Looking for a new commercial refrigerator to supercharge your back-of-house workflow? From door styles to capacity, there are lots of features and options to choose from.

Whether you need a walk-in cooler for your meat and seafood menu or a custom prep fridge for efficient bakery service, we'll help you choose the best model for your establishment. Our guide will walk you through sizing, regulatory obligations, ventilation requirements, and other key considerations so that your commercial refrigeration works as an extension of your team!

Commercial Refrigerator Sizes

The perfect fridge size depends on the quantity and types of food you intend to store, the physical space in your kitchen, and, of course, your budget. Here’s a breakdown of commercial refrigeration sizes:

• Small: More space-efficient commercial refrigerators, such as under-counter refrigerators, offer 12-24 cubic feet of storage and are 24-30 inches wide.
• Medium: Mid-range units, such as reach-in, roll-in, and pull-through refrigerators, provide up to 49 cubic feet of storage and measure up to 54 inches wide.
• Large: Offering over 50 cubic feet of storage, large units such as walk-in fridges and freezers measure up to 75 inches in width.

Calculating your storage needs

 

Capacity Per Cubic Foot

1 Cubic foot of commercial refrigerator storage can efficiently store and cool roughly 28 lbs of food.

To determine the refrigeration capacity your kitchen requires:

1. Calculate your daily food storage in pounds. Note that this can vary through the week, so consider your busiest days.
2. Convert your food usage into cubic feet. Since one cubic foot of space typically accommodates around 28 pounds of food, divide your total food usage in pounds by 28 to get your required refrigerator space.

Refrigerator Capacity Per Food Weight Guide

Food Weight (pounds)	Required Refrigerator Capacity (cubic feet)	Required Refrigerator Capacity with 20% buffer (cubic feet)
100	3.57	4.3
200	7.14	8.5
300	10.71	12.8
400	14.28	17.2
500	17.85	21.4
600	21.42	25.7
700	25	30.0
800	28.57	34.3
900	32.14	38.5
1,000	35.71	42.8

As a rule of thumb, consider adding a buffer for ventilation, unexpected growth, and big events. For example, if you have 200 pounds of food to store, we recommend adding a 20% buffer of storage capacity, which would require a commercial refrigerator with a capacity of at least 9 cubic feet.

Other Key Considerations

Measure your space

• Ensure your commercial refrigerator fits well with your kitchen's layout
• Check for nearby electrical outlets; avoid extension cords if possible.
• The floor should be sturdy and flat, particularly for wheeled models.
• Walk-in refrigerators require insulated flooring for more efficient cooling.
• Secure doorways and access points to facilitate delivery and installation.
• Ensure enough space for regular maintenance checks to prolong your unit's lifespan.

 

Balancing energy and budget

Over 60% of food service businesses report that refrigeration is their most significant energy expense. Larger units generally consume more energy, but they can meet higher demands and cool items more quickly. Consider whether your current operational volume justifies the energy bill with larger walk-in refrigerators. Call (651-356-7888) or email our customer service department (customerservice@kingrestaurantsupply.com) if you have any questions we can help you with in this area.

 

What types of refrigerants can you use?

Before choosing a commercial refrigerator, it's crucial to understand the regulations surrounding refrigerants, AKA the substances used to generate the cold temperatures in your refrigeration equipment. Due to environmental concerns, Hydrofluorocarbon refrigerant use (HFC) regulations vary by state. Review your local guidelines, as specific models may produce larger HFC loads than others.

 

Consider your kitchen's ventilation

Proper ventilation directly impacts your refrigerator's efficiency and can significantly improve your unit's lifespan and performance. Here are some tips:

• Enhance airflow and prevent excess heat accumulation by leaving 2-4 inches of space around refrigeration units.
• Install the refrigerator away from direct heat sources.
• Leave sufficient room for compressor inspections and regular maintenance.

