Ask any chef what they wish they had more of, and the answer is usually cold space. Commercial refrigeration keeps food safe, keeps stations stocked during service and — in display cabinets — helps sell. Choosing the right type for each area of the kitchen makes a big difference to workflow, energy use and food waste.
The main types of commercial refrigeration
Upright reach-in refrigerators and freezers
Tall cabinets with one, two or sliding doors, usually placed in storage or at the back of the kitchen.
- 1-door models suit small kitchens and specific products (dairy, fish, desserts).
- 2-door models are the workhorse of most restaurants.
- Sliding-door versions save space in narrow aisles where a hinged door would block traffic.
Undercounter refrigerators
Counter-height units with doors or drawers that double as a work surface. Placed directly on the cooking line, they keep ingredients within arm’s reach. Drawers are often more practical than doors under a busy line: the cook sees everything at once and cold air is lost less when opening.
Refrigerated prep counters
Undercounter units with a refrigerated top well for gastronorm containers — pizza counters and saladettes. They combine storage, prep surface and ingredient display in one footprint.
Display cabinets
Glass-fronted cabinets for customer-facing areas: upright and horizontal cake displays, dairy (milk) cabinets, drinks coolers. Here presentation, lighting and humidity matter as much as temperature.
Cold rooms
For high volumes, a walk-in cold room is more efficient than many separate cabinets.
See our refrigerated cabinets range for upright, undercounter, pizza prep and display models.
Specifications that really matter
Temperature range
Most commercial chillers work in the +2 °C to +8 °C range; freezers typically in the −18 °C to −22 °C range. Fish and meat benefit from the colder end of the chiller range; dairy and desserts from a stable middle setting.
Climate class
A refrigerator is designed for a maximum room temperature. Commercial cabinets are commonly rated by climate class — for example class 4 for rooms up to about 30 °C and class 5 for about 40 °C. Kitchens are hot, and hotter still in summer or warm countries. Choose a cabinet rated for the real temperature of the place where it will stand, not the air-conditioned dining room.
Ventilated vs static cooling
- Ventilated (fan-assisted) cooling circulates cold air evenly and recovers temperature quickly after doors are opened — the right choice for busy kitchens.
- Static cooling is gentler and dries food less, which can suit certain display applications.
Gastronorm compatibility
Cabinets that accept GN 1/1 containers (530 × 325 mm) or GN shelves let you move food straight from prep to storage to service in the same container — saving time and washing.
Construction and insulation
Look for AISI 304 stainless steel interiors, rounded internal corners for easy cleaning, thick insulation, magnetic self-closing doors and removable door gaskets. Read more in AISI 304 vs 430 stainless steel.
Choosing refrigeration station by station
| Station | Recommended type |
|---|---|
| Bulk storage | 2-door upright or cold room |
| Cooking line | Undercounter with drawers |
| Pizza / salad prep | Refrigerated prep counter with GN well |
| Pastry section | Upright cabinet with pastry-size trays |
| Front of house | Cake or dairy display cabinet |
| Bar | Undercounter or glass-door bottle cooler |
Placement and energy tips
- Keep refrigeration away from ovens, fryers and direct sunlight.
- Leave the ventilation space the manufacturer specifies around the condenser.
- Clean condenser coils regularly — dust is one of the most common causes of breakdowns and high energy bills.
- Check door gaskets: a torn gasket lets warm air in and makes the compressor run constantly.
- Do not overload shelves or block the fan; cold air needs to circulate.
Maintenance and spare parts
The parts that most often need replacing on commercial refrigerators are door gaskets, evaporator and condenser fan motors, digital thermostats and door hinges or castors. Keeping a gasket and a thermostat for your most important cabinets can turn a crisis into a ten-minute repair. See our guide to maintenance and spare parts.
Frequently asked questions
Doors or drawers under the counter?
Drawers are faster to use and lose less cold air on a busy line; doors are cheaper and fit large containers more easily. Many kitchens combine both.
Can I use a domestic refrigerator in a commercial kitchen?
It is not recommended. Domestic units are not designed for constant door openings, high room temperatures or commercial hygiene requirements, and they recover temperature much more slowly.
What size refrigerator do I need?
Estimate the chilled stock needed for your busiest day, then add a margin. Our team can calculate it from your menu and covers — request a quote.
