How to Choose Commercial Refrigeration Solutions for Restaurants: Upright Fridges, Under Counter Freezers and Prep Tables
Reliable commercial refrigeration is the backbone of every professional kitchen. It keeps ingredients fresh, supports safe food handling, and helps your team work efficiently during busy service. The right combination of upright fridges, under counter freezers, and prep tables can make daily operations easier, while the wrong mix can lead to wasted time, cluttered workspaces, and unnecessary stress. This guide explains how each type of unit works, where it fits best, and how to design a cold storage plan that matches your restaurant’s menu and layout.
This article is designed for owners, chefs, and managers of restaurants, cafés, hotel kitchens, bar kitchens, central production facilities, and quick-service concepts that want to choose or upgrade upright fridges, under counter freezers, and refrigerated prep tables without wasting floor space or budget.
What Does “Commercial Refrigeration Solutions for Restaurants” Really Mean?
Commercial refrigeration goes far beyond a single fridge or freezer. In most foodservice operations, you need a combination of units that support different stages of food preparation and service. These usually include:
- Upright fridges for bulk storage of chilled ingredients.
- Under counter freezers for frozen items kept close to cooking stations.
- Refrigerated prep tables for fast access to toppings and mise en place on the line.
Building the right mix of these units is essential for restaurants, cafés, bakeries, bars, hotel kitchens, and any operation that needs safe, organized cold storage distributed throughout the kitchen.
- How to choose commercial refrigeration for restaurants
- Differences between upright fridges, under counter freezers, and prep tables
- Best commercial fridge layout for small restaurant kitchens
What Are the Main Commercial Refrigeration Units in a Restaurant Kitchen?
Most restaurant kitchens use three key categories of refrigeration. Each plays a specific role and has its own strengths and considerations. The “cards” below summarize the basics.
| Refrigeration Type | Best For | Key Advantages | Main Considerations |
|---|---|---|---|
| 📦 Upright Fridge (Reach-In) | Central cold storage for chilled ingredients, sauces, prepared items, and garnishes in back-of-house areas. | • Uses vertical space efficiently • Multiple shelves for organized storage • Easy to position against walls in prep or back storage rooms |
• Doors open into the aisle; requires clear space • Staff may need to walk away from the cooking line to access items |
| ❄️ Under Counter Freezer | Frozen ingredients and backup stock kept close to cooking or frying stations in compact kitchens. | • Fits under counters to save floor space • Keeps frozen items within arm’s reach of the line • Creates a clean, continuous work surface above |
• Internal space is lower than tall freezers • Staff need to bend down or kneel to reach the lowest sections |
| 🥗 Refrigerated Prep Table | Sandwich, salad, pizza, and burger stations where ingredients must be visible and easy to reach during service. | • Built-in pan rail keeps ingredients at the station • Work surface on top for assembly and plating • Storage below for back-up containers of chilled items |
• Pan rail lids should be closed between rushes • Requires regular organization to avoid clutter during busy periods |
In many restaurant kitchens, you will see all three types working together: upright fridges in the prep area, under counter freezers under cooking lines, and refrigerated prep tables on the main line where dishes are assembled.
How Do Upright Fridges, Under Counter Freezers and Prep Tables Compare?
The comparison table below looks at how each refrigeration type performs in everyday use. It focuses on practical factors like access, space, and how the unit supports your kitchen workflow.
| Aspect | Upright Fridge | Under Counter Freezer | Refrigerated Prep Table |
|---|---|---|---|
| Typical Location | Back-of-house prep or storage areas, sometimes near the pass. | Under counters at cooking, frying, or dessert stations on the line. | Main preparation line for sandwiches, salads, pizzas, and burgers. |
| Access Speed During Service | Moderate – staff may need to walk away from the line. | High – items are at arm’s reach under the counter. | Very high – ingredients are directly in front of staff in pans. |
| Best For | Bulk refrigerated storage and organized ingredient holding. | Frozen ingredients needed regularly throughout service. | High-frequency assembly of dishes that use multiple chilled components. |
| Space Requirement | Uses vertical height; needs some clearance in front of doors. | Uses under-counter space; keeps aisles open above. | Requires length along the line for worktop and pan rail. |
| Impact on Workflow | Supports prep and backup storage; less involved in final plating. | Reduces trips to a distant freezer and speeds up cooking steps. | Central to the line; directly shapes speed and consistency of assembly. |
How Should You Choose Refrigeration by Restaurant Concept and Kitchen Size?
Different restaurant models use refrigeration in different ways. A compact café has very different needs from a full-service restaurant or a central production kitchen. The scenarios below show how upright fridges, under counter freezers, and prep tables might be combined.
