Commercial refrigeration isn't a residential fridge with a stainless door — it's designed for frequent door openings, rapid temperature recovery, and health code compliance. A failed refrigerator in a restaurant isn't an inconvenience — it's a health department violation and thousands in lost inventory.
Reach-in: Standard upright refrigerator or freezer. 1-3 solid or glass doors. Fits in the kitchen line. Most common purchase. Walk-in: Full room-sized cooler or freezer. Built on-site (panel construction). Requires floor drain, proper insulation, and dedicated electrical. Not something you buy used without professional assessment.
Undercounter: Fits under counters. Keeps ingredients cold at the point of use. Short height — check it fits your existing counters. Prep table / sandwich unit: Cold storage below with refrigerated ingredient pans on top. Essential for sandwich/pizza/salad stations. The rail temperature is critical for health code — must hold 41°F or below.
Top-mount: Compressor on top. Stays cleaner (less floor dust/grease intake). Easier to service. Most common in modern units. Bottom-mount: Compressor at bottom. Hot air rises into the unit (works harder). Gets clogged with floor debris. Cheaper to manufacture. Avoid unless budget is the only factor.
Refrigerators must hold 38-40°F. Freezers 0°F or below. Look for digital temperature display (not just a dial). NSF certification means it meets food safety construction standards — required by most health departments. Self-closing doors with stay-open feature at 90° for loading.
Value ($400-1200 used): True (older models), Beverage-Air, Turbo Air. Parts available, widely used.
Mid-Range ($1200-3000 used): True (newer models), Delfield, Hoshizaki. Better build, better temperature recovery.
Premium ($3000+): Traulsen, Delfield Spec Line. Bulletproof. The standard for high-volume.
Browse live Refrigeration deals — updated every 6 hours from eBay.
Browse Refrigeration Deals →