Thus, the choice between reach-in and under counter refrigerators depends on such aspectsspecific to your business, like space, storage capacity, and workflow requirements. Each offers unique benefits suited to different applications. Click reach-in and under counter for detailed options.
They are ideal for businesses with huge storage needs. Most units range in volume from 20 to 80 cubic feet and are thus perfect for bulk storage of perishable products. For instance, a double-door reach-in can store up to 500 liters of inventory, hence one of the favorites in the commercial kitchen. They are upright, meaning it is pretty easy to access whatever is stored inside, plus the shelving is adjustable to accommodate many different product sizes.
Under-counter refrigerators are compact and save space, fitting perfectly under workstations or counters. In general, they can offer from 5 to 15 cubic feet of storage for those businesses that have little room or particular cooling requirements. According to research conducted by Catering Equipment Today in 2023, 68% of small cafes and bars prefer under-counter refrigerators due to convenience and efficiency in space utilization.
Energy efficiency differs with their types. Most of the reach-in refrigerators tend to consume more electricity because their compressors are bigger and have a bigger cooling load. However, fresh models with high-efficiency compressors and eco-friendly refrigerants are said to cut consumption by up to 20%. Under-counter refrigerators, being smaller in size, naturally consume lesser power and operate under 1 kWh every day, reducing the cost of operating them.
Other factors that may weigh in could be workflow considerations. Extremely busy kitchens would want to go for reach-in refrigerators, which store bulk amounts of ingredients used constantly-thus, fewer times of restocking. Meanwhile, under counter refrigerators will do good at the prep station for keeping within easy reach such items as dairy or garnishes. As an illustration, a pizzeria might store dough in bulk in a reach-in refrigerator while resorting to an under counter system for fast access to toppings.
Durability is important for both, but usually, the reach-in is made from heavy-duty stainless steel on the outside to bear the brunt of heavy usage, while all under-counter units focus on compactness and oftentimes have caster wheels for easy mobility. Both normally include self-closing doors and electronic temperature controls that allow consistent cooling.
As Emily Carter, a chef and restaurateur explained to Kitchen Solutions Weekly, “It is your kitchen layout and workflow that determines either reach-in or under the counter refrigerators will be best for you. More often than not, combining them together creates the most efficient setup.”
Pricing can range from very low-end reach-in refrigerators, starting at about $1,000, to very high-end models that surpass $5,000. Under-counter units are generally more budget-friendly, with a range of $600 to $2,500 depending on the size and features involved. For small businesses, this cost difference may influence the decision, especially when balancing budget constraints with storage needs.
Both under-counter refrigerators and reach-in have their advantages. Which will suit best would depend upon the size of your business, the space availability, and operational priority. Often, a mix of both is used for maximum storage and efficiency.