How to Choose Refrigeration for a Restaurant Kitchen

Reach-in or undercounter: which fits the job?

Our published upright refrigerator reference is a 700 L class cabinet, making it a starting point for reserve stock when floor space and access allow. An undercounter cabinet puts frequently used ingredients at a work point instead. Choose between them by maximum simultaneous stock and the distance staff would otherwise walk, then check door swing, ventilation and service clearance for the exact installation.

A kitchen may need both: an undercounter unit for service and a larger cabinet for backup stock. Do not size either from exterior volume alone; shelves and air channels reduce usable space.

When should I choose a refrigerated prep counter?

Choose a prep counter when the worktop and ingredient storage need to sit together. Specify the top material and dimensions, pan or drawer arrangement, food type, required temperature and cleaning method. A prep counter does not automatically replace cold storage for all inventory.

Solid or glass door?

A solid door is a straightforward choice for back-of-house storage where product display is unnecessary. A glass door helps staff see stock without opening it, but the final choice should be based on the exact cabinet’s measured energy use, condensation control, workflow and cleaning needs.

Retail display cabinets belong to a different buying decision. If customers need to browse products, compare supermarket display equipment on ZIBOCOOL rather than specifying a kitchen reach-in as a display case.

What information should go in the RFQ?

Provide the kitchen floor plan or available space, food categories, maximum simultaneous stock, restocking frequency, ambient conditions, power supply, destination and desired quantities. Ask for a specification sheet that distinguishes external size from usable storage volume and states the exact operating conditions.