Key Takeaways
• Commercial refrigeration comes in six main types: reach-in, walk-in, undercounter, prep tables, display cases, and blast chillers
• Choosing the right equipment depends on your restaurant’s volume, menu, and available space
• Energy efficiency and proper temperature management directly impact food safety and your bottom line
• Leading brands like True Manufacturing, Turbo Air, Atosa, and Hoshizaki offer reliable options across all price points
• Regular maintenance extends equipment life and prevents costly downtime
A commercial refrigerator isn’t just a bigger version of what you have at home. It’s the backbone of your kitchen’s food safety, efficiency, and profitability. Whether you’re opening your first location or upgrading an existing operation, understanding commercial refrigeration is non-negotiable.
This guide breaks down everything you need to know about choosing, maintaining, and optimizing refrigeration for your restaurant. We’ll walk through the different types available, help you figure out what your kitchen actually needs, and show you how to keep everything running smoothly.
Understanding the Six Main Types of Commercial Refrigeration
When most people think about commercial refrigerators, they picture either a walk-in cooler or a reach-in unit. The reality is more nuanced. Different parts of your kitchen have different needs, and choosing the right mix of equipment sets you up for success.
Reach-In Refrigerators: Your Kitchen Workhorse
Reach-in refrigerators are the most common commercial refrigeration equipment you’ll see in restaurant kitchens. They’re typically what your line cooks use during service, accessible from the front for quick ingredient access. These units come in single-door, double-door, and triple-door configurations, with capacities ranging from 27 to over 72 cubic feet.
Reach-ins work well when you need frequent access to frequently used ingredients. A pizza joint keeps sauce, cheese, and prepared toppings in reach-ins. A sandwich shop stocks meats, cheeses, and vegetables the same way. They’re built tough with commercial-grade compressors and designed to handle the constant opening and closing that happens during a busy service.
Most reach-in refrigerators maintain temperatures between 33 and 38 degrees Fahrenheit, though you can find specialized models for specific applications. True Manufacturing’s T-35 series and Turbo Air’s TSR series are industry standards that you’ll find in thousands of kitchens for good reason. They’re reliable, spacious, and built to last.
The main trade-off with reach-ins is that they’re not the most energy efficient option for large-volume cold storage. Every time a door opens, cold air escapes. If you’re storing massive quantities of ingredients, a walk-in cooler makes more financial sense.
Walk-In Coolers: Your Bulk Storage Solution
Walk-in coolers are essentially small rooms where temperature is controlled. You walk in, grab what you need, and walk back out. They typically range from 6x6 feet for small operations up to 12x20 feet or larger for bigger restaurants.
The efficiency advantage of walk-ins becomes obvious when you do the math. Yes, air escapes when someone opens the door, but it’s one door serving massive storage, not multiple doors on multiple units. A single person can grab everything they need in one trip rather than running to different reach-ins throughout the kitchen.
Walk-ins also give you flexibility with how you organize ingredients. You can use shelving configured exactly how you want it. Add a shelf for daytime prep, remove it at night. Some restaurants use walk-ins primarily for bulk vegetables, while others create a dedicated space for proteins or dairy.
The downside is upfront cost and installation. Walk-in coolers require professional installation, take up significant floor space, and aren’t easy to relocate. They’re also a bigger capital investment, often running $4,000 to $15,000 or more depending on size and specifications.
Undercounter Refrigerators: Space-Saving Convenience
Undercounter units fit beneath your work surfaces, keeping ingredients within arm’s reach without taking up valuable kitchen real estate. They’re essential for prep stations, bar areas, and anywhere you need cold storage without a prominent footprint.
These come in various configurations: single-door, double-door, drawer-style, and even side-by-side models. A pizza prep station might use a single-door undercounter to keep dough, cheese, and toppings cold while the pizza maker works. A bar uses them to keep garnishes, dairy, and beer at proper temperatures.
