How to Choose Commercial Refrigerators for Restaurants and Foodservice
Cafés & Coffee Shops
Bakeries & Dessert Shops
Bars & Quick‑Service Concepts
Hotels & Catering Kitchens
Ghost Kitchens & Food Trucks
Choosing the right commercial refrigerator is one of the most important decisions for any restaurant or foodservice business. Your reach‑in fridge, undercounter unit or prep table refrigerator directly influences food safety, kitchen speed, menu flexibility and operating costs.
This guide explains the main commercial refrigerator types for foodservice, how to match them to your menu and layout, and what to check before you invest in new equipment for your restaurant, café, bakery, bar, hotel or ghost kitchen.
What types of commercial refrigerators do restaurants and foodservice operations use?
The term “commercial refrigerator” covers a wide range of equipment, from tall reach‑in units in the back kitchen to compact undercounter fridges and glass door merchandisers in the front‑of‑house. Each type solves a different problem: storage, prep, or display.
| Refrigerator Type | Typical Use in Foodservice | Best For |
|---|---|---|
|
Reach‑In Commercial Refrigerator
commercial refrigerator |
Back‑of‑house storage for meat, dairy, sauces, prep items and ready‑to‑cook ingredients. Often placed near main prep and cooking stations in restaurants and hotels. | Full‑service restaurants, hotel kitchens, catering operations and busy cafés that need dependable general‑purpose cold storage. |
|
Undercounter Commercial Refrigerator
undercounter refrigerator |
Installed under prep tables, bar counters or service counters. Keeps small quantities of high‑turn ingredients within arm’s reach without taking up vertical space. | Cafés, bars, quick‑service lines, food trucks and compact kitchens that need refrigeration in very tight spaces. |
|
Worktop Refrigerator & Prep Table Fridge
worktop refrigerator |
Combines a refrigerated base with a worktop or cutting surface. Prep table versions include pan rails for toppings and fillings used in sandwiches, salads or pizzas. | Pizzerias, sandwich shops, salad concepts, fast‑casual restaurants and ghost kitchens that assemble made‑to‑order dishes at speed. |
|
Glass Door Commercial Refrigerator
display refrigerator |
Showcases bottled drinks, desserts, grab‑and‑go meals and packaged foods to guests. Frequently used in front‑of‑house, lobbies or retail areas. | Cafés, bakeries, quick‑service restaurants, convenience‑style areas and hotel lobbies where merchandising and visibility are important. |
|
Shallow & Compact Commercial Refrigerator
shallow commercial refrigerator |
Fits into narrow corridors or tight back‑of‑house spaces where standard‑depth fridges would obstruct workflow or doors. | Urban restaurants, compact kitchens and operations that need cold storage along tight aisles or near doorways. |
How can you match commercial refrigerator capacity to your menu and volume?
The right commercial refrigerator is not only about the model type; it must also offer enough usable capacity to support your menu and peak service without overcrowding, while still fitting into your kitchen layout.
| Foodservice Concept | Refrigerator Capacity Focus | Planning Questions |
|---|---|---|
|
Full‑Service Restaurant
|
Combination of one or more reach‑in commercial refrigerators for bulk storage plus prep table refrigerators on the line for toppings and garnishes. | How many covers do you serve per day? How much mise en place do you keep prepared? Where will you store bulk deliveries versus daily prep? |
|
Café or Coffee Shop
|
Smaller back‑of‑house reach‑in fridge, undercounter refrigerators for milk and fillings, and one or more glass door fridges for drinks and cakes. | How many beverage SKUs do you carry? Do you prepare sandwiches and salads on site or receive them ready‑made from a commissary? |
|
Bakery & Dessert Shop
|
Reach‑in fridges for cream, dairy and fillings, plus display refrigerators for cakes and chilled desserts positioned in the guest area. | How long do you hold finished products before sale? Do you need dedicated refrigerators for allergen‑sensitive products or specific decorations? |
|
Bar or Quick‑Service Counter
|
Back bar and undercounter commercial refrigerators for bottled drinks and garnishes, plus compact reach‑in units for limited food items. | What is your peak beverage volume? How many different drink formats do you stock (bottles, cans, pitchers) and how fast do they turn over? |
|
Ghost Kitchen & Food Truck
|
Compact reach‑in or shallow commercial refrigerators, combined with undercounter units that maximize limited floor space and support a simplified menu. | What is your exact footprint in square feet or meters? Can you adjust delivery frequency to reduce on‑site stock and use smaller refrigerators? |
What features should you compare when buying a commercial refrigerator?
