Commercial refrigerators are a necessity for the food industry. They protect diners from harmful bacteria growth and keep your ingredients fresh.

A proper refrigeration solution can improve the quality of every restaurant’s food.

This guide will help you choose between a top- or bottom-mount unit and other important features when selecting a commercial refrigerator.

Top Mount Commercial Refrigerator vs. Bottom Mount

Commercial refrigeration can be confusing to navigate through all the terms and confusing terminology when you first buy it just like nest cameras are confused with security cameras.

These include “top mount” or “bottom mount.” These terms can be confusing. Which one is right for you?

The pros and cons of a bottom-mount commercial refrigerator

Mount is the location of the condenser in the refrigerator.

They are often smaller than top-mount refrigerators, which tend to be cheaper. According to the Department of Energy, they are also more efficient than top-mounted units due to the cooler air in the area.

The condenser is at the bottom of the refrigerator, so the interior is higher than the top-mounted refrigerators. This is a great way to cook, as they don’t need to bend over to reach the food.

Because the condenser can be accessed at floor level, it’s easy for technicians to repair them.

However, the condenser may get dirtier due to its proximity to the floor. Bottom mount refrigerators may require more maintenance.

The pros and cons of a top-mount commercial refrigerator

Top mount refrigerators increase interior space. Bottom-mount refrigerators need insulation to be placed over the condenser, which can take up valuable space.

Because it is not on the floor, you don’t need to be concerned about the condenser sucking up flour, dust, hair, or other particulates. This makes top-mounted units more reliable.

If you need to repair top mount refrigerators, it can be quite a hassle.

It can be difficult to access the condenser because it is located at the top of most people’s heads. It may be rather necessary to hire two technicians who have the right equipment and expertise to fix it.

Where will the refrigerator go?

Depending on where the fridge will be placed in your kitchen and what kind of cooking you will prepare, this decision will affect you.

Can the refrigerator be placed near a grilling or line cooking station? If this is the case, you should make a choice between a bottom-mount refrigerator.

Some of the greases that are produced when meat is grilled are released by the steam. The grease can build up in a top-mounted refrigerator where the condenser is at optimum height to absorb the grease-laden steam.

Bottom-mounted units, on the other hand, don’t like a lot of flour.

A top-mounted unit is a good option if you are a baker or do a lot in your restaurant. If you have to repair it all the time, a bottom-mounted unit won’t deliver the performance you want.

7 Commercial Refrigerator Features You Should Consider

1. Blast Cooler (aka Blast Chiller)

A blast chiller refers to a refrigeration unit capable of bringing food from an internal temperature between 194F and 37.4F in less than 2 hours.

Rapid cooling alters the form of the ice crystals in the food. This results in smaller crystals which enhance the flavor. Slow freezing can cause ice crystals to form in the food, making it less tender and less delicious.

Blast chillers blow a larger volume of air over the food and then recycle the air in the cooler chamber (which is what regular refrigerators can’t do).

There are many body types available for blast chillers.

2. Dual-Temp Commercial Refrigerators

A dual-temp commercial refrigerator is typically one large unit, which is then separated by insulated walls into two or three sections.

You can set each section to a different temperature depending on the storage purpose.

3. Reach-In Commercial Refrigerators

Commercial refrigerators in the “Reach-In” style have shallow shelves that allow food to be easily grabbed. They can have one to four doors and are typically upright.

4. Worktop Commercial Refrigerators

Preparation lines need worktop refrigerators. These refrigerators have a work area across the top and refrigerated storage beneath. These are available in two styles: pizza prep tables and refrigerated prep tables.

5. Roll In Commercial Refrigerators

These refrigerators can be moved easily because they are smaller and have wheels. Catering companies often use them.

6. Walk-in Commercial Refrigerators

Walk-in refrigerators allow you to store large amounts of food and still have the freedom to move about in the fridge. It is easy to see which raw ingredients are in your refrigerator by simply looking at the shelves and it will be easier if you want to go ahead and sell things on big basket.

Restaurants that use large quantities of bulk-packaged ingredients or order large quantities of meat will find walk-in refrigerators most useful.


You can save money on your electricity bills by choosing the Kitchenall model if you are stuck between two models at the same price.