Commercial refrigeration
Freezers
Chest and deep freezers for shops, restaurants and clinics, in hard-top and glass-top formats across the usual capacities.
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Before you buy
Chest, convertible or glass top?
Commercial freezers are chosen by what the cabinet has to do, not by litres alone. A glass top sells the product; a hard top holds temperature better and costs less to run. Convertible units switch between freezer and cooler, which is worth paying for only if you will actually switch them.
- Hard top holds temperature better and costs less to run. Glass top sells more. If the cabinet faces customers, that trade is usually worth making.
- Check the refrigerant. R290 units are more efficient and increasingly the standard, but need a service network that is set up for them — ours is.
- Leave clearance at the back and sides. A freezer pushed into an alcove runs hot, costs more, and fails earlier — the same rule as a domestic fridge, and more expensive to get wrong.
| Use | Recommended |
|---|---|
| Small shop, packaged goods | 100 – 200 L |
| Restaurant back-of-house | 300 – 400 L |
| Ice cream, visible display | Glass top, 300 L+ |
| Bulk storage, cold chain | 500 L and above |
A guide, not a rule. Tell us the room and how you use it and we will give you a straight answer — including when the cheaper model is the right one.