Upright Freezers

Shelves for Frozen Stock

Upright freezers are simple. You open the door and the shelves show everything. No digging. You see what’s low straight away. Some kitchens treat this as the main frozen store. They pack it early, then pull from it when things slow down.

You can move the shelves. Most people change them a few times until the space feels right. I’ve seen staff label shelves for a week, then forget the labels once they get used to the layout. It happens.

They don’t take much floor space. They run well if you don’t leave the door open. Cleaning is quick. Empty it, wipe it, check the seals. That’s it.

Other Units You Might Check

Chest Freezers →
Ideal if you store bulk items and don’t mind reaching down.

Counter Freezers →
Closer to the line. Small batches only.

Under-Counter Freezers →
Useful when the room feels tight.

Blast Chillers and Freezers  →
For cooling cooked food fast.

Return to Freezers →

Return to Refrigeration →

Frequently Asked Questions

Do they make stock checks easier?
Yes. Shelves help.

Do they cope with busy days?
If you’re quick with the door.

Do trays fit well?
Some do. You adjust the shelves until it works.

How often do they need cleaning?
Not often. It’s a simple job.

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