Key Takeaways
• Commercial freezers come in five main types: reach-in, chest, undercounter, walk-in, and specialized blast freezers
• Reach-in freezers are the most common for restaurants; they complement your reach-in refrigerators
• Sizing should account for your menu’s frozen items and prep-ahead portions
• Temperature should maintain 0 degrees Fahrenheit or below; defrost systems vary by type
• True Manufacturing and Turbo Air offer reliable options across all price points
A commercial freezer is just as important as your refrigerator, but it gets less attention in most conversations about kitchen equipment. That’s a mistake. How you store frozen products directly impacts food quality, safety, and your ability to execute your menu.
Whether you’re freezing proteins weeks in advance, storing frozen vegetables, or keeping finished products cold, the right freezer makes a difference. This guide covers what’s available, how to size it, and which brands deliver reliability at different price points.
The Five Types of Commercial Freezers
Reach-In Freezers
A reach-in freezer is identical in form to a reach-in refrigerator, but maintains 0 degrees Fahrenheit or below instead of 35-38 degrees. They come in single-door, double-door, and triple-door configurations with capacities from 27 to 75 cubic feet.
Reach-in freezers are ideal for: - Storing frozen proteins (meat, fish, poultry) - Frozen vegetables and prepared components - Ice cream and frozen desserts - Items you access multiple times during service - Operations without space for a walk-in freezer
A double-door reach-in freezer costs roughly the same as a double-door reach-in refrigerator, typically $2,500 to $4,000. The mechanics are identical; only the temperature setting differs.
Reach-in freezers are less energy-efficient than refrigerators because they work harder to maintain colder temperatures. Expect to pay 30 to 40% more in annual electricity compared to a reach-in refrigerator.
Chest Freezers
Chest freezers are horizontal boxes where you access items from the top. They’re common in commissary kitchens and high-volume operations.
Chest freezers excel at: - Long-term storage of bulk frozen items - Energy efficiency (better insulation than reach-ins) - High capacity relative to footprint
The downsides: - Accessing items buried under other items is annoying - Hard to keep organized - Not ideal if you need frequent access during service - Take up significant floor space
Chest freezers work well for storing bulk proteins in a prep kitchen or back storage, but they’re not ideal for your main line freezer.
Undercounter Freezers
Undercounter freezers fit beneath work surfaces, holding about 7 to 12 cubic feet. They’re used for: - Bar areas (frozen cocktail garnishes, frozen drinks) - Dessert stations - Quick-access frozen components
Undercounter freezers cost $1,500 to $2,500. They’re not meant as primary freezing, but as supplementary capacity near where items are used.
Walk-In Freezers
Walk-in freezers are cold rooms, similar to walk-in coolers but maintaining 0 degrees or below. They’re used for: - High-volume operations with significant frozen storage needs - Bulk frozen meat storage - Prepared component storage in prep kitchens
Walk-in freezers cost $5,000 to $18,000 depending on size. Installation adds another $1,500 to $3,000. They make sense only if you have significant freezing needs and available space.
Most restaurants don’t need walk-in freezers. The combination of reach-in freezers and a reach-in refrigerator handles the freezing needs for most operations.
Blast Freezers
Blast freezers rapidly freeze items from fresh to frozen, rather than storing already-frozen items. They’re useful for: - Protecting quality of items you’re freezing yourself (cooked proteins, sauces, stocks) - Preserving texture and color - Allowing cook-ahead strategies while maintaining freshness
Blast freezers are specialized equipment, typically $3,000 to $8,000. They’re most valuable in fine dining and catering operations where controlling freshness is critical.
Sizing Your Commercial Freezer Needs
How much freezing capacity you need depends on your menu and prep style.
Assessing What You Freeze
List the frozen items in your operation: - Proteins (beef, chicken, fish, pork) - Frozen vegetables - Prepared components you cook ahead and freeze - Frozen desserts - Frozen prepared entrees
Estimate the quantity on hand during peak volume. If you hold 100 pounds of frozen beef, 50 pounds of frozen chicken, 30 pounds of frozen fish, 40 pounds of frozen vegetables, and so on, total that up.
As a rule of thumb, most restaurants hold 0.5 to 1.5 cubic feet of frozen storage per seat, depending on menu. A 100-seat restaurant needs 50 to 150 cubic feet of freezing. This varies significantly by cuisine.
A steakhouse might need 150+ cubic feet for beef aging and holding. A vegetarian restaurant might only need 50 cubic feet for prepared items.
Single vs. Multiple Units
Small operations often start with one double-door reach-in freezer (about 50 cubic feet) and add more if needed as they grow.
Mid-size operations use two double-door reach-ins or one triple-door reach-in. This gives you redundancy; if one unit breaks, you still have frozen storage.
Large operations might use multiple reach-ins plus a walk-in freezer for bulk storage.
Having at least two freezing units protects you. If one fails during service, you have backup cold storage.
Temperature Requirements and Management
Commercial freezers maintain 0 degrees Fahrenheit or below. This temperature range: - Stops bacterial growth - Preserves food quality for months - Slows enzyme activity that degrades texture - Allows safe long-term storage
Colder is better for long-term quality. Many prefer running freezers at minus 4 to minus 10 degrees for premium quality.
