Commercial Refrigerators

211 products

Shop commercial refrigerators for every foodservice station, from back-of-house storage and prep lines to bars, grab-and-go areas and service counters. This collection includes reach-ins, undercounters, worktops, refrigerated prep tables, chef bases, merchandisers, cold food tables, plus parts and accessories to help you match the right format to your space and workflow.

Whether you are replacing a single unit or outfitting a full kitchen, use this page to compare refrigeration types by application, footprint and service style. For help choosing the right setup for your operation, Russell Hendrix can assist.

Types of commercial refrigerators in this collection

Use the filters to narrow by refrigerator format, brand, availability and price.

  • Reach-in refrigerators: upright cabinets for back-of-house refrigerated storage
  • Undercounter refrigerators: compact units that fit below counters and bar tops
  • Worktop refrigerators: refrigerated bases with a stainless work surface for prep
  • Refrigerated prep tables: sandwich, salad and pizza prep stations with ingredient rails and cutting boards
  • Chef bases: drawer refrigeration designed to support cooking equipment above
  • Merchandisers: glass-door refrigerators for grab-and-go and display applications
  • Bar refrigerators: back-bar and underbar refrigeration for beverages and garnishes
  • Cold food tables: refrigerated service tables and drop-ins for buffet, self-serve and make-line use
  • Parts and accessories: shelves, gaskets, casters, hinges and replacement components

What to compare before you buy

  • Footprint and door swing: make sure doors, drawers and lids clear walls, aisles and nearby equipment
  • Capacity and interior layout: consider shelf count, pan compatibility and the product mix you need to store
  • Installation requirements: check ventilation, clearance and where the condenser breathes
  • Recovery and workflow: think about how often the unit will be opened during service and how quickly temperatures need to recover
  • Refrigerant: confirm what your team services and whether the unit uses a lower-GWP option such as R290

Delivery and placement note for freight equipment

Many commercial refrigeration units ship by freight carrier with standard door-to-door delivery. Inside placement, tailgate service and date-specific delivery may require advance request and additional coordination, so review your site conditions before checkout.

Frequently asked questions about commercial refrigerators

Which commercial refrigerator is best for a small restaurant kitchen?

Many small kitchens do best with a mix: a one- or two-door reach-in for bulk storage plus one or two undercounter or 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 refrigerated storage in a compact back-of-house footprint. Choose an undercounter refrigerator when you need cold product directly at a station without adding vertical height.

What is the difference between a prep table and a worktop refrigerator?

A prep table is designed for ingredient access and assembly, often with pans and a cutting surface. A worktop refrigerator gives you refrigerated storage below with a flat stainless top for general prep tasks.

Can Russell Hendrix help with layout or equipment selection?

Yes. If you are selecting refrigeration for a new kitchen, renovation or replacement plan, Russell Hendrix can help guide you toward the right format and workflow fit.

Plan your refrigeration before you buy

Cold storage works best when it is sized and placed for how your kitchen actually runs. These Russell Hendrix guides can help you compare options and avoid common mistakes:

Related categories: commercial freezers, commercial ice machines.

Prefer to talk it through? Find a Russell Hendrix representative for help choosing refrigeration for your operation.