Projects we are built for
SHEHOPE equipment goes into six kinds of project. Each one is planned from the operating conditions rather than from a catalogue page: the equipment list, the configuration and the documents follow the site and the market.
Central kitchens and restaurant chains
High-volume prep lines, cook-chill and blast chilling, plus the storage that feeds them. The equipment list is planned around the menu, the number of covers and the delivery pattern of each site.
- Refrigerated prep tables and worktops sized to the line
- Upright storage for service and backup stock
- Blast chillers and freezers for batch production
- Walk-in cold rooms where volume justifies them
Bakery production and retail chains
Bakery work runs on trays, not litres. The refrigeration is planned around tray format, dough temperatures and the point in the process where the cold step sits — retarding, blast freezing or display.
- Blast freezers selected around batch weight and tray format
- Retarding and storage cabinets for dough
- Curved-glass display cases for the shop front
- Freezer display for take-home product
Supermarkets and convenience retail
Display refrigeration is a merchandising decision before it is a technical one: how much product must be visible, how it is restocked, and what temperature recovery the shop can tolerate at peak.
- Open multideck coolers for self-service aisles
- Glass-door coolers and freezers for branded ranges
- Countertop and bar display for service counters
- Back-of-house cold rooms for restocking
Hotels, catering and events
Kitchens that serve several outlets on one site need refrigeration that can be moved, restocked and serviced without stopping service. Ambient conditions in these kitchens are usually the hardest part of the specification.
- Reach-in cabinets with dual-temperature storage
- Countertop display for buffets and bars
- Blast chilling for banquet production
- Mobile and undercounter units where space is tight
Cold storage and distribution
Storage projects are planned as one system: panels, doors, refrigeration, controls and drainage together. The questions that matter are the product, the turnover, the door traffic and the ambient conditions around the room.
- Modular cold rooms and walk-in freezers
- Condensing units and evaporators sized to the load
- Controls, alarms and door hardware
- Export-grade packing for container and LCL routes
Food processing and research
Where the process defines the temperature, the equipment follows the process. These projects are specified from the product, the hold time and the documentation the market requires.
- Ultra-low temperature storage for samples and reference material
- Rapid freezing for process lines
- Stainless steel work surfaces for wash-down areas
- Documentation confirmed for the destination market
Frequently asked questions
Do you publish customer names or project references?
We do not publish customer names or project references. Buyers who need them are asked to request references directly, and we share what the customer has agreed to share.
Can you supply one order across several equipment families?
Yes. Kitchen, bakery, display and cold-storage equipment can be planned as one shipment, with one set of documents for the destination market.
How do you price a project?
From the equipment list confirmed for the site. Send the layout or the equipment list you are working from, and we quote against it. Nothing is charged on this website.
Do you install overseas?
We supply the equipment and the documentation. Installation is normally carried out by the local contractor, with our technical support by email and WhatsApp.
Send the application and we confirm the model
Share the food or product being stored, target temperature, ambient conditions, available space, voltage, quantity and destination market.