Commercial Workbench & Undercounter Fridge Guide
How to Choose Commercial Workbench Refrigerators and Undercounter Fridges for Professional Kitchens
In a professional kitchen, every step counts: how far staff walk, how quickly they reach ingredients and how efficiently they can prepare dishes during busy service. Commercial workbench refrigerators and undercounter fridges are designed to bring chilled storage directly under the work surface, helping your team keep ingredients within arm’s reach while saving precious floor space.
This guide explains what workbench refrigerators and undercounter fridges are, how they differ, how to compare different models and how to select the right units for restaurants, cafés, bars, hotels and central kitchens.
- Restaurants and bistros planning or upgrading their prep lines
- Cafés, bakeries and coffee shops with limited back-of-house space
- Hotels and resorts with à la carte and banquet kitchens
- Bars and lounges needing undercounter refrigeration for garnishes and beverages
- Central kitchens, cloud kitchens and canteens designing compact, efficient layouts
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What Are Commercial Workbench Refrigerators and Undercounter Fridges and How Do They Support Professional Kitchens?
Workbench refrigerators and undercounter fridges share one core idea: combining cold storage with convenient access near prep or service areas. The main difference is how the top of the unit is used in your kitchen.
| 🧊 Workbench Refrigerators (Refrigerated Worktables) | ||
|---|---|---|
| 🔝 | What is a workbench refrigerator? | A workbench refrigerator combines a refrigerated cabinet with a solid top that acts as a work surface. Chefs can prep directly on top while chilled ingredients are stored in doors or drawers underneath. |
| 🍽️ | Typical applications | Prep stations for salads, garnishes, sandwich fillings, pastry ingredients and mise en place that need to stay cold during service or production. |
| 🏪 | Typical users | Restaurants, cafés, bakeries, hotel kitchens and canteens that want to combine prep surfaces with chilled under-storage to save space. |
| 🥶 Undercounter Fridges (Undercounter Refrigerators) | ||
|---|---|---|
| ⬇️ | What is an undercounter fridge? | An undercounter fridge is a low-profile refrigerator designed to fit beneath counters or bar tops. It may support light items on top but is usually installed under an existing counter or worktop. |
| 🥗 | Typical applications | Storing ready-to-use ingredients, beverages, garnishes, dairy products and desserts close to prep and service areas, especially where height is limited. |
| 🍹 | Typical users | Bars, cafés, pastry counters, quick-service restaurants and any kitchen where under-bench space can be turned into chilled storage. |
Why Are Workbench Refrigerators and Undercounter Fridges So Important for Professional Kitchen Workflow?
Cold rooms and upright fridges are essential, but they are often located away from the main prep and cooking line. Workbench fridges and undercounter fridges bring chilled storage directly into the workspace, which benefits service in several ways.
| Key question | Without dedicated workbench / undercounter fridges | With well-placed workbench & undercounter fridges |
|---|---|---|
| How efficient is staff movement? | Staff walk back and forth to remote fridges, especially during busy service. | Ingredients are stored under the bench, reducing unnecessary steps and saving time. |
| How well is prep space used? | Worktables may sit on top of unused space or low shelves. | The work surface is combined with refrigerated cabinets, maximizing vertical space. |
| How easy is it to keep key items at the right temperature? | Ingredients may spend more time on open surfaces before returning to a fridge. | Chefs can rotate items quickly between the work surface and the fridge below as they prep. |
What Types of Workbench Refrigerators and Undercounter Fridges Can Professional Kitchens Choose From?
Different kitchens require different fridge configurations. Capacity, door style and internal layout vary depending on how you plan to use the unit.
| 🧊 Workbench Refrigerator Types | |||
|---|---|---|---|
| Type | Typical configuration | Best suited for | Common users |
| Two-door workbench fridge | Medium width, two hinged doors, stainless steel top for prep or equipment placement. | Small to medium kitchens needing combined prep and storage space under one bench. | Cafés, small restaurants, bakery prep rooms. |
| Three-door workbench fridge | Wider top surface with three doors for larger storage and prep area. | Busier prep lines needing more GN pan or shelf space directly under the bench. | Restaurants, hotel kitchens, central kitchens with multiple stations. |
| Drawer-type workbench fridge | Refrigerated drawers instead of doors, often sized for pans or containers. | Stations that frequently access ingredients in pans or containers from above. | Line cooking stations, salad and garnish sections, pastry benches. |
| 🥶 Undercounter Fridge Types | |||
|---|---|---|---|
| Type | Typical configuration | Best suited for | Common users |
| Solid-door undercounter fridge | Solid front doors, often stainless steel, designed to sit below a counter or bar top. | Back-bar storage for ingredients, dairy and garnishes not intended for direct guest view. | Bars, cafés, restaurant pass areas and hotel bar counters. |
| Glass-door undercounter fridge | Glass doors for visibility of beverages or products stored inside. | Displaying drinks or desserts while keeping them chilled under counters. | Bars, café counters and dessert stations where visibility supports quick selection. |
How Do You Decide Whether You Need a Workbench Refrigerator, an Undercounter Fridge or Both?
