At its core, a commercial worktop refrigerator needs to do two jobs well: keep food cold and function as a reliable prep surface. So, when buying a commercial refrigerator, the objective should be to choose a unit that suits the amount of space available, has a durable work surface, ensures temperature consistency, and has the proper layout to facilitate work speed and efficiency.
Types of Worktop Refrigerators
Not all worktop refrigerators are built the same. To choose the right type, consider what items you intend to store and how fast/how often you need to access the refrigerator.
1. Undercounter Worktop Refrigerators (Door Style)
An undercover worktop refrigerator is a refrigerator with one or more solid or glass doors beneath a stainless steel worktop. These are mostly used in restaurants, cafés, bakeries, food trucks, and commercial kitchens.
If you mainly store prepped ingredients, dairy, sauces, meats, and backup items, and you need versatile storage for a variety of these items, go for an undercounter refrigerator.
Wilprep's 72" three-door undercounter refrigerator, with a 17.7 cu. ft. capacity and a temperature range of 32 to 50°F, allows you to properly store eggs, milk, & fresh produce while simultaneously preparing your dishes on the worktop.
2. Drawer Worktop Refrigerators
A worktop drawer refrigerator is a worktop fridge with pull-out refrigerated drawers instead of doors. These are mostly used in pizzerias, sandwich shops, fast-casual restaurants, and high-volume kitchens to store pizza toppings, sandwich ingredients, proteins, and frequently used items.
Drawer units are all about speed. Consider one if you want a worktop refrigerator that you can open with one hand and grab what you need without bending or digging.
Commercial Prep Table Refrigerators
If you need to combine cold storage with active prep for assembly-line workflows, a prep table refrigerator is ideal.
Prep table refrigerators are worktop refrigerators with a raised ingredient rail for pans (often GN or hotel pans), and they are common in salad bars, delis, pizzerias, and quick-service restaurants for storage of chopped vegetables, toppings, sauces, and ready-to-use ingredients.
Wilprep's 61" two-door refrigerated sandwich prep table features a 15.3 cu. ft. volume, a full-length cutting board, and 16 GN 1/6 pans, offering ample space for smooth sandwich and salad preparation, as well as backup ingredient storage.
Factors to Consider When Choosing a Worktop Refrigerator
Choosing a worktop refrigerator isn’t just about size: it’s about how it fits into your daily workflow. When choosing a worktop refrigerator, the most important step is tomatch the refrigerator to the items/ingredients you mainly store or use in your business.
Different businesses use worktop refrigerators in very different ways:
- Restaurants need durability and flexible storage.
- Cafés and bakeries prioritize compact size and ingredient organization.
- Food trucks need vibration-resistant, space-saving designs.
- High-volume kitchens benefit from drawer-style units for speed.
The more closely the unit matches how your team works, the more value it delivers.
Other Important Factors to Think About
- Capacity vs. footprint: Make sure you’re not sacrificing storage for counter space—or vice versa.
- Cooling system design: Front-breathing units are essential for tight installations.
- Energy efficiency: Long operating hours mean energy costs add up fast.
- Mobility: Casters make cleaning and layout changes easier.
- Build quality: Heavy-duty hinges, drawer slides, and seals matter more than you think.
Best Worktop Refrigerators
While every business is different, some worktop refrigerator types consistently deliver the biggest impact when it comes to boosting efficiency and overall productivity in a commercial kitchen:
- Drawer worktop refrigerators: Reduce movement and speed up prep.
- Prep table refrigerators: Keep ingredients cold and within arm’s reach.
- Standard undercounter worktops: Offer the best balance of storage and prep space.
These units directly affect how fast your staff can work and how smoothly service runs.
When ingredients are stored directly under the prep surface, you cut down on extra steps, cross-kitchen movement, and temperature loss from repeated door openings. Over time, those small efficiencies add up to faster service and less stress in the kitchen.
Mistakes to Avoid When Choosing a Worktop Refrigerator
Many issues with worktop refrigerators come down to poor planning rather than poor equipment. Here are the most common mistakes to avoid:
- Choosing the wrong configuration: Doors vs. drawers is not a minor decision.
- Underestimating daily usage: Light-duty units won’t hold up in busy kitchens.
- Ignoring clearance and ventilation needs: This leads to overheating and early failure.
- Buying too small: Running out of space causes clutter and unsafe storage.
- Focusing only on price: Cheaper units often cost more in repairs and downtime.
- Avoiding these mistakes ensures your investment pays off long-term.
Final Thoughts on Choosing a Worktop Refrigerator
A commercial worktop refrigerator is more than a fridge: it’s a productivity tool. When chosen correctly, it streamlines prep, saves space, and helps your team work faster and cleaner.
By understanding the different types, matching the unit to your business, and avoiding common mistakes, you’ll end up with equipment that supports your operation instead of slowing it down.
You might also be interested in exploring different types of prep table refrigerators to decide on which best fits your grocery store.
