Collection: Commercial Fridges

Types and footprints

Commercial refrigeration is the highest-impact category in any kitchen fitout — both in capital cost and in daily running cost. The HC range covers everything from undercounter chef-base drawers to multideck displays, sourced from Polar, FED-X, Thermaster, Turbo Air, and Bonnet Neve. Choose by what the unit needs to do — bulk product storage, prep-line access, grab-and-go merchandising, or chef-station integration. Each form factor solves a different operational problem, and getting the type wrong wastes both floor space and energy for the life of the unit.

• Counter and saladette fridges: under-bench units 240–400 L with prep tops or drawer access (Polar G-Series, FED-X XGNS, Thermaster GNS).
• Chef bases: 184–450 L drawer fridges that double as a chargrill stand (FED-X XCB-36 to XCB-72) — saves floor space on tight lines.
• Upright fridges: single, double, and triple solid- or glass-door (1200–2100 mm) for bulk product storage in walk-up areas.
• Multidecks: self-contained or remote condensing for grab-and-go displays (Polar CM287, Bonnet Neve Onwave) — visibility for impulse purchase.
• Sandwich/salad prep benches: with GN-pan top wells for hot-line service and made-to-order assembly.

Sizing

Allow 100 L of refrigerated storage per 25 covers for a standard café, more for ingredient-heavy menus and venues running multiple meal periods. Saladette benches replace bain-marie storage on the cold line. Chef bases free up floor space by combining cooking platform and storage. For drinks and dessert displays, multidecks deliver visibility but draw 2–3× the energy of a solid-door fridge — size carefully to avoid overspecifying display capacity that runs underused outside peak. Walk-in cool rooms become economic above ~600 L of bulk storage demand and free up underbench real estate for prep workflow.

Energy and operating notes

• Climate class: Class 4 minimum for Australian commercial kitchens; Class 5 for outdoor or mobile use in extreme summer.
• Energy ratings: look for inverter compressors and EC fans — running cost difference over 5 years often outpaces the price gap to a cheaper unit.
• Refrigerant: R290 (propane) is now standard on new models; lower GWP and more efficient than R404a.
• Defrost cycle: hot-gas defrost reduces downtime in high-humidity venues and prevents frost buildup on freezer-converted units.
• Service access: front-breathing units sit hard against walls; check clearance on every spec sheet before committing the floor plan.

Pair with

Round out the cold chain with ice machines, commercial food displays, merchandising refrigeration, and hot cupboards for hot holding. Add work benches with splashback adjacent to prep fridges for the full cold-line setup.

Why buy commercial fridges from Hospitality Connect

• Five major brands carried — match the fitout to brand-warranty preferences and existing service network.
• Pre-sale sizing help: floor plan plus cover count equals recommended footprint and capacity.
• Manufacturer warranty carried direct; service coordination through HC if anything fails in the first year.
• Freight booked to commercial address with tail-lift access where required for bulky upright units.
• Stock turn fast — most popular models held in Melbourne warehouse for 1–2 week despatch.
• Trade pricing on full kitchen fitouts; spec compatibility checked across cold-chain ranges before invoice.

Commercial fridge care and longevity

• Vacuum the condenser coil monthly — dust buildup is the number-one cause of premature compressor failure.
• Inspect door gaskets quarterly; even small splits force the compressor to over-cycle and lift the energy bill.
• Don't block air return paths inside the cabinet; uneven airflow creates warm spots and food-safety risks.
• Calibrate digital thermostats annually against a probe thermometer; sensor drift is invisible until product spoils.
• Clean drain pans and unblock condensate drains during deep clean shutdowns to prevent overflow damage.
• Audit door-open frequency at peak; over-opening is operational, not mechanical, but it kills compressors over time.

Working with our team

Send through your venue brief and cover counts to our trade desk — we'll quote a full specification with matched accessories and consolidated freight. The Melbourne showroom carries samples across all major ranges, and trade pricing scales by volume on multi-line orders.

Need help choosing? Talk to us

Send through your kitchen plan and brief — we'll spec compressor type, footprint, and capacity, plus matching prep tops and chef bases if needed. Visit our showroom to inspect units in person, or call for trade pricing on multi-unit fitouts and consolidated freight.