Project planning · Everidge
How do you plan the right walk-in cooler?
A walk-in is more than a box size. Think through receiving, shelving, doors and refrigeration before specifying it.
The footprint of a walk-in cooler is easy to measure. Its usable capacity is harder to judge from dimensions alone. Shelving, aisles, door swing and product flow all take space—and they determine whether the walk-in works well during service.
Before asking for a quote, map what the team needs to store and how it moves through the kitchen.
Start with what goes inside
List your typical deliveries, peak inventory and any large or awkward items. Include produce, dairy, prepared foods and beverages if they share the same walk-in. Then sketch shelving and a clear route for people and carts. Leave appropriate space for circulation and cleaning rather than treating every cubic foot as storage.
Trace the daily route
- How far is the walk-in from receiving and prep?
- Will a cart or rolling rack pass through the door?
- Which way should the door swing, and can it open fully?
- Will busy periods lead to frequent door openings or congestion?
Confirm the building conditions
Indoor or outdoor placement, floor construction, ceiling clearance, drainage, available power and the location of the refrigeration equipment can change the specification. A freezer adds different floor and temperature considerations. Coordinate those details with the designer, installer and refrigeration contractor early.
Everidge offers walk-in cold storage solutions that can be configured around the application. Apex can help gather the right information for a useful specification and quote.
The best walk-in plan begins with inventory and workflow, then turns those needs into dimensions, doors, panels and refrigeration requirements.
Explore the equipment
See the products discussed in this article on Apex Hospitality.
View Everidge walk-ins