How do I choose between a prep counter and an upright fridge for my kitchen?

Choose based on workflow first, then space.

Pick a prep counter (or prep setup) when speed at the line matters: you need ingredients within arm’s reach during service (sandwich, deli, pizza, salad assembly) and you want to reduce trips to the fridge.

Pick an upright fridge when storage and flexibility matter: you need bulk chilled capacity, mixed product storage, and easy re-configuration with shelving (typical for back-of-house, hotels, catering kitchens).

A practical rule: if staff are opening the fridge repeatedly during peak service to grab toppings or garnishes, you will usually benefit from a dedicated prep station plus separate bulk storage. If service is lighter and you can batch-prep, an upright fridge plus a clean prep bench can be enough.

Read the full guide: Unifrost CTG/CTS Cold Topper vs Upright Fridge: A Chilled Prep vs Bulk Storage Planning Guide for Irish Kitchens.