How much more does a 3 door hold than a 2 door?

More, but how much more depends entirely on the model, and the internal volume is listed on each product page rather than being a fixed step up. Shelf layout matters as much as the headline figure, because bottles and kegs waste space differently. The more useful comparison is access rather than volume. Our specifications page explains how we list the dimensions so you can check the figures for the exact units you are weighing up.

Glass doors or solid doors behind the bar?

Glass where staff or customers need to see the stock without opening the door, which is most front bars. Solid where the fridge is working stock storage out of sight, because a solid cabinet costs less to buy and takes a knock without a panel to crack. On running cost, we would not claim either way without testing the two side by side: glass is double glazed and may hold the cold slightly less well, but a door nobody needs to open spends far less time open. Many venues run both: glass on the display run and solid underneath the back bar. See commercial glass door fridges and commercial solid door fridges for the wider ranges.

Will a 3 door bar fridge fit under my bench?

Only if you measure first. Under-counter units are built to sit below a bar top, but bench heights vary, and a three-door unit is long enough that a bar with a mid-span support or a service cut-out can block it. Measure the height, the width of the clear run and the depth including the door swing. If the space is awkward, a pair of narrower units may fit where one long one will not — see commercial under bench fridges.

How does a bar fridge breathe when it is built in?

Through the front on most under-counter models, which is what allows them to be built into a bar run with cabinetry on three sides. The specific clearance comes from the manufacturer for that model. The thing to avoid is blocking the grille with crates, cloths or a kick panel that was never meant to be there. A fridge that cannot breathe runs hot, works harder and fails early. The detail is in the manual on the product documents page.

Where should it sit behind the bar?

Where the person pouring can reach it without turning away from the customer, and where the doors can open fully without hitting a till stand or a glass rack. In a three-door unit that is three door swings to allow for, not one. Noise and heat both matter at a bar. The unit rejects heat into the room, so keep it away from a glass chiller or an ice machine that is doing the same thing in the same cabinet.

What should I stock in each bay?

Split it by what is poured fastest rather than by product type, so the busiest bay is nearest the pour point and the slow lines sit at the far end. Three doors only buy you speed if the layout matches the service. Keep bottles and cans in the chilled bays and move the longer-term stock to an upright. See commercial drink fridges for the upright versions and commercial fridges for the full range.