Key Takeaways
• Undercounter refrigerators save space by fitting beneath work surfaces while providing cold storage within arm’s reach
• Door vs. drawer models serve different purposes: doors for frequent access, drawers for prep areas
• Typical capacity ranges from 7 to 12 cubic feet; sizing depends on your specific station needs
• True Manufacturing and Atosa make reliable undercounter units at different price points
• Proper installation and ADA compliance are critical for safety and accessibility
An undercounter refrigerator does something important that reach-in refrigerators can’t: it brings cold storage directly to where your staff works. A prep station can have ingredients stored right below the work surface. A bar can keep garnishes, dairy, and cocktail ingredients cold without requiring staff to leave their station.
These compact units don’t replace your main refrigeration, but they’re essential supplements that improve efficiency and workflow. This guide covers what they are, where they fit, and how to choose the right model for your kitchen.
What an Undercounter Refrigerator Does
An undercounter refrigerator is a commercial refrigeration unit designed to fit beneath a standard 36-inch work counter. Instead of taking up floor space with a full-height reach-in, an undercounter unit sits underneath, providing cold storage while leaving countertop workspace available.
Most undercounter units are 27 to 60 inches wide and 32 to 36 inches tall (designed to fit under standard counters). They maintain 35 to 38 degrees Fahrenheit, safe for most foods.
The key benefit is proximity. A bar employee keeping garnishes in an undercounter refrigerator saves dozens of steps each shift compared to walking to a reach-in across the kitchen.
Where Undercounter Refrigerators Fit in Your Kitchen
Bar and Beverage Stations
Bars use undercounter refrigerators to keep garnishes, citrus, dairy for drinks, and bottles cold without requiring bartenders to leave their station. A single-door or two-drawer undercounter refrigerator keeps everything a bartender needs within arm’s reach.
Prep Stations
Prep stations benefit from undercounter storage. Deli counters, sandwich stations, and salad prep lines all work better when cold ingredients are directly below the work surface.
Cooking Stations
Line cooks at specific stations use undercounter refrigerators for frequently needed ingredients specific to their station. A sauté station might keep butter, cream, and prepared sauces in an undercounter unit rather than constantly retrieving them from the main reach-in.
Pastry Areas
Pastry stations use undercounter refrigerators for butter, cream, eggs, and other ingredients that need to be cold but are used frequently.
Dessert and Cold Appetizer Stations
Front-of-house areas where cold items are plated or served use undercounter refrigerators to keep ingredients at proper temperature without requiring kitchen access.
Door vs. Drawer Models
Undercounter refrigerators come in two main styles, each with different advantages.
Door Models
Traditional door-style undercounter refrigerators open from the front like a cabinet. They typically have one or two doors.
Single-door undercounter units: - Hold 7-8 cubic feet - Suitable for small stations - Cost $1,200-$2,000 - Work for bars or small prep areas
Double-door undercounter units: - Hold 13-15 cubic feet - Suitable for medium-size stations - Cost $2,000-$3,500 - Good for pizza prep, sandwich assembly, or busy bar areas
Door models work well when you need to store bulk items (containers of sauce, stacks of plates with ingredients, etc.). Opening a door lets you grab a full container at once.
Drawer Models
Drawer-style undercounter refrigerators have 2, 3, or 4 drawers you pull out to access items. Each drawer is a separate cold compartment.
Two-drawer models: - Hold 8-10 cubic feet - Cost $1,500-$2,500 - Great for stations where two people work simultaneously
Four-drawer models: - Hold 13-16 cubic feet - Cost $2,500-$4,000 - Ideal when multiple staff members need different ingredients - Allow dedicated drawers for different ingredient types
Drawer models work well when you need individual access to specific ingredients. Each drawer can be dedicated to a different ingredient category (dairy, vegetables, proteins, etc.). Multiple staff members can pull different drawers simultaneously.
Choosing Between Door and Drawer
If you’re storing containers or bulk items, a door model is more practical. If you’re storing individual ingredients that different staff members need simultaneously, drawers work better.
Drawers add complexity and cost, but the ability to give staff dedicated storage areas improves organization and speed during service.
Sizing Your Undercounter Refrigerator
Undercounter refrigerators aren’t meant as primary cold storage. They supplement your main refrigeration by bringing ingredients closer to where they’re used.
Assessing Station Needs
For a bar station, estimate what needs to stay cold during a shift: - Citrus (lemons, limes, oranges): 2-3 pounds - Herbs and garnishes: 1-2 pounds - Dairy (cream, milk): 1-2 quarts - Bottles and mixes: 5-10 pounds
Total: 10-20 pounds during service. An undercounter unit with 7-8 cubic feet handles this comfortably.
For a prep station, estimate prep volume: - Raw ingredients needed during a shift - Items that must stay cold during staging - Finished prepared items waiting for service
For a pizza prep station: 30-50 pounds of dough, cheese, sauce, and prepared toppings. A 13-15 cubic foot double-door unit handles this.
