What is the ideal ratio of fridge to freezer space in a busy restaurant or hotel kitchen?
FAQ
There isn’t a single “correct” ratio, but you can land on a reliable starting point by looking at menu style and purchasing pattern:
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.
There isn’t a single “correct” ratio, but you can land on a reliable starting point by looking at menu style and purchasing pattern:
Fresh-led restaurant menus (daily deliveries, high prep, lots of garnish and dairy) often lean toward more fridge than freezer.
Banqueting, hotels, high-volume or seasonal venues often need more freezer capacity to smooth peaks and support batch production.
A useful planning method is to split storage into three buckets and size each deliberately:
Service fridge space (line-side and pass): sized for the busiest shift, not average trade.
Bulk chilled storage (upright fridge): sized for deliveries and prep cycles.
Buffer storage (freezer): sized for menu resilience, waste reduction, and peak demand.
If you regularly “borrow” space from one to cover the other (for example, chilling product in freezer space because the fridge is packed), that’s a sign your ratio is off, and adding a matching cabinet is usually more effective than upsizing one unit.
Read the full guide: Unifrost Commercial Fridge vs Freezer: Planning the Right Mix for Irish Kitchens.
Read the fuller guide around this question
These articles are the best next reads if the visitor wants a deeper product choice, maintenance, or support route from here.
FAQ
Which offers better visibility for maximizing impulse sales?
For pure impulse visibility, an ultra high-vision multideck-style unit like Unifrost FDR3 is usually the strongest choice because customers can scan products quickly as they approach, without waiting for service.
Read guide
FAQ
What is the difference between a serve-over deli counter and a glass door/multideck fridge?
A serve-over deli counter (like the Unifrost DCF range) is built for assisted service: staff stand behind it, present fresh items through the front glass, and serve to order. It is ideal for made-to-order deli, bakery, a
Read guide
FAQ
How do I choose the correct size and capacity for my café’s display units?
Start with what you need to sell, where, and how often you can restock:
Read guide