A freezer failure costs you everything inside it, so commercial freezers are bought on reliability and defrost behaviour as much as capacity. Commercial Kitchen Company supplies one of Australia’s largest ranges — underbench and counter freezers, upright reach-in cabinets, glass-door display freezers and chest freezers for bulk storage.
Our Brisbane and Gold Coast showrooms have working units from Skope, Hoshizaki, Williams, Thermaster and Liebherr, so you can compare door action, defrost cycles and shelf flexibility before you commit. We supply freezers to restaurants, bakeries, dessert venues, aged care and clubs across South-East Queensland and Australia-wide.
Browse the range below, or read the buying guide for sizing and defrost advice. SilverChef finance is available. Call 1300 CKC 000 or request a quote.
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Commercial Freezers
Commercial Freezers
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Commercial Freezers
Commercial Freezers
A freezer runs continuously for a decade or more, and the cost of getting it wrong is measured in spoiled stock rather than inconvenience. Sizing, cabinet format and defrost type are the three decisions that matter.
Size on a week of trading rather than a day, because frozen stock is bought in bulk and turned over slowly. Count what you hold between deliveries, allow for seasonal peaks, and leave headroom — a freezer packed solid restricts airflow, which is what actually causes uneven temperature and frost build-up. Where volume outgrows a single cabinet, most kitchens pair a chest freezer for bulk with an upright for daily picking, rather than running two identical cabinets.
Chest freezers hold cold well because cold air sinks and stays put when the lid opens, which makes them the most efficient way to store bulk. The trade-off is organisation: stock gets buried and rotation takes discipline. Upright freezers with shelves or drawers suit frequent access and fast rotation at a slightly higher running cost. Underbench and counter freezers put frozen product at the section where it is used, and glass-door display freezers suit front-of-house dessert and ice cream sales.
Automatic defrost manages frost build-up on its own and is the right call for any cabinet opened repeatedly through service. Manual defrost is simpler and still common on chest freezers, where the trade-off is a scheduled defrost a few times a year instead of a daily inconvenience. If a door opens dozens of times a shift, specify automatic.
Check gasket quality and whether seals can be replaced without a service call. Look for self-closing doors, castors so the cabinet can be pulled out for condenser cleaning, and an accessible controller with a visible temperature display. A high-temperature alarm is worth having on anything holding real stock value. Natural hydrocarbon refrigerants — propane and isobutane — are the current standard and the safer long-term specification as synthetic HFC refrigerants are phased down. If you are cooling cooked food before freezing it, that is a job for a blast chiller, not a freezer.
Skope covers upright and display freezers. Hoshizaki is strong on underbench and Gastronorm-compatible counters and drawer units. Williams, Thermaster and Turbo Air span the widest range of cabinet sizes, Liebherr and Thermaster cover the chest freezers, with Zanussi, Airex, Inomak, Glacian and Anvil alongside them across value and premium tiers.
Our team has 35 years specifying commercial refrigeration into restaurants, hotels, bakeries, dessert venues, aged care and licensed venues. Both the Brisbane and Gold Coast showrooms have working units. SilverChef finance is available, and delivery, installation arrangement and old-unit removal can be quoted alongside the equipment. Call 1300 CKC 000 or request a quote.
Commercial freezers run heavier-duty compressors sized for constant running, have stainless steel interiors that survive cleaning chemicals, robust gaskets built for heavy use, and defrost cycles designed for continuous operation. Domestic freezers fail quickly in commercial use and won't meet food safety requirements.
Commercial freezers should hold at -18°C or colder for general frozen food storage. Ice cream freezers typically run at -22°C to -25°C for product consistency. Always verify with a calibrated thermometer; built-in displays drift over time. Critical to maintain temperature during peak service when doors open frequently.
Chest freezers offer best energy efficiency (cold air sinks, less escape when opened) and most volume per dollar — ideal for bulk storage and venues with stable stock turnover. Upright freezers with shelves suit kitchens needing frequent rotation and quick access — better workflow, but higher running cost because cold air spills out every time the door opens. Most commercial kitchens run both: chest for bulk, upright for daily-access stock.
Most commercial freezers in our range run on a standard 10A single-phase circuit — that covers the underbench, upright and chest cabinets we stock. Larger multi-door cabinets can need more, and remote-condenser models (the Williams Opal and Emerald under-counter units, for example) need the condensing unit sited and wired separately. Always check the spec sheet for the model you're buying and confirm supply with your electrician before purchase — undersized circuits cause compressor failures.
Running cost depends on ambient temperature, defrost frequency, and how often doors open. Chest freezers are the cheapest to run because cold air sinks and stays put when the lid opens; uprights cost more for the same volume but save you time. Models on R290 or R600a refrigerant are more efficient than the older R134a equivalents they replace. Tell us which models you're comparing and we'll pull the energy figures off the manufacturer's spec sheets.
Yes — Commercial Kitchen Company partners with SilverChef for Rent-Try-Buy, lease, and hire purchase on every commercial freezer in our range. SilverChef's Rent-Try-Buy is popular for freezers because you trial reliability at your venue before converting to ownership. Includes delivery, installation arrangement, and old-unit disposal coordination.
Commercial Kitchen Company is the go-to source for high-quality hospitality supplies and equipment in Australia. As a proud, Australian-owned business, we cater to a diverse range of hospitality needs, including restaurants, cafes, catering services, and hotels in Brisbane and the Gold Coast. Our extensive selection in our showrooms highlights everything from advanced commercial kitchen equipment to essential front-of-house products, all aimed at enhancing the efficiency and appeal of your business.
