dry ageing cabinets for meat

Professional refrigeration for artisan workshops, bakeries and patisseries

CORECO Gourmet solutions for artisan workshops, bakery, patisserie, ice cream, fermentation and artisan production spaces in the HORECA channel.

Artisan is designed for projects where the product is handled every day and the equipment must adapt to the real pace of the workshop.

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Professional refrigeration for bakers: cold for bakery, cabinets 60x80, cabinets for fermenting, professional pastry refrigeration.

TECHNICAL CRITERIA

In an artisan workshop, refrigeration is part of the workflow

The solution must suit the product, the tray or trolley format, the available space, the door opening frequency and the cleaning, preparation, storage or fermentation routines.

FAMILIES / MODELS

Custom work tables

Solutions for preparation, support and daily work in professional workshops.

60×80 cabinets

Equipment adapted to standard bakery, patisserie and workshop formats.

Proofing cabinets

Solutions for processes in which fermentation, storage and control are part of daily work.

Roll-in trolley cabinets

Equipment for workflows with trolleys, trays and in-house production.

Ice cream cabinets

Solutions for the professional storage of ice cream and specific products.

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KEY VARIABLESE

Working pace

The equipment must keep pace with the workshop's daily operations.

Format

Trolleys, trays, tables and cabinets must fit the way you work.

Product

Each product may require different storage or process conditions.

Fermentation

When the process requires it, control must enable more methodical work.

Access and cleaning

The equipment must facilitate order, access, daily use and maintenance.

TYPICAL APPLICATIONS

PROFESSIONAL ARTISAN WORKSHOPS

BAKERIES

PATISSERIES

CONFECTIONERIES

ICE CREAM PARLOURS

RESTAURANTS WITH IN-HOUSE PRODUCTION

HOTELS WITH IN-HOUSE PRODUCTION

BRUNCH AND SNACKING VENUES

Equipment for bakery and patisserie workshops

SELECTION CRITERIA

Before defining an Artisan solution, it is advisable to review:

Product type

Bread, viennoiserie or patisserie: each preparation determines the right configuration.

Workflow

Analyse the product's journey so that the equipment supports each stage.

Tray or trolley format

Check dimensions and loading systems so that everything fits without adaptations.

Available space

Assess the dimensions of the workshop and the installation conditions.

Door opening frequency

Consider daily use in order to maintain interior stability.

Required temperature or process

Define whether you need to store, ferment, chill or freeze, and within which ranges.

Cleaning requirements

Prioritise surfaces and access points that enable fast, professional hygiene.

Integration with the rest of the workshop

Make sure the equipment fits with the existing machinery and layout.

Assembly and commissioning

Plan installation and start-up so as not to interrupt production.

Artisan project

Every workshop has its own way of working.

CORECO Gourmet Artisan brings together refrigeration solutions for projects in which production, storage, fermentation and working pace must be aligned.