How to Choose the Best Commercial Freezer for Your Operation
Commercial freezers are available in a variety of types and configurations, helping operators store and access frozen foods in the way that best supports their workflow. Learning how each freezer type works can help you choose the best model for your operation. KaTom offers a wide selection of commercial freezers, along with expert guidance to help you compare features and sizes.
Best For: Food trucks, cafes, bars, concession stands, and commercial operations with limited space
Undercounter and worktop freezers are the smallest types of commercial freezers available. They're normally placed near the food prep area to keep frequently used ingredients close. These units are available with one or two doors, and some models include drawers designed to hold fractional food pans; most have casters so they can be easily moved when needed. Worktop freezers are similar in size but offer a reinforced flat top surface that can be used for food prep and similar tasks. For quick access to frozen items while cooking or serving, an undercounter or worktop freezer keeps ingredients within reach.
Top-Rated Undercounter and Worktop Freezers at KaTom
Best For: Restaurants, catering services, hotels, bakeries, commissary kitchens, healthcare facilities, schools, and grocery stores
Blast chillers quickly bring food down through the danger zone and to safe temperatures before items move to another freezer for storage. Blast chillers range from small undercounter models to large roll-in floor models, with the volume of food that must be chilled at one time determining the size and configuration needed. Most blast chillers are only meant to store food for as long as it takes to get it to storage temperatures, but some models have a holding feature that maintains product temperatures until staff can move items to storage.
Best For: Ice cream shops, frozen yogurt shops, restaurants, cafes, convenience stores, and concession stands
Ice cream freezers are available in two main styles. Dipping cabinets feature a flat or curved glass front that lets customers view available flavors while staff access the ice cream from the rear for service. Slide-top freezers let customers view the contents, open the lid, and retrieve packaged frozen products. Many models are mounted on casters to simplify moving and cleaning underneath.
Best For: Convenience stores, gas stations, grocery stores, liquor stores, campgrounds, marinas, and farm supply stores
Ice merchandisers store and display bagged ice for customer purchase. Outdoor models are made to withstand exterior conditions and include solid doors with locking options to prevent theft. Indoor merchandisers usually have glass doors and interior LED lighting to improve product visibility. Available in one- or two-door models, these units provide ample storage for bagged ice.
Best For: Convenience stores, grocery stores, ice cream shops, cafes, delis, butcher shops, and concession stands
Display freezers are reach-in freezers designed for customer-facing storage. Made with glass doors that swing or slide open, these units let customers see the products, reducing the amount of time the doors are open and lowering energy costs. Some display freezers include a customizable signage area and most are internally lit with fluorescent or LED lighting.
Best For: Catering services, food trucks, butcher shops, seafood markets, bakeries, convenience stores, and schools
Chest freezers are short, wide units that open from the top. Traditional chest freezers have one or two hinged lids and are suited for storing packaged food and bulk items. Because they open from the top, chest freezers retain cold air better than upright models when the lid is opened. Baskets or dividers help organize inventory and keep daily items within easy reach.
Best For:Restaurants, hospitality facilities, catering services, universities, commissary kitchens, seafood markets, breweries, and wineries
Walk-in freezers are the largest commercial freezer type available and offer the most customization. These freezers store bulk items, which can help save on delivery costs. Walk-in freezers enable you to customize shelving, slides, door placement, refrigeration style, and overall box size to fit the available space. Walk-in freezers are designed to maintain frozen foods, not rapidly freeze warm products like a blast chiller. Foods should be chilled or frozen before storage to help maintain safe temperatures, protect nearby inventory, and reduce strain on the refrigeration system. Walk-in freezers aren't meant to be constantly opened throughout the day, so they work better when paired with a smaller freezer for frequently used ingredients. Walk-in freezers should be carefully sized to maximize available space. A unit that's too small can limit storage capacity, while one that's too large wastes energy cooling unused space.
Best For: Restaurants, coffee shops, bakeries, delis, pizzerias, bars, food trucks, healthcare facilities, convenience stores, and institutional kitchens
Reach-in freezers are upright freezers with doors that swing outward for full interior access. They're available in one-door sizes as small as 27 inches wide and three-door sizes as large as 98 inches wide. This size versatility makes them appealing to operations needing to maximize limited floor space. The doors can be solid for improved insulation or glass for better visibility. Reach-in freezers are also available in pass-thru configurations that enable frozen items to be transferred from one area to another, such as from the prep area to the cook line. Storage options include shelves, tray slides, and roll-in boxes for full-sized pan racks. Most kitchens need a reach-in freezer—even when they have other types of freezers—because reach-ins reduce trips to the walk-in while providing more storage capacity than an undercounter freezer.
There are several factors that guide commercial freezer selection. Consider the menu and daily volume, then evaluate space, workflow, and storage needs. Whether outfitting a new kitchen or replacing an existing unit, KaTom's foodservice equipment specialists can help you compare freezer types and select equipment that fits your workflow and storage needs.
Available Space
Measure the freezer's installation space and required clearances. Many units require 2 to 4 inches on the sides and 1 to 2 feet on top for optimal compressor efficiency. Ensure the freezer can fit through all doorways, halls, and corners before delivery.
Storage Capacity and Volume Needs
Plan for 1.5 to 2 cubic feet of freezer space per seat in your operation. Scale up if your menu relies on premade or frozen items, and account for future growth. Storage needs depend on menu complexity, delivery frequency, and bulk purchases.
Compressor Location: Top vs. Bottom
The location of a freezer's compressor affects energy efficiency, maintenance requirements, and performance in different kitchen environments.
Freezers with top-mounted compressors are energy efficient and a strong choice in operations where high volumes of dry ingredients, like flour, are used. Clean the condenser coils on these units every three to six months.
Bottom-mounted compressors are suited for operations with high ambient temperatures because they operate in cooler air near the floor. Cleaning and servicing the compressors doesn't require ladders, which can decrease maintenance time.
Door Type: Solid vs. Glass and Full vs. Half
Solid doors provide superior insulation with foam-filled walls that block heat and maximize energy efficiency. Simple metal surfaces are easy to clean and don't show fingerprints as easily as glass. Glass doors ensure staff can see inside the freezer without opening the door, simplifying inventory and reducing energy consumption.
Full doors provide quick access to the interior, making it simple to load large items or store bulk inventory. Half or split doors keep the unopened section sealed, helping protect food stability and separate inventory zones while providing specific access to the section you need.
Energy Efficiency
ENERGY STAR-certified freezers are more energy efficient than standard models. They provide improved insulation and tighter door seals that lock in cold air, ensuring stable temperatures. These units use eco-friendly refrigerants that reduce climate impact. Although ENERGY STAR freezers cost more initially, consider long-term utility costs when making a decision.
Workflow and Accessibility
Consider the kitchen's workflow when choosing a freezer. Reach-ins are ideal for immediate access, while walk-in freezers are a strong choice for bulk ingredients. Freezers can be placed in or near the prep triangle to eliminate unnecessary walking. Pass-thru freezers enable staff to transfer frozen items directly from the prep area to the cooking line.
Improper placement of doors can obstruct walkways and impede staff movement. Doors may also collide with other appliances, causing damage. Optimize organization with mindful shelving placement. Adjustable shelving lets you customize the interior to accommodate products of different sizes while maximizing storage capacity.
Shop Commercial Freezers for Every Type of Operation at KaTom
KaTom offers commercial freezers for restaurants, grocery stores, bakeries, hotels, healthcare facilities, schools, and other foodservice operations. With a broad selection of trusted brands, expert buying resources, and knowledgeable foodservice equipment specialists
