Collection: Refrigeration

Commercial refrigeration spans every cold-chain piece in your venue — from upright fridges and freezers in the kitchen through to back-bar coolers, supermarket display, ice machines and salad/pizza prep counters. Hospitality Connect's refrigeration range covers Bromic, Skope, Atosa, Polaris, Bonnet Neve, Thermaster, Altosa, Turbo Air, Moduline and Scotsman — covering everything from 100kg ice machines to 2000L-plus walk-in style upright cabinets.

Types of commercial refrigeration

• Upright fridges and freezers: Single, double and triple door cabinets in solid stainless or glass merchandiser configuration. 600L to 1400L typical capacity.
• Under-bench fridges: 1 to 4 door, 138L to 553L — designed to fit under a 900mm bench in a continuous run.
• Pizza and salad prep: Saladette fridges with topped GN pan rails and refrigerated wells underneath — Atosa and Altosa configurations.
• Ice machines: Half-dice, full-dice and flake. Output rated by 24-hour kg — Skope Spika 220kg, Scotsman 290kg.
• Cold food displays and supermarket cases: Bonnet Neve Curl Green 3 and Offlip 3 Eco multidecks for retail food service.
• Chest freezers: Bulk frozen storage for back-of-house and event catering.

Sizing for your venue

A 100-cover restaurant typically runs one upright single-door fridge for daily prep, an upright freezer for stock, an under-bench fridge near the pass, and a salad prep counter. Cafés with a deli component need a curved-glass display alongside an upright. Pubs and bars need back-bar coolers separated from kitchen refrigeration so beverage service doesn't fight kitchen prep for door access.

Key features to look for

• Self-closing doors: Reduce energy waste and stop staff propping doors open during service rush.
• Digital controllers: Programmable set-points and HACCP logging for compliance audits.
• Forced-air cooling: Even temperature throughout the cabinet — important for protein storage.
• Self-evaporating condensate: No drain plumbing required, simplifies installation.
• R290 hydrocarbon refrigerant: Lower GWP than legacy R404A — most new units now ship as R290.

Installation and operating considerations

Refrigeration needs ventilation around the condenser — minimum 50mm side and 200mm top clearance for self-contained units. Walk-in style or remote condenser systems need a planned condenser pad and refrigeration trade installation. Allow 24 hours after positioning before powering up — the compressor oil needs to settle.

Pair refrigeration with

Australian commercial hospitality covers a broad spectrum — quick-service chains, casual dining, fine dining restaurants, function and event centres, pubs and clubs, cafés, bakeries, hotels, aged-care kitchens, hospital food service, school canteens, government catering and the corporate function market. The right specification varies by venue type. We've supplied equipment to all of these, and that experience helps us flag when a piece of equipment is right-sized or when a different model would suit your throughput better.

Build a complete cold chain by adding upright fridges, bar refrigeration and back bar, Bromic refrigeration, and cake and cold food display cabinets.

Why buy commercial refrigeration from Hospitality Connect

• Bromic, Skope and Atosa authorised: Direct from local distributors with full warranty cover.
• Trade pricing on multi-unit packages: Specifying multiple cabinets at one site lands at project rates.
• Australian-owned showroom: See ice output, hear compressor noise and check condenser placement before specifying.
• Aftermarket service support: We connect you with refrigeration trades for install and breakdown service.
• Replacement gaskets and shelves: Don't replace a fridge for a torn door seal — we supply gaskets and parts.
• No-pressure quoting: We'll quote alternatives at different price points so you can choose what fits your budget and timeline.
• Local delivery and pickup: Same-day pickup from our Melbourne warehouse; freight to all states with tracked dispatch.

Refrigeration care and longevity

• Clean condenser coils monthly: Dust on the condenser is the single biggest cause of compressor failure. A vacuum and brush every month adds years of life.
• Check door seals weekly: Run a dollar bill through the seal — if it pulls out without resistance, replace the gasket.
• Defrost on schedule: Ice build-up on the evaporator chokes airflow; auto-defrost cycles need to be respected, not interrupted.
• Don't overload shelves: Restricting airflow inside the cabinet creates warm zones and wastes energy.
• Replace door bumpers and hinges before they fail: A dropped door cracks the inner wall — a $40 hinge prevents a $4000 replacement.

Need help choosing? Talk to us

Send venue type, cover count and floor plan and we'll spec a refrigeration kit that matches the cold-chain demand. Trade accounts come with terms, project pricing and aftermarket service contacts.

Tell us about your timeline, fitout stage and the rest of the equipment in the kitchen so we can match the spec to the wider project. We can quote individual SKUs, full kits or staged rollouts depending on your cashflow. Trade accounts include consolidated invoicing across all our supplier brands and net 30 terms once approved.