Refrigeration Equipment

Commercial Refrigerators & Freezers

Commercial refrigeration is vital to food service for several reasons.  The first and most important one is the preservation of food. All businesses involved in serving food and beverage products need to hold and preserve their ingredients.  They also need to refrigerate finished food and beverage products inside of refrigerators or freezers in order to ensure freshness. That freshness translates into better tasting meals and drinks that customer's will appreciate. The preservation of food products is also one very important way that food borne illnesses can be avoided. Many restaurant owners do precisely this by having reach in refrigerators or freezers as well as walk in refrigerators and freezers. Although those are the more common types, if space is a concern, many opt for chest freezers or undercounter refrigerators and freezers.
Another vital role commercial refrigeration plays is it assists operators in the food preparation process. Refrigerated worktables and chef tables combine refrigerated storage with surfaces that allow operators to prep fresh food. A great example of this is sandwich preparation tables. These pieces of equipment feature a cutting board on top, food pans that hold ingredients at refrigerated temperatures, as well as refrigerated storage underneath where ingredients and finished foods can be accommodated.

Commercial refrigeration also plays a major role in food merchandising. Refrigerated food merchandisers as well as refrigerated display cases combine the showcasing of food and beverage products with refrigerated temperatures. At your local coffee shop it is very common to see open and/or closed merchandisers. Open air merchandiser hold pre packaged salads, sandwiches, yogurts and bottle drinks that customers grab and take to checkout. The refrigerated bakery displays feature eye catching baked goods like cheescake and flan. At convenience stores and gas stations it is common to see a variety of bottled drinks inside of reach in merchandisers. You will also likely see bagged ice inside of easy to access merchandisers. At supermarkets, seafood stores, deli's and butcher stores it is refrigerated display merchandisers that showcase fresh meats and cold cuts for customers to buy.
Refrigeration is vital to the ice cream industry as it is not uncommon to find walk ins, blast freezers, dipping cabinets, reach ins and merchandisers all in one single store.
Blast chillers and freezers are not ice cream specific and are used by food operators across the board for various reasons. In the ice cream business however, they are used to quickly freeze ice cream that is prepared on site. In every ice cream store you will see what is arguably the most important piece of equipment; the ice cream dipping cabinet. These either come as non display with solid flat tops or as display models with glass doors that allow customers to see the tubs or pans of ice cream or gelato flavors. Some ice cream stores service their customers frozen yogurts, soft serve ice cream and custards through soft serve ice cream dispensers that keep the ice cream at a specific temperature that preserves their taste and texture.

In bars refrigeration is everything. No one likes warm beer or cocktails. We can help you chill and delight your customer's taste buds with the best draft beer coolers, undercounter refrigerators, backbar cabinets, wine cooler, bottle coolers and glass frosters and chillers. offers the best quality commercial refrigeration equipment. Whatever the size of the business and whatever the application is we have something that fits your needs. Let us take the stress out of the buying process. As you authorized dealer we provide you with the knowledge you need to make the best investment for your business. Allow us to be a part of your recipe for success.

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Refrigeration Equipment Featured Articles
A Guide to Choosing Commercial Refrigeration

Depending on the type of unit you’re purchasing, there are likely a few options in terms of size and capacity available. There are a few ways to categorize the size/capacity of a unit:

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A Guide to Choosing Ice Cream Equipment

Softserve ice cream, custard, and frozen yogurt are best-sellers, but these three treats have many differences between them despite their similar goodness. With $25 billion spent annually on these treats alone, there’s certainly a market for frozen desserts.

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A Guide to Choosing Walk-In Boxes

Walk-in coolers tend to be larger than their freezer counterparts and can occupy a space from 15 cubic feet to as large as 400,000 square feet! Keep the following in mind when choosing the size/capacity of your walk-in box:

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A Guide to Choosing Display Refrigeration

Note! Most of the units below are available with remote compressors. These require installation by a refrigeration technician, and this adds a lot of cost. Units situated in warm areas will work more efficiently and not add to the already warm ambient temperature if the condenser and compressor are place in a well-ventilated room. If they are placed outdoors, you will need to note that in your order so that an outdoor hood and heater can be included.

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A Guide to Choosing Merchandisers
Considerations for Choosing a Merchandiser: Do you want customers to serve themselves? Are you displaying hot or cold foods? Do you want access from both sides? Do you need to remote the refrigeration because the unit is going into an already warm location?

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Choosing Top-Mounted Refrigeration

Refrigeration and cooling units are an integral part to every restaurant’s kitchen. As a potentially huge sinkhole for energy consumption, correct selection and placement of these kitchen monsters can mean the difference between a wise investment and a costly mistake. When it comes to selection of your reach-in refrigeration, there are two main categories to choose from: top-mounted and bottom-mounted. Choosing a top-mounted reach-in unit for the back of the house is ideal!

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Serving Stations

Restaurants who offer a buffet line or hotels with a continental breakfast need to invest in specialized equipment to handle self-service tasks.

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Top vs Bottom Mount Refrigeration

Your refrigerator might arguably be the most important piece of equipment in your kitchen. There are pros and cons to both top and bottom mounted units, so finding which balance suits your restaurant best is the key to choosing the right refrigerator for you.


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Refrigerator Repair and Maintenance

Refrigerators are a costly investment for any restaurant, so knowing how to properly maintain them is key to getting the most out of their life. While repairs can also eat away at your bottom line, knowing how to do simple maintenance and repair tasks can keep more money in your restaurant’s wallet! Here are a few tips for repair and maintenance of your kitchen’s commercial refrigerator.

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Walk-In Insulation

What many don’t realize is that the insulation for your walk-in unit can play a huge role in the efficiency of the unit itself which can impact your utility bills, the maintenance of your unit, and the lifespan of your unit as well.

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Refrigeration Equipment Recent Reviews
Phil G (Laytonville, California)
Love the cooler....and so do my customers!
Robert B (Patterson, California)
We will be using this product for industrial adhesive storage.\nGreat value for the size and features.
Felix P (Charleston, South Carolina)
peter s (Mt. Crested Butte, Colorado)
The item will be used in a pizza shack in the Bahamas. I haven't had a chance to use or see it yet.
Dmitriy G (Hallandale, Florida)
Good product
Louis E (Chester Springs, Pennsylvania)
Ice cream parlor\nProduct quality is stellar
Chris B (San Francisco, California)
Excellent job!
Edward L K (Downingtown, Pennsylvania)
Looks Great
Robert B (Patterson, California)
This product helps up pass an ISO audit regarding product storage
Anna L (Sterling Heights, Michigan)
Produce as described
Refrigeration Equipment Videos