Choosing between an undercounter freezer and an upright freezer depends on your kitchen size, storage needs, and daily workflow. Here’s a breakdown to help you make the right choice for your restaurant or commercial kitchen.
Undercounter Freezer
Pros:
- Space-saving – fit neatly under worktables or cooklines
- Quick access – ideal for prep stations or service areas
- Discreet look – keeps your kitchen uncluttered
Cons:
- Smaller capacity
- Not Suitable as Primary Frozen Storage
Best for: Compact kitchens, mobile kitchens, dessert stations
Upright Freezer
Pros:
- Large capacity – ideal for storing bulk meat, sauces, or dough
- Better organization – adjustable shelves or drawers
- Ergonomic Access – less bending and lifting
Cons:
- Takes up more floor space
- Can block kitchen flow in tight layouts
Best for: Central kitchens, bakeries, butchers, or high-volume restaurants
What to Consider When Choosing:
|
Factor |
Go With… |
|
Very limited space |
Undercounter |
|
High-volume cold storage |
Upright |
|
Prep speed & workflow |
Undercounter near workstation |
|
Ingredient rotation or long-term holding |
Upright |
|
Budget-conscious startup |
Under-counter |
Sofia Refrigeration Expert Tip:
If you have the space and the budget, many kitchens combine both:
- Undercounter units for active, daily use
- Upright models for bulk or backup storage
We offer customizable solutions built for GCC conditions.
Still Not Sure Which to Choose?
Our specialists at Sofia Refrigeration can help you assess your kitchen layout, menu type, and daily prep volumes to recommend the best configuration.