Collection: Under Bench Freezer

Hospitality Connect stocks 79 under bench freezers, also listed as underbench and under counter freezers, for commercial kitchens, bars, takeaways and mobile food operations. The range covers stainless steel cabinets in single and multi door widths, with Hoshizaki, Coldline and Thermaster among the brands stocked.

Height and depth are the constraints, because the cabinet has to sit beneath your existing bench without lifting the benchtop or blocking a walkway. Measure the clear opening, the depth and the door swing before ordering. Door count sets both capacity and how finely you can separate product, so a wider multi door unit holds considerably more than a single door cabinet. An under bench freezer keeps frozen stock at the point of use, which cuts trips to the coolroom during service. Trade pricing applies, delivered Australia-wide.

Why buy under-bench freezers from Hospitality Connect

• Curated for Australian commercial kitchens: Every line is selected against the realities of AU service — voltage, room dimensions, council rules, ambient temperatures.
• Brand-direct relationships: We deal directly with manufacturers and importers, so you get current models and the right parts when you need them.
• Field-tested specs: Sizes, gauges and capacities listed on each product reflect what actually works in service, not glossy brochure numbers.
• Tech support that picks up: Pre and post-sale phone lines staffed by people who know commercial kitchens.
• Warranty handled here: We process the claim with the manufacturer; you keep cooking.

Under-bench freezers care and longevity

• Inspect door gaskets fortnightly: A torn or compressed gasket forces the compressor to overrun and triples the energy bill.
• Clean condenser coils: Vacuum the front grille every two weeks. Greasy kitchens block coils within days and trip high-temp alarms.
• Don't block return-air paths: Stacked product against the back wall starves the evaporator and warms the load.
• Run a defrost cycle on schedule: Manual-defrost units need a planned cycle; auto-defrost still benefits from a quarterly deep service.
• Verify temperature with a calibrated probe: Onboard displays drift; check actual product core with a Hanna or Testo probe weekly.
• Plug into a dedicated circuit: Sharing a circuit with a dishwasher or induction hob causes nuisance trips and compressor wear.

Need help choosing? Talk to us

Our commercial chefs and fit-out specialists can match the right under-bench freezers to your menu, footprint and operating budget. Send through your floor plan, service brief or trading hours, or call our Australia-based trade line for a same-day spec quote — we'll line up sizes, brands, voltage and gas requirements, lead times and freight rates before you commit. If you're fitting out a new venue or refurbishing an existing one, ask about multi-line trade pricing and consolidated delivery so the kit lands when the trades do, not weeks later.