Most commercial reach-in refrigerators come in three standard widths: roughly 27–29 inches for one-door units, 52–55 inches for two-door units, and 77–82 inches for three-door units. Depths usually run about 30–34 inches and heights about 78–84 inches. Undercounter units, prep tables and walk-in coolers follow their own size conventions, so measure your floor space, doorways, ceiling height and electrical supply before you choose a model.
This guide from the FridgeDimensions editorial team covers the size ranges you will see in restaurants, bars, cafés, food trucks and convenience stores. Every figure below is a typical industry range, not a specification for any particular model. Manufacturers revise their product lines often, and two units that look alike can differ by an inch or two in a way that matters during installation. Always confirm the final numbers on the manufacturer's spec sheet before you order.
Why Commercial Refrigerator Dimensions Work Differently
Commercial refrigerators are sized around standardized food pans, shelving and kitchen workflow, so their dimensions follow different rules than household models.
A residential refrigerator is built to fit a cabinet opening, usually about 30–36 inches wide. Commercial equipment is built around the kitchen line. Interiors are often designed to hold standard 18" x 26" sheet pans or full-size hotel pans (about 12" x 20"). Cabinet depths are set so those pans fit on pan slides or wire shelves. Heights are set to fit under a typical commercial ceiling with room left for ventilation. If you are used to household sizing, our refrigerator sizes chart makes a helpful baseline. Commercial units are usually deeper, taller and heavier than anything in a home kitchen.
Commercial specs also add measurements that household buyers rarely see. Look for depth with and without handles, height on casters versus legs, door swing clearance and the required clearance around the condensing unit. Treat each of these as a separate number when you plan the space.
Reach-In Refrigerator Dimensions by Door Count
Reach-in refrigerators are sized mainly by door count: one-, two- and three-section models are the standard building blocks of most commercial kitchens.
A "section" is one vertical compartment. A section can have one full-height door or two half-height doors. Half doors let less cold air escape when staff open the unit, but they do not change the outer footprint. Interior capacity is usually listed in cubic feet. Capacity varies with insulation thickness, compressor location and interior layout, so two units with the same width can list noticeably different volumes.
| Configuration | Typical Width | Typical Depth | Typical Height | Approx. Capacity Range |
|---|---|---|---|---|
| 1-section (1 full or 2 half doors) | ~27–29 in | ~30–34 in | ~78–84 in | ~19–25 cu ft |
| 2-section (2 full or 4 half doors) | ~52–55 in | ~30–34 in | ~78–84 in | ~40–50 cu ft |
| 3-section (3 full or 6 half doors) | ~77–82 in | ~30–34 in | ~78–84 in | ~65–75 cu ft |
| Narrow / slim 1-door models | ~23–25 in | ~28–32 in | ~78–84 in | ~12–18 cu ft |
Ranges are approximate and vary by manufacturer and model series. Depth figures may or may not include door handles.
Casters vs. Legs
Most reach-ins ship with casters, legs or a choice of both, and that choice changes the overall height. Casters usually add about 5–6 inches, while standard legs add a similar or slightly smaller amount. If a unit must fit under a low soffit or a ductwork run, find out which height the spec sheet lists. Casters make it much easier to pull the unit out for cleaning, which matters for the coil maintenance covered later in this guide.
Pass-Through and Roll-In Models
Pass-through reach-ins have doors on both the front and the back, so food can move from the prep side to the service side. They are generally deeper than standard reach-ins, and you need clear aisle space on both sides. Roll-in models accept full-height pan racks and are taller and deeper still. They often need a ramp or a flush floor, and doorways and corridors need extra width to bring them in.
Undercounter, Worktop and Prep Table Dimensions
Undercounter refrigerators, worktops and prep tables are usually about 27–36 inches tall and come in widths from roughly 27 to 93 inches. They sit under or form part of the main work surface.
Undercounter units slide beneath an existing counter. Their height is typically about 29–34 inches including casters, so they fit under a standard 34–36 inch counter. Worktop units look similar but have a finished top, often stainless steel, with a backsplash. That makes them a little taller and lets them serve as a work surface. Prep tables add a refrigerated rail of food pans on top, sometimes under a hinged lid, and a cutting board along the front edge.
