Countertop Prep Fridges

It holds prepared ingredients in chilled pans at the point of assembly. The lid or glass cover keeps the pans cold and covered between orders, and staff work straight out of them during service.

The alternative is pulling containers out of a commercial under bench fridge each time, which is the right place for bulk stock but slow for the pans you work out of all service. A countertop prep fridge keeps that cycle down to an arm's reach, and a bench top prep fridge does the same for a smaller menu. For drinks on the same line, a countertop display fridge covers the front of house side.

Beside the assembly point, with the pans facing whoever is building the order and clear of any heat source. Fryers, grills and salamanders all push warm air along the bench, which makes the unit work harder, so keep any hot food display at the other end of the counter.

Leave the ventilation path clear as well. Manufacturer clearances are on each product page and should be treated as a minimum, particularly where the unit is boxed in by splashbacks or shelving.

They solve different problems. A countertop model puts chilled pans at working height for assembly. Commercial under counter fridges hold bulk stock below the bench, and a commercial bar fridge does the same for drinks.

Most kitchens run both: bulk stock below, the day's prepared ingredients above. For back-of-house volume, commercial upright fridges handle the rest.

Start with the pan layout, because that decides how the unit fits your menu, then check the temperature range on the product page against what you are holding. Stainless steel construction stands up to daily cleaning, which is why most stainless steel commercial fridges are specified for heavy use.

Fan-forced cooling holds a more even temperature than static cooling when the lid is opened constantly, which is what happens through a lunch rush.

Yes, provided the pans are covered between orders, the unit is not overfilled above the pan line and it is kept away from direct heat. Food safety requirements for holding temperatures come from your local authority, and each product page lists the operating range the model achieves.

For food that goes out on display rather than into an order, cold food displays and countertop display fridges are built for that job instead.

Only as long as your food safety plan allows. The cabinet holds temperature; it does not reset the clock on prepared food. Keep pans covered between orders and rotate through the day.

Log temperatures with food thermometers.