Undercounter units are smaller, typically 27 to 60 inches wide and holding 7 to 12 cubic feet. Atosa makes solid undercounter models that are popular in smaller to mid-size operations. True Manufacturing offers premium versions with more precise temperature controls.
The main limitation is capacity. An undercounter refrigerator won’t replace your main cold storage, but it’s an essential supplement that improves workflow by bringing ingredients closer to where they’re used.
Prep Tables: Refrigeration Meets Work Surface
A refrigerated prep table is exactly what it sounds like: a cold storage unit with a work surface on top. You roll up to the prep table, take out ingredients from the storage below, and prepare them on the clean surface above.
Different restaurants need different prep tables. A sandwich shop needs a shallow table where staff can quickly access meats and cheeses while assembling sandwiches. A pizzeria needs a deep table that holds sauce, cheese, and dough. A salad-focused restaurant uses a mega-top table with extensive ingredients visible and accessible.
Prep tables range from 36 inches to 93 inches wide, with storage capacities from 12 to 30+ cubic feet. The cutting board materials vary too. Some have solid stainless steel tops, others have cutting board inserts, and some offer removable boards for easy cleaning.
Turbo Air and Atosa dominate the prep table market with models that balance durability, affordability, and functionality. A quality prep table costs $1,500 to $4,000 and typically lasts 10 years or more with proper maintenance.
Display Cases: Merchandising Cold Foods
Display cases let customers see what they’re buying. Bakeries use them to showcase pastries. Delis use them to display prepared foods. Casual chains use them to show fresh ingredients for build-your-own bowls.
These refrigerators have glass fronts and sometimes glass sides, maintaining 35 to 38 degrees while letting customers see products. They come in straight-glass models, L-shaped corner units, and custom configurations. Some have curved glass for better visibility and shelf space efficiency.
Display cases need regular cleaning on the outside to keep glass clean and attractive. They’re less energy efficient than solid-door units because customers look at products without opening the doors, but the increased sales from visible fresh items often make up for the slightly higher operating costs.
Blast Chillers: Speed Meets Food Safety
A blast chiller rapidly brings food temperature down. Instead of letting roasted chicken cool at room temperature for hours (risky for food safety), you blast chill it in 90 minutes. It’s a game-changer for operations that cook ahead or want to cool sauces and stocks quickly.
Blast chillers aren’t essential for every restaurant, but they’re invaluable if you do significant prep work or want to implement HACCP principles for food safety. They’re especially useful in fine dining and catering operations.
These are the most expensive refrigeration equipment, typically running $3,000 to $8,000. Atosa and other commercial manufacturers make dependable models, but you need to justify the cost with actual workflow benefits.
How to Choose the Right Type for Your Kitchen
Selecting refrigeration equipment starts with understanding your operation’s specific needs. A quick-service sandwich shop has totally different requirements than a fine dining restaurant or a catering operation.
Volume-Based Assessment
Consider how much cold storage you actually need. A small cafe might get by with two reach-in refrigerators. A mid-size Italian restaurant probably needs one walk-in cooler and several reach-ins for the line. A high-volume casual dining operation might have multiple walk-ins and numerous reach-ins throughout the kitchen.
The rule of thumb is to have 1 cubic foot of refrigeration capacity per seat in your restaurant, though this varies significantly by cuisine type. A sushi restaurant needs more refrigeration per seat than a burger joint. A fine dining establishment needs less per seat than a casual place because customers spend more time there.
Workflow Considerations
Map out where your kitchen staff works during service. If your line cooks need quick access to cold ingredients, reach-ins positioned near their stations make sense. If you’re prepping massive quantities during the day and storing them, walk-in coolers are more efficient.
Think about your prep line. Does your menu require constant access to cold ingredients? A deli sandwich place needs cold storage integrated into the production line. A restaurant that cooks everything to order might consolidate cold storage in one walk-in cooler area.
Space Constraints
Some kitchens have floor space for walk-ins. Others don’t. If you’re working with limited square footage, reach-in refrigerators and undercounter units let you stack storage vertically. If you have a back prep area with open floor space, a walk-in cooler gives you more usable capacity in the same footprint.
