Undercounter refrigeration units provide additional cold storage solutions for the front of house or as part of a kitchen’s prep station. Especially for operations with smaller footprints or those needing to save space, this equipment is extremely versatile.

The size of a facility, style of food preparation and production demand levels will help determine the operation’s requirements for undercounter reach-in refrigeration.

A variety of widths and depths are available to accommodate operations’ unique footprints. When deciding on a model, operators should determine the location where the unit will reside and the amount of space that is available.

Another key factor to consider when buying a reach-in is the intended application of the unit. If a foodservice operator intends to use a reach-in on a production line, staff will open its doors frequently, which means the unit will need to feature quick recovery as well as low air velocity or high humidity to prevent foods from drying out.

Cabinet electrical power requirements and available supply should also be considered. Door hinging for easiest access should be based on the application. There also needs to be adequate ventilation to exhaust the refrigeration system’s heat. Half doors can help reduce air exchange and minimize intrusion into aisleways, which can disrupt workflow.

Accessibility is also a factor, and there are a wide range of configurations. The application will determine whether one, two, three or four doors or drawers are preferable. Because undercounter refrigeration is typically situated in the middle of a busy area, operators should be aware of space constrictions for doors that swing out or drawers that pull out.

Although these units may have ventilation requirements that prohibit boxing in on the sides, not a lot of ventilation space is necessary. As a result, operators often use undercounter refrigeration exclusively in non-vented kitchens or in smokeless and greaseless operations that don’t have a deep vat fryer.

Operators must decide whether a self-contained or remote-type system best suits their applications. Other key factors include the kitchen size and format. More energy-efficient compressors and fan motors are available. Variable speed compressors speed up and slow down, depending on the usage demand. These compressors use less energy but cost about twice as much as a regular compressor.

Energy-efficient undercounter units may cost more up front, but if the operation can recoup the extra investment in about two years, the return on investment is worth it in the long run.

If the unit will need to be relocated at any point, casters will allow these units to be moved where needed and also enable easier cleaning underneath.

For expanded use and added convenience, undercounter refrigerators may incorporate cutting boards or a prep top. This creates a two-in-one space for operations with small footprints and limited menus.