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Everlasting Pastry Fridge - PFE2000
790(W) x 2050(H) x 1043(D)mm
Sale price$5,313.00 Regular price$6,600.00Sale price$5,844.30 Regular price$7,260.00Sold out
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A pastry fridge is a refrigerated cabinet built around the bakery tray instead of the gastronorm pan. The runners inside are spaced and sized for a full tray, so a tray of croissants, danishes or unbaked tart shells goes in on the same tray it was made up on and comes back out on it.
That changes the shape of the cabinet. A pastry fridge is deeper than an ordinary upright, because a bakery tray is longer than a gastronorm pan. The Everlasting PFE2000 is 1043mm deep against roughly 750mm on a standard gastronorm upright, and that extra depth is the reason the unit exists.
The work it does is holding, not chilling down. Laminated dough is held between folds so the butter layer stays firm enough to sheet without tearing through it. Made-up product is held overnight ready for the morning prove and the oven. Finished cream and custard product is held at temperature until it sells.
An ordinary kitchen fridge is the wrong tool for that. Fan-forced air blowing across an uncovered tray dries the surface of a dough or a sheet of pastry and forms a skin, and skinned dough will not laminate or prove properly afterwards. Pastry cabinets are built to hold product without drying it out, which is why bakeries buy a dedicated unit instead of using the fridge on the line.
REO has one pastry cabinet live at the moment. The Everlasting PFE2000 is made in Italy, a single door upright at 790mm wide, 1043mm deep and 2050mm high, running on single phase 240V at 0.8kW, with a 12 month warranty. If you need a different size, a freezer version or a double door, call or email us, because our suppliers carry far more than is showing on the site at any one time.
Everlasting is a premium Italian name and the PFE2000 is priced accordingly. REO has an answer at every price point, and Thermaster and FED-X are the names to ask about when the money for the fit-out is tight, because their warranty and after-sales support are unbeatable for that price point. REO also offers bakery equipment more broadly and commercial upright fridges where a general purpose cabinet is enough for the product you are holding.
Our recommendation is to buy on best value for money across the life of the cabinet — the longest warranty and the lowest total cost of ownership, not the cheapest ticket on the day. REO prices refrigeration sharply, and Silverchef Rent-Try-Buy makes a bakery fit-out easier to fund: rent the cabinet, claim the payments as an operating expense, keep your cash in the rest of the fit-out, and buy it out or move to a larger unit when the production justifies it.
These are the top FAQs for Commercial Pastry Fridges & Freezers
What makes a pastry fridge different from an ordinary upright fridge?
The runners and the depth. A pastry cabinet takes bakery trays on side runners, so a made-up tray slides straight in, while a standard commercial upright is built around wire shelves and gastronorm pans. That is why the Everlasting PFE2000 is 1043mm deep where a standard gastronorm upright is closer to 750mm.
It is also built for holding product gently. A bakery does not want hard, fast air movement over uncovered dough, because that dries the surface and ruins the lamination before the product ever reaches the oven.
What size trays does a pastry cabinet take?
Ask us for the tray size and the runner pitch on the exact model before you order, because a cabinet set up for one tray size will not take another and there is no adapting it afterwards. Bring the size of the trays your bench and your oven already run, and match the fridge to those.
Check the runner spacing as well as the tray footprint. Tight runner pitch holds more trays but will not take anything tall sitting on one, which matters for proved product and for anything piped.
Why does dough dry out in a normal kitchen fridge?
Fan-forced refrigeration moves a lot of air, and that air passes over the evaporator where moisture is being pulled out of it. What comes back into the cabinet is dry, so anything uncovered loses moisture from the surface first.
On dough and pastry that shows up as a skin. A skinned sheet tears when you sheet it, a skinned croissant will not prove evenly, and the crust on the finished product comes out wrong. Covering every tray helps in an ordinary fridge, but it slows down every step of the make-up, which is why bakeries buy a cabinet built for the job.
Can I hold laminated dough in one overnight?
That is one of the main things a pastry cabinet is bought for. Dough is held at temperature between folds so the butter layer stays firm and pliable instead of melting into the dough or shattering through it, and made-up product is held overnight ready for the morning.
Ask us for the temperature range on the exact model and match it to your recipe and your schedule, because a bakery holding dough for twelve hours and a patisserie holding finished gateaux for six want different settings.
Will a pastry cabinet fit where my current fridge sits?
Check the depth before anything else. The Everlasting PFE2000 is 790mm wide and 2050mm high, which is normal enough, but at 1043mm deep it will stand proud of a bench run built for a 700mm cabinet. In a narrow bakery the depth is what decides whether it goes in.
Then measure the delivery route. At 2050mm high the unit will not tip through a low doorway on a trolley, and the packed carton is taller again at 2220mm, so plan for it to be unpacked outside if the access is tight.
What power supply does it need?
The Everlasting PFE2000 runs on single phase 240V and draws 0.8kW, so it takes a standard power point and not a three phase connection.
Give it its own circuit where the board allows, and keep it off the same run as a mixer or a prover, because the compressor draws a surge each time it cuts in and a shared circuit will trip a breaker overnight sooner or later.
What warranty comes with it?
The Everlasting PFE2000 carries a 12 month warranty. The terms are shown on the product page and depend on the model, its condition and its history.
Twelve months is shorter than some refrigeration REO offers, and that is worth weighing up when you compare units. Where two cabinets will both do the job, the one with the longer warranty and the cheaper parts usually costs less across five years even when it costs more on the day.
What do I check when it arrives?
Open the door and look at every runner before the cabinet is moved into place. Bent or dislodged runners are the common transit problem on a tray cabinet and they are easy to miss with the door shut. The unit is heavy and stands 2220mm tall in its carton, so work out how it comes off the truck before it gets there.
Do not leave it until the bakery is quiet. Check the unit for transit damage as soon as it arrives and tell us within 24 hours. Not two days, not two weeks. REO offers a 24-hour replacement guarantee on transit damage, and it only applies if you tell us inside that window.
What if REO does not have the pastry cabinet I need?
Only one pastry-specific cabinet is live right now, the Everlasting PFE2000, so send us the tray size, the number of trays you need to hold and whether you want a fridge or a freezer, and we will quote it. Our suppliers carry a great deal more than is showing on the site at any given time.
It is worth looking wider as well. REO offers bakery equipment including provers, sheeters and mixers, and upright fridges in gastronorm sizes where the product you are holding does not need tray runners.
