Commercial Refrigeration Buying Guide by Operation

 

Choose the Right Commercial Refrigeration Setup for Your Operation

Choose the right commercial refrigerator setup (reach-ins, prep tables, merchandisers, and back-bar coolers) by operation type—fast, spec-light guidance for Canadian foodservice. Each section includes SKU-level examples, quick comparisons, and practical sizing notes to help you buy with confidence.

For Canadian foodservice. Temperatures shown in °C and °F. Simple, operation-first picks with specific SKU examples.

Last updated: August 20, 2025

How to use this guide

AI Answer (Quick): Pick the section for your operation, grab the setup that matches your volume, and check the Quick Compare to finalize doors/compressor choices.

Who this is for: operators who want fast, confident choices without deep spec hunting.

  • Organized by operation type so you only read what matters.
  • Short, plain-English guidance. Specs summarized in tables.
  • Links point to reliable RH products with Canadian voltage.
Decision checklist:
  • Operation type: pizza, café, QSR, full-service w/ bar, bakery/deli, food truck.
  • Footprint: measure width/depth/aisles; check door swing vs sliding.
  • Door type: solid for BOH temp hold; glass for FOH visibility + sales.
  • Airflow/placement: front-breathing for tight installs; avoid heat sources where possible.
  • Electrical: confirm 115/60/1 and nameplate amps; dedicate circuits where required.
  • Compliance & environment: look for NSF/ANSI 7; check ambient ratings near hot lines.
  • Efficiency & service: ENERGY STAR® (where available), R290 common; plan for coil cleaning access.

What we considered: capacity, temperature hold during rush, serviceability, size/amps, energy, and value.

NSF/ANSI 7 ENERGY STAR® (where available) R290 refrigerant common
Back to top: Jump links

Pizza Shop

Run a pizza-width prep table, keep a double reach-in near the line, add a double reach-in freezer if you stage dough/proteins, and use a glass merch for drinks.
Pizza prep table with wide board and rail pans
Double reach-in refrigerator near pizza line

What you’re solving for

  • Dough stretch space and a wide board.
  • Many toppings within reach; steady temps during rush.
  • Cold and frozen staging for dough/protein.

What to buy & why (configuration variants)

Quick Compare (key choices)

Differences that matter for pizza operations
Choice Pick this when You get Trade-off Examples at RH
Mega-top Many toppings More rails Narrower board EFI CMDR2-36VCX; Beverage-Air SPED72HC-30M-2
Pizza board (wide) Dough + trays Max workspace Largest footprint Beverage-Air DPD93HC-2
Drawers under rail High-turn proteins Grab-height pans Less shelf space SPED72HC-30M-2
Solid doors (reach-in) BOH, frequent opens Best temp hold No visibility True T-49-HC
Glass merch FOH drinks Visibility & sales Higher energy True GDM-23; True GDM-47

Sizing & power notes

  • Prep widths: 72–93″ common; rails up to ~30 × 1/6 pans.
  • Most units: 115/60/1. Verify .
  • Close lids between rushes to keep rails at 1–4 °C (34–39 °F).

Common mistakes

  • Undersizing the board for dough stretch.
  • Skipping drawers when proteins are high-turn.
  • Neglecting coil cleaning on bottom-mount units.

FAQs

What’s better for pizza—mega-top or a pizza-width board?
Mega-top packs more toppings into the rail; a pizza board gives you a wide stretch area. Choose mega-top for speed with many toppings; choose a pizza board if workspace is your bottleneck.
Do I need a freezer if I par-bake or stage dough?
If you stage dough/proteins or run catering, a double reach-in freezer keeps production smooth and protects quality during peaks.

Have us size the rail and reach-ins to your menu & floor plan

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Café

Run a merchandiser for grab-and-go drinks, an undercounter for dairy near the bar, and a compact worktop for sandwiches/salads.

Image examples

27-inch undercounter refrigerator at espresso bar
Sliding glass merchandiser with bottled drinks

What you’re solving for

  • Fast access to milk, cream, and produce.
  • FOH visibility for impulse drinks and packaged foods.
  • Space efficiency behind the espresso bar or counter.

