Key Takeaways
• Reach-in refrigerators come in single, double, and triple-door models with capacities from 27 to 72 cubic feet
• Choose between glass doors for merchandising and solid doors for efficiency and durability
• True Manufacturing, Turbo Air, and Atosa are the top brands, each with different price points and features
• Digital temperature controls and self-closing doors save energy and improve food safety
• Proper sizing ensures you have enough capacity without wasting energy on unused space
A reach-in refrigerator is likely the most-used piece of equipment in your kitchen. It’s where your line cooks grab ingredients during service, where your prep staff stores prepared items, and where your food safety starts. Getting the right reach-in refrigerator matters.
The market has plenty of options, and choosing between them requires understanding what matters for your actual operation. Is this for a prep line, a cooking station, or general storage? How many staff members need access simultaneously? What’s your budget? How important is being able to see products inside?
This guide walks you through every decision point so you end up with a reach-in refrigerator that works for your kitchen instead of against it.
Understanding Reach-In Refrigerator Basics
A reach-in refrigerator is a commercial refrigeration unit you access from the front. Most reach-ins stand about 65 to 70 inches tall, so staff can reach items without bending. They’re designed for frequent access during service, with heavy-duty components built to handle constant door opening and closing.
The capacity you get depends on how many doors the unit has. A single-door reach-in holds about 27 to 30 cubic feet. A double-door unit holds about 50 to 55 cubic feet. A triple-door unit holds about 70 to 75 cubic feet. If you need more storage, you stack reach-ins or add a walk-in cooler.
Reach-ins maintain temperatures between 33 and 38 degrees Fahrenheit for standard models. This range is safe for most foods. Some specialized models go colder for applications like storing meat.
Single Door vs. Double Door vs. Triple Door
Choosing the right number of doors is about balancing capacity, workflow, and available space.
Single-Door Reach-In Refrigerators
A single-door reach-in holds about 27 to 30 cubic feet and typically costs $1,500 to $2,500. It’s the smallest commercial reach-in option and works for:
• Small restaurants with limited storage needs
• Specialized stations (a dedicated seafood station might have its own reach-in)
• Limited kitchen space
• Budget-conscious operations
The tradeoff is capacity. You’ll need multiple single-door units to get the storage you’d get from one double-door unit. However, if you only have room for one unit and need some cold storage, a single-door reach-in is a solid choice.
Single-door units also have a space efficiency advantage. You can position them in narrow areas where a larger unit wouldn’t fit. Some kitchens use single-door reach-ins as supplementary storage near specific prep stations.
Double-Door Reach-In Refrigerators
A double-door reach-in holds about 50 to 55 cubic feet and typically costs $2,500 to $4,000. This is the most common commercial reach-in size. Most line cooks are familiar with double-door units.
Double-door reach-ins work for:
• Mid-size restaurants (50 to 150 seats)
• General ingredient storage
• Main prep stations
• Situations where you need good capacity without excessive floor footprint
The beauty of a double-door reach-in is the balance. You get substantial capacity without the floor space required for a walk-in cooler. Two people can access the refrigerator simultaneously if they use different doors, improving efficiency during peak service.
A True Manufacturing T-49 double-door reach-in is the industry standard. It’s reliable, spacious enough for most operations, and holds its value. Turbo Air offers equivalent capacity with a lower price point. Atosa provides a budget-friendly option that still performs well.
Triple-Door Reach-In Refrigerators
A triple-door reach-in holds about 70 to 75 cubic feet and typically costs $3,500 to $5,500. These units are deeper and wider than double-door models, suitable for:
• Larger restaurants (150+ seats)
• High-volume prep kitchens
• Situations where you want to consolidate cold storage in fewer units
• Operations that do significant prep work during off-peak hours
Triple-door units hold nearly 50% more than double-door models but take up more floor space. They make sense if you have the room and need the capacity.
Three doors also mean three staff members can access the refrigerator simultaneously, a significant efficiency gain during peak service in busy kitchens.
Solid Door vs. Glass Door Reach-Ins
This choice significantly impacts energy efficiency, durability, and how customers perceive your food offerings.
Solid Door Refrigerators
Solid doors are stainless steel with no window. You open them to see what’s inside. Solid-door reach-ins are:
• More energy efficient (less cold air loss through viewing)
• More durable (no glass to crack or break)
• More affordable (typically 10 to 15% less than glass-door models)
• Better for back-of-house storage areas
• Standard for most restaurant kitchens
If your reach-in is behind the scenes, a solid-door unit is the right choice. You save energy, get durability, and save money. The slight inconvenience of having to open the door to see what’s inside is worth it for most kitchen applications.
Solid doors also resist damage from the rough treatment kitchens give equipment. Stainless steel tolerates bumps, spills, and cleaning better than tempered glass.
