Choosing the Best Commercial Reach-in Refrigerator
Commercial kitchens need plenty of refrigerated storage space to keep perishable foods safely stored, but a commercial reach-in refrigerator is a significant investment, and the options are nearly endless. Operators must consider how much storage space they need, where a commercial refrigerator will fit into their kitchen, which features are necessary, and utility costs, amongst others. From size to door type to construction, we'll go over the choices operators must make to get the best refrigerator for their operation and budget.
Sizing Your Reach-in Refrigerator
Your first decision when choosing the best commercial reach-in refrigerator is how much refrigerated space you need. Reach-in refrigerators are measured by interior storage size (in cubic feet) and by external dimensions, both of which should be considered before purchasing. Interior storage space will determine how much you can fit in the fridge, while the exterior dimensions demonstrate how much room is necessary for the fridge to fit in your kitchen.
We carry one-, two-, and three-section options; each configuration has a range of sizes within that category. Every establishment has unique refrigeration needs that vary based on menu, operation size, delivery schedules, and other factors. If your restaurant focuses on from-scratch foods made with fresh ingredients, you'll need significantly more available refrigeration than a place that incorporates premade or frozen items.
Depending on the size of your establishment, a reach-in refrigerator may be your only storage, or it can be an accessible addition to your walk-in refrigerator or another, larger piece of equipment. Refrigerators are a significant investment, so if possible, you should estimate your potential growth over the next several years and purchase a refrigerator that will meet that demand. You'll also want to find one that provides durability and dependability, such as the popular True Manufacturing T49.
One-section Refrigerators
- 12-34.3 cubic feet of storage
- Smallest footprint
- One door (or two Dutch doors)
Two-section Refrigerators
- 40-56 cubic feet of storage
- Dual-temperature models
- Two doors (or four Dutch doors)
Three-section Refrigerators
- 69-85 cubic feet of storage
- Most interior storage space
- Three doors (or six Dutch doors)
Estimate how much refrigerated storage space you'll need. Find a balance between your storage demands, available funds, and open floor space.
Reach-in Refrigerator Door Styles
GLASS
SHOPMany reach-in refrigerators can be purchased with either full-length glass or solid doors. Glass doors are helpful because they enable operators to locate the items they need before opening the door, which prevents the door from being open for longer than necessary. Reach-ins with glass doors also make it possible to see the levels of food item in storage, which can indicate when something needs to be reordered.
SOLID
SHOPHowever, solid doors provide better insulation than glass, which means less energy spent maintaining an appropriate refrigeration temperature. Glass doors may be opened less frequently and for shorter durations, but the overall insulation of a glass door is less effective than a solid steel door.
DUTCH
SHOPThe third door type, called a Dutch door, are half doors that may be glass or solid. Some models are available with a glass half door on top and a solid half door on the bottom, providing the benefit of seeing what's stored in the top half of your fridge without opening it and maintaining superior insulation on the bottom half of the unit.
If you need to be able to frequently check your stock or quickly locate ingredients, a glass door will mean fewer openings. If not, go with solid doors that provide superior insulation.
Types of Reach-in Refrigerators
Reach-in refrigerators come in a few different construction styles: reach-in, pass-thru, roll-in, and roll-thru. Pass-thru and roll-thru models open on both the front and back of the unit, so they can be accessed from two directions at the same time. This design is great for busy kitchens with multiple work stations that need quick access to refrigerated goods from both sides or for a transition area between a kitchen and service station.
Roll-in and roll-thru refrigerators accept rolling racks of restaurant pans or retherm pans. They have a small ramp at the bottom and are low to the ground, so appropriately sized service carts can be rolled into the refrigerator. This saves time that would otherwise be spent unloading the cart and then reloading it later. However, if you don't already use rolling carts or trays that need refrigeration, a roll-in or roll-thru refrigerator won't be of any particular use and will cost more upfront.
Pass-thru units are only worth the money if you'll be accessing them from both sides regularly. Roll-in options are only useful if you have rolling carts to refrigerate. Otherwise, get a regular reach-in unit.