What to buy & why (configuration variants)

Quick Compare

Back-bar and display choices for cafés
Choice Pick this when You get Trade-off Examples at RH
Undercounter Bar/espresso stations You don’t leave the station Least capacity True TUC-27-HC; Hoshizaki UR27B
Worktop Need counter surface Prep + cold in one Taller; check depth True TWT-48-HC
Glass merch FOH retail/impulse Visibility & sales Higher kWh HABCO SE40eHC; True GDM-23

Sizing & power

  • 27–48″ undercounters common; 115/60/1.
  • Dedicated circuit typical; keep vents 100 mm (4″) clear.

Common mistakes

  • Putting FOH drinks in BOH (lost upsell).
  • Buying swing-door merch in narrow aisles (use sliding).
  • No clearance near hot espresso boilers (heat load hurts hold).

FAQs

What’s the best small fridge for a café bar?
An undercounter 27–48″ with front-breathing airflow works well. Keep vents clear and use a dedicated circuit where required.
Do glass merchandisers increase sales?
Yes. Visibility helps impulse decisions for bottled drinks and grab-and-go items.

Have us right-size your café line

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QSR

Use a chef base under the grill/fryer, park an undercounter at each make-station, and add a glass merch for bottled drinks or cold sides.

Image examples

Chef base refrigerator under grill station
Double sliding glass merchandiser with beverages

What you’re solving for

  • Speed on the line; minimal footsteps.
  • Protein hold at safe temps near the heat.
  • Compact FOH beverage display.

What to buy & why (configuration variants)

Quick Compare

Line-speed refrigeration for QSR
Choice Pick this when You get Trade-off Examples at RH
Chef base Proteins under the grill You don’t leave the station Less vertical storage True 36″ Chef Base; EFI CCB-52
Undercounter Make stations Compact cold hold Small capacity Hoshizaki UR27B; True TUC-27-HC
Glass merch Self-serve drinks Impulse sales More kWh True GDM-41; EFI C2S-52.4GD

Common mistakes

  • Oversizing the prep/rails vs actual topping use.
  • Poor coil cleaning near fryers (oil/dust).
  • Putting merch in BOH instead of FOH upsell.

FAQs

Why a chef base?
It keeps proteins within arm’s reach under cooking equipment, improving speed and food safety.
What about power?
Most units are 115/60/1. Confirm amps and use dedicated circuits where specified.

Have us lay out your QSR line

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Full-Service Restaurant w/ Bar

Pair a back-bar cooler with undercounters, double reach-ins for kitchen staging, and a glass merch if you sell FOH beverages.

Image examples

Back-bar cooler with glass doors
Double reach-in refrigerator in BOH kitchen

What you’re solving for

  • Fast service at peak hours.
  • Kitchen staging for entrées and proteins.
  • Guest-facing beverage visibility when needed.

What to buy & why (configuration variants)

Quick Compare

Back-bar & kitchen staging for FSR
Choice Pick this when You get Trade-off Examples at RH
Glass doors Guest-facing bars Speed + visibility More energy use BB59-G; BB80-G
Solid doors Back-bar not visible Best temp hold Open to find items BB59
Double reach-in Entrées/proteins staging Volume storage Larger footprint True T-49-HC
Sliding glass merch FOH beverages / grab-and-go Visibility + sales More kWh True GDM-41; EFI C2S-52.4GD

Common mistakes

  • Skipping back-bar → bartender walks to BOH.
  • Wrong glass/solid choice for FOH vs BOH.
  • Forgetting keg/ice integration and door swing clearances.

FAQs

Glass or solid back-bar doors?
Glass doors increase speed and sales in guest-facing bars. Solid doors hold temperature best when the bar is BOH or not visible.
How big should my back-bar be?
Match to your bottle/can count and peak volume. 59″ is a common baseline; go wider if your drink SKU count is high.

Have us size your back-bar to your drink menu

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Bakery / Deli

Use a glass merch or deli case for display, a reach-in for ingredients, and a worktop/undercounter for sandwich/pastry prep.

Image examples

Refrigerated display case with pastries
Sandwich prep table with rails for ingredients

What you’re solving for

  • Product visibility for cakes, pastries, meats.
  • Holding dough, creams, proteins.
  • Prep space for sandwiches.

What to buy & why (configuration variants)

Need a deli case?