Glass Door Refrigerators
Glass doors let customers and staff see products without opening the refrigerator. They’re essential for:
• Front-of-house display (grab-and-go items, visible salads, desserts)
• Self-service beverage stations
• Casual dining establishments
• Food trucks or carts where visibility drives sales
Glass-door reach-ins cost 10 to 15% more than solid-door models. They’re less energy efficient because customers look through the glass without opening doors, but the increased visibility often drives enough additional sales to offset the efficiency loss.
Glass doors require more cleaning to maintain visibility. Fingerprints, dust, and condensation make glass doors look unprofessional quickly if you don’t clean them regularly.
Sizing Your Reach-In Refrigerator
Getting the size right prevents both capacity shortfalls and wasted energy.
Assessing Your Actual Needs
Start with the number of people using the refrigerator during peak service. Each person who needs simultaneous access should influence your choice. If five line cooks need to grab items at the same time, multiple doors help.
Count the types and quantities of ingredients you store. A sandwich shop storing meats, cheeses, vegetables, and condiments during service needs different capacity than a burger joint storing mostly meat patties and a few vegetables.
Consider prep-ahead cooking. If you prep sandwiches ahead of service, you need storage for finished products in addition to raw ingredients. This significantly increases capacity requirements.
The Cubic Footage Rule
Most operations need 1 cubic foot of refrigeration capacity per seat. A 100-seat restaurant needs roughly 100 cubic feet of total refrigeration.
This is a starting point, not gospel. Adjust based on your menu. A sushi restaurant that relies heavily on cold items needs more. A steakhouse that serves most items hot needs less.
If you do significant prep work, add 25 to 50% more capacity. If you store finished products in addition to raw ingredients, you need additional space.
Space Constraints
Measure your kitchen carefully. A double-door reach-in is typically 60 inches wide, 32 inches deep, and 70 inches tall. Make sure you have floor space and clearance for airflow on top (most require 12 inches of clearance above for condenser operation).
Also consider workflow. Positioning reach-ins too far from where they’re needed hurts efficiency. A prep cook shouldn’t need to walk across the kitchen to access cold ingredients.
If space is truly limited, undercounter refrigerators or smaller single-door reach-ins might work better than trying to force a larger unit into a tight space.
Key Features That Matter
Beyond the basics of door count and size, specific features improve functionality and durability.
Self-Closing Doors
Self-closing doors use a spring mechanism or hydraulic closer to gently shut the door if someone forgets. This prevents:
• Cold air loss from doors left open
• Food safety issues from inadequate cooling
• Wasted energy
A self-closing door that doesn’t work properly costs you money every day. Check that doors close smoothly and completely when you test-operate equipment.
Premium models have adjustable closing speed, letting you customize how fast the door closes based on your preference. Budget models have fixed closing speed.
Digital Temperature Controls
Digital controls let you set and monitor exact temperatures precisely. They display the current temperature and alert you if it drifts outside target range.
Look for controls with:
• Easy-to-read display
• Accurate temperature sensors (should be within 2 degrees of actual temperature)
• Alarm function if temperature rises above set point
• Ability to lock controls to prevent accidental adjustments
Some advanced models have remote monitoring, letting you check temperatures from your office or phone. This is particularly useful if you have multiple locations.
Adjustable Shelving
Shelving that adjusts easily lets you customize storage for your specific ingredients. Some shelves should be close together for small items, others farther apart for larger containers.
Most commercial reach-ins use snap-in or removable shelves you can reposition without tools. Make sure the shelving system is robust. Cheap shelving systems become wobbly after months of heavy use.
Stainless steel shelving is durable and easy to clean. Wire shelving allows better airflow and is lighter, but is slightly less durable for heavy loads.
Door Hardware Quality
Heavy-duty door handles and hinges endure constant use. Cheap hardware becomes loose or breaks after months of service.
Look for stainless steel handles and commercial-grade hinges. Test the doors while shopping or looking at product specs. Doors should open and close smoothly with consistent pressure needed.
Some models have magnetic gaskets that hold doors closed without external locks. Others use traditional latches. Both work fine if properly maintained.
Compressor Quality
The compressor is the heart of the refrigerator. Different models use different compressor types.
Semi-hermetic compressors can be serviced if they fail. Hermetic (sealed) compressors can’t be repaired and must be replaced. Semi-hermetic compressors offer better long-term value if your equipment lasts 10+ years.
Ask about the specific compressor type when comparing models. A True Manufacturing reach-in typically uses better compressors than a budget Atosa model, which is part of why it costs more.
Top Brands and Their Strengths
Three brands dominate the commercial reach-in refrigerator market.
True Manufacturing: The Premium Choice
True reach-in refrigerators are workhorses in thousands of kitchens. Their T-35 and T-49 series are industry standards.
