Refrigeration Equipment

Refrigeration equipment is some of the most essential and heavily-used equipment in any restaurant. One size does not fit all—a commercial kitchen requires different types of refrigerators for the various stages and kinds of storage. 

Walk-In Refrigerators

Walk-in refrigerators and freezers are usually located outside the food prep area, in the receiving area. They are used for the storage of bulk ingredients like meat and produce. Ideally, a walk-in refrigerator is set up so that ingredients can be delivered directly into it, which reduces traffic in the kitchen.

Walk-ins can be prefabricated or built-in. Prefabricated units are basically huge refrigerators—they are pre-built and installed into the space you have available. Benefits of prefabricated walk-ins include easier relocation. 

Built-in units are also very popular. They are built into the space, so they fit the exact specifications. However, they can’t be easily moved or altered.

Reach-In Refrigerators

Reach-in refrigerators and freezers improve the quality and speed of service by keeping ingredients and prepared items close at hand, reducing the amount of time that staff spends making trips to the walk-in. They can also help you save money by reducing the number of times the walk-in refrigerator is opened each day, which conserves energy.

2 or 3 Door Reach-In Refrigerators are located in the prep area. They store bulk prepared items like pans of seasoned meat or vegetables and containers of sauces to be used for the week. These refrigerators are usually restocked from the walk-in refrigerator or freezer each week.

Single Door Reach-In Refrigerators are found in the cooking area, close to the final production line. They store food for the day, such as portioned-out prepared meats and vegetables, as well as garnishes. Single door refrigerators are restocked from the walk-in as well as the 2 or 3 door refrigerators. 

Roll-In Refrigerators are located in the prep area. Intended for prepping food in advance, they have space inside to accommodate roll-in racks holding food that’s ready to go. 

Pass-Thru Refrigerators are found between prep areas and service stations. They have both front and rear doors to give both kitchen and wait staff easy access. The kitchen staff prepares and plates a cold food item like a dessert, and wait staff then pulls and serves as needed. 

Undercounter Refrigerators

Undercounter refrigerators fit under the counter, which is useful for kitchens that don’t have a lot of space for traditional reach-in refrigerators, or if extra storage is needed to keep ingredients close at hand.

This type of refrigeration equipment can have either doors or drawers. While a model with drawers does not have as much storage space as one with a door, they can be more convenient for easy grabbing and loading pans.

Worktop refrigerators are a type of under-counter refrigerator that has an attached backsplash to protect the wall from food splashes. On top, there is a convenient space for prep work.

Chef bases are growing in popularity. They replace equipment stands with space for equipment on top, but also hold fresh ingredients that will be used right away. Not meant for long-term storage, they’re often used to house meats right before they’re cooked.