CLICK HERE FOR ENERGY EFFICIENT FRIDGES CLAIMABLE 70% UNDER GRANT!!
Cart 0
CLICK HERE FOR ENERGY EFFICIENT FRIDGES CLAIMABLE 70% UNDER GRANT!!
Cart 0

Restaurant Refrigeration Layout: Cut Costs With 1.2m Freezers

• en • restaurant refrigeration layout

Design your refrigeration layout around food flow and temperature zones: this single rule reduces handling, prevents cross-contamination and lowers operating costs. Chilled storage should be maintained around 0°C to 4°C and frozen storage at -18°C or below, so units need recording thermometers built into the plan from day one. For point-of-use needs, a 1.8m, 1.5m or 1.2m Hoshizaki counter freezer gives most prep lines an immediate, workable footprint.

TL;DR:

  • Keep chilled storage at 0°C to 4°C and freezers at minus 18°C or below; retain recording thermometer readings and three months of logs for inspection.
  • Limit each food item’s combined time between 5°C and 60°C to four hours, including transfers between stations and service areas.
  • Place bulk storage near receiving, position high turnover units beside prep, and separate raw products from ready to eat foods on shelving that allows airflow.
  • Choose counter combination units when service lines need chilled and frozen storage together; reserve walk in coldrooms for bulk stock beyond reach in capacity.
  • Keep refrigeration clear of ovens and fryers, and leave manufacturer specified compressor clearance; heat exposure raises electricity use and shortens equipment life.
Superiorkitchenequipment
Make Refrigeration Work Harder
Explore energy-efficient kitchen equipment for food service businesses looking to manage electricity use and plan their refrigeration setup.
Explore kitchen equipment

Table of Contents

Key considerations when planning refrigeration

Before selecting equipment, we recommend working through a short list of baseline decisions. Temperature requirements come first: chilled items and frozen items need separate zones, and daily throughput determines how many compressors and how much shelving a kitchen actually needs. Storage capacity follows from inventory turns and delivery cadence rather than guesswork, so a kitchen receiving stock three times a week needs a different footprint to one receiving daily.

Airflow clearance matters as much as capacity. Refrigeration placed next to ovens or fryers works harder to maintain temperature, which shortens compressor life and raises electricity use. Space for temperature monitoring, maintenance access and defrosting also needs to be designed in rather than squeezed in afterwards.

  • Set temperature zones first: chilled (0°C to 4°C) and frozen (-18°C or below) as separate planning blocks.
  • Size capacity from delivery frequency and inventory turnover, not from available floor space alone.
  • Leave clearance around compressors and keep refrigeration away from heat-generating equipment.
  • Reserve space for thermometers, cleaning access and defrost routines.
  • Weigh purchase price against lifecycle energy costs when comparing units.

Types of commercial refrigeration and where to use them

Matching the right unit type to the right task cuts wasted steps and reduces the chance of items sitting at the wrong temperature. Reach-in and undercounter units work best at point of use, placed exactly where a cook needs chilled ingredients within arm’s reach. Counter combination units, which pair a chiller and freezer in one footprint, suit service lines where staff need both temperature zones side by side. A comparison of upright versus undercounter fridges is worth reviewing before committing to either format.

  1. Reach-in and undercounter units: ideal at prep and service stations where quick access matters more than bulk capacity.
  2. Counter combination units: fit tight service lines needing both chilled and frozen storage in one unit.
  3. Walk-in coldrooms: justified once bulk back-of-house storage exceeds what reach-ins can hold.
  4. Display merchandisers: suit front-of-house areas where customers select chilled items directly.

Door swing, shelving depth and airflow around each unit all affect how well it fits its allocated space, so these details belong on the floor plan before any order is placed.

Designing layout: mapping refrigeration to receiving, prep, assembly and service

Food flow starts at the delivery door and ends at the pass, and refrigeration should follow that path rather than sit wherever space happens to be free. Bulk storage and walk-ins belong near receiving and loading areas, so stock moves the shortest possible distance before it reaches a cold zone. High-turnover reach-in units belong close to prep and assembly stations, cutting the number of steps staff take during service.

Raw and ready-to-eat items need separate chilled storage, with shelving arranged to allow air to circulate rather than stacking goods against the walls of a unit. A few practical checks finish the job: door swing should never block a walk path, flooring near refrigeration needs to be slip-safe, and local lighting should be bright enough for staff to read labels and dates at a glance.

  • Place bulk walk-ins near receiving and loading doors to shorten transport distance.
  • Position high-turnover reach-ins beside prep and assembly stations.
  • Segregate raw and ready-to-eat storage, with shelving that allows airflow.
  • Check door swing against staff walk paths before finalising the plan.
  • Confirm flooring is slip-resistant and lighting is adequate at each unit.

Pro Tip: Walk the delivery-to-service route with a tape measure before ordering equipment: it reveals pinch points no floor plan catches on paper.