Strengths: - Reliable, durable equipment that often lasts 15+ years - Excellent customer support and parts availability - Good resale value - Stronger compressors than budget brands - Slightly better energy efficiency
Typical costs: $2,500 to $5,500 depending on configuration
When to choose True: If you value longevity, reliability, and plan to keep the equipment long-term.
Turbo Air: The Best Value
Turbo Air offers solid commercial refrigeration at a more accessible price point. Their TSR series of reach-in refrigerators is popular in mid-market restaurants.
Strengths: - Good reliability at a lower price point (20% less than True) - Solid parts availability - Decent energy efficiency - Good customer service
Typical costs: $2,000 to $4,500 depending on configuration
When to choose Turbo Air: If you want commercial-grade reliability without the premium True price tag.
Atosa: The Budget Option
Atosa makes commercial-grade equipment at the most affordable price point. Their reach-in refrigerators are popular with startups, food trucks, and smaller operations.
Strengths: - Lowest upfront cost (often 30-40% below True) - Functional equipment that works for small to mid-size operations - Straightforward maintenance and parts availability - Decent warranties
Typical costs: $1,200 to $3,500 depending on configuration
When to choose Atosa: If capital is limited or you’re uncertain how long you’ll need the equipment.
Comparing Specific Models
To make this concrete, here are some popular models across price points:
True T-49: Double-door reach-in, 49 cubic feet, self-closing doors, digital controls, excellent build quality. Cost: $3,500-$4,000
Turbo Air TSR-49SD: Double-door reach-in, 49 cubic feet, self-closing doors, solid stainless steel doors, reliable performance. Cost: $2,500-$3,000
Atosa MBF8010: Double-door reach-in, 48 cubic feet, traditional mechanical controls, solid stainless steel doors, budget-friendly. Cost: $1,800-$2,200
For glass-door models:
True GDM-49: Double-door with glass doors, 49 cubic feet, excellent visibility, premium build. Cost: $4,500-$5,000
Turbo Air TSR-49GD: Double-door with glass doors, 49 cubic feet, good value for visibility. Cost: $3,200-$3,700
Price Ranges and What You Get
Budget reach-ins ($1,500-$2,000): - Basic functionality - Mechanical temperature controls - Solid doors - Adequate for small operations - Might need more maintenance sooner
Mid-range reach-ins ($2,500-$4,000): - Digital temperature displays - Self-closing doors - Better build quality - 10+ year lifespan with maintenance - Good value for most restaurants
Premium reach-ins ($4,500-$6,000+): - Advanced digital controls - Excellent build quality - Extended warranties - 15+ year lifespan - Premium brands like True
The exact cost depends on size (single vs. double vs. triple door), door type (solid vs. glass), and brand. Get quotes from multiple suppliers to compare.
Installation and Delivery Considerations
Most commercial refrigerators are shipped on a pallet and require delivery by truck. Plan for:
• Delivery costs: $200-$500 depending on distance
• Placement in your kitchen: Make sure doorways and hallways are wide enough
• Electrical hookup: Most reach-ins need dedicated 115V or 208V circuits
• Clearance: Leave 12 inches above for airflow, a few inches on sides
• Leveling: Must be level for proper operation and door closing
Professional installation ensures everything is set up correctly and warranty is valid. Budget $200-$400 for professional installation beyond the delivery cost.
Maintenance Tips for Longevity
A well-maintained reach-in refrigerator lasts 10-15 years. Neglected equipment struggles by year 8.
Daily: Check doors close properly, wipe down exterior, look for obvious problems.
Weekly: Record temperature readings, listen for unusual noises, check that gaskets seal completely.
Monthly: Clean condenser coils (usually on top), check drain lines for clogs, inspect shelving.
Annually: Have a qualified technician service the compressor and check refrigerant levels.
Broken gaskets, clogged drain lines, and dirty condenser coils are the three biggest causes of reach-in problems. Addressing these early prevents expensive repairs.
Making Your Decision
A reach-in refrigerator is a major purchase, but it doesn’t have to be complicated. Here’s the decision framework:
1. Determine your capacity need (typically 1 cubic foot per seat)
2. Choose door configuration (single, double, or triple)
3. Decide on door type (solid or glass)
4. Pick a brand that matches your budget and values
5. Get specifications, including energy usage
6. Compare total cost of ownership over 10 years
If you’re still unsure, talk to your peers. Ask restaurant owners what reach-ins they use and what they’d buy again. Most are happy to share what works in their kitchens.
Ready to upgrade? Shop https://shopusars.com/collections/reach-in-refrigerators to compare models from True Manufacturing, Turbo Air, and Atosa. We can help you find the right size and specifications for your kitchen’s specific needs.