Cold Surfaces with Refrigerators — a Canteen Modular Systems cold surface with integrated refrigerator provides an actively chilled worktop whose temperature is maintained by a compressor cooling system; the cold surface is ideal for the attractive display of fish, seafood and gourmet products in the front-of-house service area for HoReCa businesses.
Active cooling surface principle
Cold Surfaces with Refrigerators — the cooling system of cold surfaces with refrigerators operates using a compressor cooling circuit, just like a refrigerator; cooling elements (evaporator plates or tubes) are located directly beneath the surface, maintaining its temperature at 2–8°C or even lower. Advantages of chilled surfaces — active surface cooling means that products on the surface are chilled from below; no ice layer is needed beneath the products; products make direct contact with the cold surface. Temperature stability — the compressor cooling system maintains a stable surface temperature regardless of room temperature fluctuations or external heat intensity; there is no ice thawing issue; see Canteen Modular Systems.
Difference between active and passive cold surfaces
Cold Surfaces with Refrigerators — a cold surface with refrigerator (active) and a passive cold surface are two functionally distinct solutions for the same cold display need. Passive cold surface — is cooled with ice placed in layers on the surface or beneath GN inserts; staff must replenish the ice regularly; ice thawing creates water that must be drained; operation is more labour-intensive. Active cold surface with refrigerator — the compressor provides constant cooling without staff intervention; temperature is more stable; condensate is drained automatically; see Cold Surfaces and Counters with Cold Surface.
Most suitable products for active cold surfaces
Cold Surfaces with Refrigerators — an active cold surface is ideal for products that look visually appealing on a bare cold surface without packaging or GN container protection. Fish and seafood — fresh fish, prawns, oysters, squid, seafood assortment; the cold surface maintains the product at a low temperature while preserving a fresh appearance; a visually appealing display increases sales volume. Gourmet products — prosciutto, salmon, prawn cocktails, cheese assortment; products sliced on platters on the cold surface; see Cold Bain-Maries with Refrigerators and Refrigerated Counters with Doors.
HACCP requirements for active cold surfaces
Cold Surfaces with Refrigerators — HACCP stipulates that chilled food in the service area must be maintained at 2–8°C temperature; an active cold surface with refrigerator meets this requirement automatically through thermostat-controlled cooling. Temperature monitoring and log — staff check the surface temperature or product temperature on the surface using a probe thermometer and record measurements in the HACCP log; models with a built-in temperature display simplify monitoring. Condensate management — condensate may form on the exterior of active cooling surfaces in warm, humid environments; proper surface insulation reduces condensate; condensate from the drainage system must be directed to the correct channel; see Canteen Modular Systems. BHS provides Cold Surfaces with Refrigerators across Europe.
HoReCa application scenarios
Corporate canteen with active cold surface — an active cold surface in the fish and seafood section maintains products at a low temperature without ice replenishment; a HACCP compliant system; staff focus on service; BHS equipment provides a professional solution. Hotel breakfast with cold surface for gourmet products — display of gourmet products (salmon, salted fish, cheeses) on an active cold surface during breakfast; temperature is maintained throughout breakfast hours without staff intervention. Premium restaurant with active cold surface — in a high-end restaurant, oyster and fish display on a cold surface at the start of service; a visually appealing and HACCP compliant system; BHS supplies the products. BHS offers Cold Surfaces with Refrigerators to HoReCa businesses across Europe.
Frequently asked questions
Can an active cold surface maintain raw fish below 2°C? Cold Surfaces with Refrigerators — standard active cold surface models typically maintain a 2–8°C range; lower temperatures (0 to -2°C) are available in specialised models for the gourmet display of fish and seafood; check the model specification for exact minimum temperature data or consult BHS specialists; see Canteen Modular Systems.
Can Cold Surfaces with Refrigerators be cleaned with a water hose? Cold Surfaces with Refrigerators — cleaning cold surfaces with a water hose is not recommended, as water may enter the electrical parts of the cooling system; it is advisable to clean with a damp cloth and a food-safe disinfectant; see also Worktop with Neutral Well for Ice Display.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
