Restaurant Refrigeration Solutions: 3 Leading Brands and a Complete HORECA Guide

Commercial Refrigeration Is Central to Every Restaurant Operation

Commercial refrigeration is one of the most important parts of a successful restaurant operation.

From ingredient storage in the kitchen to chilled beverages behind the bar and desserts displayed at the front counter, different restaurant areas require different refrigeration solutions.

A restaurant refrigerator should therefore do more than simply keep food cold. The right equipment should support food storage, kitchen workflow, staff efficiency, product presentation and customer experience.

In this guide, we first look at three well-known commercial refrigeration brands serving the restaurant and foodservice industry. Then, we explore how different types of refrigeration can be used throughout a restaurant—from the back kitchen to the customer-facing counter.

Restaurant refrigeration connects cold storage, food preparation, beverage service and customer-facing display.

Quick Answer: What Refrigeration Equipment Does a Restaurant Need?

Most restaurants need a combination of refrigeration equipment rather than one refrigerator for every application.

A typical restaurant may use:

• Upright refrigerators and freezers for kitchen storage
• Back bar coolers for beverages
• Deli showcases for prepared food
• Cake showcases for desserts
• Specialized refrigeration for meat or other food categories

The ideal setup depends on the restaurant’s menu, daily sales volume, kitchen layout, available space and service model.

3 Well-Known Commercial Refrigeration Brands for Restaurants

1. True Manufacturing

True Manufacturing is one of the established names in commercial foodservice refrigeration.

Its restaurant refrigeration portfolio covers multiple applications, including reach-in refrigeration, undercounter and worktop refrigerators, chef bases, refrigerated displays and merchandisers.

This broad product range illustrates an important principle in restaurant refrigeration: different work areas need equipment designed around different workflows.

A high-capacity reach-in refrigerator may be suitable for back-of-house ingredient storage, while an undercounter refrigerator keeps frequently used ingredients closer to the preparation area.

What Restaurants Can Learn from True

Restaurant refrigeration should be designed around workflow, not around a single refrigerator type.

2. Turbo Air

Turbo Air provides a wide range of commercial refrigeration equipment for restaurant, foodservice and retail applications.

Its product range includes reach-in refrigerators, preparation tables, undercounter units and display refrigeration, covering both food storage and preparation requirements.

For restaurant operators, this highlights another important consideration: refrigeration should help reduce unnecessary staff movement.

Ingredients that are used repeatedly during food preparation should be located close to the workstation, while bulk ingredients can remain in larger refrigerated storage units.

What Restaurants Can Learn from Turbo Air

Efficient refrigeration can improve both cold storage and kitchen productivity.

3. Hoshizaki

Hoshizaki is widely recognized in professional foodservice equipment and commercial refrigeration.

Its hospitality refrigeration portfolio includes reach-in refrigerators, undercounter refrigerators, worktops, prep tables and chef bases, designed for busy kitchens and foodservice environments.

The product structure demonstrates how commercial kitchens often divide refrigeration according to different working zones.

Large cabinets provide bulk storage, while smaller units located near food preparation or cooking stations make ingredients easier for staff to access.

What Restaurants Can Learn from Hoshizaki

The location of refrigeration equipment can be just as important as its storage capacity.

What Do Leading Restaurant Refrigeration Brands Have in Common?

Although commercial refrigeration brands offer different product designs and technologies, successful restaurant refrigeration solutions share several common principles.

1. Refrigeration Follows the Restaurant Workflow

Food moves through several stages inside a restaurant: Storage → Preparation → Cooking → Service → Display.

Refrigeration should support this process.

Bulk food may be stored in an upright refrigerator, while frequently used ingredients should remain closer to preparation stations.

2. Front-of-House and Back-of-House Refrigeration Have Different Priorities

Back-of-house refrigeration focuses primarily on:

• Storage capacity
• Temperature stability
• Accessibility
• Durability
• Efficient use of kitchen space

Customer-facing refrigeration also needs to consider:

• Product visibility
• Lighting
• Appearance
• Merchandising
• Easy customer access

This is why a kitchen refrigerator and a dessert display case perform very different roles even though both are refrigeration equipment.