The Rule of Thumb
Most stations needing undercounter refrigeration are well-served by 8-15 cubic feet of capacity. Larger stations or very high-volume areas might need two units.
Don’t oversize. An undercounter unit that’s too large for the space and usage becomes cluttered and inefficient.
Key Features to Look For
Digital Temperature Controls
Digital displays let you see and adjust temperature precisely. This is especially important for a station-specific refrigerator where temperature consistency matters for food safety.
Look for displays that show current temperature and allow setpoint adjustment from the front.
Casters (Wheels)
Some undercounter units come with wheels on the bottom. This allows easy repositioning if your kitchen layout changes. Casters add cost ($200-$400) but provide flexibility.
If you think you might move the unit someday, casters are worth it.
Adjustable Shelving
Interior shelving that moves lets you customize storage for your specific items. Some drawers are fixed, but door-model undercounter units should have adjustable shelves.
Quality of Gasket
The door gasket (seal) is critical. A poor gasket lets cold air escape and causes temperature fluctuations. Check that the gasket is thick, pliable, and seals completely when the door closes.
Feel the gasket. It should be firm and well-made, not thin or cracked.
Pan-Ready Design
Some undercounter refrigerators are designed to hold standard hotel pans (common in commercial kitchens). If your prep area uses hotel pans, a pan-ready undercounter unit is convenient.
Top Brands for Undercounter Refrigerators
True Manufacturing
True makes premium undercounter units used in high-end restaurants and busy kitchens.
Models: - True TUC-27D-2 (two-drawer, 6.5 cubic feet): $1,600-$2,000 - True TUC-60D-4 (four-drawer, 16 cubic feet): $3,000-$3,500
Strengths: - Excellent reliability and longevity - Premium build quality - Strong parts availability
Turbo Air
Turbo Air offers good-value undercounter refrigerators popular in mid-market operations.
Models: - Turbo Air TUR-27SD (single-door, 7.2 cubic feet): $1,300-$1,700 - Turbo Air TUR-60SD (double-door, 15.5 cubic feet): $2,200-$2,700
Strengths: - Solid reliability at lower cost than True - Adequate parts availability - Good value
Atosa
Atosa provides budget-friendly undercounter units for smaller operations.
Models: - Atosa MGF8405 (single-door, 8 cubic feet): $900-$1,300 - Atosa MGF8410 (double-door, 15 cubic feet): $1,400-$1,800
Strengths: - Lowest upfront cost - Adequate performance for small to mid-size stations - Simple maintenance
Installation Considerations
Proper installation ensures safety, compliance, and longevity.
ADA Compliance
If your undercounter refrigerator is in a public area or used by customers, it must meet ADA accessibility standards. The front reach distance (how far a customer must lean to access) has limits.
For staff-only areas, ADA compliance is less critical, though it’s still good practice.
Electrical Hookup
Most undercounter units need 115V or 208V electrical service. Confirm requirements before purchasing.
Installation should use a dedicated circuit with proper breaker protection. Don’t share the circuit with other equipment.
Ventilation
Undercounter units sit under counters, which can restrict airflow around the back. Ensure adequate space for the condenser to breathe.
Some models are designed for close fit under counters. Others need clearance. Check manufacturer specifications.
Leveling
The unit must be level for proper operation and door closing. Use a level during installation and adjust leveling feet as needed.
Energy Efficiency
Undercounter units are typically less energy-efficient per cubic foot than larger refrigerators, but the total energy cost is moderate because they’re smaller.
Expect annual electricity costs of $150-$250 per unit. This is much less than a full-size reach-in because of the smaller size and less frequent door opening.
Look for Energy Star certifications where available. Premium models often have thicker insulation and better seals, reducing operating costs.
Maintenance and Care
Undercounter refrigerators need the same maintenance as larger units.
Daily
Check that the door seals completely. Listen for the door closing click.
Wipe down the exterior, especially around handles.
Weekly
Check temperature with a calibrated thermometer. Look for drift from the thermostat setting.
Listen for unusual noises.
Monthly
Clean the condenser coils (usually at the back). Dust buildup reduces efficiency.
Check drain lines for clogs.
Annually
Have a qualified technician service the unit and check refrigerant levels.
Making Your Decision
An undercounter refrigerator improves workflow by bringing cold storage to where staff work. If your kitchen has prep stations, bars, or cooking stations that would benefit from nearby cold ingredients, undercounter units are worth the investment.
Consider: 1. What specific station(s) would benefit from undercounter refrigeration? 2. Do you need door or drawer style? (frequent bulk access = door; individual ingredient access = drawer) 3. How much capacity does the specific station need? (typically 7-15 cubic feet) 4. Do you value premium reliability (True) or acceptable value (Atosa)? 5. Will you need to move the unit someday? (if yes, consider casters)
Most restaurants benefit from at least one undercounter refrigerator positioned at their main prep or bar station.
Ready to add undercounter refrigeration to your kitchen? Shop Commercial Refrigeration to compare door and drawer models from True Manufacturing, Turbo Air, and Atosa. We’ll help you size correctly for your specific station needs.