Use calibrated thermometers to verify actual temperatures. Many freezer thermostats can drift, and you might be storing at 8 degrees thinking it’s 0. Check temperatures weekly.
Defrost Systems: Manual vs. Automatic
This is a major operational difference between freezer models.
Manual Defrost
Manual defrost freezers require you to turn them off periodically (usually quarterly or semi-annually) to allow ice buildup to melt and drain. It’s a hassle, but manual defrost models: - Cost less (typically 15-20% cheaper) - Are slightly more efficient - Have fewer mechanical parts to fail
Small operations with moderate freezing might accept the quarterly defrost inconvenience to save money.
Automatic Defrost
Automatic defrost systems cycle cooling on and off to prevent ice buildup. You never need to manually defrost. The freezer handles it automatically.
Automatic defrost freezers: - Cost more upfront - Are slightly less efficient (the defrost cycles use energy) - Require less operational attention - Are standard on most modern equipment
Most restaurants prefer automatic defrost because it’s one less thing to worry about during busy operations.
Energy Considerations
Freezers are among the most energy-intensive kitchen equipment. A reach-in freezer might use $400 to $600 per year in electricity.
Efficiency Features
Look for: - Thick insulation (2 to 3 inches) - Tight door seals with no gaps - Efficient compressors - Auto-closing doors - Digital temperature controls
Energy Star certified freezers use about 20% less energy than non-certified models. The 15 to 20% higher upfront cost typically pays back in 4-5 years through energy savings.
Operating Cost Calculation
A reach-in freezer running 3 amps at 120 volts costs about $400 to $600 per year in electricity. Over 10 years, that’s $4,000 to $6,000 in electricity alone.
A 10% more efficient freezer might cost an extra $300 upfront but saves $40 to $60 per year in electricity. Over 10 years, you break even and save money.
Top Brands for Commercial Freezers
True Manufacturing
True freezers are reliable workhorses. Their T-49F double-door freezer (49 cubic feet) is widely used in restaurants.
Strengths: - Excellent reliability and longevity - Good parts availability - Strong customer support - Premium build quality
Cost: $3,500 to $5,000 for a double-door model
Turbo Air
Turbo Air offers freezers with excellent value. Their TSF series reach-in freezers are popular for balancing cost and quality.
Strengths: - Good reliability at lower price than True - Adequate parts availability - Decent energy efficiency - Fair warranty support
Cost: $2,500 to $3,800 for a double-door model
Atosa
Atosa provides budget-friendly freezing equipment. Their MBF series freezers work well for small to mid-size operations.
Strengths: - Lowest upfront cost - Functional equipment for price point - Straightforward maintenance - Basic but adequate warranty
Cost: $1,800 to $2,800 for a double-door model
Installation and Space Requirements
Freezers need proper ventilation. Leave 12 inches of clearance above reach-in freezers for airflow. Condensers (usually on top) get hot and need air circulation.
Freezers must be level. Use a level during setup. Improper leveling causes doors to sag and not close properly.
Electrical requirements vary. Most reach-in freezers need 115V or 208V dedicated circuits. Walk-in freezers might need three-phase power. Check electrical requirements before purchasing.
Maintenance and Care
Regular maintenance extends freezer life and prevents failures.
Weekly Tasks
Check door gaskets seal completely. Any gaps waste energy and allow temperature fluctuation.
Record temperatures. Watch for trends. Temperature creeping upward suggests a maintenance issue.
Check for ice accumulation on surfaces (even with auto-defrost, some accumulation is normal). Excessive ice suggests defrost system problems.
Monthly Tasks
Clean condenser coils (usually on top of reach-in freezers). Dust and grease buildup is the most common cause of freezer problems. Use a stiff brush and vacuum.
Check drain lines for clogs. Most freezers drain to condensate pan below. Clogged drains cause water pooling inside.
Inspect shelving for damage or corrosion.
Annually
Have a qualified technician inspect the compressor and refrigerant levels. Most commercial equipment needs annual professional servicing.
Check door latches and hinges for wear. Replace if not closing tightly.
Making Your Decision
For most restaurants, a reach-in freezer is the right choice. It gives you the freezing capacity you need at a manageable price point and maintains quality.
Consider: 1. How much frozen inventory do you hold? Size accordingly. 2. How often do you access frozen items during service? Frequent access means a reach-in. Mostly bulk storage means a chest or walk-in. 3. Do you have space for a walk-in freezer? Only if you need massive capacity. 4. What’s your budget? True is premium, Turbo Air is middle, Atosa is budget-friendly. 5. Do you want automatic or manual defrost? Automatic is more convenient but slightly less efficient.
Most restaurants start with one double-door reach-in freezer and add more units as they grow.
Ready to add or upgrade freezing capacity? Browse Commercial Freezers to compare reach-in, chest, and walk-in freezers from True Manufacturing, Turbo Air, and Atosa. We’ll help you find the right capacity and configuration for your operation.