Commercial refrigeration runs around the clock, so it has to be sized right, built for constant duty and easy to service. Commercial Kitchen Company supplies one of Australia’s largest ranges of commercial fridges — underbench and counter fridges, upright reach-in cabinets, glass-door display fridges and bar coolers — for everything from a single-section café to a hotel banquet kitchen.
Our Brisbane and Gold Coast showrooms have working units from Skope, Hoshizaki, Williams and Thermaster, so you can check door action, shelf flexibility and noise before you commit. SilverChef finance is available, and delivery, installation arrangement and old-unit removal can be quoted alongside the equipment.
Browse the range below, or read the buying guide for sizing and door-configuration advice. Call 1300 CKC 000 or request a quote.
Displaying gelato or ice cream rather than storing it? See the dedicated gelato and ice cream displays range.
Showing 1–16 of 599 resultsSorted by popularity
Commercial Fridges
Commercial Fridges
Commercial Fridges
Commercial Fridges
Commercial Fridges
Commercial Fridges
Commercial Fridges
Commercial Fridges
Commercial Fridges
Commercial Fridges
Commercial Fridges
Commercial Fridges
Commercial Fridges
Commercial Fridges
Commercial Fridges
Commercial Fridges
A commercial fridge runs 24 hours a day for a decade or more, so the decision is about duty cycle and workflow as much as capacity. Get sizing, door configuration and refrigerant right and the fridge disappears into the background of your service.
Size on your peak day, not your average. Work out what has to be held cold at the busiest point — deliveries, prepped mise en place, and anything on a cooling hold — then add headroom. A cabinet with room to spare cycles less and holds temperature better than one packed to the door, and a single large cabinet is usually cheaper to run than a pair of small ones competing for the same power and floor space.
Underbench and counter fridges put cold storage at the point of use and double as work surface, but the cabinet has to fit under standard bench height, so capacity is limited. Upright reach-ins hold far more and suit back-of-house bulk. Solid doors hold temperature best and are the default for storage; glass-door display fridges sell drinks and desserts but work the compressor harder and cost more to run; half-glass units sit between the two for bar service. Match door count to how many people need access at once — every extra door is another place cold air escapes. For front-of-house merchandising, see also our cold display range.
Commercial refrigeration has moved to natural hydrocarbon refrigerants — propane and isobutane — which have very low global warming potential and are the safer long-term specification as synthetic HFC refrigerants are phased down under Australian regulation. Running cost is driven as much by siting as by the energy label: door seals, condenser access for cleaning, and airflow around the unit. A condenser jammed against a wall in a hot corner will undo any efficiency rating on the sticker.
Look for stainless interiors with coved corners, self-closing doors, gaskets replaceable without a service call, castors rather than fixed feet so the cabinet can be pulled out for cleaning, and shelves that adjust to the pan and tray formats you actually use. Gastronorm-compatible cabinets are worth specifying if your prep runs on GN 1/1 pans, because trays go straight from bench to fridge without decanting.
Skope covers upright and display refrigeration for restaurant and bar work. Hoshizaki is strong on underbench and Gastronorm-compatible counters and drawer units. Williams, Thermaster and FED-X cover the broadest span of cabinet sizes, with Turbo Air, Adande, Anvil, Airex, Glacian, Inomak, Liebherr and Everlasting alongside them across value and premium tiers.
Our team has 35 years specifying commercial refrigeration into restaurants, hotels, clubs, aged care, schools and licensed venues across Queensland and Australia-wide. Both the Brisbane and Gold Coast showrooms have working demonstration 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 fridges are designed for continuous duty in environments where the door opens hundreds of times per day — heavier-duty compressors sized for constant running, robust gasket seals, fan-forced internal circulation for fast recovery, and stainless steel interiors that survive cleaning chemicals. Domestic fridges fail quickly in commercial use and won't meet food safety regulations.
A general guideline: 1 cubic foot of refrigerated space per 3-4 meals served per day. Café serving 200 covers: 400-600L. Restaurant serving 300 covers with prep: 1,200-2,000L across multiple units. Always factor in delivery days when full stock arrives, and account for the difference between holding stock and prep-day workspace.
Commercial fridges should hold between 1°C and 4°C for general food storage — most modern units are factory-set to 3°C. Display fridges with frequent door openings often need to be set 1-2°C cooler to maintain target temperature during peak service. Always verify with a calibrated thermometer; built-in temperature displays drift over time.
Running cost depends on door type, ambient kitchen temperature, and how often the doors open — a glass-door display unit in a hot kitchen costs meaningfully more to run than a solid-door cabinet in a cool store room. Units 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 so you're comparing like for like.
Quality commercial fridges from brands like Skope, Hoshizaki, or Williams should give you 10-15 years with annual servicing. Door seals, hinges, fan motors and eventually the compressor are the routinely serviced and replaced parts. Servicing matters more than the badge — an unserviced cabinet in a hot kitchen will fail years before the same unit maintained on schedule.
Yes — Commercial Kitchen Company partners with SilverChef for lease and equipment finance options on eligible equipment. SilverChef specialises in hospitality equipment finance, with weekly payment plans designed around hospitality cash flow. We can quote finance alongside delivery, installation arrangement, and old-fridge removal.
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.
