When planning a new commercial kitchen, operators often need to address several requirements at the same time:

• Keeping ingredients at the appropriate temperature

• Providing sufficient storage capacity during peak service hours

• Making efficient use of limited kitchen space

• Allowing staff to access ingredients easily during food preparation

• Avoiding investment in equipment that does not suit the actual kitchen workflow

For ingredients used frequently during food preparation, an **undercounter refrigerator** can be positioned close to the preparation area. Ingredients can be stored in the refrigerated compartment below, while the worktop can accommodate cutting boards, trays, plates or essential preparation tools.

This arrangement keeps frequently used ingredients within easy reach while making more efficient use of space in compact kitchens.

However, an undercounter refrigerator is not a replacement for every type of refrigeration equipment.

**Hoshizaki RTV-158A Pro Undercounter Refrigerator**

• Temperature setting: –2°C to 12°C

• Effective storage capacity: 408 litters

• Outside dimensions (W × D × H): 1,500 × 750 × 850–870 mm

There is no single refrigeration unit that suits every commercial kitchen. The right choice should begin with your **ingredients, operational workflow and available space**—not simply the capacity or purchase price.

Contact Hoshizaki Vietnam for guidance in selecting the right model for your kitchen’s operational requirements.