3. Space Efficiency Matters

Restaurant kitchens often operate within limited floor space.

Vertical refrigeration, undercounter equipment and carefully positioned refrigerated storage can help restaurants use available space more efficiently.

4. Refrigeration Can Also Support Sales

Not every restaurant refrigerator is hidden in the kitchen.

Cake showcases, deli displays, beverage coolers and glass door refrigerators can turn refrigeration equipment into part of the customer experience.

When customers can clearly see desserts, beverages or prepared foods, refrigeration also becomes a merchandising tool.

Building a Complete Restaurant Refrigeration Setup with APEX

There is no single refrigeration product that fits every restaurant.

The right solution depends on where the refrigerator will be installed, what it will store, who needs to access it and whether customers will see it.

APEX provides different commercial refrigeration solutions for restaurant kitchens, bars, cafés, bakeries and foodservice businesses.

The APEX catalog groups products such as upright coolers, upright freezers, back bar coolers, cake showcases, deli showcases, meat chillers and ice cream showcases within its HORECA solution range.

Zone 1: Back Kitchen – Upright Refrigeration

What Type of Refrigerator Is Best for a Restaurant Kitchen?

For most restaurant kitchens, an upright commercial refrigerator or freezer is one of the most practical solutions for bulk cold storage.

Upright refrigeration makes use of vertical space and allows ingredients to be organized across multiple shelves.

Typical applications include:

• Fresh ingredients
• Vegetables
• Dairy products
• Meat
• Sauces
• Prepared ingredients
• Frozen foods

Restaurant staff can organize ingredients by category and quickly access products during preparation.

Upright commercial refrigeration provides high-capacity cold storage while making efficient use of restaurant kitchen space.

APEX upright cooler models use dynamic frost-free cooling, adjustable shelving and commercial glass-door configurations, while dedicated upright freezer models are available for frozen storage applications.

Zone 2: Bar & Beverage Station – Back Bar Cooler

What Is the Best Refrigerator for a Restaurant Bar?

A back bar cooler is one of the most practical refrigeration solutions for bars, restaurants, cafés and beverage service areas.

Unlike a full-size kitchen refrigerator, a back bar cooler is designed to fit closer to the beverage preparation and service area.

It can be used for:

• Beer
• Bottled water
• Soft drinks
• Juice
• Canned beverages
• Other chilled drinks

Glass doors also allow staff to identify products without repeatedly opening the refrigerator.

Back bar refrigeration keeps chilled beverages within easy reach of restaurant and bar staff.

APEX offers single-, double- and triple-door back bar cooler configurations, providing different capacities for restaurant, café and bar layouts.

Zone 3: Food Service Counter – Deli Showcase

How Should Prepared Food Be Displayed in a Restaurant?

Prepared food needs both refrigeration and clear presentation.

A deli showcase is suitable for displaying:

• Deli products
• Cold cuts
• Salads
• Sandwiches
• Ready-to-serve foods
• Prepared meals

A customer-facing refrigerated counter allows guests to see products before ordering while helping staff maintain an organized service area.

A refrigerated deli showcase combines chilled food presentation with a practical restaurant service counter.

The APEX Deli Showcase incorporates a refrigerated display area together with a rear storage compartment and stainless steel workbench, making it suitable for food display and service applications.

Zone 4: Café & Dessert Area – Cake Showcase

Why Does Dessert Refrigeration Need Good Visibility?

Desserts are highly visual products.

For cakes, pastries and chilled desserts, the refrigerator needs to maintain suitable storage conditions while also presenting the products attractively.

A cake showcase is commonly used in:

• Restaurants
• Cafés
• Bakeries
• Hotel restaurants
• Dessert shops
• Buffet areas

Transparent glass and internal lighting allow customers to see products clearly, helping the dessert counter become part of the restaurant experience.

Cake showcases combine refrigerated storage with attractive customer-facing dessert presentation.

APEX offers three-shelf and four-shelf cake showcase configurations, with features including glass presentation areas, digital temperature control and LED lighting.

Zone 5: Specialty Restaurants – Meat Chiller

When Does a Restaurant Need a Meat Chiller?

Some restaurant concepts require more specialized refrigeration.