Once you know which refrigerator types and capacities you need, compare specific features that affect usability, reliability and long‑term operating costs. The table below highlights practical points to review before you place an order.
| Feature | Why It Matters for Foodservice | Questions to Ask |
|---|---|---|
|
Interior Layout & Shelving
|
Adjustable shelves and clear internal height help you store pans, containers and packaged goods efficiently without blocking air flow. | Are the shelves adjustable? Can the interior comfortably fit your common container sizes and pan formats without overcrowding? |
|
Door Style & Access
|
Solid doors retain cold air better, while glass doors support merchandising. Split doors can reduce temperature loss when opened frequently. | Will staff open the doors constantly during service? Do you need full doors or half doors? Is visibility more important than maximum insulation? |
|
Temperature Control & Air Distribution
|
Stable temperatures support food safety and product quality. Consistent air circulation helps avoid warm spots on busy shelves and door areas. | How is temperature adjusted and monitored? Does the unit maintain stable conditions during frequent door openings and restocking? |
|
Compressor Location
|
Top‑mounted compressors stay farther from floor debris and heat sources, while bottom‑mounted units can be easier to access for service and may improve performance in some spaces. | Where will the fridge sit relative to heat‑producing equipment? Is easy service access or maximum interior space more important for this location? |
|
Ease of Cleaning & Maintenance
|
Smooth, easy‑to‑wipe surfaces and removable components reduce cleaning time and help maintain hygiene in fast‑paced environments. | How quickly can staff clean shelves, gaskets and the interior at the end of service? Is condenser cleaning accessible for your maintenance team? |
|
Footprint & Clearance
|
Exterior dimensions and ventilation clearances must fit your actual space without blocking doors, aisles or emergency routes. | Have you measured the intended location, including door swings and any nearby equipment? Does the fridge have enough airflow around it? |
How should you integrate commercial refrigerators into your kitchen layout?
A well‑planned kitchen layout places commercial refrigerators exactly where chefs and bartenders need them, without disrupting movement or compromising safety. Good positioning reduces back‑tracking and keeps cold ingredients close to prep and cooking stations.
| Kitchen Zone | Recommended Refrigerator Placement | Layout Tips |
|---|---|---|
|
Receiving & Bulk Storage
|
Reach‑in commercial refrigerators near receiving areas or adjacent to walk‑in coolers, allowing staff to store deliveries quickly after checks. | Provide a clear path from loading areas to cold storage. Avoid routing deliveries through busy cook lines at peak times if possible. |
|
Prep Stations
|
Worktop refrigerators or undercounter units located directly under cutting surfaces for vegetables, proteins and garnishes used throughout service. | Ensure doors and drawers open fully without blocking staff movement. Consider left‑ or right‑hinged doors based on the main workflow direction. |
|
Cooking Line
|
Prep table refrigerators on the line for toppings, sauces and finishing ingredients used at ranges, fryers, grills and ovens. | Keep refrigeration close but not directly over high‑heat equipment. Maintain enough clearance for ventilation and safe access to cooking appliances. |
|
Service & Plating Area
|
Small undercounter refrigerators or shallow commercial refrigerators for garnishes, dressings and desserts plated just before service. | Position units so service staff can access them without crossing through hot cooking zones. Maintain clear sight lines to the pass. |
|
Front‑of‑House & Bar
|
Glass door commercial refrigerators and undercounter bar fridges positioned where guests can see products but staff can still work efficiently. | Make sure guests do not obstruct staff when browsing displays. Allow a clear order and pickup path around drink and dessert fridges. |
How can you future‑proof your commercial refrigerator investment?
Commercial refrigerators are long‑term assets. Planning a few years ahead – even if you start small – helps you avoid frequent replacements and makes it easier to roll out consistent equipment across multiple locations.
Instead of buying purely on price, focus on reliability, serviceability and a model range that can support your concept as it grows.
| Step | Focus Area | Practical Actions |
|---|---|---|
|
1. Clarify Menu & Growth Plan
|
Align refrigerator choices with your core dishes today and additional categories you might introduce tomorrow. | Map which ingredients must be kept chilled, how often they are restocked and how your menu might evolve in the next few years. |
|
2. Standardize Core Refrigerator Types
|
Choose a small set of commercial refrigerator formats you can repeat in additional outlets or new locations. | For example, standardize on one reach‑in size, one undercounter format and one glass door merchandiser size that suits most of your sites. |
|
3. Plan Service & Maintenance
|
Protect your refrigeration investment by planning cleaning routines and regular checks for each unit. | Train staff to clean gaskets and interiors, keep vents clear and report early signs of temperature fluctuation or unusual noise. |
|
4. Review Performance Regularly
|
Check whether your commercial refrigerators are still aligned with your current menu volume and storage patterns. | If units are constantly overloaded or half empty, adjust capacity or add specialized refrigerators for particular product lines. |
Disclaimer: This guide is for general information only. Always follow local regulations, safety guidance and manufacturer instructions when selecting, installing and operating commercial refrigerators in restaurants and foodservice operations.
