A commercial reach-in refrigerator is one of the hardest-working pieces of equipment in a commercial kitchen. Choosing the wrong one can mean running out of space, losing product to poor temperature recovery, or discovering on delivery day that it won't fit through the door. Here is what to check before you buy.
1. Pick the size by how you buy food
Commercial reach-in refrigerators come in one-, two- and three-section models. A kitchen that gets deliveries every day can work with less storage than one that gets deliveries once or twice a week. Count how many full-size sheet pans or cases you need to hold at your busiest point, then add room to grow. Many kitchens pair a reach-in with refrigerated prep tables or undercounter units and chef bases so cooks don't have to walk to the reach-in during service.
2. Measure the space and the way in
Check the width, depth and height on the spec sheet, and leave the clearance the manufacturer asks for around the unit so the compressor can breathe. Then measure every doorway, hallway, stairway and elevator between the street and the kitchen. This matters in New York City, where many kitchens are in basements or behind narrow doors.
3. Top-mount or bottom-mount compressor
- Top-mount units pull air from above, away from floor-level dust, grease and flour, and tend to handle hot kitchens well. The top shelf sits higher, so the bottom shelf is close to the floor.
- Bottom-mount units raise the bottom shelf to a more comfortable height and put the compressor where it is easy to reach for cleaning and service, but they draw in air from near the floor.
4. Choose the door style
- Solid doors hold temperature better and are the usual choice for the back of house.
- Glass doors let staff or customers see what's inside, which is useful for front-of-house and grab-and-go. See our glass door merchandisers.
- Half (divided) doors let you open only part of the cabinet, so less cold air escapes.
- Hinge side: make sure the door opens away from the wall or work area. Many models are offered with left- or right-hand hinges.
5. Look at the refrigerant and efficiency
Many new units use R290, a natural hydrocarbon refrigerant with a very low global warming potential. ENERGY STAR certified models use less electricity, and some utilities offer rebates on qualifying commercial equipment.
6. Check certifications and power
Look for sanitation and safety listings such as NSF or ETL, since health inspectors expect commercial-rated equipment. Most commercial reach-in refrigerators run on a standard 115V outlet, but confirm the plug type and amperage on the spec sheet.
7. Compare warranties
Check how long parts, labor and the compressor are each covered, and whether the manufacturer requires you to register the unit.
Where to start
Browse our reach-in refrigerators and freezers, including the Atosa top-mount and bottom-mount series and Dukers reach-ins. Not sure which commercial reach-in refrigerator size fits your kitchen? Call us at 646-651-9580 or use the Request a quote button on any product page.