There are two main prep table styles. Sandwich/salad tables have a rail of smaller pans (often 1/6- or 1/3-size) and a cutting board that is usually 8–12 inches deep. Pizza prep tables are deeper overall and have a much wider cutting board, often around 19 inches or more, to give room for dough. "Mega top" sandwich tables have extra pan rows, which increases overall depth.
| Unit Type | Common Widths | Typical Depth | Typical Height | Notes |
|---|---|---|---|---|
| Undercounter refrigerator | ~27, 36, 48, 60, 72 in | ~24–32 in | ~29–34 in | Designed to slide under a standard counter |
| Worktop refrigerator | ~27, 48, 60, 72 in | ~28–32 in | ~34–40 in (incl. backsplash) | Finished top doubles as prep surface |
| Sandwich/salad prep table | ~27–29, 36, 48, 60, 72 in | ~30–35 in (incl. cutting board) | ~41–46 in to top of lid | Work surface usually near 36 in |
| Mega-top sandwich table | ~27–29, 48, 60, 72 in | ~34–38 in | ~43–48 in to top of lid | Extra pan rows add depth |
| Pizza prep table | ~44–50, 67–72, 93 in | ~32–40 in | ~40–46 in | Wide cutting board; refrigerated base below |
| Chef base (equipment stand) | ~36–96+ in | ~26–32 in | ~20–27 in | Drawers below; supports griddles or broilers |
Ranges are typical and vary by model. Check whether published depth includes the cutting board and handles.
Chef bases need special attention. Cooking equipment sits directly on top of them, so their lid height plus the height of the griddle or charbroiler must fit the line and the hood. A chef base should also be at least as wide as the equipment it supports.
Bar Back Coolers, Merchandisers and Ice Machines
Front-of-house refrigeration is sized for display and service: bar coolers are short and long, while merchandisers are tall and close in size to reach-ins.
Back Bar Coolers
Back bar coolers usually stand about 33–37 inches tall, so their tops line up with the back bar counter. Depths typically run about 24–28 inches. Widths come in roughly 24, 36, 48, 60, 72 and 90+ inch sizes with one, two or three doors. Glass-door versions show off product. Solid-door versions hold temperature somewhat better and hide stock. Many back bar units vent through the front, so they can sit flush against a wall or slide into a counter run. Before you design a tight bar layout, check the spec sheet to confirm how a model vents.
Glass-Door Merchandisers
Glass-door merchandisers, the beverage coolers found in convenience stores and cafés, usually match reach-in widths. One-door models run about 24–31 inches wide, two-door models about 39–54 inches and three-door models about 78 inches or more. Height is commonly about 78–84 inches. Some merchandisers have a lighted header panel that adds height. Swing doors need clearance in front, so sliding-door models are often chosen for narrow aisles.
Ice Machines
Ice machines come in two parts: an ice-making head and a separate bin, which may be a beverage dispenser instead. Modular heads are commonly about 22, 30 or 48 inches wide. The bin must match or adapt to the head width. Stacked together, a head and bin can easily stand 70–90 inches tall, so ceiling height and top clearance are real constraints. Undercounter ice machines are self-contained and usually about 15–30 inches wide and 32–39 inches tall. Air-cooled ice machines need open space for airflow. All ice machines need a water supply and a nearby floor drain, which limits where you can put them.
Walk-In Cooler Dimensions and Common Footprints
Walk-in coolers are built from modular panels, so you can order almost any size. Most foodservice walk-ins still fall into a few common footprints from about 6' x 6' to 10' x 12'.
Walk-in sizes are given as outside dimensions in feet. Panels are often about 4 inches thick, so the usable interior is several inches smaller in each direction. Standard exterior heights are commonly about 7'6" to 8'6". Taller sizes are available where the ceiling allows. Remember the refrigeration system: a top-mounted condensing unit or evaporator needs room above or inside the box, and a remote condensing unit needs a suitable outdoor or rooftop location.
| Exterior Footprint | Approx. Floor Area | Typical Uses |
|---|---|---|
| 6' x 6' | ~36 sq ft | Small cafés, coffee shops, food trucks with a commissary, small bars |
| 6' x 8' | ~48 sq ft | Small restaurants, delis, bars with keg storage |
| 8' x 8' | ~64 sq ft | Full-service restaurants with moderate volume |
| 8' x 10' | ~80 sq ft | Busier restaurants, catering kitchens, larger bars |
| 8' x 12' / 10' x 10' | ~96–100 sq ft | High-volume restaurants, small grocery or market back rooms |
| 10' x 12' and larger | ~120+ sq ft | Institutional kitchens, multi-concept operations, combo cooler/freezer boxes |
Typical uses are general guidance only. The right size depends on menu, delivery frequency and storage habits.
A common planning rule of thumb is to work from how much product you receive per delivery cycle. Leave space for shelving along the walls and a clear center aisle wide enough for a person and a hand truck. Shelving often takes 18–24 inches along each wall. In a 6-foot-wide box, that can leave only a narrow walkway. Combination walk-ins split one box into a cooler and a freezer, with the freezer usually reached through the cooler. This setup can save space and energy, but each side ends up smaller.
Clearances, Ventilation and Compressor Location
Commercial refrigerators need open space around their condensing units to reject heat. Exactly how much depends on whether the compressor is mounted on the top, on the bottom or remotely.
