Commercial refrigerators for Canadian foodservice
Keep ingredients cold, organized, and service-ready with commercial refrigerators built for busy restaurants, cafés, bars, and institutional kitchens across Canada. This collection includes reach-ins, undercounters, worktops, refrigerated prep tables, chef bases, merchandisers, cold food tables, plus parts and accessories—so you can match the right format to every station and footprint.
Quick links
Types of commercial refrigerators in this collection
Use the filters to drill down by format, brand, availability, and price:
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Reach-in refrigerators: Upright cabinets for back-of-house storage.
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Undercounter refrigerators: Low-profile units that fit under counters and bar tops.
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Worktop refrigerators: Refrigerated bases with a stainless work surface for prep.
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Refrigerated prep tables: Sandwich/salad/pizza tables with pan rails and cutting boards.
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Refrigerated chef bases: Drawer refrigeration designed to support cooking equipment above.
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Merchandising/display refrigerators: Glass-door coolers for grab-and-go and retail display.
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Bar refrigerators: Back-bar/underbar refrigeration for beverages and garnishes.
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Cold food tables: Refrigerated service tables and drop-ins for buffet/self-serve/make-lines.
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Parts & accessories: Shelves, gaskets, casters, hinges, and replacement components.
What to compare before you buy
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Footprint & door swing: Make sure doors, drawers, and lids clear walls and aisles.
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Capacity & interior layout: Think shelf count, pan compatibility, and product mix.
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Installation constraints: Ventilation/clearance requirements and where the condenser breathes.
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Recovery & workflow: How often the doors open during service and how quickly temps rebound.
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Refrigerant: Many newer models use lower-GWP options such as R290—confirm what your team services.
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Electrical: Verify voltage/plug type and where the outlet sits relative to the unit.
Delivery & placement note for freight equipment
Many commercial refrigeration units ship via freight carrier with standard door-to-door delivery. Inside placement (and other services like tailgate or date-specific delivery) may require advance request and additional coordination—review your project needs before checkout.
Frequently Asked Questions about Commercial Refrigerators
Which commercial refrigerator is best for a small restaurant kitchen?
Most small kitchens do best with a mix: a one- or two-door reach-in for bulk storage plus one or two undercounter/worktop units to keep high-use ingredients close to the line. Refrigerated prep tables can also combine storage and assembly space in one footprint.
Should I choose a reach-in or an undercounter refrigerator?
Choose a reach-in when you need maximum storage capacity in a small footprint for back-of-house. Choose an undercounter when you need cold storage directly at a station (line, bar, pastry, or prep) without adding vertical height.
What size commercial refrigerator do I need?
Sizing depends on menu, volume, and delivery cadence. Start with what you need cold on a busy service, then add buffer for prep days, seasonal items, and growth—especially if you’re consolidating SKUs or batch-prepping.
What does R290 mean on a commercial refrigerator?
R290 is a refrigerant (propane) used in many newer commercial refrigeration systems. It’s chosen for its lower global warming potential compared with older refrigerants, and it’s often paired with modern, efficient compressor designs.
How can I reduce energy costs with commercial refrigeration?
Look for efficient compressors/insulation, maintain door gaskets, keep condenser coils clean, avoid heat sources nearby, and ensure proper ventilation clearance so the system can reject heat efficiently.
