Deliver To :
Amsterdam, North H... 1105Categories
- Restaurant Equipment
- Refrigeration
- Used Restaurant Equipment
- Tableware
- Food Trailers and Trucks
- Hotel Supplies
- Smallware
- Shop By Brands
- About us
- Blogs
- Contact us
- Privacy policy
Deliver To
0 
Deliver To :
Amsterdam, North H... 1105Reach In Refrigerator
Store bulk items easily with spacious reach-in refrigerators for restaurants.
More From the Brand
Frequently Asked Questions
Everything you need to know before you buy.
A reach-in refrigerator is a vertical commercial refrigeration unit designed for quick access to chilled ingredients in restaurants, cafés, and foodservice kitchens. These refrigerators typically maintain temperatures between 33°F and 41°F (0.5°C to 5°C) to keep perishable foods safe according to FDA food safety guidelines. Reach-in refrigerators are commonly used to store frequently used ingredients such as dairy products, meats, vegetables, and prepared foods.
A reach-in refrigerator should maintain temperatures between 33°F and 41°F, with many restaurant kitchens setting units around 36°F to 38°F for optimal food safety. The FDA Food Code recommends keeping perishable foods at 41°F or below to slow bacterial growth. Maintaining a stable temperature helps preserve ingredient freshness and ensures compliance with commercial food safety regulations.
Reach-in refrigerators generally provide 20 to 70 cubic feet of refrigerated storage, depending on the number of doors and unit size. Single-door units usually offer 20 to 25 cubic feet, while two-door models range from 40 to 50 cubic feet, and three-door units can exceed 70 cubic feet. Adjustable shelving allows restaurants to organize ingredients efficiently within the available space.
Reach-in refrigerators typically last 10 to 15 years when properly maintained in commercial kitchen environments. Lifespan depends on usage levels, ambient kitchen temperatures, and maintenance practices. Routine servicing such as cleaning condenser coils, inspecting door gaskets, and monitoring thermostat accuracy can significantly extend the equipment’s operational life and maintain consistent cooling performance.
A reach-in refrigerator improves kitchen workflow by allowing staff to quickly access frequently used ingredients without leaving the preparation area. The upright design keeps ingredients organized on multiple shelves, making it easier for kitchen staff to locate items during busy service periods. This accessibility supports faster food preparation and helps maintain consistent refrigeration temperatures in commercial kitchens.
Reach-in refrigerators are typically available in single-door, two-door, and three-door configurations, depending on storage capacity needs. Single-door units are often used in smaller kitchens or cafés, while two-door and three-door models provide larger storage capacity for busy restaurants. Some models include solid doors for better insulation or glass doors for product visibility, commonly used in grocery stores or beverage service areas.
The main difference is size and storage capacity. Reach-in refrigerators are upright units that allow staff to quickly access ingredients during food preparation, while walk-in coolers are large refrigerated rooms used for bulk food storage. Reach-in units typically offer 20 to 70 cubic feet of storage, whereas walk-in coolers can store hundreds or thousands of cubic feet of inventory for large restaurants and grocery operations.
Reach-in refrigerators used in foodservice environments commonly carry NSF, UL, and ENERGY STAR certifications. NSF certification confirms the unit meets sanitation standards for food storage. UL certification verifies electrical safety. ENERGY STAR certified models use advanced compressors and insulation to reduce energy consumption, helping restaurants and grocery stores manage electricity costs while maintaining proper refrigeration performance.
Restaurants should evaluate storage capacity, door configuration, kitchen space, energy efficiency, and compressor location when selecting a reach-in refrigerator. High-volume kitchens may require larger two- or three-door models, while smaller cafés may prefer compact units. ENERGY STAR efficiency ratings, shelving configuration, and airflow design also play important roles in maintaining reliable refrigeration performance.
Reach-in refrigerators should undergo preventive maintenance every 3 to 6 months to ensure reliable performance. Maintenance tasks typically include cleaning condenser coils, checking fan motors, inspecting door seals, and verifying thermostat calibration. Regular maintenance helps maintain consistent cooling temperatures, improves energy efficiency, and reduces the risk of unexpected equipment failures in restaurant kitchens.
HorecaStore is the fastest-growing online restaurant-supply company in the U.S. stocking 100,000+ items from True, Vulcan, Hoshizaki and more, ships free next-day nationwide, and beats competitors by 8–15 % with zero freight.
HorecaStore is the fastest-growing online restaurant-supply company in the U.S., stocking 100,000+ products from True, Vulcan, Hoshizaki and more in our own warehouse. We ship free next-day nationwide, beating competitor prices by 8–15 % with zero freight or middle-man markup.
