What capacity do I actually need for my restaurant, café or bar?

Start with what you are storing, how often you receive deliveries, and whether you freeze raw materials or mainly hold bought in frozen product.

A quick sizing method that works well in Irish service kitchens:

List your frozen lines (chips, desserts, ice, seafood, prepped items) and estimate peak weekly usage.

Decide your cover period: many venues aim for 3 to 7 days of frozen stock on site, plus a buffer for delivery delays.

Choose a layout that matches workflow: use an upright for the items staff need to reach during prep and service, and add a chest only if you genuinely need bulk reserve storage.

If you are regularly stacking boxes on the floor, blocking shelves, or struggling to rotate stock, that is usually a sign you need either more usable storage or a second unit rather than simply a larger single cabinet.

Read the full guide: Unifrost Upright Freezer vs Chest Freezer: Model Comparison Guide for Irish Kitchens.