| Operation Scenario | Typical Refrigeration Setup | What This Setup Helps You Achieve |
|---|---|---|
| ☕ Small Café or Coffee Shop with Light Food | One upright fridge in the back for milk, pastries, and toppings, plus a compact under counter fridge or freezer under the counter for daily service items. | Keeps essential ingredients close to the service counter while using vertical space in the back for backup stock. |
| 🍔 Fast-Casual or Quick-Service Restaurant | Upright fridges for bulk storage in prep/back areas, under counter freezers for frozen items at the line, and refrigerated prep tables for burger, salad, or pizza assembly. | Allows fast, repeatable assembly with minimal movement, supporting quick service times during peak periods. |
| 🍽️ Full-Service Restaurant with Mixed Menu | Several upright fridges in the prep area for meats, seafood, vegetables, and sauces, combined with under counter units and prep tables positioned at each section of the line. | Supports multiple cooking stations with their own nearby refrigeration while keeping central storage organized in the back. |
| 🏨 Hotel Kitchen or Banquet Operation | A combination of large upright fridges for bulk ingredients and strategically placed under counter units and prep tables in separate production and finishing areas. | Helps coordinate production for multiple outlets, room service, and events with clear separation between preparation and plating lines. |
| 🏭 Central Production Kitchen for Multiple Branches | Several upright fridges and freezers for batch storage, with additional under counter units and prep tables in dedicated processing zones. | Supports scheduled production for different delivery runs while keeping ingredients organized by product line or outlet. |
What Features Should You Look for in Commercial Restaurant Refrigeration?
After deciding the general mix of upright fridges, under counter freezers, and prep tables, it is time to look at the details. The right features can make daily use easier and help staff maintain good organization.
How easy is it to access and organize products inside the unit?
- Check the number of shelves, their adjustability, and how easy it is to see items at different levels.
- Think about your container sizes and whether they will fit comfortably on shelves or inside drawers.
- For prep tables, consider the pan configuration in the rail and the storage space underneath for backup pans.
What door and drawer configurations suit your workflow?
- Decide whether you prefer doors or drawers under the counter based on how often you access smaller containers.
- Check how far doors open and whether there is enough aisle space for staff to work comfortably in front of the unit.
- If you plan to position units at corners or near other equipment, consider door swing direction when planning the layout.
How does the unit fit into your power, ventilation, and cleaning plans?
- Confirm electrical requirements with your contractor and check where outlets are located.
- Allow enough space around the unit for air circulation, and follow any guidance given by your installer.
- Think about how you will clean underneath and behind each unit, especially for under counter equipment and prep tables.
How simple is daily cleaning and long-term upkeep?
- Look for smooth interior surfaces and easily removable shelves or pans to simplify wiping and sanitizing.
- Plan a regular schedule for checking door gaskets, cleaning rails on prep tables, and clearing any accessible air intakes.
- Ask your supplier which simple checks staff can perform and when it is better to call a professional technician.
How Should You Plan the Layout Around Your Commercial Refrigeration Units?
The position of each fridge, freezer, and prep table has a big impact on how easily your team can work. A clear layout reduces unnecessary movement and helps staff keep cold ingredients at safe temperatures while they prepare dishes.
Where should upright fridges be located for smooth prep and service?
- Position upright fridges close to prep benches so staff can move ingredients directly from storage to preparation.
- Keep main passageways clear when doors are open by allowing enough space in front of the units.
- If possible, group similar items together in dedicated fridges, such as produce in one unit and proteins in another, to simplify organization.
How can under counter freezers support individual cooking stations?
- Place under counter freezers directly under hot equipment where frozen items are used, such as fryers or grills.
- Ensure there is enough worktop space above each unit for plating or holding equipment.
- Consider how doors or drawers will open when staff are also working with pans, utensils, or trolleys nearby.
How should prep tables be integrated into the main line?
- Place refrigerated prep tables where dishes are assembled, such as near ovens for pizzas or near the pass for salads and cold items.
- Make sure staff can reach all pans in the rail without over-stretching and can close lids when not in use.
- Provide a clear path from upright fridges in the prep area to the prep tables so backup ingredients can be rotated efficiently.
Why Does the Right Refrigeration Setup Matter for Your Restaurant?
Choosing suitable refrigeration is about more than keeping food cold. It also shapes how your kitchen feels to work in and how consistently you can serve dishes that meet your standards.
Can it help you maintain consistent quality and presentation?
When ingredients are stored correctly in upright fridges, under counter freezers, and prep tables, their texture and appearance are easier to control. This stability supports consistent cooking times, seasoning, and presentation, which in turn helps guests have the same positive experience each time they order.
Can it reduce stress during busy service?
A thoughtful refrigeration layout reduces backtracking and searching for ingredients. When the right items are always close to the station where they are used, staff can focus on cooking and plating instead of moving around the kitchen. This helps keep the line organized even when ticket volume increases.
Can it support future menu changes and growth?
Allowing some flexibility in your refrigeration plan makes it easier to add new dishes, seasonal items, or additional stations. When you choose units and layouts that can handle minor adjustments, you give your business room to grow without needing a complete redesign.
Checklist: What Questions Should You Answer Before Buying Commercial Refrigeration?
Before finalizing any commercial fridge, freezer, or prep table, use the checklist below to clarify your needs. This will help you communicate clearly with suppliers and installers.
- What are my main menu categories, and which ingredients need to be refrigerated or frozen?
- How many stations do I have on the line, and what refrigeration does each station require?
- How much floor space and vertical height are available in prep and service areas?
- Where are my current power connections, and can they be adjusted if necessary?
- How many staff members work in the kitchen during busy periods, and how do they move between stations?
- How will I separate backup storage in upright fridges from daily working stock at the line?
- Do I expect my menu or volume to change soon, and how might that affect my refrigeration plan?
With these points clarified, you will be better prepared to choose commercial refrigeration solutions that support safe storage, efficient movement, and consistent quality in your restaurant kitchen.
