Commercial refrigeration
Explore cold-storage, preparation and display refrigeration for hospitality, retail and food-production environments. Compare usable capacity, door configuration, footprint, temperature range and ambient rating rather than relying on external dimensions alone.
What this range covers
- Upright fridges and freezers
- Underbench and counter refrigeration
- Prep counters
- Display refrigeration
- Bar refrigeration
- Blast chillers and freezers
- Specialist refrigeration and coolrooms
Choosing commercial refrigeration
Check the stated capacity, operating temperature and maximum ambient conditions against the actual kitchen. Ventilation space around the condenser, door swing and access for cleaning and service are part of the footprint.
What to confirm before you order
- The external dimensions, plus the clearance the manufacturer requires around the unit.
- The access route from the delivery point to the final position, including doorways, corners and steps.
- The electrical, gas, water and drainage services already available at the position.
- Who will carry out any licensed connection work, and when they are available.
Ask about refrigeration sizing
Tell us the venue, the output you need and what you are replacing. We will shortlist suitable models and confirm what each one requires.
Request a quote Call 0488 111 152Common questions
Gross capacity measures the whole internal cabinet. Net capacity is the usable storage once shelving, evaporator housings and airflow clearances are accounted for. Net capacity is the more reliable comparison between models.
Ambient rating states the room temperature the unit is designed to operate in. A kitchen that runs hot in summer, or a unit sited near cooking equipment, needs a higher rating. An under-rated cabinet will run continuously and struggle to hold temperature.
Generally not. Display cabinets are built to present product at a serving temperature with frequent door openings, not to pull down or hold large volumes. Keep bulk stock in dedicated storage refrigeration.
Measure the opening width, depth and height, the door swing and the path from the delivery point to the final position, including doorways, corners and any step or lift. Also note the ventilation clearance the new model requires.
Other equipment ranges
Cooking Equipment
Ovens, ranges, fryers, grills and specialist cooking.
View range
Dishwashers and Warewashing
Undercounter, pass-through, glass and pot washing.
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Bakery and Pizza Equipment
Mixers, provers, deck ovens and dough preparation.
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Food Display and Servery
Heated and refrigerated display, bain-maries, food bars.
View rangeAsk about refrigeration sizing.
Share the model, equipment type, site details or plans you have. We will help identify the next useful step.