Reach-in refrigerators maintain an interior temperature of 40 degrees F or less for space-saving cold holding.

Reach-in refrigeration equipment comes in one-, two and three-door compartment configurations. Smaller undercounter reach-ins can provide added storage space for products that support a display preparation area or another service point. Pass-through reach-ins allow access from both sides. Glass-front reach-ins offer easy identification of contents and are suitable for grab-and-go and merchandising displays in front-of-house applications.

One-section reach-ins come in sizes ranging from 18 inches wide by 29 inches deep to 36 inches wide by 36 inches deep. Storage capacities range from about 16 to 30 cubic feet. Double-door units hold from 30 to 52 cubic feet of products and are 36 inches wide by 29 inches deep to 57 inches wide by 36 inches deep. Three-section units provide 68 to 80 cubic feet to hold product and are 36 inches wide by 29 inches deep to 57 inches wide by 36 inches deep.

Operators should note that not all interior space may be available for storage in a reach-in since evaporators, lights, tray slides and other components must fit in the unit.

Top- and bottom-mounted condensing models are available with interior evaporator coils. Top-mounted refrigeration units have a condensing unit and evaporation coil located on top of the cabinet outside of the storage area. This type requires greater clearance but can maximize available internal storage capacity as well as product access and display area.

When space above a reach-in is limited, a bottom-mounted compressor may become the appropriate choice, although this configuration will reduce interior storage space and require installation of a door about one-half the height of a regular door.

Remote and self-contained refrigeration systems also are available.

Reach-in refrigerators typically operate on 115V of electrical power. Many smaller one- and two-door reach-in freezers use 115V as well, but three-door freezers may use 208V to 230V.

Top-end reach-in units are typically manufactured of aluminum and stainless steel in a variety of combinations. Less expensive reach-ins may use only aluminum to form their sides and interiors or utilize a plastic coating versus galvanized steel. ABS plastic can be used for interiors and door liners, and these units have 2-inch foamed-in-place insulation.

While a one-door unit typically requires only a single compressor up to ½ hp, a two-door unit may need a ¾-hp compressor, and a three-door unit requires up to a 1-hp compressor. Four-door units rely on two ¾-hp compressors.

Reach-in controls are typically electromechanical or run by self-diagnosing microprocessors. Some units include programmable defrost cycles to keep evaporator coils free of ice, while other models defrost on a preset schedule.

Almost any reach-in can be fitted with either one full-door or two half-doors. Undercounter reach-ins offer either a single door per cavity or drawers for storage. Door units typically have more storage space than those with drawers and are well-suited for front-of-the-house, cooking support applications. Drawer units, however, offer greater ability to store foods separately. This makes them especially useful as cookline elements.

Units with doors offer a choice of solid black, stainless steel, solid black with laminate, glass with black vinyl and field laminate, glass with stainless steel, or glass with laminate over a black frame. Custom finishes may be available and include a custom wood overlay panel or frame.

Undercounter reach-in refrigeration is typically equipped with two locking and two swivel casters to prevent the unit from inadvertently rolling while in use. Leg kits can adjust the cooler’s height from 4 to 6 inches or from 6 to 7¼ inches. Also standard are one-piece magnetic door gaskets. Door locks also are available. Top- and bottom-mount compressors are available.

Standard features include interior lighting, shelving, external thermometers, automatic condensate evaporation, and self-closing doors with lift-off hinges, magnetic gaskets and locks.

Dual-zone units have two temperature zones for storing different products, such as beer at 35 degrees F, white wine at between 50 degrees F and 55 degrees F, or red wine at between 60 degrees F and 65 degrees F.

Some units utilize automatic evaporator fan motor delays, which prevent condensation from developing by mixing cold interior air with ambient kitchen air. A 30-second stay-open door alarm is available, depending on the model. Units with high-tech digital controls can be adjusted manually to reach the desired temperature setting. Cold-air distribution systems provide uniformly maintained temperature within the interior cavity.

Options depend on the model and may include a combination of drawers and doors, various-size casters to meet the Americans with Disabilities Act (ADA) requirements for a 32½-inch tall unit, a heavy-duty top for conducting prep work, and a collar that enables stacking two units on top of the other. Full extension shelves allow wine bottles to lie flat and nest and pull out for easier access. Thermostatic controls for dual-zone units allow separate temperatures to be set for two compartments.

Other options include digital or dial thermometers; temperature monitoring and alarms; epoxy-coated, chrome-plated or stainless-steel shelves; pan slides; fluorescent or LED lights; and advanced electronic controls.

Energy Star-rated units provide high-efficiency compressors and fan motors. Many utilities also offer rebates toward the purchase of qualified products.