In the future recommend a podcast on the science of brining. It's not easy to understand why if I cooking chicken breast and holding it hot in water drys the meat, but brining it in salt and water before cooking makes it juicy. Possibly a good food science video.
I have a chest freezer but it's more suited to storage.
I'd like a freezer within the kitchen for service. It'd just be for frozen fries, so I'd need easy access etc.
Does anyone know if there is a type of freezer best suited to service in a hot kitchen. I know a chest freezer is not ideal