Ceiling height matters too. Reach-ins typically run 65 to 70 inches tall. If you have low ceilings or ducts overhead, you might need to go with shorter undercounter units or a walk-in cooler instead.
Menu-Specific Needs
Your menu determines what types of ingredients need refrigeration and in what quantities. A steakhouse needs massive frozen meat storage. A farm-to-table restaurant needs lots of fresh produce space. A pizzeria needs focused refrigeration for sauce, cheese, and dough.
Think about specialty items. Do you make your own pasta and need a pasta cooler? Do you require blast chilling for cooking ahead safely? Do you have a front-of-house bar that needs undercounter storage? Your menu design and your refrigeration equipment should align.
Sizing Your Commercial Refrigeration
Getting the size right is crucial. Too small and you’re constantly restocking during service. Too large and you waste energy on unused space, plus you might not maintain proper food rotation.
Calculating Capacity Needs
Start with the baseline rule: 1 cubic foot per seat for a full-service restaurant. Then adjust up or down based on these factors:
If you do prep-ahead cooking, add 25 to 50% more capacity. If you serve alcohol with lots of cold ingredients, add storage for those. If your menu has many cold items served as sides or standalone dishes, you need more refrigeration.
Casual dining restaurants often need 1.5 to 2 cubic feet per seat because customers expect more cold sides, cold beverages, and cold desserts. Fine dining restaurants operate with less refrigeration per seat because portions are smaller and the menu is less cold-item heavy.
Space Allocation by Equipment Type
If you go with walk-in coolers, one 8x10 cooler gives you 800 cubic feet. A 10x12 cooler provides 1,200 cubic feet. For reach-ins, a single-door unit holds about 27 cubic feet, a double-door about 50 cubic feet, and a triple-door about 72 cubic feet.
Mix and match to hit your target. A 100-seat casual restaurant might need 150 to 200 cubic feet of reach-in refrigeration plus one 8x10 walk-in cooler. A 200-seat fine dining restaurant might get by with 150 cubic feet of reach-ins and one 10x12 walk-in cooler.
Peak vs. Average
Size for peak inventory days, not average days. This usually means the day before your biggest service day. If you get slammed on Saturdays, size your refrigeration based on Friday’s inventory levels.
Also consider seasonal variations. A restaurant in a resort town that’s busy in winter but slow in summer should size for the busy season, then figure out how to manage the slow season without wasting energy.
Energy Efficiency and Operating Costs
The upfront cost of refrigeration is just the beginning. Operating costs over a 10-year lifespan often exceed the initial purchase price.
How to Evaluate Energy Efficiency
Look for Energy Star certifications on commercial refrigeration equipment. These units meet strict efficiency standards and often cost 10 to 15% more upfront but save that difference in energy costs within 5 years.
The efficiency difference between an older refrigerator and a new Energy Star unit can be dramatic. An older True reach-in might cost $25 per week to operate. A new Energy Star model might cost $15 per week. Over 52 weeks, that’s $520 per year saved on one unit.
Compressor type matters. Hermetic compressors (sealed units) are more efficient than accessible compressors but harder to repair. Semi-hermetic compressors offer a balance. Ask your equipment supplier about the specific compressor in any unit you’re considering.
Operating Cost Calculations
Here’s a practical way to think about it. A reach-in refrigerator drawing 3 amps at 120 volts runs about $200 to $300 per year in electricity. A large walk-in cooler might run $400 to $600 per year. Maintenance and repairs add another $50 to $150 per year per unit.
When evaluating equipment, calculate total cost of ownership over 10 years, not just the purchase price. A $2,000 refrigerator that costs $250 per year to operate runs $4,500 total. A $3,000 refrigerator that costs $150 per year to operate runs $4,500 total. The second option looks worse upfront but they’re actually the same total cost.
