Under Counter Freezers

Frozen Storage for Tight Spaces

Under-counter freezers fit where larger units don’t. You slide them under a bench and keep frozen stock close without losing work space.

Most kitchens use them for portions they reach for often. You open the door, grab what you need and carry on. It feels natural after a few days.

The capacity is small. Enough for a shift or two. You top them up when things slow down. I’ve seen sites keep the same few items inside so nothing gets buried. Keeps the routine simple.

They run steadily if the door isn’t open for long. Cleaning is quick. Empty it, check the seals and wipe the interior. That’s the whole job.

Other Freezer Types You Might Look At

Upright Freezers →
Good when you want shelves and clearer stock layout.

Chest Freezers →
Useful for bulk goods or large boxes that won’t sit on shelves.

Counter Freezers →
Work near the line. Handy for fast service.

Blast Chillers and Freezers →
Used when cooked food needs cooling quickly.

Return to Freezers →

Return to Refrigeration →

Frequently Asked Questions

Are these enough for a whole day of service?
Often, yes. Depends on what you store.

Do they get in the way?
Not really. They sit under the bench.

Do they handle frequent door openings?
Short openings are fine.

Is cleaning simple?
Very. Empty it and wipe it down.

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