Curved glass deli cases are often built to order. Talk to an Equipment Specialist for stocked models and lead times.

Quick Compare

Display & prep for bakery/deli
Choice Pick this when You get Trade-off Examples at RH
Sandwich/salad prep Subs, salads, wraps Rails + board Narrower than pizza tops EFI CSDR2-60VCX
Glass merch Grab-and-go focus Visibility + sales lift Night covers/energy True GDM-41; HABCO SE42HCSXG; Atosa MCF8727GR
Reach-in Ingredients + tray storage Stable temps No display True T-23-HC

Common mistakes

  • Buying a merch instead of a deli case when you need a front presentation angle.
  • Skipping roll-in or extra BOH storage for volume baking.
  • FOH case too deep for the counter; measure before ordering.

FAQs

What display should I use?
Glass door merchandisers are easy, bright options for grab-and-go. For curved glass deli cases, ask our team about current models and lead times.
Do I need a reach-in?
Most shops use at least one reach-in for dairy, fillings, and tray storage in BOH.

Have us match cases to your display plan

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Food Truck

Choose narrow, front-breathing 115V units; secure them for transit and budget amps carefully.

Image examples

Front-breathing undercounter refrigerator in food truck
Glass merchandiser in food truck service window area

What you’re solving for

  • Very limited width/depth.
  • Generator power and dedicated circuits.
  • Heat load from fryers/griddles.

What to buy & why (configuration variants)

Quick Compare

Truck-friendly refrigeration
Choice Pick this when You get Trade-off Examples at RH
Front-breathing No side/back clearance Easier installs Clean front grills often Hoshizaki UR27B
Low-profile undercounter Low counters/hoods Fits under tighter builds Less interior height True TUC-27-LP-HC
Single-door reach-in Need vertical storage Tray space Bigger footprint Atosa MBF8505GR

Common mistakes

  • Using back-breathing units in tight installs (starved airflow).
  • Oversizing the prep (aisle blocked).
  • Not confirming generator amps before spec.

FAQs

What matters most for trucks?
Front-breathing, compact 115V units, secured for transit, with amp budgets checked up front.
Can I use a merchandiser in a truck?
Yes—prioritize sliding doors for tight aisles, and confirm power + ventilation.

Have us check your truck’s power & layout

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Comparison Tables (Cheat-Sheets)

Doors

Door types and when to pick them
Type When to pick You get Trade-off
Solid BOH, frequent opens Best temperature hold No visibility
Glass FOH display, bars Sales & speed More energy
Swing Wide aisle Full opening Needs clearance
Sliding Tight aisle Less clearance Smaller opening
Dutch/Half Limit air loss Better temp stability More hardware
Pass-through Two-sided service Flexible line flow Higher cost

Compressor Mount

Compressor placement trade-offs
Mount When to pick You get Trade-off
Top Near flour/dust, hot kitchens Cleaner intake Harder service access
Bottom Ease of service Simpler maintenance Coils collect dust/grease

Prep Table Families

Which prep family fits your menu
Family When to pick You get Trade-off
Sandwich/Salad Subs, wraps, salads Standard rails Narrower board
Mega-top Lots of toppings More pans Board narrows
Pizza (wide) Dough stretch + trays Widest board Largest footprint

Back-Bar

Back-bar choices for bars and lounges
Type When to pick You get Trade-off
Solid BOH bars, best hold Lower energy No visibility
Glass Guest-facing bars Faster ID More kWh
59″ vs 80″ SKU count/volume Right-sized capacity Measure aisles carefully

Station Coolers

Undercounter vs worktop vs chef base
Type When to pick You get Trade-off
Undercounter Stations, trucks Compact storage Small capacity
Worktop Need counter surface Prep area + cold Taller unit
Chef base Under cooking Speed + safety No vertical shelving
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Compliance & Claims (Practical)

Keep it simple: Look for NSF/ANSI 7 on BOH food storage. ENERGY STAR® helps lifetime cost. Many modern units use low-GWP R290. Check ambient ratings if installing near heat (some back-bars are rated to hold in +38 C / +100 F kitchens).

Talk to an Equipment Specialist — we’ll size this to your floor plan

© Russell Hendrix — Commercial Refrigeration Buying Guide

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