Pick a commercial refrigerator in this order: form factor, then capacity, then match the
duty to where it sits. The rest (energy, refrigerant, NSF) narrows the shortlist.
Reach-in
Full-height bulk cold storage, 1–3 doors.
Undercounter / worktop
Fits under the line; worktop adds a prep surface on top.
Prep table
Refrigerated rail for sandwiches/pizza plus cold base storage.
2 · Then the specs that matter
Capacity in doors/cubic feet for your volume. Duty & ambient: spend on the high-use door that opens every
ticket beside a hot line; save on low-duty backup storage. Energy: certified use spans roughly 3.7× across
models — the cheap unit can cost hundreds more over its life. Refrigerant: R-290 is now standard and efficient.
Most health departments require NSF/ANSI certification (or an accepted equivalent such as ETL Sanitation) — confirm what your local authority accepts.
Frequently asked
What size commercial refrigerator do I need?
Size by doors and cubic feet for your volume: a one-door reach-in holds roughly 20+ cu ft, a three-door around 70 cu ft. Match capacity to your prep and storage needs, and remember door count also affects how many people can work at once.
Reach-in or undercounter refrigerator — which should I get?
Use a reach-in for bulk storage and an undercounter/worktop unit where you need cold storage right at the line (and a work surface on top). Many kitchens use both — reach-ins for storage, undercounters at each station.
How many amps does a commercial refrigerator draw?
It depends on the model — read the nameplate. Most single-section units run on a standard 115V circuit, but confirm the amperage and give it a dedicated circuit.
What temperature should a commercial refrigerator hold?
Cold TCS food must be held at 41°F or below per the FDA Food Code, so set the box to maintain 41°F or colder throughout.