Undercounter Refrigerators & Freezers
A commercial undercounter unit is low-profile cold storage sized to slide under a counter or cook line. Choose the type — refrigerator (holds ≤41°F), freezer (frozen), or a chef base with refrigerated drawers that also serves as an equipment stand — then size by width (door/drawer count) and interior capacity. Commercial models are generally NSF/ANSI-7 listed; a residential unit will fail inspection.
Deciding? Compare who really makes each brand, its refrigerant, and the model-number decoder.
Low-profile cold storage that lives under a work surface or the cook line. Compare undercounter refrigerators, freezers, and refrigerated chef bases across every brand by the specs that matter — type, capacity, width, and weight — then compare on build, not marketing. Capacity, refrigerant, weight and price are shown where the manufacturer or a dealer publishes them.
Which one should you buy?
Shortlists filtered to a real buying need — not paid placements or reviews. Each links to full specs.
Refrigerator
Biggest-capacity refrigerator models firstFreezer
Biggest-capacity freezer models first
Chef Base
Biggest-capacity chef base models first
Compact footprint
Narrowest units for tight lines and bars
Priced online
Models with a real published dealer price
Undercounter Refrigerators & Freezers: buying guide
Undercounter refrigeration is chosen by type (refrigerator, freezer, or chef base), width (door/drawer count), and interior capacity. Commercial models are generally NSF/ANSI-7 listed — confirm the specific model with your local authority. Here is how to read the 247 models above.
Refrigerator, freezer, or chef base
An undercounter refrigerator holds cold TCS product (commonly ≤41°F) under a counter; an undercounter freezer holds product frozen; a chef base puts refrigerated drawers under a griddle, charbroiler, or range and doubles as the equipment stand. Buy a chef base rated to stay cold with a hot top above it.
Width and capacity
Size overall width (door/drawer count) to the counter run it tucks under, and match interior cubic feet to your station's par levels. Confirm the cabinet clears doorways and leaves the compressor's air clearance.
Refrigerant and efficiency
Most newer units use R290 (a hydrocarbon) — efficient, low global-warming-potential, and now the standard. Refrigeration runs 24/7, so clean the condenser coil regularly and keep the unit clear of heat sources.
| Choice | Best use | Consideration |
|---|---|---|
| Undercounter refrigerator | Backup cold storage under a counter | Holds ≤41°F |
| Undercounter freezer | Frozen backup at the station | Holds product frozen |
| Chef base | Under a griddle / charbroiler | Rated for a hot top; drawers of cold storage |
| Worktop variant | Prep directly on the lid | Reinforced stainless top |
How the brands compare
Types, width range, capacity range, and street-price range for the brands with the most undercounter units here — a starting point, not a substitute for checking the specific model’s spec sheet.
| Brand | Models | Types | Width range | Capacity | Street price |
|---|---|---|---|---|---|
| Atosa | 80 | Chef Base / Freezer / Refrigerator | 23.5–76″ W | 1.4–21.1 cu ft | $1,298–$3,930 |
| Turbo Air | 37 | Chef Base / Freezer / Refrigerator | 27–96″ W | 4.6–18.8 cu ft | $2,689–$12,295 |
| Continental Refrigerator | 25 | Chef Base / Freezer / Refrigerator | 24–118″ W | 3.3–44 cu ft | — |
| Migali | 23 | Chef Base / Freezer / Refrigerator | 27.5–93″ W | 4.2–26 cu ft | — |
| Traulsen | 23 | Chef Base / Refrigerator/Freezer | 27–110″ W | — | — |
| Hoshizaki | 18 | Freezer / Refrigerator | 27–60″ W | — | $5,121–$7,911 |
| Beverage-Air | 16 | Chef Base / Refrigerator | 24–118.9″ W | 4.5–40.1 cu ft | $2,326–$12,728 |
| True | 13 | Chef Base / Freezer / Refrigerator | 24–93″ W | — | $2,524–$9,332 |
| Victory | 12 | Refrigerator | 27–118.9″ W | — | — |
Frequently asked questions
What is a chef base?
A heavy-duty refrigerated base with drawers that sits under your griddle, charbroiler, or range — it holds cold product right at the cook's hands and doubles as the equipment stand, saving floor space. Make sure it's rated to stay cold under a hot top.
Undercounter vs worktop refrigerator?
An undercounter unit gives you a low profile under an existing counter; a worktop model has a reinforced stainless top you prep on directly. Pick worktop if you want the lid to be a work surface.
What temperature should it hold?
A commercial undercounter refrigerator is built to hold cold TCS food at the temperature your local Food Code sets (commonly cited as ≤41°F); a freezer holds product frozen. Confirm the rated range on the spec sheet and the requirement with your health department.
Will a residential undercounter fridge pass inspection?
Generally no. Commercial units are NSF/ANSI-7 listed and built to recover temperature fast when the door is opened all shift; a residential unit typically fails plan review and can't keep up on a line.
How much clearance does it need?
Leave the manufacturer's specified air clearance around the compressor so it can shed heat, plus room for door or drawer travel. A crowded compressor runs hot, wastes energy, and fails sooner.
What does the street price include?
Where shown, it's the lowest legitimate published price from an online dealer we track for that exact model — equipment only, excluding freight and hookup. Many models have no published online price and show "check dealer pricing."
About this data
Last verified: August 2026. Specs are compiled from manufacturer spec sheets and authorized dealer listings; where a value isn't published we leave it blank rather than guess.
Methodology: every undercounter-refrigerator model is compared on the same set of specifications, and dimensions are checked (for sinks, overall width must exceed the combined bowl widths) — figures that fail validation are corrected from the manufacturer model number or omitted. “Street price” is the lowest legitimate published price we've found and can change.
Sourcing: product specs come from the manufacturer; regulatory statements link to the source (e.g. the FDA Food Code and NSF). Code requirements vary by jurisdiction — confirm with the authority reviewing your plans.
Disclosure: FoodServiceNerd is vendor-neutral and free to use. Some “where to buy” links may be affiliate links — we may earn a commission at no cost to you, and it never changes what we list or how we rank it. We don't sell equipment ourselves.
Editorial: compiled and reviewed by the FoodServiceNerd equipment desk (about us). Spot an error? Tell us and we'll correct it.