Reach-in vs Undercounter Refrigerators

When it comes to commercial kitchens, refrigeration isn’t just about keeping food cold — it’s about efficiency, workflow, and maximizing your space. That’s why choosing the right unit is crucial for your business. Muskan Equipments Co., a trusted name in commercial kitchen solutions, offers a wide range of high-performance refrigeration systems designed to meet the unique needs of restaurants, cafés, hotels, and catering operations. Two of the most popular choices are reach-in and undercounter refrigerators. While they serve the same purpose, their design and functionality differ significantly — and picking the right one can make a big difference in your kitchen’s performance.

In this guide, we’ll break down the key differences between reach-in and undercounter refrigerators to help you make the best choice for your business.

What is a Reach-in Refrigerator?

A reach-in refrigerator is a large, upright unit designed to hold a significant volume of food items. These are typically placed against a wall and accessed by opening full-size doors, much like a household fridge — but on a much larger, commercial scale

Pros of Reach-In Refrigerators:

• Massive Capacity: With one, two, or even three sections, reach-ins offer the largest refrigerated storage capacity outside of a walk-in unit. They are perfect for storing bulk ingredients, pre-prepped items, and overflow stock.
• Versatility: They are available with both solid doors (for better insulation and energy efficiency) and glass doors (for easy inventory monitoring).
• Organization: Adjustable shelving allows you to store a wide variety of items, from tall containers to sheet pans.
• Back-of-House Storage: They function as the primary, general-purpose storage unit, typically kept out of the main prep lines.

Best Used For:

• Bulk Storage: Keeping cases of produce, dairy, and large cuts of meat.
• Inventory Control: Centralizing the majority of your cold inventory.
• Longer-Term Storage: Storing items that don’t need immediate, minute-to-minute access.

What is an Undercounter Refrigerator?

The undercounter refrigerator is the compact, low-profile hero of the tight prep line. Designed to fit snugly beneath existing countertops and worktables, these units are all about convenience and workflow.

Pros of Undercounter Refrigerators:

• Maximized Space: They utilize the often-wasted space beneath counters, freeing up valuable floor area for movement or other equipment. This is a game-changer for smaller kitchens.
• Streamlined Workflow (The “Working Box”): By placing ingredients right at the prep station (e.g., storing condiments next to a griddle or cocktail garnishes behind the bar), staff cuts down on trips to the main reach-in, improving speed and efficiency.
• Worktop Functionality: Many undercounter models, often called worktop refrigerators or chef bases, have a durable stainless steel top that serves as additional, convenient food preparation space.
• Convenient Access: They are designed to be opened and closed frequently, keeping small quantities of high-use ingredients immediately accessible.

Best Used For:

• Prep Stations: Storing small amounts of frequently used ingredients (like diced vegetables, sauces, or portioned meats) right where the chef is working.
• Bar Areas: Keeping bottles, mixers, beer, and garnishes chilled and within easy reach of the bartender.
• Dessert/Finishing Stations: Holding whipped cream, pre-portioned desserts, or plate garnishes.
• Overflow or Specialized Storage: Providing separate, dedicated space for items like pre-made sandwiches or specialty dietary ingredients

Key Differences: Reach-in vs Undercounter Refrigerators

How to Choose the Right One for Your Kitchen

The best choice depends on your kitchen size, workflow, and storage needs:

• ✅ Choose a Reach-in Refrigerator if you run a large kitchen, store bulk ingredients, or need a primary cold storage solution.
• ✅ Choose an Undercounter Refrigerator if space is tight, quick access is a priority, or you want to enhance your prep area efficiency.

Many commercial kitchens benefit from using both — a reach-in unit for main storage and an undercounter model for daily prep operations.

Final Thoughts

Both reach-in and undercounter refrigerators are essential for a well-organized and efficient commercial kitchen. The key is understanding how each type fits into your workflow and storage strategy. Whether you’re building a new kitchen or upgrading your equipment, investing in the right refrigeration solution will boost your productivity and keep your ingredients fresh — helping your business run smoothly from prep to plate.

Muskan Equipments Co. provides high-quality, durable, and energy-efficient refrigeration solutions tailored to your needs — from heavy-duty reach-in units to space-saving undercounter models. With our expert guidance and reliable equipment, your kitchen will always stay cool, efficient, and ready to serve.