Kitchen Tour: The New Freezer Room
We finally finished the build-out on the dedicated freezer room, and it's already changing how we work with edibles.
This space is a 10x12 walk-in set to -10°F with commercial racking on three walls. Everything is organized by category so nothing gets lost in the back like before.
Left wall: Finished product storage
- Vacuum-sealed batches of gummies (shelf-stable at room temp, but we freeze extras for longer freshness)
- Chocolate bark and truffles in airtight tins
- Hard candies and caramels separated by flavor
- All labeled with batch date, potency, and strain notes
Center racking: Ingredient reserves
- Pounds of clarified canna-butter in 1-cup blocks
- Canna-coconut oil in silicone molds for easy portioning
- Frozen fruit purees for popsicles and sorbets
- Decarbed flower and rosin chips for secondary infusions
Right wall: In-progress and testing
- Half-batches we're dialing in (like the current pistachio baklava tests)
- Overflow from the main kitchen fridge when we're doing big pours
- Ice cream bases waiting for the spinner
The floor has non-slip mats and a drain for easy cleaning. We added LED motion lights so it doesn't feel like walking into a cave at night. There's even a small whiteboard for tracking freeze dates and rotation.
Biggest game changer: no more digging through the kitchen reach-in for a single block of butter during a rush. Everything stays rock-solid without freezer burn thanks to the vacuum sealer station right outside the door.
This room lets us batch larger without worrying about shelf life and keeps experimental flavors from crowding the daily production. Next upgrade might be a blast chiller for faster gummy drying, but for now this setup is running perfectly.
What part of the kitchen setup do you want to see toured next? Drop your vote below.