From upright and undercounter refrigeration to prep counters, display units and cold storage, we specify commercial refrigeration around your capacity, available space, workflow and budget.
Refrigeration fails when it is sized by floor area instead of by heat load. We start with the load.
Commercial upright fridges and freezers selected around storage capacity, available space and day-to-day usage.
Storage refrigerationRefrigerated counters and undercounter units positioned to keep chilled and frozen ingredients close to where they are needed.
Counter unitsWhere additional storage capacity is required, cold and freezer room options can be incorporated into the wider kitchen design.
Bulk storagePrep counters and refrigerated workstations specified around your menu, service style and kitchen workflow.
On the lineMultidecks, serve-over and bottle coolers chosen for the merchandising and the ambient conditions they sit in.
Front of houseFrom blast chillers and ice machines to other application-specific refrigeration, we’ll specify equipment around the requirements of the operation.
SpecialistGood refrigeration design isn’t just about capacity. We consider where stock is delivered, stored, prepared and used so the right equipment is positioned where your team actually needs it.
Reliable temperature control, easy cleaning and appropriate separation all matter in a commercial kitchen. We consider these alongside capacity and workflow when selecting refrigeration equipment.
Commercial refrigeration selected to suit the application, operating environment and storage requirements, helping maintain consistent chilled or frozen temperatures.
Equipment specified with day-to-day hygiene and cleaning in mind, with practical finishes and accessible storage areas suited to a busy commercial kitchen.
Refrigeration planned around how ingredients are stored, prepared and used, helping support good food hygiene practices and efficient kitchen workflow.
Commercial refrigeration runs around the clock, so energy use and running costs matter. We consider efficiency alongside capacity, reliability and purchase price when specifying equipment.
From individual refrigeration units to equipment specified as part of a complete commercial kitchen, we can supply, install and commission the equipment we’ve selected for your project.
We discuss your requirements, measure the available space and understand how the equipment will be used.
Where refrigeration forms part of a kitchen project, equipment is incorporated into the wider layout and service requirements.
We select suitable equipment based on capacity, application, footprint, efficiency and budget.
Specification and pricing agreed before equipment is ordered, and delivery arranged around the project programme.
Equipment delivered, installed and commissioned where required, with handover on completion.
This depends on what you need to store, your available space, menu, delivery frequency and how your kitchen operates. We can specify everything from upright and undercounter fridges and freezers to prep counters, display refrigeration and, where required, cold or freezer rooms.
As part of a wider kitchen project, we’ll also consider where refrigeration is positioned so it works efficiently with your kitchen layout and workflow.
Yes. Refrigeration is regularly specified as part of our complete commercial kitchen projects, allowing us to consider storage capacity, workflow, available space and other kitchen equipment as one coordinated design. We can also supply refrigeration as a standalone requirement where you simply need an individual unit or replacement equipment.
Running costs vary depending on the type and size of equipment, energy efficiency, usage and operating environment. Because commercial refrigeration operates continuously, we consider energy efficiency and whole-life running costs alongside purchase price when recommending equipment. Correct specification, positioning and adequate ventilation can also help refrigeration operate efficiently.
Yes. Although we regularly supply refrigeration as part of complete commercial kitchen projects, we can also help with individual replacement requirements. We can review the existing equipment, available space and application before recommending a suitable commercial replacement.
Yes. Where additional chilled or frozen storage is required, we can incorporate cold and freezer room options into the wider commercial kitchen design. We’ll consider the available space, storage requirements, access and how the cold room fits into the kitchen workflow.
Stock, deliveries and the space you have are enough to start. We will survey, calculate the load and come back with a design and a cost.
Speak to the team · Mon–Fri 9–501200 411 914