 

Make sure your power supply is compatible

• Refrigeration units need specific voltage, amperage, and power phases for efficient functioning.
• Larger units may require higher voltage, which is suitable for expansive kitchens with significant cooling needs.
• Some models use 3-phase power, which is more efficient for high-power appliances but requires that you have 3-phase power being delivered into your establishment.
• Engage a qualified electrician to assess your electrical capabilities to ensure a safe and efficient setup.

 

Think with the future in mind

Consider your projected business growth for the next ten years and ensure that your refrigerator style and capacity account for that to avoid unnecessary replacements every few years.

Types of Commercial Refrigerators

1. Reach-in Refrigerators

• 1-, 2-, or 3-Sections: One-section or single-door models typically measure 24-28” and are ideal for compact spaces such as the cooking line, while multiple-door models with two or three sections measure anywhere from 30-90” in width and are better suited for bulk storage in prep areas.
• Space-efficient: At 6-7 feet tall, these units make good use of vertical space.
• Economical: Reach-in units tend to be the lower price per cubic foot of storage.

Primary Uses:

• Restaurants: The most common type of commercial refrigeration found in back-of-house
• Bulk prep storage: Prepped meals, sauces, desserts, or beverages.
• Cooking and prep areas: These units save time during meal preparation by keeping essential ingredients close at hand.

Reach-in Refrigerator Units We Recommend:

[Link to one-door unit]

 

[Link to two-door unit]

 

[Link to three-door unit]

 

 

2. Roll-in Refrigerators and Freezers

• Easy Accessibility: The bottom of the interior of roll-in units is level with the floor, allowing easy transfer of items through a roll-in rack, making it ideal for high-volume establishments.
• Bulk Storage: Perfect for large quantities of prepared food items ready to be cooked or served.
• Secure: Comes with a lock and key for overnight storage.

Primary Uses of Roll-in Refrigerators:

• Throughput Cooling: Ideal for rapidly cooling large volumes of food before storing to meet food safety regulations.
• Bakery and Confectionary: Frequently used for dough retarding and proofing.
• Catering Services: Ideal for large food pans and trays of hors d'oeuvres.

Roll-in Refrigerator Units We Recommend:

[Link to one-door unit]

 

[Link to two-door unit]

 

[Link to three-door unit]

 

3. Pass-through Refrigerators and Freezers

• Dual Access: Access from both sides reduces the time spent going back and forth to retrieve ingredients during peak times.
• Glass Doors: Add a stylish aesthetic to your kitchen while offering flexible options for displaying and organizing your items. Inventory checks can be done without opening the refrigerator, preserving the temperature and improving energy efficiency.
• Versatile Design: Pass-through refrigerators can come in 1, 2, or 3-door sections.

Primary Uses:

• Quick service areas
• Cafeterias
• Bakeries
• Hospitals and medical facilities

Pass-through Refrigerator Units We Recommend:

[Link to one-door unit]

 

[Link to two-door unit]

 

[Link to three-door unit]

 

4. Walk-in Refrigerators

• Capacity: The key advantage of walk-in units is their mammoth storage potential.
• Directly Accessible Shelving: These units have shelves that are directly accessible. This layout facilitates organization and quick access to stored items, streamlining restocking and inventory checks.
• Customization: Tailor size, floors, doors, panels, and layout to fit almost any back-of-house area.
• Outdoor/Indoor Options: High-volume operations with limited space and ventilation capacity can opt for remote systems outside the building.

Primary Uses:

• High-volume businesses: eateries, hospitals, hotels, supermarket kitchens, venues that regularly host big events, and commercial food production operations.

Walk-in Refrigerator Brands We Recommend:

[Link to indoor unit]

 

[Link to outdoor unit]

 

Other Key Features to Consider

Digital Thermostats

Digital thermostats ensure precise temperature control, allowing you to maintain optimal conditions for your food products, reduce energy usage, cut service costs, and boost the longevity of your refrigeration system.

