Cold equipment refers to appliances used for storing, displaying, and preserving food and beverages at low temperatures. These units help maintain freshness, prevent spoilage, and ensure food safety in commercial kitchens, restaurants, cafés, and catering setups. Common cold equipment includes refrigerators, freezers, bottle coolers, salad counters, deep freezers, and display chillers. They are designed with powerful cooling systems, adjustable temperature controls, and insulated bodies to maintain consistent cooling. Many models come with glass fronts for attractive product display while keeping items chilled. Overall, cold equipment is essential for efficient food storage, long-lasting freshness, and smooth workflow in any food service operation.