Features That Improve Efficiency
Night blinds or insulated covers on glass-door units reduce overnight energy loss. If you operate 24/7, this doesn’t help, but closed-during-the-day operations save real money with these.
Adjustable thermostat setpoints let you run slightly warmer during the day if needed, then pull down temperature before service. Some newer units have smart controls that adjust based on door-opening patterns.
Proper condenser location and cleanliness has huge impact on efficiency. Condensers on top of units accumulate dust and grease, reducing cooling capacity and wasting energy. More on this in the maintenance section.
Top Brands for Commercial Refrigeration
When you’re investing thousands in equipment, the brand matters. You’re buying reliability, parts availability, and manufacturer support.
True Manufacturing: The Premium Standard
True Manufacturing is the gold standard in commercial refrigeration. Their equipment runs reliably in thousands of restaurants. A True T-35 reach-in refrigerator is standard equipment in many professional kitchens.
True equipment costs more upfront, typically 15 to 25% above budget brands, but the resale value, longevity, and minimal downtime make it worth the investment. True also has excellent parts availability and support.
Turbo Air: Great Value
Turbo Air equipment delivers reliability at a more accessible price point than True. Their TSR and TSF series reach-in models are popular in mid-market restaurants. A Turbo Air reach-in might cost 20% less than the equivalent True model, with only slightly less longevity.
Turbo Air also makes solid prep tables, undercounter units, and other equipment. If you’re outfitting an entire kitchen on a tighter budget, Turbo Air lets you go further without sacrificing too much quality.
Atosa: Value Leader
Atosa offers budget-friendly commercial refrigeration that actually works. You’ll find Atosa equipment in smaller restaurants, food trucks, and newer concepts where capital is limited.
Atosa refrigerators might not last quite as long as True or Turbo Air, but they’re well-designed for the price point. Maintenance is straightforward and parts are affordable. If you’re starting out or upgrading from home-grade equipment, Atosa is a reasonable entry point.
Hoshizaki: The Ice Machine Expert
Hoshizaki dominates the commercial ice machine market. Their nugget, cube, and flake ice machines are workhorses in bars, restaurants, and healthcare facilities.
Beyond ice machines, Hoshizaki makes solid reach-in refrigerators and freezers. Their ice machines are particularly good if you need high-volume, reliable ice production.
Other Solid Options
Continental, Everest, and Beverage Air are other reliable commercial refrigeration manufacturers worth considering. Traulsen makes excellent equipment popular in higher-end operations. Each has particular strengths in different equipment types and price ranges.
Temperature Management and Food Safety
Refrigeration temperatures directly impact food safety. This isn’t just about following rules; it’s about protecting your customers and your business.
Understanding Safe Refrigeration Temperatures
The FDA requires most refrigerated foods to be stored at 41 degrees Fahrenheit or below. Some items have stricter requirements. Ready-to-eat foods must be stored at 41 degrees or below. Raw proteins are safest at 35 to 38 degrees. Certain dairy products have specific temperature needs.
The “danger zone” is 41 to 135 degrees Fahrenheit. In this temperature range, harmful bacteria multiply rapidly. Food sitting in this range for more than 2 hours shouldn’t be served.
Your refrigeration equipment should maintain consistent temperature throughout. Hot spots where temperatures creep above 41 degrees can make food unsafe even if the thermostat says it’s cold enough.
Monitoring and Verification
Use calibrated thermometers to check actual temperatures, not just thermostat readings. Thermometers inside the coldest part (usually near the bottom or back) and the warmest part (usually near the door) should both be below 41 degrees.
Many modern commercial refrigerators have digital temperature displays. Even with these, verify with a separate calibrated thermometer at least weekly. These systems can fail, and a thermostat telling you that everything’s fine when it’s not is worse than having no display.
Record temperatures daily. Most health departments expect documentation of refrigerator temperatures. This protects you if there’s ever a question about food safety.
What to Do During Power Outages
A power outage is every restaurant operator’s nightmare. Here’s how to minimize damage:
Keep cooler doors closed. A full refrigerator stays cold for 4 to 6 hours if unopened. A walk-in cooler stays cold even longer.