Not every station needs both a workbench fridge and an undercounter fridge. The right mix depends on how you use the space and where your main prep and service areas are located.
| Kitchen or service area | Recommended fridge type | Reasoning |
|---|---|---|
| Main hot kitchen prep line | Workbench fridge with doors or drawers under the prep bench. | Combines prep surface and chilled storage where chefs work intensively during service. |
| Cold prep station (salads, desserts, pastry) | Workbench fridge with drawers for GN pans or containers. | Pull-out drawers make it easy to organize and access ingredients arranged in pans or boxes. |
| Bar or beverage counter | Undercounter fridge (solid or glass door) beneath bar counters. | Uses under-bar space for chilled drinks and garnishes without altering the bar top design. |
| Pass or plating area near the dining room | Undercounter fridge under the pass or a compact workbench fridge next to it. | Keeps garnishes, sauces and plated cold items within easy reach for finishing dishes. |
What Key Features Should You Look for When Choosing Workbench Refrigerators and Undercounter Fridges?
Once you know which type you need, the next step is to look at key features that affect daily operation, reliability and integration into your kitchen layout.
| 📏 Capacity & Dimensions | ||
|---|---|---|
| 📐 | Overall width, depth and height | Measure available space carefully, including door swing and aisle clearance, to ensure the unit fits your line without blocking movement or other doors. |
| 🗂️ | Internal storage layout | Check shelf or drawer design, GN pan compatibility and usable space, so the unit can hold the containers and products you rely on most often. |
| ❄️ Refrigeration System & Controls | ||
|---|---|---|
| 🌡️ | Temperature range and control panel | Ensure the temperature range is suitable for your products and that the controls are straightforward for staff to check and adjust as part of daily routines. |
| 🌀 | Air circulation and cooling type | The internal air circulation design influences how evenly the cabinet cools. When comparing models, consider how they handle frequent door opening in busy service. |
| 🧱 Construction, Hygiene & Maintenance | ||
|---|---|---|
| 🧼 | Interior and exterior surfaces | Smooth, accessible surfaces help staff wipe down the unit quickly and support regular cleaning schedules in the kitchen or bar. |
| 🔧 | Access for service and ventilation | Leave enough ventilation space around the compressor section and make sure service access panels are not blocked by other equipment or walls. |
How Should You Select and Position Workbench Refrigerators and Undercounter Fridges Step by Step?
A structured selection process makes it easier to match equipment to your menu, layout and service style.
- List your chilled ingredients and dishes by station.
Note which items each station needs (for example, salad ingredients, burger garnishes, pastry creams, bar garnishes, bottled drinks). - Estimate how often each station accesses these items.
Stations with frequent access during service benefit most from local undercounter or workbench refrigeration. - Measure the available under-bench and line space.
Check width, depth and height under counters and at the prep line, including doorways and aisle clearance, before choosing unit sizes. - Decide where you need full workbench tops versus undercounter units.
Place workbench fridges where you require continuous prep surfaces, and undercounter fridges where you already have a finished counter or bar top. - Choose door or drawer configurations.
Doors suit shelf-based storage; drawers often suit pan-based ingredient organization. Match this to how your team works today. - Check power supply and ventilation needs.
Confirm that nearby electrical points, airflow and cleaning access will be practical once the unit is installed and in daily use. - Plan operating routines for loading and cleaning.
Agree on how and when fridges are restocked, labelled and cleaned to keep them organized during busy periods. - Discuss your plan with a commercial kitchen equipment specialist.
Share your station map, measurements and menu to fine-tune your fridge selection and layout before ordering.
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Frequently Asked Questions About Workbench Refrigerators and Undercounter Fridges
Do I still need upright refrigerators if I install workbench and undercounter fridges?
Upright fridges and cold rooms are usually still needed for bulk storage. Workbench and undercounter fridges work best as station-level storage, bringing frequently used items closer to where they are prepared and served.
Are drawer fridges better than door fridges for all stations?
Drawer fridges can be very convenient when ingredients are organized in pans and smaller containers. However, door fridges often provide more flexible shelf space for larger items. The better option depends on how your team stores and accesses products at each station.
Can undercounter fridges be used in open kitchen or bar areas visible to guests?
Many operations use undercounter fridges in guest-visible areas. In these cases, appearance, door type and how the fridge integrates with counters become important. Glass-door fridges can help guests and staff see drinks or desserts at a glance, while solid doors create a more uniform counter front.
How many workbench and undercounter fridges does a small restaurant need?
The ideal number depends on your menu, stations and available space. Many small restaurants start with one or two workbench fridges on the main prep line and one undercounter fridge near the pass or bar, then add more units as the menu and volume grow.
