Choose by width (door count) and whether the top doubles as a work surface:
| 27″–36″ | 1 door — a single station's frozen backup. |
| 48″–60″ | 2 doors under a longer work surface. |
| Worktop freezer | Same footprint with a reinforced stainless top you prep on directly. |
A commercial undercounter freezer must hold product solidly frozen (0°F / −18°C) and is built to NSF/ANSI 7 for the cabinet and gaskets. A residential under-counter freezer isn't rated for a commercial line, can't recover temperature fast enough when the door is opened all shift, and will fail a health inspection.
| Model | Doors | Capacity | Deep | Long | Weight | Price |
|---|
Tick rows to compare side-by-side · specs are from each maker where published; a blank means that field isn’t published.
Same cabinet footprint, different job: a freezer holds product at 0°F, a refrigerator at ≤41°F. Freezers run a lower-temperature compressor and heavier insulation, so they cost more and hold slightly less usable volume for the same outside size.
Some models are dual-temp or convertible, but most undercounter boxes are dedicated. If a station needs both, pair a refrigerator and a freezer, or buy a dual-temp model specifically rated for it.
These are sold through independent dealers — we don't sell equipment.
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