What factors determine the number of freezers and deli counters needed for a 300-cover event?

For a 300-cover banqueting push, the constraint is usually pick rate and access, not total litres.

Key sizing factors:

Service style: plated service needs fast access to pre-portioned components; buffet or grazing needs more front-of-house chilled display time and tends to suit a larger or additional DCF counter.

Menu complexity and allergen splits: more distinct items and allergen-safe alternates usually means more dedicated zones and potentially an extra upright or a dedicated sectioned cabinet.

How far the kitchen is from the pass or suite: long travel distances benefit from a “service-facing” upright (fast pick) plus a second cabinet as back-up stock so the service cabinet stays organised.

Door access and staffing: if multiple sections are picking at once (dessert, starters, canapé), two smaller pick points can outperform one large cabinet.

How the DCF is being used:

If the DCF1300/DCF1600 is used as a plating and hold point for cold starters and desserts, you may need one counter per service line (or per suite) to avoid queues.

If it is mainly for display and controlled service, you size it to the length of the menu and the time items must stay presented.

A practical way to decide is to run a 30-minute “mock service” with trays and GN pans and measure: how many door opens per minute, where queues form, and how often staff have to re-locate items mid-service.

Read the full guide: Workflow Planning Guide for Unifrost Upright Freezers and DCF Deli Counters in Irish Hotel Kitchens.