1) Choosing Size by “Available Wall Space” Instead of Workflow
Many restaurants start with measurements, then stop there. The better approach is to map the workflow:
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Where does prep happen?
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Where do deliveries land?
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How often do staff open the door during rush?
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Do you need fast access (reach-in) or bulk storage (walk-in / chest)?
What to do instead:
Pick the style (reach-in, undercounter, prep table, display) based on how your team moves, then size it.
2) Underestimating Heat Load and Door-Open Frequency
Restaurants are hot. Kitchens run grills, fryers, ovens, and dishwashers. Add frequent door openings during service and you create a very different environment than a quiet back office.
Common symptom:
A unit that “looks fine” on paper struggles to recover temperature during peak hours.
What to do instead:
If the unit will live on the line or near heat sources, prioritize strong recovery performance and practical airflow clearance around the unit.
3) Ignoring Electrical Requirements Until Installation Day
This one is painful because it’s avoidable. A fridge arrives, then you discover the outlet type or circuit capacity doesn’t match.
What to do instead:
Before purchase, confirm:
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Voltage and plug type
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Amperage and dedicated circuit needs
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Whether you’re placing multiple units on one circuit
If you’re unsure, confirm with your electrician before delivery.
4) Buying the Wrong Door Type for the Job
Glass doors can be great for visibility (especially front-of-house), but they’re not always the best choice for a hot kitchen line or high-frequency access.
What to consider:
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Do you need visibility for speed?
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Are you prioritizing insulation and temperature stability?
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Will the door be opened dozens of times per hour?
What to do instead:
Match door type to location and usage. Front-of-house and beverage areas often benefit from glass; busy kitchens often benefit from durability and insulation.
5) Focusing on Stated Capacity Instead of Usable Storage
Two refrigerators can list similar cubic feet but store very differently depending on:
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Shelf adjustability
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Shelf strength and spacing
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Interior layout (how much is truly usable)
What to do instead:
Think in terms of the containers you actually use (pans, sheet trays, bulk boxes). Adjustable shelves matter more than most people expect.
6) Skipping the “Serviceability” Question
In restaurant operations, downtime is more expensive than the refrigerator itself.
What to check before you buy:
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Is the brand/service network accessible in your area?
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Are parts commonly available?
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Is the design service-friendly (easy access for maintenance)?
What to do instead:
Choose equipment you can realistically maintain and repair quickly, not just the cheapest unit that technically works.
7) No Plan for Cleaning and Condenser Maintenance
A surprising number of cooling issues are maintenance issues. Dusty condensers and blocked airflow can cause temperature instability and shorten lifespan.
What to do instead:
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Ensure you can access the condenser area for cleaning
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Build a simple monthly/quarterly maintenance checklist
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Train one staff member to “own” basic checks
Quick Checklist Before You Decide
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Where will it be placed (hot line vs storage room)?
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How often will it be opened during rush?
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What containers and pans must fit?
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Do electrical requirements match your site?
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Can you service it quickly in your city?
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Is routine cleaning realistic for your team?
FAQs
What size commercial refrigerator does a small restaurant need?
It depends on menu, delivery cadence, and prep style. A better approach is to estimate peak-day inventory and how many days you store product, then choose layout (reach-in/undercounter/prep) that matches your kitchen flow.
Is a glass door commercial refrigerator good for kitchens?
It can be, but glass doors are usually best when visibility speeds up work and the unit isn’t sitting in a high-heat, high-traffic area. For hot lines, durability and insulation often matter more.
How do I avoid temperature issues in a busy restaurant?
Avoid placing units near heat sources, maintain airflow clearance, and choose equipment that recovers temperature quickly after repeated door openings. Regular condenser cleaning is also critical.
Final Thought
Most refrigeration problems aren’t caused by defective equipment—they’re caused by misalignment between the refrigerator and the kitchen it serves.
Restaurants that take time to understand workflow, environment, and long-term needs tend to experience fewer failures, safer storage, and smoother operations over time.
