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Choosing a commercial fridge is mostly about three things: what you store, where staff reach it during service, and the conditions the cabinet has to run in. This guide answers the questions operators ask us most, then points you to the right commercial refrigeration range — upright, under-bench, prep, display and freezer — from brands including Williams, Skope, Coldline, True Refrigeration and Thermaster.
Most kitchens end up with a mix. Match each cabinet to a task and a position, not to an empty wall.
One- and two-door commercial upright fridges hold the stock you draw on between services. Compare usable internal shelf space and door swing against the aisle you have, not just litres.
Under-bench fridges keep the ingredients for one station within reach and add worktop above. Doors suit bulky items; drawers suit pans you open dozens of times a shift.
Pizza and sandwich prep fridges hold ingredient pans at the build point with storage underneath. Count the pans your busiest menu needs before choosing a length.
Glass-door display fridges and bar fridges sell drinks and grab-and-go stock. Plan for door openings during trade and the loaded shelf layout, not the empty cabinet photo.
Short answers here, deeper worked examples in our guides.
List the containers you actually store at your busiest point — usually just after a delivery — with their footprint and height. Then compare usable shelf positions in the exact model. Litres measure the box; they do not tell you whether your GN pans, crates or kegs fit.
A commercial fridge rejects heat into the room. Hot kitchens, tight alcoves and blocked vents all affect how hard it works. Read the model's rated operating conditions and clearance requirements, and tell us where it will sit before you order.
Potentially hazardous food generally needs to be kept at 5°C or colder. The cabinet display tells you the sensor reading, not the food. Keep an accessible probe thermometer and record food checks under your food safety program.
If deliveries regularly overflow your uprights, compare a mini cool room or a custom cool room against adding cabinets. Thermaster trolley-friendly mini cool rooms sit between an upright and a walk-in.
Atlantic Equipment is an authorised SilverChef dealer. Rent-Try-Buy spreads the cost of commercial equipment into weekly payments. Eligibility, terms and end-of-term options are set out on the Rent-Try-Buy page.
Finance is subject to SilverChef approval. See Rent-Try-Buy for terms.
Send us the stock you hold, the position and a photo of the space and we'll shortlist commercial refrigeration that fits. Fitting out a whole venue? See commercial kitchen equipment in Sydney or catering equipment.
Quick answers for restaurant, café and catering operators.
Size it by the containers you hold at your busiest point, usually right after a delivery, and compare usable shelf positions in the exact model. Litres alone will not tell you whether your pans or crates fit.
Use uprights for bulk stock drawn on between services and under-bench fridges for ingredients a station uses during service. Most commercial kitchens need both.
Doors suit bulky or mixed items. Drawers suit pans that are opened constantly during service, because staff can see and reach the contents without bending into a cabinet.
Potentially hazardous food generally needs to be kept at 5°C or colder. Check food with a probe thermometer and follow your food safety program; the cabinet display is not a food temperature.
Only if the model is rated for those conditions and has the clearance it needs to reject heat. Check the manufacturer's operating conditions and installation instructions for the exact model.
Our commercial refrigeration range includes Williams, Skope, Coldline, True Refrigeration, Thermaster, Anvil, Atosa, Polar, FED-X, Bromic and Hoshizaki, among others.
Yes. Atlantic Equipment is an authorised SilverChef dealer. See the Rent-Try-Buy page for terms.
