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Commercial refrigeration equipment keeps a kitchen or bar running. You need steady storage, quick access, and units that cope with long days. Most places use a mix of fridges, freezers, display units and ice machines. Your setup depends on your menu and how fast your team moves. Some sites use under-counter units for tight spaces. Others choose upright models to hold more stock. This range gives you enough choice to match the pace of your service.
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Commercial Freezers
Merchandiser Fridges
Ice Equipment
Refrigeration is usually one of the first things you think about when you plan a kitchen or bar. You need room for raw ingredients, prepared dishes, and drinks. Some teams keep everything separate, and others use fewer units and turn stock over all the time, it’s simply down to how you like to run a shift.
Most buyers focus on three things: stable temperature, easy cleaning, and a size and shape that actually fits the room. Upright units work well when you have height but not much floor space, under‑counter units help when the room feels tight, and counter units make sense if you prep in front of guests or run a busy pass. You might also need display refrigeration in front of house, which looks are a priority for. Additionally Ice machines are standard as most hospitality sites need a large amount of ice to keep up with busy service.
You’re probably here for something specific. A few places to start:
We work directly with the UK’s leading manufacturers in hospitality equipment, and are trusted by multiple establishments across the south east and beyond. We work with suppliers that meet industry standards like ISO 9001 for quality management, and CE marking for safety compliance. We also prioritise suppliers that offer strong after‑sales support, including maintenance packages and availability of parts. On top of that, our customers can request product samples or arrange showroom visits to check build quality and function before committing to bulk orders, to avoid them buying equipment that isn’t right for them.
We’ve worked with buyers at every level but the goal is always the same, to have equipment that you can trust and doesn’t need replacing every year.
And if you’re fitting out a full kitchen, see our commercial dishwashers too.
Yes. Commercial units handle much heavier use while maintaining a steady temperature, while domestic fridges lose durability and efficiency in professional kitchens. Commercial refrigerators last 10 to 15 years with proper maintenance, compared to domestic models that fail sooner under professional conditions.
Upright units offer 300L to 1000L capacity with adjustable shelves for bulk storage in larger kitchens, while under-counter units max at 150L to 400L and fit beneath work surfaces for fast access during service. Many busy sites use both: upright for bulk storage and under-counter for high-turnover items like sauces, garnishes or drinks.
Yes. Most have smooth stainless steel interiors and removable shelves you can scrub weekly with warm water and a food-safe disinfectant, plus weekly condenser coil cleaning to prevent dust buildup and mould.
Size your unit for peak demand on your busiest day, not your quietest shift, so you have enough raw ingredients and prepped items to cover service without restocking mid-shift. Upright suits high-volume sites like restaurants, while under-counter works for cafés and bars with faster stock turnover and tight floor space.
Written and published by the Ascot Wholesale editorial team. Built in consultation with chefs, bar managers, and hospitality suppliers across the UK.
