Holding Tank for Restaurants

A restaurant holding tank is a specialized piece of equipment designed to keep crustaceans (such as lobsters, crabs, and langoustines) and sometimes shellfish alive within a professional kitchen or near the service area. It ensures maximum freshness of the seafood right up until preparation and serving.

Key Features:

Compact structure:
- Designed to fit into limited spaces (kitchen back area, counter, or display case).
- Usually made of stainless steel or food-grade plastic with plexiglass or glass viewing panels.
Integrated filtration and oxygenation system:
- Mechanical and biological filtration to keep water clean.
- Pump and air diffusers to maintain adequate oxygen levels.
- Optional temperature control (cooling system) depending on the species stored.
Easy maintenance:
- Quick access to technical components.
- Simple cleaning with a built-in drainage system.
Aesthetic design:
- Often used as a display unit to highlight live seafood for customers.
- Some models include built-in LED lighting.

Benefits for the restaurateur:

Guaranteed freshness: crustaceans are served live or right before cooking.
Reduced waste: longer shelf life for live seafood.
Marketing appeal: customer engagement when the tank is visible in the dining area.
Hygienic control: autonomous system that meets sanitary standards.