Commercial Refrigerators

102 products

Reach-ins, prep tables, undercounters & display fridges for professional kitchens

Keep ingredients cold, visible and ready for service with commercial refrigerators sized for real foodservice operations in Canada. This collection brings together reach-in and worktop refrigerators, undercounters, refrigerated prep tables, chef bases, bar fridges, merchandisers and cold food tables so you can match the right format to every station on the line, in the bar or at the front counter.

Choose from leading brands trusted in Canadian restaurants, cafés and institutional kitchens for temperature consistency and durability. Whether you’re outfitting a new concept, upgrading a single unit or standardizing across multiple locations, you’ll find models built to hold safe temperatures, recover quickly after door openings and stand up to daily use in demanding environments.

Types of commercial refrigerators in this collection

Use the filters to drill down into the format that fits your menu, footprint and workflow:

  • Reach-in refrigerators: Upright, full-door and half-door units for back-of-house storage.
  • Undercounter refrigerators: Low-profile fridges that slide under counters and bar tops.
  • Worktop refrigerators: Refrigerated bases with a full stainless work surface for prep.
  • Refrigerated prep tables: Sandwich, salad and pizza tables with pan rails and cutting boards.
  • Refrigerated chef bases: Refrigerated drawers designed to support cooking equipment on top.
  • Merchandising / display refrigerators: Glass-door coolers for grab-and-go and retail displays.
  • Bar refrigerators: Back-bar and underbar units for bottles, cans and garnishes.
  • Cold food tables: Refrigerated drop-ins and tables for buffet, self-serve and make-lines.
  • Parts & accessories: Shelves, gaskets, casters, hinges and other OEM replacement components.

For tight spaces and retrofit projects, undercounter and worktop formats help you add cold storage without changing the line. For high-volume storage, a bank of reach-ins or a mix of reach-ins and chef bases can keep ingredients close to the cooking equipment while freeing up your walk-in for bulk product.

Cold holding, food safety & energy efficiency

Commercial refrigerators are a critical food safety control point in any kitchen. Models in this collection are designed to hold food at or below typical cold-storage targets so you can keep product out of the temperature danger zone and support your HACCP plan. Look for accurate digital controls, clear temperature displays and door gaskets in good condition to help maintain stable cabinet temperatures throughout service.

Many newer refrigerators also use high-efficiency compressors, improved insulation and lower-GWP refrigerants such as R290 to reduce energy use and environmental impact. When you’re comparing models, consider energy certifications, listed kWh consumption and refrigerant type alongside capacity, footprint and door style so you can balance performance, sustainability and operating costs over the life of the unit.

Not sure where to start? Think through your menu, volume and layout—how much product you need on the line, how often doors will be opened, and whether you need product to be visible to guests. Then use the filters on this page or connect with the Russell Hendrix team for help shortlisting the best commercial refrigerators for your operation.

Frequently Asked Questions about Commercial Refrigerators

Which commercial refrigerator is best for a small restaurant kitchen?

For most small restaurants in Canada, a mix of reach-in and undercounter refrigerators works best. A single or double-door reach-in handles bulk storage, while one or two undercounter or worktop fridges keep high-use ingredients on the line. If you run a quick-service or café concept, refrigerated prep tables can combine cold storage and assembly space in one compact footprint.

Should I choose a reach-in or an undercounter refrigerator?

Reach-in refrigerators are ideal when you need maximum storage in the smallest floor space, such as back-of-house bulk storage. Undercounter units fit under counters, bars and work surfaces, making them perfect for line stations, bars and tight galley kitchens. Many Canadian restaurants use reach-ins near the prep area and undercounters on the hot line or in the bar to minimize steps during service.

What size commercial refrigerator do I need for my restaurant?

Sizing depends on your menu, turnover and how often you receive deliveries. A small café or bistro might do well with one or two solid-door reach-ins plus a couple of undercounters, while a higher-volume restaurant or multi-concept venue may need a bank of three-door units and chef bases on the line. As a starting point, consider how much product you need cold on a busy night, then build in extra capacity for prep days, seasonal items and growth.

What temperature should a commercial refrigerator run at in Canada?

In most Canadian jurisdictions, commercial refrigerators should hold food at or below 4 °C (40 °F) to keep product out of the temperature danger zone. Set your units to maintain slightly below this target to account for door openings and warm product loading. Always verify temperatures with a thermometer and follow the requirements of your local public health authority and your HACCP or food safety plan.

How can I reduce energy costs with commercial refrigeration?

You can reduce energy costs by choosing energy-efficient models with good insulation, efficient compressors and modern, lower-GWP refrigerants such as R290 where possible. Keep door gaskets in good condition, train staff to close doors promptly and avoid placing refrigerators beside ovens, fryers or direct sunlight. Regularly cleaning condenser coils and ensuring proper airflow around the unit can also lower energy use and extend equipment life in Canadian kitchens that run long hours.

How much clearance and ventilation does a commercial fridge need?

Every commercial refrigerator needs sufficient clearance for air to move across the condenser and reject heat. Front-breathing models typically require clear space at the front grille, while top- or rear-mounted systems need clearance above or behind the cabinet. Always follow the manufacturer’s installation instructions—poor ventilation can cause warm cabinet temperatures, ice build-up and premature compressor failure.

How often should I service and clean a commercial refrigerator?

Interior surfaces, shelves and door gaskets should be wiped and checked daily as part of your closing routine. Plan deeper cleans and condenser-coil cleaning at least every few months, or more frequently in greasy or dusty environments. Many Canadian restaurants schedule professional refrigeration service annually to check refrigerant levels, door alignment, drains and overall performance before issues appear during service.