Commercial Freezers

Freezers for Daily Kitchen Use

Commercial freezers hold bulk goods, prepared items and anything you store for extended periods. Kitchens use them when they batch-cook, stock up or want steady access to frozen ingredients.

The shape you choose depends on space and how much stock you move. Some places keep one large unit at the back and refill smaller units during the day. Others rely on two or three smaller models near the line.

I’ve seen teams place heavier items on the lower shelves of upright models to make loading easier. It becomes a habit and helps during busy prep.

Chest freezers work for volume, though you need space to lift the lid. Counter and under-counter freezers keep frozen goods close to where you work.

Most units hold temperature well when doors stay shut between uses. Cleaning is simple once you empty the interior and clear any build-up.

Related Refrigeration Categories

Upright Freezers →
Useful when you need height and organised shelves for bulk storage.

Chest Freezers →
Good for long-term storage and larger batches.

Counter Freezers →
Helpful on the line when you want frozen items within reach.

Under-Counter Freezers →
Suitable for tight kitchens that still need frozen storage close by.

Blast Chillers and Freezers →
Used when you cool-cook food quickly as part of your routine.

Fridges →
For daily chilled storage and prep areas.

Merchandiser →
Fits front-of-house chilled display.

Ice Equipment →
Needed for bars and cafés that use a lot of ice.

Return to Commercial Refrigeration →

Frequently Asked Questions

Are commercial freezers stronger than domestic ones?
Yes. They cope with daily use and longer hours.

Which shape should I pick?
Pick upright for shelves, chest for volume, counter or under-counter for tight spaces.

Do they hold steady temperatures?
Yes, when used correctly.

Are they easy to clean?
Yes. Empty the unit and wipe the interior.

Published by Ascot Wholesale, a supplier to the UK hospitality trade since 1995.