Commercial Refrigerators, Freezers and Display Showcases: Buying Guide for Restaurants and Shops
Cold storage and display equipment are central to every food business. The right mix of commercial refrigerators, commercial freezers and display showcases helps you protect food quality, meet daily prep needs and present products in a way that encourages sales.
This guide explains how back-of-house refrigeration differs from front-of-house displays, compares common cabinet types and layouts, and shows how to plan capacity and placement so your kitchen and shop floor work smoothly together.
Who should read this commercial refrigeration and display showcase guide?
This guide is written for operators who are planning or upgrading commercial refrigerators, freezers and display showcases, including:
- Restaurants and hotel kitchens that need organised cold storage for ingredients and prepared dishes.
- Cafés, bakeries and dessert shops that rely on refrigerated display showcases for cakes, pastries and chilled drinks.
- Supermarkets and convenience stores that need upright fridges, freezers and grab-and-go display units for packaged food and drinks.
- Butcher shops, delicatessens and cheese shops needing both back storage and glass-fronted service counters.
- Bars and beverage outlets that require bottle coolers, back bar fridges and undercounter units.
If you are asking how to combine commercial refrigerators, freezers and display showcases for your business, this guide gives you a structured way to plan capacity, cabinet types and layout.
What roles do refrigerators, freezers and display showcases play in your business?
Not all refrigeration equipment does the same job. Back-of-house refrigerators and freezers are designed for storage and prep support, while display showcases are designed for presentation and easy access.
| Equipment type | Main purpose | Typical location |
|---|---|---|
| Commercial refrigerator | Chilled storage for ingredients, prepared items and drinks that need to be kept at refrigerated temperatures according to your food handling procedures. | Back-of-house kitchen, prep areas, bar stations and sometimes front-of-house for grab-and-go drinks. |
| Commercial freezer | Frozen storage for long-term holding of ingredients and ready-to-cook products that are kept frozen as part of your process. | Back-of-house storage rooms, kitchens, support areas and frozen display areas for retail shops when used with suitable display cabinets. |
| Display showcase | Presentation and merchandising of chilled or frozen food and drinks where customers can see products clearly and choose what they want. | Front-of-house in cafés, bakeries, dessert shops, supermarkets, convenience stores and other retail environments. |
How should you choose commercial refrigerators for your kitchen and bar?
A commercial refrigerator should support your daily prep routines and service flow. Different cabinet styles suit different locations and tasks in the kitchen and bar.
| Upright refrigerators | Tall cabinets with one or more doors, used where floor space is limited but vertical storage is possible. Suitable for general kitchen storage and frequently accessed ingredients organised on shelves or racks. |
|---|---|
| Undercounter and worktop fridges | Low-height cabinets designed to fit under work surfaces or to act as refrigerated worktops. Often used on the cookline, at prep stations or behind bars, keeping ingredients within arm’s reach of staff during service. |
| Prep table and saladette fridges | Refrigerated bases with openings for ingredient pans on top. Common in pizza shops, sandwich counters and salad bars where staff assemble dishes directly from the refrigerated top section while using the chilled base for backup storage. |
How should you choose commercial freezers for storage and service?
A commercial freezer supports long-term storage of ingredients and ready-to-cook products. Choosing the right style depends on how you access frozen items and how often you open the cabinet.
| Upright freezers | Tall cabinets with shelves or racks. Helpful where floor space is limited and frozen products need to be organised in clearly labelled sections for quick access in kitchens and storage rooms. |
|---|---|
| Chest and island freezers | Freezers with top-opening lids or sliding glass covers. Common in shops for frozen foods and in back-of-house when bulk storage is needed. Basket systems or dividers help keep contents organised according to your stock rotation plan. |
| Undercounter freezers | Low-height freezers placed under counters near fryers, grills or dessert stations. Useful for smaller quantities of frequently used frozen items kept close to the point of cooking or plating. |
How should you choose display showcases for cakes, drinks and retail products?
A display showcase is both refrigeration and merchandising equipment. It should keep food at serving temperature while presenting products clearly and attractively to customers.
| Serve-over cake and pastry showcases | Glass-fronted counters where staff serve customers from behind the unit. Common in cafés, bakeries and dessert shops for cakes, pastries and desserts that need chilled display with good visibility from the customer side. |
|---|---|
| Upright glass door fridges | Vertical cabinets with glass doors used for bottled drinks, packaged foods and grab-and-go items. Suitable for self-service areas where customers open the door and select items themselves. |
| Open-front multideck displays | Open-front shelves where customers can quickly pick pre-packed sandwiches, salads, dairy and drinks. Often used in convenience stores and grab-and-go areas, following the operating conditions specified for the equipment. |
How should you combine refrigerators, freezers and showcases for your concept?
