What size or capacity commercial fridge or freezer do I need for my business?

Start with days of cover and your delivery frequency, then work backwards:

Set your cover target: many kitchens plan 2 to 4 days chilled and 1 to 4 weeks frozen depending on menu and supplier reliability.

Map storage by category: raw proteins, cooked/ready-to-eat, dairy, produce, desserts, allergens. This avoids buying “one big cabinet” and then running out of the right kind of space.

Choose the format that matches your workflow:

Upright cabinets suit bulk storage with frequent access.

Undercounter units suit line-side and pass storage where speed matters.

If you’re trying to balance fridge and freezer capacity in the same footprint, Unifrost’s matching options make it easier to scale, for example pairing an upright fridge range (R1000SV / R1300SVN) with a matching upright freezer range (F1000SV / F1300SVN), or pairing undercounter R200SN (fridge) with F200SN (freezer) where you need both at section level.

Read the full guide: Unifrost Commercial Fridge vs Freezer: Planning the Right Mix for Irish Kitchens.