Top-mount compressors sit above the cabinet and pull air in and push it out near the top. They often keep the coil away from floor-level dust, grease and flour. They also need open space above the unit, and many manufacturers recommend several inches or more of top clearance. A top-mount unit can struggle in a hot kitchen where heat collects near the ceiling. Bottom-mount compressors sit under the cabinet. They draw cooler air from near the floor, and the coil is easier to reach without a ladder. They do pick up more floor debris and raise the lowest shelf. Bottom-mount units can also be slightly taller overall for the same interior capacity.
General clearance guidance from manufacturers often falls in these ranges, but your unit's installation manual is the final authority:
- Sides: often 0–3 inches, depending on whether the unit vents through the sides
- Rear: commonly 2–6 inches for rear-breathing units; front-breathing models may allow zero clearance
- Top: frequently 6–12 inches or more for top-mount condensing units
- Heat sources: keep units away from fryers, ovens, ranges and dishwashers where possible
If a refrigerator cannot breathe, the compressor runs longer, the cabinet temperature can rise, and component life may suffer. In a crowded line, front-breathing undercounter and back bar units are often worth the higher price.
Door Swing, Aisle Space and Workflow
Plan for the space a unit takes up with its doors open, not just its closed footprint. A full-height swing door on a one-section reach-in can sweep roughly 25–30 inches out from the front.
Many reach-in doors can be field-reversed, so you can hinge them on the side that keeps traffic flowing. Half doors swing out less and are easier to use in tight aisles. Drawers on undercounter units and chef bases pull straight out, often 20 inches or more, so the person using them needs to stand to one side.
Aisle widths in commercial kitchens are commonly planned at about 36–48 inches for one-way work aisles. Main traffic paths are often planned at 48–60 inches or more, especially where staff pass each other with hot pans or carts. Local codes and accessibility rules may set minimums. Your kitchen designer or local building department can confirm what applies. For a broader look at matching refrigerator size to available space, see our guide to finding the right size of refrigerator for your kitchen. It focuses on homes, but the measuring principles carry over.
Measuring Doorways and the Delivery Path
Before you order, measure every doorway, hallway, turn and elevator between the delivery truck and the final spot. A commercial refrigerator that fits the kitchen can still be stuck at the back door.
- Measure the unit's smallest dimension. This is usually the depth with doors and handles removed. Some manufacturers list a "crated" size and an "uncrated" size, and the crated size can be several inches larger.
- Measure door openings at their narrowest point. Include door stops, closers and hinges. Removing a door from its hinges can gain an inch or two.
- Check diagonal clearance. Tall units are often tilted to get through doorways, so the cabinet's diagonal must clear the ceiling height of the opening.
- Walk the full route. Look for tight corners, steps, thresholds, low ceilings, light fixtures and floor surfaces that cannot take a heavy load.
- Confirm the final location. Measure floor-to-ceiling height, soffits, hood edges and nearby equipment, and add the required ventilation clearance.
Three-section reach-ins and large merchandisers are often the hardest to deliver because they are both wide and deep. Some walk-in panel kits are designed to be carried in through a standard doorway and put together inside, which is one reason walk-ins can fit spaces that a large reach-in cannot reach.
Electrical Requirements in General Terms
Many one- and two-section reach-ins, undercounter units and prep tables run on standard 115V power. Larger or more powerful equipment may need a dedicated 20-amp circuit or a 208–230V supply.
Commercial refrigerators commonly come with a NEMA 5-15P plug, the familiar three-prong 15-amp plug, or a NEMA 5-20P plug, which has one horizontal blade and needs a matching 20-amp receptacle. A 5-20 plug will not fit a standard 5-15 outlet. If a unit ships with a 5-20 plug and your wall has a 5-15 outlet, you will need an electrician to add the right circuit. Some large three-door units, ice machines and walk-in condensing units need 208–230V service or are hardwired.
Many manufacturers recommend a dedicated circuit for each refrigeration unit. Extension cords and power strips are generally discouraged. Always check the nameplate and spec sheet for voltage, amperage and plug type, and have a licensed electrician confirm that your circuits can handle the load. Energy use is another sizing factor. Our overview of energy efficiency standards explains how efficiency ratings work in general, and many commercial models also carry ENERGY STAR certification.
NSF Certification and Sanitation Basics
Health inspectors generally expect commercial food equipment to carry certification from a recognized sanitation standards body, and NSF/ANSI listing is the mark most commonly seen on restaurant refrigeration.
In general terms, NSF-type certification shows that equipment has surfaces that clean easily and are built to hold safe temperatures in commercial use. Household refrigerators usually lack this certification. A home refrigerator in a commercial kitchen may draw questions during an inspection. Requirements vary by jurisdiction, so check with your local health department before you buy. If you are comparing styles, our all-refrigerator configurations page covers the household side.
