Commercial Kitchen
Commercial fridges and freezers are bought by cafes, restaurants, bakeries, supermarkets, butchers, medical sites, hotels and catering kitchens that need cold storage to support stock safety, service speed and presentation. The right refrigeration choice affects how staff load product, how often doors open, what customers see and whether the cabinet fits the site without slowing the kitchen.
This page is a parent chooser hub, not a narrow product page. Use it to decide whether your next step is a storage fridge, commercial freezer, glass door display fridge, upright freezer, retail or cake display cabinet, medical or vaccine fridge, food prep fridge or workbench refrigeration. KW can help route you to the right fridge, freezer, display, medical or prep category before you compare individual models.
1,915 results
598 × 679 × 838mm
524 × 532 × 831mm
595 × 575 × 820mm
1795 × 700 × 860mm
1110 × 690 × 2079mm
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1030 × 175 × 16mm
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827 × 368 × 366mm
600 × 585 × 850mm
777 × 695 × 1890mm
598 × 643 × 824mm
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610 × 610 × 1973mm
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1552 × 715 × 903mm
777 × 695 × 1890mm
610 × 610 × 1973mm
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1880 × 740 × 2039mm
595 × 595 × 824mm
1745 × 562 × 500mm
1340 × 810 × 2000mm
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Match equipment capacity to your daily output. Consider available floor space, door clearances, and whether you need underbench or upright models.
Forced air cooling recovers temperature faster — ideal for busy kitchens. Static cooling suits low-traffic display. Check power supply (single vs three phase).
Ensure adequate ventilation clearance. Check local council requirements for gas connections and electrical compliance. We can help with kitchen planning.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of commercial fridges and commercial freezers that fits your budget, venue type and compliance needs.
Standards & Compliance
FAQ
Commercial fridges are used for chilled stock. Commercial freezers are used for frozen stock. Choose the category based on the stock requirement, access pattern and exact model specifications.
Choose storage refrigeration when staff access matters most. Choose display refrigeration when customers or staff need to see the product quickly.
Glass door fridges can suit visible chilled products, but the right use depends on the stock type, site position and exact model documentation.
Start with how the frozen stock is loaded and accessed. Upright, chest, workbench and display freezer formats solve different workflow problems.
Use the medical and vaccine fridge category when the application is medical, vaccine or temperature-sensitive and needs exact product documentation.
Cafes should check drinks display, milk access, cake display, prep workflow, door swing, underbench space and delivery access.
Check doorway width, lift access, ramps, tight turns, final cabinet position, floor space and whether the cabinet can be moved safely into place.
Send your business type, stock type, chilled, frozen, display or medical need, available space, door or access constraints, delivery suburb and preferred brands or models.
Why KW
Start by separating storage from display. A back-of-house cabinet is chosen for staff access and stock holding, while a customer-facing display fridge is chosen for visibility, product presentation and restocking workflow. Next, decide whether the stock is chilled or frozen, then whether the cabinet sits front-of-house, back-of-house, under a bench, on a prep line or in a specialist cold-storage area.
After that, compare access frequency, footprint, door swing, loading space, ventilation clearance and delivery path. A cabinet that fits the wall can still be the wrong choice if staff cannot open the door, load the stock or clean around it. Use the child category to compare products, then confirm exact model specifications before ordering.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
| Category path | Choose it when | Avoid it when | Go to this category |
|---|---|---|---|
| Commercial fridges | You need chilled storage for ingredients, drinks or service stock. | The stock is frozen, needs customer-facing display, or requires a specialist medical path. | Commercial fridges |
| Commercial freezers | You need dedicated frozen storage for foodservice, retail or catering stock. | You are still deciding between chilled and frozen workflow, or need visible chilled display. | Commercial freezers |
| Glass door and display fridges | Customers or staff need to see drinks, packaged stock or chilled display items quickly. | The cabinet is only for hidden back-of-house storage and visibility does not matter. | Glass door fridges |
| Upright freezers | You need vertical frozen storage with fast staff access and clear floor planning. | A chest, workbench or display freezer format suits the workflow better. | Upright freezers |
| Retail display and cake display | Presentation, customer sightlines and merchandising are part of the sale. | You only need staff-only storage or the product format does not suit a display cabinet. | Retail display fridges or cake display fridges |
| Medical and vaccine fridges | The application is medical, vaccine or temperature-sensitive and needs a specific product path. | You are buying general foodservice refrigeration without specialist documentation needs. | Medical and vaccine fridges |
| Food prep and workbench fridges | Staff need chilled ingredients close to assembly, prep or service. | The cabinet is only for bulk storage, display or frozen stock. | Food prep fridges or workbench fridges |
| Venue | Likely refrigeration need | First thing to check | Useful next step |
|---|---|---|---|
| Cafe | Drinks display, milk storage, cake display, prep refrigeration and compact back-of-house storage. | Where staff reach during peak service and whether customers need to see the product. | Cafe equipment planning |
| Restaurant | Upright fridges, commercial freezers, food prep fridges and workbench refrigeration. | Cookline access, door swing, delivery path and how often stock is loaded. | Start with storage and prep workflow before choosing a cabinet. |
| Bakery | Cake display, ingredient storage, prep refrigeration and frozen stock support. | Product presentation, tray or container format, cleaning access and service position. | Use cake display when presentation drives the sale. |
| Supermarket / retail | Retail display fridges, glass door fridges, freezers and back-room storage. | Customer sightlines, restocking workflow and whether stock is displayed or stored. | Supermarket equipment planning |
| Butcher / deli | Display refrigeration, back-of-house cold storage and freezer support. | Display intent, stock rotation, cleaning access and staff loading position. | Choose display or storage first, then compare exact product categories. |
| Medical / clinic | Medical or vaccine refrigeration rather than general foodservice refrigeration. | Exact product documentation and application requirements. | Medical and vaccine fridges |
| Hotel / catering | Upright storage, workbench refrigeration, freezers and service-position cold storage. | Batch loading, delivery access, staff movement and cleaning workflow. | Separate storage, prep and freezer decisions before ordering. |
Send KW your business type, stock type, chilled, frozen, display or medical need, available space, door and access constraints, delivery suburb and preferred brands or models if any. We can help rule out the wrong fridge, freezer, display or specialist refrigeration path before you spend money on equipment that does not fit the job.
Call 1300 001 366 or contact KW Commercial Kitchen.