation and outcome
Installation was scheduled around restaurant operations. The published case study reports more usable storage, less waste and a smoother kitchen workflow. Discuss your own stock volumes and access pattern when planning a similar project.
Adapted from UK Coldroom’s published guide. Original article