Brands Commonly Seen in Restaurants
True, Avantco, Turbo Air, Beverage-Air and Atosa are among the brands most often found in American restaurant kitchens. They generally follow the same standard size classes, but their construction and pricing differ.
In broad terms, True and Beverage-Air are long-established American names that many operators link with heavy-duty construction. Turbo Air and Atosa are widely seen in independent restaurants and are often noted for value and features. Avantco is a value-focused brand often sold through large foodservice suppliers. These are general market impressions, not ratings. Build quality, warranty terms and parts availability vary by product line and over time. Do not assume that a "48-inch" prep table from one brand matches another brand's in depth, height or pan setup. Compare the spec sheets side by side.
Repairability belongs in that comparison. Ask how easy it is to get replacement gaskets, fan motors, thermostats and controllers, and whether local technicians already know the platform. For a regional look at this question, one Florida service provider has published a comparison of True and Avantco units from the point of view of commercial refrigerator repair in Jacksonville, covering how the two brands tend to compare on reliability and serviceability.
Maintenance in Hot, Humid Kitchens Like Florida
In hot, humid places such as coastal Florida, commercial refrigerators work harder. Regular coil cleaning and gasket care matter more there than in a cooler, drier climate.
Kitchen air in summer can be well above normal room temperature, and humidity adds to the load every time a door opens. Condenser coils clog faster with grease and dust, especially near fryers and grills. A dirty coil makes the compressor run longer to reject the same heat. Many manufacturers recommend cleaning condenser coils on a regular schedule, often monthly to quarterly, and more often in greasy or dusty kitchens. Some newer units have coil filters or self-cleaning features that help but do not replace inspection.
Door gaskets are the other weak point. A torn, flattened or loose gasket lets warm, moist air in, which causes frost on the evaporator, condensation on the cabinet and higher energy use. A simple check is to close the door on a strip of paper. If it slides out with little resistance, the seal may need attention. Clean gaskets with mild soapy water, check hinges and door closers, and keep the cabinet level so the doors close fully.
- Check and clean condenser coils on a regular schedule, and more often near cooking equipment
- Inspect door gaskets for tears, gaps and hardening
- Keep ventilation clearances free of boxes and stored items
- Watch for signs of trouble, such as frost buildup, water pooling under the unit or a compressor that seems to run constantly
- Log temperatures daily so slow problems show up early
Freezers are especially sensitive in humid weather because moisture that enters the cabinet turns into ice on the evaporator coil. If a reach-in or walk-in freezer has repeated frost buildup or won't hold temperature, a qualified technician who handles freezer repair can diagnose the cause. Restaurants and bars on the First Coast often rely on local technicians such as Gdoing, an appliance repair company based in St. Augustine, Florida, for service on commercial refrigeration. Operators from Jacksonville Beach to Ponte Vedra deal with the same salt air and summer heat that speed up coil and gasket wear. FridgeDimensions does not perform repairs. We publish sizing and reference information only.
Frequently Asked Questions
What is the standard size of a commercial 2-door refrigerator?
Most two-section reach-in refrigerators are about 52–55 inches wide, 30–34 inches deep and 78–84 inches tall. Interior capacity typically falls around 40–50 cubic feet. Exact dimensions vary by brand and model, so confirm on the spec sheet.
How much clearance does a commercial refrigerator need?
It depends on the compressor location and how the unit vents. Rear-breathing units commonly need a few inches behind them. Top-mount units often need 6–12 inches or more above. Front-breathing undercounter units may allow zero side and rear clearance. Always follow the installation manual.
How tall is an undercounter commercial refrigerator?
Undercounter refrigerators are typically about 29–34 inches tall including casters, so they fit under a standard 34–36 inch counter. Worktop models are slightly taller because they have a finished top and often a backsplash.
What size walk-in cooler does a small restaurant need?
Many small restaurants start with something in the 6' x 8' to 8' x 10' range. The right size depends on menu, delivery frequency and how much product you store. Allow for wall shelving and a clear center aisle.
Can a commercial refrigerator plug into a regular outlet?
Many smaller units use a standard 115V NEMA 5-15 plug that fits a regular outlet. Others use a NEMA 5-20 plug that needs a 20-amp receptacle, and large equipment may need 208–230V. Check the nameplate and use a dedicated circuit when the manufacturer recommends one.
How often should commercial refrigerator coils be cleaned?
Many manufacturers suggest cleaning condenser coils roughly monthly to quarterly. Kitchens with heavy grease, flour dust or hot, humid conditions often need more frequent cleaning to keep the unit running efficiently.