Commercial Refrigerator Models with Digital Thermostats We Recommend

[Link to unit]

 

[Link to unit]

Dual-temperature Commercial Refrigerators With Freezer

Diverse menu and inventory list? Dual-temperature commercial refrigerators allow you to store items at varying temperatures within the same unit. Think of it as a modular fridge with various customized mini-ecosystems!

Ideal for:

• A restaurant with a seafood and steak menu that needs to store fish at near-freezing temperatures while keeping cuts of beef at a slightly higher temperature for aging.
• A catering business that stores various items for events at different temperatures within a single refrigeration unit.

Dual Temperature Commercial Refrigerator Models with Freezers We Recommend

[Link to unit]

 

[Link to unit]

 

Door Material: Solid vs. Glass Door

Type of Door	Pros	Cons
Solid Doors	Easier to clean Provide better insulation and improved energy efficiency, reducing operational costs in the long term.	No visibility, resulting in frequent openings for inventory or locating items, which can impact efficiency.
Glass Doors	Offer easy inventory checks without constantly opening the door, providing an advantage in bustling kitchen environments. Aesthetically pleasing	Glass can be less energy efficient, which may increase operational costs over time. Trickier to clean

Commercial Refrigerator Models with Glass Doors We Recommend

[Link to unit]

 

[Link to unit]

 

Door Type: Swing vs. Half (Dutch) Door

Here's a brief look at the pros and cons of both swing and half (dutch) doors to make your decision-making process easier:

	Swing Door	Half (Dutch) Door
Pros	Traditional and straightforward to use. Doors stay open, making inventory and loading a breeze.	Allows the top or bottom half to be opened separately, reducing cold air loss. Great for energy conservation.
Cons	Full opening can result in higher cold air loss.	Smaller doors may require opening both halves for more oversized items, negating energy-saving benefits.

Commercial Refrigerator Models with Dutch Doors

[Link to unit]

 

[Link to unit]

Compressor Location: Bottom-, Top-Mounted Compressor

The compressor is the heart of your commercial refrigeration system. Depending on the model, the compressor is located at the unit's top or bottom.

Compressor Location	Pros	Cons
Bottom-Mounted	Easier to clean and repair Less susceptible to getting clogged by grease-laden kitchen steam. Bottom shelves are more elevated and easily accessible.	Could draw in dust and debris Takes up bottom-shelf storage
Top-Mounted	Attracts less dust and debris Doesn't take away storage space Tend to be more energy efficient	Can be challenging to access for maintenance Not ideal for cooking line operations - can draw in greasy steam that clogs up coils.

Commercial Refrigerator Models with Top-Mounted Compressors

[Link to unit]

 

[Link to unit]

Commercial Refrigerator Models with Bottom-Mounted Compressors

[Link to unit]

 

[Link to unit]

Removable gaskets

Opting for removable gaskets can help ward off bacteria and grime, ensuring a hygienic environment for food storage. Plus, removable gaskets are significantly easier to replace when wear and tear occurs over time.

Commercial Refrigerator Models with Removable Gaskets

[Link to unit]

 

[Link to unit]

Commercial Refrigeration Brands We Recommend

[COMPANY 1]

[BRAND NAME] has been reliable in the commercial refrigeration industry since its inception in the early 1990s. Its deep commitment to crafting quality appliances that balance cutting-edge technology with environmental sustainability has garnered it a loyal following among food service professionals.

[COMPANY 2]

[BRAND NAME] has been reliable in the commercial refrigeration industry since its inception in the early 1990s. Its deep commitment to crafting quality appliances that balance cutting-edge technology with environmental sustainability has garnered it a loyal following among food service professionals.

[COMPANY 3]

[BRAND NAME] has been reliable in the commercial refrigeration industry since its inception in the early 1990s. Its deep commitment to crafting quality appliances that balance cutting-edge technology with environmental sustainability has garnered it a loyal following among food service professionals.