Commercial Fridges

A commercial fridge is designed for frequent door openings, higher stock levels and continuous operation in a busy kitchen. They feature stronger components, faster temperature recovery and more robust construction than domestic fridges, which are not suitable for commercial food safety requirements.

Start by reviewing your menu, daily covers and storage needs. Consider how much chilled stock you need on hand, then factor in your available floor space. Smaller venues often combine an under bench fridge on the line with a larger upright fridge in the back of house, while higher-volume sites may need multiple units or a mix of prep fridges and storage fridges.

Upright commercial fridges maximise vertical storage and are ideal for bulk ingredients and back-of-house areas. Under bench fridges sit beneath benches or worktops, keeping key ingredients close to chefs on the line. Many kitchens use a combination of both to balance storage capacity and workflow efficiency.

A pizza prep fridge or sandwich prep table combines a refrigerated base with a chilled top section for gastronorm pans and an integrated work surface. This design keeps toppings, sauces and ingredients at safe temperatures while providing a convenient bench for building pizzas, sandwiches and salads.

A commercial fridge freezer can save space by combining chilled and frozen storage in one cabinet, which is useful for smaller kitchens. However, high-volume sites often prefer separate dedicated commercial fridges and freezers for better capacity, organisation and performance. The best option depends on your floor plan and stock levels.

Yes. The commercial fridges in the Caterware range are selected to perform in demanding Australian kitchens, including higher ambient temperatures. Many units are designed for use in hot, humid environments such as Queensland and are built with powerful compressors and effective airflow to maintain safe holding temperatures.