Commercial Undercounter Freezers

Choosing the right commercial undercounter freezer comes down to a few considerations. To narrow down your options, determine the volume of food you need to keep in the freezer. Your storage needs and the amount of space available will determine if you need a one-, two-, or three-section freezer. Two- and three-section models can hold more product than one-section options, but they take up more space and typically cost more as well. Most under-the-counter freezers come with casters so operators can easily reposition the unit for cleaning or maintenance.

Another important consideration is compressor location. Air-cooled refrigeration systems need room to breathe or they'll overheat. Consider how close the unit will be to neighboring equipment and walls to determine whether a bottom, rear, or side compressor will most effectively cool your commercial undercounter freezer. Carefully read the product information for the freezer you're considering and make sure you're including the required amount of space for ventilation in your measurements.

Many undercounter freezers are used as bar freezers because they fit beneath the bar, out of sight of guests. Others are used alongside cooklines to stock popular ingredients within reach of busy chefs. If you're going to use your freezer in a bar setup, you'll probably need a model with doors. These units offer many organization options for packaged and bottled products and sometimes have doors with self-closing functions. If you need to store meats, pans of food, or other ingredients near a fast-paced cookline, a commercial undercounter freezer with drawers may be a better option. Drawers hold filled food pans more securely than wire shelves and can be accessed from any side so cooks don't have to step away from their station when grabbing more supplies.