How do I choose the right size and capacity of undercounter fridge for my kitchen or bar?
Start with the space you actually have, then work back to capacity:
This FAQ is designed for a fast answer first. Use the related guide links if you need the fuller decision path behind the short version.
Start with the space you actually have, then work back to capacity:
Measure the bay: height under the counter (most sites are built around an 850mm worktop), plus the width and depth available, including skirting and any pipework behind.
Allow breathing room: even if the unit is designed to slide under a standard worktop, leave sensible clearance so warm air can escape and the door can open without fouling handles, walls or legs.
Match capacity to service pattern: a ~150L undercounter is usually ideal for grab-and-go mise en place, bar garnishes, milk, desserts, or backup stock. If you are trying to hold full daily stock, you will normally be better with an upright or additional undercounter.
Choose your cooling type to suit the job: static is often fine for steady storage; ventilated suits faster recovery and frequent door openings.
If you are replacing an existing unit, take a photo of the rating plate and your available measurements. It speeds up choosing the right Unifrost model first time.
Read the full guide: Choosing the Right Unifrost Undercounter Fridge for Irish Businesses.
Read the fuller guide around this question
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