Solutions · Planning Guide 03
Refrigeration & ice.
The cold chain is the most unforgiving part of the kitchen: size it wrong and you feel it every day. How walk-ins, reach-ins, prep tables, display cases, and ice machines get matched to a real operation.
Sizing is the whole game.
Undersized refrigeration means food-safety pressure and emergency orders; oversized means wasted footprint and energy, every month, forever. The right answer comes from your menu, your delivery schedule, and your volume — not from a catalog page.
Walk-in, reach-in, or both.
Bulk storage and point-of-use cold are different jobs. A walk-in holds the week; reach-ins, undercounters, prep tables, and chef bases put cold where hands are during service. Most kitchens need the split designed, not defaulted.
Ice is equipment, not an afterthought.
Ice type and capacity should match the application — beverage service, display, dining rooms with different expectations. Format matters too: undercounter machines, modular heads with bins, and dispensers each fit a different operation. Run out on a Saturday once and this stops feeling optional.
Refrigeration that sells.
In c-stores, bakeries, delis, and grab-and-go, display cases are merchandising equipment: presentation drives the impulse purchase. Self-serve versus full-service, hot and cold zones, and case styling are revenue decisions as much as equipment decisions.
Plan the service story before you buy.
Who installs it, who services it locally, how parts and warranty get handled — these are questions to answer before the purchase order, not during a failure. Your Zink rep knows the service network behind every line we represent, across all eight states.
Test the workflow, not just the box.
Prep tables and worktop units live or die on workflow. In our culinary centers you can stage a station the way your line would actually run it — and find the reach problem before it's bolted to your floor.
Refrigeration & beverage lines in the portfolio
Every line links to its page — coverage, categories, and the Zink team behind it. Or filter the whole portfolio by your state in the Product Portfolio.
Common questions.
How do I size a walk-in cooler for my operation?
From your menu, delivery schedule, and volume — not from a catalog page. Undersized refrigeration means food-safety pressure and emergency orders; oversized means wasted footprint and energy, every month.
Can I see refrigeration and ice equipment running before I buy?
Yes. Our eight culinary centers hold working refrigeration and ice equipment — test the workflow, not just the box, with our chefs beside you. There is no charge.
Who services refrigeration after the sale?
Warranty runs through the manufacturer's authorized service network — plan the service story before you buy. Start with our service page when something's down and we'll route you to the right agent for your area, usually the same day.
Size it once. Size it right.
Bring your menu and your delivery schedule — we'll help you and your dealer spec a cold chain that fits the operation.
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