Shop Commercial Refrigerators
Shop commercial refrigeration built for restaurants, cafés, bars, convenience stores, and professional kitchens. Choose reach-in refrigerators, undercounter units, prep tables, merchandisers, and more—designed for daily service, food safety compliance, and reliable temperature recovery.
Compare sizes, door styles, and configurations to match your kitchen layout and storage needs. Select models are ENERGY STAR® rated, and commercial-grade construction supports long-term performance in high-traffic environments.
Commercial Refrigeration for Foodservice Operations
Commercial refrigeration is the backbone of every professional kitchen. From ingredient storage to food safety compliance, reliable commercial refrigerators help keep perishable products fresh, safe, and ready for service. Designed for high-traffic environments, commercial units are built to handle frequent door openings, heavier loads, and consistent temperature demands.
How Commercial Refrigeration Supports Food Safety
Commercial refrigeration works by removing heat from an enclosed space. The more efficiently heat is removed, the more stable the cabinet temperature remains during busy service. Strong performance typically comes from:
- Consistent temperature recovery after door openings
- Proper air circulation for even cabinet temperatures
- Insulation and door sealing that reduce temperature swings
- Controls that help staff monitor holding temperatures
Choose the Right Type of Commercial Refrigerator
Commercial refrigerators come in multiple formats to match your kitchen layout, volume, and workflow. Below are the most common types used in restaurants and foodservice operations.
Reach-In Commercial Refrigerators
Ideal for quick access to stored ingredients. Adjustable shelving supports flexible storage for pans, containers, and bulk items.
Undercounter Refrigerators
Designed for prep lines and compact kitchens, undercounter refrigeration keeps storage within arm’s reach, improving speed and efficiency during service.
Chef Bases
Chef bases combine refrigerated drawer storage with an equipment stand, allowing cooking equipment to sit on top while ingredients stay cold below.
Glass Door & Merchandiser Refrigerators
Great for retail and grab-and-go applications, merchandisers provide product visibility while maintaining safe, consistent cooling.
Related Refrigeration & Prep Equipment
Many kitchens pair refrigerators with other essential cold storage and prep equipment to keep service moving. Sandwich prep tables and pizza prep tables combine refrigerated storage with built-in work surfaces for fast-casual operations. For frozen storage, commercial freezers support back-of-house inventory. Bars and cafés often rely on commercial ice machines to maintain steady ice supply for beverages and prep.
Commercial Refrigeration for Efficiency
Strategic placement of refrigeration can reduce staff movement and improve productivity. Many operators plan cold storage around:
- Receiving areas for incoming inventory
- Prep areas for ingredient access
- Service/holding areas for speed during rush
When more cold storage is required, walk-ins can supplement standard reach-ins and undercounter units.
NSF-Rated Construction & Compliance
Commercial refrigerators are commonly built to meet sanitation and safety expectations. NSF-rated equipment supports:
- Easy-to-clean surfaces
- Food-safe materials
- Compliance with many health department requirements
Energy-Efficient Commercial Refrigeration
Many modern models are designed for efficiency. ENERGY STAR® rated commercial refrigerators typically use less electricity while maintaining stable temperatures—helping reduce operating costs and kitchen heat output.
New vs. Used Commercial Refrigerators
While used equipment can look cheaper upfront, it may come with risks like limited warranty coverage, unknown maintenance history, reduced efficiency, or sanitation compliance concerns. New commercial refrigeration can provide stronger long-term value through manufacturer warranties and reliable daily performance.
Choosing the Right Commercial Refrigeration Solution
Selecting the right unit depends on your layout, capacity needs, and daily volume. Consider:
- Kitchen footprint and clearance
- Storage volume and shelf/pan requirements
- Product mix (produce, dairy, proteins, beverages)
- How often doors are opened during rush periods
Frequently Asked Questions About Commercial Refrigeration
What is considered commercial refrigeration?
Commercial refrigeration refers to refrigeration equipment designed for foodservice, retail, and hospitality use. Compared to residential units, commercial refrigerators are engineered to run continuously, handle frequent door openings, support heavier product loads, and maintain regulated temperatures for food safety.
Common examples include:
- Reach-in refrigerators and freezers
- Undercounter refrigeration units
- Prep tables and chef bases
- Glass-door and merchandiser refrigerators
- Walk-in coolers and freezers
What are the 4 types of refrigeration?
The four primary types of refrigeration systems include:
- Vapor-compression refrigeration – Most common in commercial refrigerators and freezers.
- Absorption refrigeration – Uses heat instead of mechanical compression; less common in foodservice.
- Thermoelectric refrigeration – Often found in small coolers rather than commercial kitchen units.
- Evaporative cooling – Primarily used for air cooling; not typical for food storage refrigeration.
Most commercial refrigeration equipment uses vapor-compression due to efficiency and reliability.
What is the difference between industrial and commercial refrigeration?
- Commercial refrigeration supports restaurants, bars, cafés, grocery, and convenience stores.
- Industrial refrigeration supports warehouses, processing plants, and large cold storage facilities.
Commercial supports day-to-day foodservice; industrial supports large-scale production and distribution.
Are commercial refrigerators different from residential refrigerators?
Yes. Commercial units typically use stronger components, faster temperature recovery, and durable construction. Residential refrigerators are not designed for commercial workloads and may not meet foodservice compliance needs.
What temperature should a commercial refrigerator maintain?
Most commercial refrigerators are designed to maintain 33°F to 40°F. Commercial freezers typically hold at 0°F or below for safe frozen storage.
Do commercial refrigerators require NSF certification?
Many jurisdictions and inspection standards prefer or require NSF-rated equipment in foodservice settings. NSF-rated construction helps support sanitation and material safety expectations.
How long do commercial refrigerators last?
With proper maintenance, many commercial refrigerators last 10 to 15 years. Regular cleaning, airflow clearance, and routine servicing can extend lifespan.
Are ENERGY STAR® commercial refrigerators worth it?
ENERGY STAR® rated models typically use less electricity while maintaining stable temperatures. Over time, that can reduce utility costs and lower heat output in the kitchen.
Can commercial refrigeration reduce food waste?
Yes. Proper sizing, organization, and temperature consistency can help extend shelf life and reduce spoilage. Refrigeration placed near prep and service zones can also improve workflow and reduce door-open time.