A meat chiller can be useful for:

• Steakhouses
• Butcher restaurants
• Meat-focused restaurants
• Premium meat displays
• Specialty foodservice businesses

These applications require refrigeration designed specifically around fresh meat storage and presentation.

APEX also offers dedicated meat chiller solutions for this type of foodservice application.

Which Commercial Refrigerator Does Your Restaurant Need?

The best restaurant refrigeration setup usually combines several equipment types instead of relying on a single refrigerator.

Example: Refrigeration Setup for a 100-Seat Casual Restaurant

A typical medium-sized casual restaurant might use a refrigeration setup similar to the following:

This is an illustrative example only.

Actual equipment requirements depend on the restaurant menu, daily product volume, kitchen floor plan, service model and local regulations.

How to Choose Restaurant Refrigeration Equipment

1. Start with the Menu

The menu should determine refrigeration requirements.

A steakhouse, café, bakery and casual restaurant will require very different types of cold storage and display equipment.

2. Separate Storage from Display

Ask one important question: will customers see this refrigerator?

If the answer is no, storage capacity and staff accessibility may be the main priorities.

If the answer is yes, glass design, lighting and appearance become much more important.

3. Consider Daily Product Turnover

High-volume restaurants need enough refrigeration capacity to support peak service without excessive restocking.

Smaller operations may benefit more from compact equipment positioned close to preparation areas.

4. Plan Around Staff Workflow

Frequently used ingredients should be easy for staff to reach.

Reducing unnecessary walking between preparation areas and refrigerators can improve kitchen efficiency during busy service periods.

5. Consider Local Climate and Electrical Standards

For international restaurant and HORECA projects, commercial refrigeration specifications may vary by market.

Buyers should consider:

• Voltage
• Frequency
• Plug requirements
• Ambient temperature
• Climate conditions
• Refrigerant requirements

These factors should be confirmed before placing an equipment order.

Frequently Asked Questions About Restaurant Refrigeration

What refrigeration equipment does a restaurant need?

Most restaurants require a combination of upright refrigerators or freezers for kitchen storage, beverage refrigeration for bar areas and specialized display refrigeration for customer-facing food or desserts. The exact combination depends on the menu, restaurant size and service model.

What is the difference between a restaurant refrigerator and a display refrigerator?

A restaurant kitchen refrigerator is primarily designed for food storage and staff access. A display refrigerator also prioritizes visibility and merchandising, making it more suitable for beverages, desserts and customer-facing food products.

Is a glass door refrigerator suitable for a restaurant kitchen?

Yes, depending on the application. Glass doors allow staff to see products before opening the refrigerator, which can improve product identification. However, restaurants should choose the door type according to workflow, storage requirements and operating conditions.

What refrigerator is best for a restaurant bar?

Back bar coolers are generally suitable for restaurant and bar beverage service because they keep bottles and cans chilled close to the service area while using relatively little floor space.

How many refrigerators does a restaurant need?

There is no universal number. The requirement depends on menu variety, daily food volume, storage frequency, kitchen size and whether the restaurant also needs dedicated beverage or display refrigeration.

APEX HORECA Refrigeration Solutions

APEX REFRIGERATION EQUIPMENT LIMITED provides commercial refrigeration equipment for restaurant, beverage, retail and foodservice applications.

Founded in 2010, APEX states that its products are exported to more than 50 countries and its annual production exceeds 150,000 units.

For HORECA applications, the product range includes solutions for:

• Restaurant kitchen refrigeration
• Frozen food storage
• Beverage and bar refrigeration
• Deli food display
• Cake and dessert display
• Specialty food refrigeration

Different configurations can also support varying market requirements, restaurant layouts and commercial applications.

Building the Right Refrigeration Setup for Your Restaurant

There is no single refrigerator that is ideal for every area of a restaurant.

A successful restaurant refrigeration plan considers what needs to be stored, where the equipment will be installed, how frequently staff need access and whether the refrigerator is part of the customer-facing environment.

From kitchen storage to beverage service and dessert presentation, choosing the correct refrigeration equipment can help create a more efficient restaurant workflow and a better customer experience.

Planning a restaurant, café, bar or foodservice refrigeration project? Contact APEX to discuss the right commercial refrigeration solution for your business.