Thermo-Kool
Thermo-Kool was established in 1960 and set out to engineer the best quality walk-in refrigerators in the foodservice equipment industry.
Thermo-Kool
the best quality walk-in refrigerators in the industry
Thermo Kool was established in Laurel, Mississippi, in 1960. With only a handful of employees, the company’s founders set out to engineer the best quality walk-in refrigerators in the industry.
Today, their products are used by many of the best-known restaurants and institutions in the United States as well as in many foreign countries. The pride of our master craftsmen has been handed down through the years, allowing them to build and maintain their reputation for quality.
Products Include:
WALK-IN COOLERS & FREEZERS
- Exclusive patented DURATHANE 100% urethane tongue and groove construction
- Complete design flexibility – custom sizes and configurations
- Walk-ins are pre-assembled at factory to ensure a trouble-free installation
REACH-IN BLAST CHILLERS / SHOCK FREEZERS
- Ensure food safety while increasing your food’s flavor and palatability
- Reduce profit loss due to food waste
- Reduce the core temperature of cooked foods from 165° to 37° within two hours or shock freeze from 165° to 0° within four hours
ROLL-IN BLAST CHILLERS / SHOCK FREEZERS
- Ensure food safety while increasing your food’s flavor and palatability
- Reduce profit loss due to food waste
- Reduce the core temperature of cooked foods from 165° to 37° within two hours
MODULAR CONFIGURATIONS
- Thermo-Kool can design and deliver a blast chiller and shock freezing system that is built into your walk-in cooler.
- The standard package includes a complete patented uniframe modular chiller system and a full-featured electronic control system which are ready for final electrical connections.
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Essential Commercial Refrigeration Tips for Food Safety Month
September is National Food Safety Education Month, which gives operators, managers, and staff a chance to look over the best ways to keep food safe in commercial foodservice kitchens.
3 Ways to Preserve Produce in Florida's Commercial Kitchens
Studies show we waste a lot of our food supply, and this fact is no different for commercial foodservice operators in the state of Florida. The good news is sustainability is top of mind when it comes to restaurants, according to the National Restaurant Association, and Eaton Marketing has a few ideas that can help. With the right equipment and a plan to eliminate waste, kitchens can focus on food preservation and savings.
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