Receive
Create an accessible landing point for deliveries, crates and bulk packs before they move to their assigned storage zone.
Storage for professional gastronomy
Storage built for the rhythm of a professional kitchen.
One modular system for dry stores, preparation areas, cold rooms and freezers — configured around the goods, routines and space behind your service.
270 kgper evenly loaded shelf
950 kgper stationary rack
25 mmshelf-height adjustment
−40°CnoMICRO minimum temperature
Back-of-house flow
Give every stage a clear place.
Good storage supports the movement of ingredients and equipment from delivery to service without forcing the kitchen into a fixed layout.
Store
Match shelf spacing to GN containers, pots, cartons and ingredients instead of leaving unusable gaps between levels.
Move
Add castors and handles where supplies or equipment need to travel between storage, preparation and service areas.
Across the operation
From dry storage to the freezer.
The environment decides the finish. The modular architecture remains familiar across every zone.
AI AI-generated video
AI AI-generated video
AI AI-generated video
AI AI-generated video
Choose the right finish
One kitchen. Two working environments.
Chrome and noMICRO share the same adaptable system logic, but they are intended for different conditions. Choosing by environment protects the installation and avoids paying for the wrong specification.
Dry commercial interiors
Chrome shelving
A clean, open finish for dry stores, tableware, packaging, equipment and packaged food. Use it where condensation and persistent humidity are not part of normal operation.
Explore Chrome shelving →
Cold and persistently humid areas
noMICRO shelving
A zinc-protected steel system with a green polyester coating containing silver-ion technology. Designed for cold rooms, freezers and hygiene-sensitive storage.
Explore noMICRO shelving →Built around your operation
The layout can change when the kitchen changes.
Shelf heights adjust in 25 mm increments. Bays can stand alone, join into continuous runs or turn corners, helping the storage follow walls, alcoves and working routes rather than wasting them.
- Reposition shelves for different GN containers, pots and delivery packs.
- Add shelves, adjoining bays and compatible accessories later.
- Convert suitable configurations into mobile units with correctly selected castors.
- Keep the heaviest goods low and distribute every shelf load evenly.
Choose by environment
The right finish for each kitchen zone.
This is a practical starting point. The final configuration should also reflect room dimensions, cleaning routines, load and mobility requirements.
| Working zone | Recommended system | Why |
|---|---|---|
| Dry ingredient store | Chrome | For dry interiors, packaged ingredients and supplies. |
| Tableware and packaging store | Chrome | Open, accessible storage without persistent moisture. |
| Cold room | noMICRO | For low temperature, humidity and routine cleaning. |
| Freezer room | noMICRO | Confirmed operation down to −40°C. |
| Persistently humid preparation zone | noMICRO | A protected finish for demanding wet conditions. |
| Mobile internal transport | Match the environment | Total load depends on the selected castors and configuration. |
Accessible by design
Hygiene starts with a layout you can reach.
Shelving supports a hygiene plan; it does not replace one. Open construction improves visibility and access, while the chosen finish must match the environment and cleaning procedure.
Keep it visible
Open wire shelves make it easier to inspect stored goods and identify spills or damaged packaging.
Keep it accessible
Plan clear space around the installation so shelves, posts, floors and walls can be reached during routine cleaning.
Keep air moving
In chilled spaces, open shelves support airflow. Do not block the refrigeration system or exceed the room operator’s spacing rules.
Match the cleaner
Follow the facility procedure and confirm chemical compatibility before using specialist cleaning or disinfecting agents.
FAQ
Before you plan the room.
Which shelving should I choose for a cold room or freezer?
Choose noMICRO for cold rooms, freezers and persistent humidity. Its protected finish is intended for these environments and the system has a confirmed minimum working temperature of −40°C.
Can I use Chrome shelving in a professional kitchen?
Yes, in dry back-of-house areas such as dry stores and storage for tableware, packaging or equipment. For condensation, wash-down conditions or persistent humidity, use noMICRO.
Can the shelf spacing be changed after installation?
Yes. Shelf heights can be reset in 25 mm increments. Additional shelves, accessories and adjoining bays can also be added when the layout changes.
Are the shelves suitable for GN containers?
The broad range of shelf dimensions and 25 mm height adjustment makes it possible to plan storage around GN containers and other kitchen equipment. The exact shelf size should be selected for the containers used in the facility.
What is the maximum load?
A shelf can carry up to 270 kg when the load is evenly distributed. A stationary rack can carry up to 950 kg, depending on its configuration. Mobile-unit capacity is limited by the selected castors and complete configuration.
Does open shelving guarantee HACCP compliance?
No single item of equipment guarantees compliance. Open shelving can support inspection, cleaning access and airflow, but the operator remains responsible for the facility’s hygiene procedures, zoning and documentation.
Plan the back of house
Tell us how your kitchen works.
Share the room dimensions, storage zones and typical loads. We will help match the finish and configuration to the way your team receives, stores and moves supplies.