Reach-In Refrigerators

16 products

Reach-in refrigerators are the main cold storage workhorse for most commercial kitchens. This collection covers one-, two- and three-section uprights with solid or glass doors, full or half doors, slide-door models, pass-thru and roll-in/roll-thru cabinets, and a small number of bottom-mount units. You will find models from True, Atosa, EFI, Hoshizaki, Habco and Kool-It.

The category also includes a few related cabinets that share the same footprint, such as True heated holding cabinets and a deep-well horizontal bottle cooler. For the rest of the cold line, browse the full Refrigeration, Freezing & Ice Equipment section.

Types of reach-in refrigerators

  • Single-section (one door): Units around 23–28" wide such as the True T-23-HC or Atosa MBF8505GR, suited to small kitchens, bars and back-up storage.
  • Two- and three-section: Wider cabinets like the True T-49-HC, Hoshizaki R2A-FS and EFI C3-82VCX for main-line storage in busy restaurants.
  • Half-door models: Four or two half doors (e.g. T-49-4-HC, STR1R-2HS-HC) reduce cold-air loss when staff only need one shelf at a time.
  • Glass-door and slide-door: Glass swing or sliding doors (True TSD and STR1R-1G-HC models, Hoshizaki R2A-FG) let staff see stock without opening the door, useful in tight aisles.
  • Pass-thru: Doors front and rear (T-23PT-HC, STR1RPT models) so prep and service can load and unload from opposite sides.
  • Roll-in and roll-thru: Cabinets like STA2RRI-2S and STR2RRT89-2S-2S accept loaded pan racks for banquet and institutional operations.
  • Bottom-mount: Atosa MBF bottom-mount units place the compressor low, keeping it away from hot ceiling air.

What to consider when choosing a reach-in refrigerator

  • Size and sections: Measure the space, door swing clearance and delivery path. One, two and three sections roughly correspond to 23–28", 46–55" and 72"-plus widths.
  • Door style: Solid doors hold temperature better and hide clutter; glass doors speed up stock checks. Half doors and slide doors help where aisle space is limited.
  • Compressor location: Top-mount units keep the condenser away from floor dust and grease; bottom-mount units put the bottom shelf higher and keep the compressor in cooler air near the floor.
  • Reach-in vs pass-thru vs roll-in: Choose pass-thru when the cabinet sits between prep and service, and roll-in when you move food on full racks.
  • Electrical and refrigerant: Most models listed are 115V. Confirm your circuit, plug type and ventilation clearance before ordering.
  • Hinge side and finish: Several models come in left- or right-hinged versions and in stainless or painted exteriors. Match the hinge to your traffic flow.

Frequently asked questions

Should I choose a one-, two- or three-door reach-in?

Base it on daily volume and space. Many smaller operations start with a two-section unit for main storage and add undercounter refrigeration at the line.

What is the difference between a reach-in and a roll-in refrigerator?

A reach-in has fixed shelves you load by hand. A roll-in has an open interior with a ramp or floor-level opening so you can wheel full pan racks straight in.

When does a pass-thru refrigerator make sense?

When the unit sits in a wall or between the kitchen and service area, so one team loads from the back and the other unloads from the front.

Should I pick solid or glass doors for back-of-house storage?

Solid doors are the usual choice for kitchen storage because they hold temperature better and hide clutter. Glass doors suit operations where staff check stock often or where the unit is visible to guests.

Prefer to talk it through? Find a Russell Hendrix representative.