The chef base is the refrigerator beneath the griddle and charbroiler. It is typically used for cold-holding items that will be prepared in those areas shortly such as meat and cheese, pancake mix, eggs, etc. In order to use, you use a plastic or metal steam table pan and set into the drawer as needed. 3 full-size pans can be placed into each drawer. The center slot can hold half-size pans. Please clean the entire pan after use. Do not leave food or empty food pans in the base between sessions.
The single-unit refrigerator and freezer are available for your use during a kitchen session. Feel free to place any perishable items in there for cold-holding. Please be courteous of others who my be using the kitchen at the same time as you. Please remove all food from the units at the end of your session as nothing may be stored in these units between kitchen sessions.
The walk-in is used for intermediate storage of perishable items. Shelves are often available for rental on a short-term basis such as for catering large events. Locking cages on shelves are available for long-term rental. Food stored in the walk-in is not to be touched unless it is yours. No food may be placed on the floor at any time, even if packaged. If you are worknig with a large quantity of food, such as shaped dough or trays of garde manger where it may be impractical to utilize the 1U kitchen fridge, you may roll a speedrack into the walk-in during your session. However, you may NOT leave trays or racks of food in the walk-in in-between kitchen sessions without prior arrangement.
The chest freezers, 4-compartment freezer, and double glass-door merchandising refrigerators in the storage or refrigeration areas are not for use during kitchen sessions. They are rented out for long-term inter-session storage only. Please do not store any items in them for any length of time uness you are renting that specific unit.