Commercial refrigeration should be selected around storage volume, access frequency, temperature control and the conditions in your kitchen. The cheapest cabinet is rarely the best value if it restricts workflow or struggles in its operating environment.

Choose the cabinet format

• Upright fridges: efficient use of floor space with easy eye-level access.
• Under-counter units: place chilled ingredients close to preparation areas.
• Display refrigeration: combines product visibility with controlled storage.
• Freezers: specify separately where frozen holding is required.

Measure usable space carefully

Check the external dimensions, door swing, delivery route and ventilation clearances. Internal capacity figures do not always reflect how your trays, containers or packaged products will fit, so assess shelf layout as well as headline volume.

Consider kitchen conditions

Ambient heat, grease, dust and restricted airflow can make refrigeration work harder. Position equipment away from unnecessary heat sources and maintain the ventilation clearances stated for the model. Confirm that the required electrical supply is available.

Protect operating performance

Door discipline, correct loading, clean condensers and intact seals all affect performance. Choose a cabinet that staff can access without leaving doors open for long periods. Plan scheduled cleaning and servicing from day one.

Buying checklist

• Chilled or frozen storage requirement
• Usable shelf and container layout
• Peak access frequency
• External dimensions and door swing
• Ambient temperature and ventilation
• Cleaning and maintenance access

Explore upright fridges and Alpaco’s broader restaurant equipment range to compare formats for your kitchen.

Reviewed by Alpaco Catering & Equipment · Updated 15 July 2026