If there’s one mistake that quietly costs restaurants thousands of dollars, it’s buying the wrong refrigerator size.

Too small? You overload it and burn out the compressor.
Too large? You waste energy and floor space.
Poor layout fit? You fail health inspection clearance.

This guide will walk you through exactly how to size a commercial refrigerator correctly in 2026, whether you’re opening a new restaurant or upgrading old equipment.

Why Proper Sizing Matters More Than You Think

Commercial refrigerators are not like residential units.

They:

• Open dozens (sometimes hundreds) of times per day

• Recover temperature much faster

• Operate in hotter, grease-filled environments

• Must meet health department standards

Oversizing or undersizing doesn’t just affect storage — it affects:

• Food safety compliance

• Compressor lifespan

• Energy cost

• Workflow efficiency

Sizing is not about guessing. It’s about planning.

Step 1: Calculate Your Storage Volume Needs

Start with daily food volume.

Rule of Thumb (Restaurants)

• 1–1.5 cubic feet per meal served daily

Example:

If you serve 150 meals per day:

150 × 1.25 cubic feet = ~188 cubic feet total refrigeration need

Now divide that by storage type:

• 60–70% refrigerated

• 30–40% frozen (if applicable)

This immediately tells you whether you need:

• One large reach-in

• Multiple units

• Or a combination (reach-in + undercounter)

Step 2: Understand Refrigerator Types Before Choosing Size

1️⃣ Reach-In Refrigerators

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Best for:

• Full service restaurants

• High-volume kitchens

• Bulk ingredient storage

Typical capacities:

• 23 cu ft (single door)

• 49 cu ft (double door)

• 72 cu ft (triple door)

Most mid-size restaurants use double-door (around 49 cu ft) as baseline.

2️⃣ Undercounter Refrigerators

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Best for:

• Prep stations

• Pizza counters

• Bar areas

Typical capacities:

• 7–15 cu ft

These supplement, not replace, main storage.

3️⃣ Walk-In Coolers

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Best for:

• High-volume restaurants

• Catering operations

• Large food storage needs

Sizing depends on:

• Square footage

• Delivery frequency

• Bulk purchasing strategy

Walk-ins are often 6’×8’, 8’×10’, or custom built.

Step 3: Account for Peak Period Load

Many restaurant owners calculate average use — not peak.

Your refrigerator must handle:

• Friday night rush

• Weekend catering events

• Holiday spikes

A unit running at 95% capacity constantly will:

• Lose temperature stability

• Shorten compressor lifespan

• Increase maintenance costs

Ideal operating load:
70–80% max capacity

This preserves airflow and performance.

Step 4: Measure Physical Kitchen Constraints

Before buying, measure:

• Doorway clearance

• Ceiling height

• Ventilation space

• Electrical capacity

• Distance from heat sources

Commercial units need airflow clearance (typically 2–3 inches minimum).

Placing them next to fryers or ovens without separation increases energy consumption significantly.

Step 5: Consider Energy and Compressor Type (2026 Update)

Modern commercial refrigerators often use:

• R290 refrigerant (more energy efficient)

• High-efficiency compressors

• Digital temperature control systems

Proper sizing combined with modern refrigerant can reduce energy cost by 10–20% annually.

Smaller restaurants benefit significantly from energy-optimized double-door units instead of oversized triple-door models.

Common Sizing Mistakes Restaurants Make

1. Buying residential refrigerators for commercial kitchens

2. Ignoring ventilation requirements

3. Underestimating growth plans

4. Choosing width without considering depth

5. Not planning separate raw vs ready-to-eat storage

These mistakes cause early equipment failure within 2–3 years.

Quick Sizing Reference Table

Final Recommendation

If you're unsure, it is safer to:

• Slightly oversize (10–15%)

• Never operate beyond 80% load

• Prioritize airflow and compressor quality over sheer cubic feet

Sizing correctly protects:

• Food safety

• Equipment lifespan

• Your long-term operating cost

If you are currently evaluating options, you can explore our commercial refrigeration collection here:

👉 /collections/commercial-refrigerator