Reach-in Refrigerator Compressor Location
The compressor is the workhorse of the refrigerator, the piece of machinery that actually provides cooling to the compartment, and the piece that draws in air and expels exhaust. Reach-in refrigerators can have a compressor at the bottom, on top, or installed in a remote location with the refrigerant pumped into the cooling chamber through pipes. Top-mounted systems are a good fit for most kitchens, but bottom-mounted and remote systems have individual benefits and drawbacks suited for particular situations or environments.
Bottom-mounted compressors raise the lowest level of the refrigerator by a foot or more, making it more convenient to access the entire refrigerating compartment. However, these compressors are going to take in more dust and particulates than top-mounted compressors, so if your kitchen produces a lot of debris, bottom-mounted compressors are going to need more maintenance. Because kitchen heat rises to the ceiling, bottom compressors avoid bringing in as much heat as top compressors do. This means bottom compressors operate in the coolest part of your kitchen and can be more efficient, as long as you can keep debris from clogging them. Additionally, bottom-mounted compressors leave the top of the machine free for additional storage.
SHOP
A top-mounted compressor is the best choice for most kitchens, as the warm exhaust is released above the cooling area and the heat rises out of the kitchen quickly. These units also bring in air from above the working stations, which won't be as full of particulates as the air closest to the workstations. If you're working with flour or other powdery, airborne substances, choose a top-mounted compressor to prevent the machine from being damaged easily.
SHOP
Remote compressors require much more effort to install and will almost always have to be installed by a professional. Many don't come with a compressor but can be attached to an existing remote compressor. If you don't already have one, the additional cost is rarely worth the benefits remote cooling provides. Commercial reach-ins with remote compressors are the least common type available, and the majority of businesses will be choosing a unit with a top- or bottom-mounted compressor.
Get a top compressor unless you have a particularly hot kitchen or need a raised storage space, then get a bottom compressor. If you have an external compressor already, look at remote compressor units.
Electrical Requirements & Specifications
Before making a purchase of this magnitude, you want to be sure that you choose the best commercial refrigerator for your specific kitchen. Take measurements of the space you intend to put the refrigerator and compare those to the measurements listed on the product specifications page. While you're looking at the specs, notice the utility requirements and ensure your building can supply the power necessary to run a commercial reach-in refrigerator – almost all can be powered with a standard 120-volt outlet, but we're always adding new models so it doesn't hurt to be sure.
Rating Reach-ins: Good, Better, Best, Spec
We sort our refrigerators by good, better, best, and spec ratings to help our customers sort their options based on their price range. This distinction isn't based on an industry standard but is instead our attempt to categorize available models so you can choose the right one
The good options are the economic, affordable models. These have barebones construction and the fewest features. Good models will serve their purpose and are more affordable than any other class, but they might not be as sturdy as the higher-rated tiers. For operators on a tight budget, this is the best place to start.
These models are the middle of the road, the industry average. They are well built and can be implemented in all but the most demanding environments. They still make use of aluminum and galvanized steel, which isn't as durable as an entirely stainless steel construction, but they work well for the cost.
The refrigerators in this category can meet or exceed the demands of high-volume operations. Models in the "best" category are almost entirely American-made from stainless steel, so they can withstand heavy use over long time periods.
Spec refrigerators are the best of the best, units built to handle more than most operations can throw at them. Stainless steel interiors and exteriors, oversized refrigeration units, thermal expansion valves, and top-mounted components characterize spec models. These include some of or all the best available features, but you can expect to pay for them in initial costs. If budget isn't a concern, spec refrigerators perform the best of all categories.
- Determine how much storage space is required. Compare the size of a one-, two-, or three-section refrigerator against the amount of space you have available.
- Choose your preferred door style. Glass doors are useful if you need to see what's in the fridge, but solid doors are better insulators. Dutch doors, also called half-size doors, may be solid or glass.
- Decide which type of reach-in you need. Pass-thru units are only necessary for kitchens accessing the refrigerator from both sides, while roll-thru and roll-in models are the right choice for operations handling rolling racks. If you aren't sure whether you need one of those, stick with a standard reach-in.
- Select a top or bottom compressor. If you have a lot of heat in the kitchen, choose a bottom compressor, but if you have a lot of airborne dust and debris, choose a top compressor. For most operations, a remote compressor won't be worth the cost and hassle.
- Verify your layout and electrical connections. Do a final check to ensure the refrigerator you've chosen will fit into your commercial kitchen and that the available electrical connections can power it.
