Undercounter Fridge

How to choose the right Undercounter Fridge

• Measure the available space under your counter, allowing for ventilation and door swing, and match this to the fridge width and height.
• Select a capacity that suits your menu and turnover, from compact units for tight bars to larger cabinets for busy restaurant prep areas.
• Choose between stainless steel for heavy duty back of house use or white finishes for lighter duty or front of house locations.
• Consider cooling type: fan assisted systems give faster temperature recovery during peak service, while static cooling can suit lower demand sites.
• Check interior layout, number of shelves and compatibility with your preferred containers or gastronorm pans for efficient organisation.
• Review the energy rating and insulation quality to balance performance with long term running costs in your operation.

Care and maintenance

• Clean interior surfaces and shelves regularly with food safe cleaners, avoiding abrasive pads that can damage liners and door gaskets.
• Wipe door seals frequently and inspect for splits or gaps to maintain an effective seal and prevent cold air loss.
• Vacuum or brush condenser coils and ventilation grills to keep airflow clear and ensure efficient cooling performance.
• Defrost manual defrost models as required and follow manufacturer guidance for any automatic defrost cycles.
• Avoid overloading shelves or blocking vents so chilled air can circulate freely around stored food and drinks.
• Schedule periodic professional servicing to check refrigerant levels, door alignment and overall system health.

Explore our wider refrigeration selection including prep counters, counter fridges, upright solid door fridges, glass door display units and freezer storage to complete your cold chain.

Need help choosing? Call Caterboss on (01) 687 5772.