Under Bench Freezers

Under Bench Freezers are a crucial component in any high-performing commercial kitchen, offering convenient, space-saving frozen storage within arm's reach. Whether you're running a fast-paced restaurant, café or catering business, investing in a durable commercial under bench freezer helps streamline workflow and maximise kitchen efficiency.

Upright Storage Freezers

Upright Storage Freezers

More About Under Bench Freezers

Under Bench Freezers are purpose-built for professional kitchens, crafted for durability and conveniently designed to maximise limited kitchen space. Typically constructed with stainless steel exteriors and self-closing doors, these units provide reliable performance in demanding environments.

Choosing the Right Model

Under bench freezers come in various options including 1, 2 or 3-door configurations, with options for GN compatible interiors or adjustable shelving. Solid door models offer better thermal retention, while glass doors improve visibility — ideal for quick identification in high-volume service settings.

Compressor Location

Top-mounted compressors are great for dusty environments, while bottom-mounted units offer easier service access and better performance in warmer areas. Choose based on your kitchen's ambient temperature and airflow.

Power Requirements

Most standard under bench freezers are plug-and-play (10A), while larger capacity units may need a 15A or 3-phase setup. Always check the power rating and plug type to ensure compatibility.

Cleaning and Maintenance

Routine maintenance includes defrosting if non-auto, cleaning condenser coils to prevent overheating, and regularly wiping down gaskets and interior liners. Investing in a unit with removable magnetic door seals can speed up cleaning and ensure compliance with health codes.

Why Choose Under Bench Freezers?

Aside from space optimisation, under bench freezers help speed up workflow by keeping ingredients within easy reach—essential during peak service hours. Their ergonomic height allows them to double as prep stations, adding value to every square metre of kitchen real estate.

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Under Bench Freezers FAQs

What’s the difference between solid door and glass door under bench freezers?

Solid door under bench freezers offer superior insulation and energy efficiency, making them ideal for back-of-house storage where temperature stability is priority. Glass door models sacrifice some insulation in favour of visibility, making them perfect for front-of-house applications or kitchens where quick inventory checking is crucial.

Do under bench freezers require special electrical or ventilation setup?

Most commercial under bench freezers run on a standard 10A power supply, though larger models may require a 15A outlet. Ventilation-wise, ensure you're allowing sufficient clearance—at least 50–100mm around the unit—for airflow to prevent compressor overheating. No water connection or exhaust hood is typically needed.

How do you properly clean and maintain a commercial under bench freezer?

Start by unplugging the unit and removing all contents. Clean interior surfaces with a food-safe, non-abrasive cleaner. Remove and wash shelves separately. Inspect and wipe door gaskets weekly, and clean condenser coils monthly to prevent dust buildup which can hinder performance. Always refer to the manufacturer’s maintenance schedule.

How many GN pans can fit in a standard 2-door under bench freezer?

A standard 2-door under bench freezer can typically accommodate up to six 1/1 GN pans depending on the model and internal configuration. Some units offer adjustable rails or shelving that support multiple GN pan setups for greater flexibility in frozen ingredient storage.

Why choose an under bench freezer over a traditional upright freezer?

Under bench freezers offer efficient use of kitchen space by fitting seamlessly under counters and worktops, making them ideal for small or high-volume commercial kitchens. Unlike upright freezers, they double as prep surfaces and reduce transit time between stations—improving workflow and overall kitchen productivity.