Managing stock in a pastry shop with a refrigerated cabinet
Fresh ingredients are essential in a pastry shop to produce superior quality products. Proper stock management ensures that they are used before they lose their freshness and flavour. A key element of this management is the professional refrigerated cabinet, specially designed for the unique needs of this industry.
The benefits of careful stock management
Proper stock management allows you to buy only what you need and to use ingredients before they expire or become obsolete. This allows you to take control over production costs, purchasing raw materials and semi-finished products as needed, reducing waste and improving profitability.
The refrigerated cabinet allows the best possible storage of various types of products, such as cake bases, pastries, creams, mousses, semifreddos and ice creams.
Efficient stock control also improves the organisation of work in the pastry laboratory by optimising production processes and reducing downtime. Pastry chefs can rationalise production by producing a larger quantity of products in advance, which can be set aside for later use. With the combined use of the blast chiller and the refrigerated cabinet, it is possible to extend shelf life and preserve the freshness and quality of prepared foods.
The importance of the refrigerated cabinet in stock management
One of the most important aspects of refrigerated cabinets in pastry shops is their ability to optimise space. Pastry shops often need to store a wide range of ingredients, from creams to dough, dairy products and fresh produce. Professional refrigerators must offer adjustable compartments and flexible organisation options to maximise available space and allow convenient accessibility to ingredients.
Storage at precise temperatures is also essential to maintain the freshness and quality of bakery products. The refrigerated cabinet is equipped with accurate and reliable temperature control systems to maintain constant storage conditions.
Professional refrigerators are also designed for maximum hygiene and ease of cleaning. They are made of durable and easy-to-clean materials, such as stainless steel, to prevent cross-contamination and ensure food safety.
Ilsa’s Magnum Evolution refrigerated cabinets
Ilsa’s Magnum Evolution refrigerated cabinets are an indispensable piece of equipment for bakeries. Manufactured with an ecologically important insulation thickness of 80 mm in high-density polyurethane foam, they are able to maintain a constant selected temperature inside the cell, creating an optimal environment for storing pastries, semi-finished products and ice cream. Magnetic seals and self-closing doors reduce heat loss. While the radiated interior ensures greater hygiene. They are fitted with LED lights and equipped with the environmentally friendly R290 refrigerant.
Magnum Evolution refrigerated cabinets have a large storage capacity. They are available with the standard equipment of 20 rail pairs for 40 60×40 trays or 20 rail pairs for 20 60×80 trays. The TN version for pastries and pralines operates in a temperature range of -3° +18° C, while the BT version for pastries and ice cream from -25° -5° C.
