How can I ensure staff are using the cold toppers correctly every day?
FAQ
Make it part of the shift routine with a simple unifrost cold topper daily opening closing checklist that is easy to follow and easy to audit:
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Make it part of the shift routine with a simple unifrost cold topper daily opening closing checklist that is easy to follow and easy to audit:
Assign ownership per shift (named opener and closer).
Standardise loading rules: pre-chill ingredients, keep pans within the fill line, do not block air slots or vents, keep lids closed between grabs.
Temperature discipline: log a start-of-shift and mid-service check using a probe, and record any corrective action.
Close-down routine: remove food, wipe and sanitise, check for spills into the well, and leave it clean and dry for next day.
Visual prompts: laminate the checklist at eye level beside the unit, and train new starters on it during their first service.
If the same issue repeats (slow pull-down, icing, warm pans), treat it as a process problem first (loading, lids, cleaning), then escalate to maintenance if it persists.
Read the full guide: Unifrost Cold Topper Daily Opening & Closing Checklist for Irish Prep Lines.
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FAQ
Are gastronorm containers included with Unifrost cold toppers?
Usually no. Unifrost cold toppers are commonly supplied as the refrigerated well and lid or cover, with GN pans and lids purchased separately so you can choose the GN size and depth that suits your menu and portioning.
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FAQ
What is the suitable temperature range for Unifrost CTG/CTS units?
For chilled prep items like pizza toppings and salad ingredients, Unifrost CTG and CTS cold toppers are typically used around +2°C to +8°C.
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Can GN pans be used in both fridge and freezer compartments?
Yes, standard GN pans can be used in both chilled and frozen storage, as long as the pan material and lid style suit the temperature and the way you load the cabinet.
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