Most businesses use a combination of commercial refrigerators, commercial freezers and display showcases. The right mix depends on your menu, service style and shop layout.
| Business profile |
|
|---|---|
| Why plan combinations? | Planning the combination in advance helps you ensure there is enough back storage to support front displays, and that staff do not spend time moving products long distances between kitchen, storage and merchandising areas. |
How much refrigeration and freezer capacity does your operation really need?
Capacity planning for commercial refrigerators, freezers and display showcases is about matching cabinet volume to your stock levels and product turnover so that storage is organised rather than overcrowded.
| Key questions to ask |
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|---|---|
| Why capacity planning matters | Understanding deliveries and turnover helps you decide how much of your inventory needs to be immediately accessible in the kitchen or on display, and how much can be held in back storage, so cabinets remain organised and easy to use. |
| Typical examples |
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What features and design details should you look for in commercial refrigeration?
Details such as door style, shelving, lighting and cleaning access affect everyday use of commercial refrigerators, freezers and display showcases.
| Door style and access | Consider whether sliding or hinged doors make more sense in your space, and whether solid or glass doors are needed for visibility. Door configuration should allow staff or customers to reach products without blocking circulation paths. |
|---|---|
| Shelving, racks and organisation | Adjustable shelves and suitable racks help you keep similar items together and maintain clear labelling. Simple layout plans for each cabinet support first-in, first-out stock rotation and faster access during service. |
| Interior lighting and product visibility | For display showcases and glass door fridges, check that interior lighting makes products clearly visible without glare. In back-of-house fridges, adequate lighting supports quick stock checks and picking. |
| Cleaning and daily care | Review how shelves, interior panels and drainage areas are accessed and cleaned according to the instructions. Straightforward cleaning supports regular routines and helps keep cabinets in good working order. |
How should you plan layout, power and airflow for commercial refrigeration?
Proper layout and installation planning for commercial refrigerators, freezers and display showcases helps your equipment operate as intended and makes staff and customer movement smooth.
| Space and door clearance | Allow enough space for doors to open and for staff or customers to stand in front of cabinets. Check recommended clearances in installation instructions and plan the surrounding layout so access is not blocked by other equipment or furniture. |
|---|---|
| Electrical supply and positioning | Confirm that power connections match the requirements of each unit. Plan outlet locations and cable routing so connections are accessible while avoiding trip hazards or interference with shelving and cabinets. |
| Airflow and heat sources | Follow the guidance for ventilation clearances and avoid placing refrigeration directly next to strong heat sources when possible. Keeping air intakes and outlets unobstructed supports stable cabinet performance within the conditions described in the documentation. |
Frequently asked questions about commercial refrigerators, freezers and display showcases
Do I need separate refrigerators for prep and for drinks in my restaurant?
Many restaurants use dedicated commercial refrigerators for food preparation areas and separate glass door fridges or undercounter units for drinks in the bar or dining area. This helps keep ingredients close to prep stations and gives customers easy access to chilled beverages without overcrowding kitchen storage.
Should I choose upright freezers or chest freezers for my shop?
Upright commercial freezers make it easier to see and access items on shelves, which can be helpful in kitchens and back storage. Chest freezers and island freezers offer open top access and are often used in retail areas for frozen foods where customers can browse and select products from baskets or compartments. Your choice depends on your layout and how customers or staff use the space.
How can I keep display showcases looking full without overstocking?
A practical approach is to hold backup stock in back-of-house commercial refrigerators and freezers, and top up display showcases regularly during service. Simple planograms or layout diagrams for each showcase help staff place products consistently and maintain an attractive display as items sell.
How should I plan cleaning routines for refrigerators, freezers and showcases?
Cleaning routines should follow the instructions provided for each cabinet. Many businesses set up weekly or daily schedules for wiping interior surfaces, checking door seals, cleaning shelving and clearing drainage areas where applicable. Clear checklists for commercial refrigerators, freezers and display showcases help staff carry out cleaning tasks in a consistent way on every shift.
How can you move forward and choose the right commercial refrigeration today?
Choosing commercial refrigerators, commercial freezers and display showcases becomes much easier once you map your menu, stock levels, customer flow and available space. From there you can define how many cabinets you need, what types they should be and where they should be placed.
Working with an equipment supplier helps you compare cabinet styles, internal layouts and installation requirements so you can design a cold storage and display plan that fits your restaurant, café or shop now and allows for future changes.
With a well-planned mix of commercial refrigerators, freezers and display showcases, your business can keep food organised and protected, make products easy to find for staff and guests, and present your offer in a way that supports both daily operations and long-term sales growth.