If the outage lasts more than a few hours, food safety becomes questionable. You need alternative cold storage. Some restaurants have relationships with other establishments or catering companies to temporarily store critical items. Some have small generator backup systems.
Never put hot items into refrigeration during an outage. This heats up the entire unit and accelerates food spoilage.
Maintenance Basics
Regular maintenance prevents expensive equipment failure and keeps food safe.
Daily Tasks
Visual inspection of the door gaskets. They should seal tightly with no cracks or tears. A damaged gasket lets cold air escape and warm air in, wasting energy and allowing temperature fluctuations.
Check that doors close properly. Listen for the click or feel the seal as you close. If doors aren’t closing completely, the gasket might need adjustment or replacement.
Wipe down exterior surfaces and glass doors daily. This keeps your kitchen clean and lets you spot problems early.
Weekly Tasks
Check thermometer readings and record them. Look for trends. If temperature is creeping up, the compressor might be struggling and you need maintenance soon.
Inspect shelving for damage or corrosion. Replace bent or rusty shelves promptly. They harbor bacteria and can damage food.
Listen to the refrigerator during operation. Unusual noises, rattling, or grinding sounds suggest mechanical issues.
Monthly Tasks
Clean the condenser coils. Dust and grease buildup on condenser coils is the single biggest cause of commercial refrigerator problems. Condenser coils are usually on top of reach-in units or the back of walk-in coolers. Use a stiff brush and a vacuum to remove buildup.
Check drain lines for clogs. Water should drain freely from the unit. If it’s pooling inside, drain lines need clearing.
Check that shelving is level and properly positioned. Uneven shelves cause temperature inconsistency.
When to Call a Technician
If you hear unusual noises, have temperature issues that don’t improve with basic cleaning, see refrigerant leaks, or notice significant frost buildup inside, call a qualified refrigeration technician. Don’t wait. Quick repairs are cheaper than equipment failure.
Getting Your Kitchen Equipped
Building or upgrading your refrigeration system requires planning, but it’s one of the most important investments you’ll make.
Start by assessing your actual needs. Walk your kitchen during peak service and note where staff are accessing cold ingredients. This tells you what types of equipment you need and where to position them.
Consider growth. Are you planning to expand your menu or add seats? Size your refrigeration with some headroom for future growth.
Work with a supplier who understands restaurant operations. ShopUSARS carries major brands like True Manufacturing, Turbo Air, Atosa, and Hoshizaki [LINK: /collections/commercial-refrigeration]. We can help you figure out what your kitchen needs, provide accurate sizing, and support you with maintenance and repairs.
Budget for delivery and installation. Commercial refrigeration equipment is heavy and requires proper setup. Budget $200 to $500 per unit for delivery and placement.
Get warranties in writing. Most commercial refrigeration comes with a one-year parts and labor warranty. Some premium equipment offers extended warranties. Understand what’s covered and what isn’t.
Bringing It All Together
Commercial refrigeration is the foundation of your kitchen. It keeps food safe, supports efficient workflow, and directly impacts your profitability. The right equipment makes service smooth. The wrong equipment creates bottlenecks and food safety risks.
Start with honest assessment of your needs. How much cold storage do you actually need? Where do staff need quick access to ingredients? What types of foods are you storing? This understanding guides everything else.
Invest in quality equipment that matches your operation’s scale. A True Manufacturing reach-in costs more than an Atosa, but the longevity difference is real. Balance quality with your capital constraints.
Plan for maintenance from day one. A refrigerator that’s properly maintained runs for 15 years. Neglected equipment struggles after 8 years. Daily and weekly maintenance tasks are part of running a professional kitchen.
Ready to upgrade your kitchen’s refrigeration? Explore https://shopusars.com/collections/commercial-refrigeration to compare models, brands, and specifications. We have reach-ins, walk-ins, undercounter units, prep tables, display cases, and specialized equipment from the brands you trust.