Walk-in rooms, unboxing and back-of-house layout rules

Unboxing and defrost areas work best positioned between cold storage and processing space, so stock moves in one direction without doubling back. Racking should allow circulation around every shelf rather than packing units to capacity, and impervious materials make cleaning straightforward.

Service access for recording thermometers and routine sanitary maintenance needs to be built into the layout rather than retrofitted. Lighting matters here too: at least 110 lux is recommended in walk-in refrigeration units and dry storage areas for cleaning and inspection tasks.

  • Position unboxing and defrost rooms between cold storage and processing zones.
  • Use impervious racking and leave circulation space around stored goods.
  • Build in access for thermometers and routine cleaning.
  • Maintain adequate lighting for inspection and hygiene zoning by food type.

Regulatory basics and temperature standards the layout must support

A layout only works if it supports the temperature standards it was built for. Chillers should be maintained at 0°C to 4°C and freezers at -18°C or below, with recording thermometers and three months of temperature logs kept available for inspection.

The food danger zone sits between 5°C and 60°C, and food must not be kept in that range for a combined total of more than four hours. That figure should shape how layout handles transfers between stations, since every pause outside a cold zone counts towards the limit.

  • Keep chilled storage at 0°C to 4°C and frozen storage at -18°C or below at all times.
  • Reserve space for recording thermometers and store three months of temperature logs for inspection.
  • Segregate raw meat and fish from finished products, and never store food directly on the floor.
  • Plan loading and transport areas so refrigerated deliveries move straight into a cold zone.

Energy efficiency, operating cost management and grant opportunities

Where a unit sits affects running costs more than its efficiency rating alone. Placing refrigeration next to ovens or fryers forces compressors to work harder, which raises electricity use and shortens equipment life, so a buffer zone between hot and cold equipment pays for itself over time. Specifying correctly sized counter combinations and leaving proper compressor clearance keeps lifecycle costs down from day one.

Energy-efficient equipment can also qualify for government grants, and our team talks customers through eligibility as part of every equipment consultation. Routine maintenance, covered in our commercial fridge maintenance checklist, preserves that efficiency long after installation.

  • Keep refrigeration away from ovens, fryers and other heat sources.
  • Leave manufacturer-specified clearance around compressors for proper airflow.
  • Clean condensers and check door seals on a regular schedule.
  • Ask about grant eligibility when specifying energy-efficient equipment.

Pro Tip: A door seal that no longer snaps shut can quietly add noticeable cost to a monthly power bill, so check seals during every maintenance round.

Practical examples: matching counter freezers to kitchen footprints

We supply the 1.8m, 1.5m and 1.2m Hoshizaki counter freezer, each at a 75cm depth, giving kitchen planners three point-of-use footprints to match against a floor plan. The 1.8m unit suits busier prep lines needing wider frozen capacity, the 1.5m fits mid-sized service stations, and the 1.2m works well in tighter galley layouts where every centimetre counts.

Three freezer lengths matched to kitchen footprints

Visiting a showroom can help planners confirm door swing, clearance and shelving fit against their own measurements before ordering, which avoids costly surprises during installation.

Author perspective: a practical checklist from a kitchen equipment specialist

Measure your space, map your food flow and check clearances before you order anything. Every layout mistake we see traces back to one of those three steps being skipped.

— David

How Superior Kitchen Equipment can help

We stock the 1.8m, 1.5m and 1.2m Hoshizaki counter freezer ready for point-of-use placement, and our showroom lets you check door swing, shelving and clearance against your own floor plan before you commit. We also talk through energy-efficiency options and grant eligibility as part of every equipment consultation, so the unit you choose fits your layout and your running costs.

1.8m Hoshizaki Counter Freezer (75cm)

  • Browse our full refrigeration collection to compare sizes side by side.
  • Book a showroom visit to measure clearances before you order.
  • Ask our team about grant eligibility for energy-efficient units.

Visit our refrigeration collection to find the right fit for your kitchen.

FAQ

What are the 7 components of a refrigeration system?

A typical commercial refrigeration system includes a compressor, condenser, expansion valve, evaporator, refrigerant, thermostat and recording thermometer for compliance monitoring. Each part works together to remove heat from the storage cabinet and maintain a steady chilled or frozen temperature.

How do I lay out a commercial fridge?

Leave clearance for airflow around compressors, keep units away from heat sources, and segregate raw from ready-to-eat storage.

What are the standard dimensions of a restaurant refrigerator?

Dimensions vary by unit type and kitchen footprint, but counter freezers commonly come in lengths such as 1.2m, 1.5m and 1.8m at a 75cm depth, as seen in our Hoshizaki counter freezer range. Walk-in coldrooms are sized individually based on storage volume and available back-of-house space.

What temperature should a restaurant fridge be set at?

Chillers should be maintained at 0°C to 4°C and freezers at -18°C or below, with recording thermometers tracking temperature continuously. Three months of temperature logs should be kept on hand for inspection.

Sources

← Older Post