Working out how to choose the right commercial refrigeration system is the single most important equipment decision a Melbourne hospitality operator makes. Refrigeration is roughly 40 to 60% of a typical kitchen's electricity bill, the largest single category of equipment spend after coffee gear, and the unit most likely to take your business offline when it fails. Get the choice right and you have 12 to 15 years of low-cost, reliable cold storage. Get it wrong and you discover halfway through Christmas trading that the unit cannot hold temperature in summer. This guide walks through the 7-step decision framework, drawn from forty years of fitting out hospitality kitchens at Melbourne Refrigeration and Catering Equipment.
Key Takeaways
- Application drives the choice. Glass-door beverage, underbench prep, walk-in cool room, blast chiller and display cabinet are different products solving different problems.
- Size it properly the first time. Undersized fridges fail early. Oversized fridges waste energy and capital.
- Brand depth matters. Premium brands (Skope, Williams, Bromic) deliver 12 to 15 year lifespans vs 4 to 6 for budget imports.
- Climate class 4 or 5 is non-negotiable for Melbourne. Summer ambient regularly hits 38°C in commercial kitchens.
- Energy efficiency pays back. Premium-tier units run 25 to 40% cheaper over 10 years than budget alternatives.
- Refurbished is a smart third option. Premium-brand refurbished units typically beat new budget imports at 40 to 60% of new pricing.
The 7-Step Framework for Choosing Commercial Refrigeration
Knowing how to choose the right commercial refrigeration system is rarely about picking a single perfect unit. It is about working through seven sequential decisions in the correct order. Skip a step and the next one falls over.
Step 1: Define the application
Commercial refrigeration is not one product, it is at least nine: glass-door beverage uprights, underbench prep fridges, food and deli displays, refrigerated cake displays, heated pie cabinets (which sit in the same category for fitout purposes), walk-in cool rooms, walk-in freezers, blast chillers, and ice machines. Each solves a different problem and runs on different specifications. Start by listing what you need cold and at what temperature: drinks at 4°C, fresh prep ingredients at 2°C, frozen stock at -18°C, blast chilled product from 90°C to 3°C inside 90 minutes. The application dictates everything downstream.
Step 2: Size it properly
Undersized fridges run constantly, fail early and lose temperature when busy. Oversized fridges waste capital and energy. The rule of thumb is 50 to 70 litres of refrigerated storage per cover for a sit-in restaurant, or 30 to 40 litres per daily customer for a takeaway cafe. Walk-in cool rooms run roughly 5 to 8 square metres per 100 covers. Account for growth: specify 20 to 30% headroom above today's load so you do not outgrow the unit in two years. For detailed sizing see our commercial fridge sizing guide.
Step 3: Choose the right brand
Each refrigeration application has its own brand leaders. Glass-door uprights and prep fridges go to Skope. Blast chillers and cabinet refrigeration to Williams. Value-premium full-cafe fitouts to Bromic. Walk-in cool rooms to Carrier. Multi-deck supermarket displays to Arneg. Ice machines to Scotsman, Hoshizaki, Brema or Icematic depending on use case. For the full brand breakdown see our commercial refrigeration selection guide.
Forty Years of Hospitality Expertise, Since 1984
Since 1984 we have supplied the hospitality industry with professional advice, reliable equipment and excellent customer service. We have a wealth of experience in all types of projects ranging from international hotels to large and small pubs through to suburban restaurants and takeaway outlets. All our staff are equipped with the knowledge, expertise and creativity to add value to your project.
Forty years means decades of seeing which refrigeration choices age well, which fail in Melbourne summers, and which brands have local parts when you need them. Visit our Dandenong showroom to see the gear and talk through your specification.
Free, obligation-free consultation for your refrigeration choice
Specifying refrigeration is easier with someone who has fitted out thousands of Melbourne kitchens before yours. Visit the Dandenong showroom or ask for a free on-site visit. No charge, no minimum order, no follow-up sales pressure.
Book your free consultationStep 4: Climate class for Melbourne summers
Commercial fridges are rated by climate class. Class 3 handles ambient up to 25°C. Class 4 handles 30°C. Class 5 handles 40°C. Melbourne summers regularly hit 38°C ambient, and a kitchen with cooking gear running pushes the ambient near the unit even higher. Specify class 4 minimum, class 5 for kitchens that run hot. Cheaper imports rated class 3 will visibly struggle by January.
Step 5: Energy efficiency
Refrigeration is 40 to 60% of a typical kitchen's electricity bill. Australian Government Energy Rating data shows premium-tier units consistently outperform budget imports by 25 to 40% on running costs. Over 10 years, the energy saving on a premium-tier unit often exceeds the upfront price difference. Look for inverter compressors, LED interior lighting, EC (electronically commutated) fans, and natural hydrocarbon refrigerants like R290, all of which contribute to the rating.
Step 6: Finance, outright, or refurbished
The same unit can be bought three ways. Outright purchase is simplest but lands the full cost on a single bank statement. MRCE Fast Finance spreads the cost across monthly payments while the equipment generates revenue from day one. Refurbished from a premium brand (Skope, Williams, Bromic) at 40 to 60% of new pricing typically outperforms new budget imports while saving capital.
Step 7: Installation and after-sales
A fridge dropped at the door is not installed. Plumbed condensate drainage, three-phase or single-phase power hookup, level placement away from heat sources, commissioning to confirm temperature stability, and a service number that answers on weekends are all part of installation. Verify all of this before committing.
MRCE in Numbers
Melbourne Refrigeration & Catering Equipment, supplying Australia's hospitality industry since 1984
Refrigeration Sizing Quick Reference for Melbourne Venues
The most common mistake when choosing commercial refrigeration is misjudging capacity. This table maps typical venue types to refrigeration requirements.
| Venue type | Refrigeration mix | Total capacity |
|---|---|---|
| Small cafe (under 40 covers) | 1 underbench prep, 1 glass-door upright, 1 cake display, ice machine | 800 to 1,500L |
| Mid-size cafe/restaurant (40-80 covers) | 2 prep fridges, 2 uprights, cake display, walk-in cool room, ice machine | 2,500 to 4,500L |
| Large restaurant (80-150 covers) | Multiple prep fridges, walk-in cool room, walk-in freezer, dedicated bar refrigeration, blast chiller | 5,000 to 9,000L |
| Bakery / patisserie | Dough retarder, ingredient walk-in, prep fridges, refrigerated cake display, freezer | 3,000 to 7,000L |
| Pub or bar | Multiple keg coolers, glass-door bottle uprights, ice machine, kitchen prep refrigeration | 2,000 to 5,000L |
| Hotel banquet kitchen | Multiple walk-in cool rooms, freezers, blast chillers, prep across multiple stations, buffet displays | 10,000L+ |
Swipe horizontally to see all columns. Indicative only, a free site visit produces a tailored specification.
Why Rent When You Can Own, MRCE Fast Finance
A typical multi-unit refrigeration package for a Melbourne kitchen lands between $20,000 and $80,000. MRCE Fast Finance spreads the cost across monthly payments while energy savings start landing on the power bill from week one.
Flexible, tailored kitchen equipment funding
Why rent when you can own? MRCE offers a flexible funding solution for commercial kitchen equipment, tailored to suit the hospitality industry.
- No hidden costs
- No balloon payment at the end
- Claim the GST upfront at the start
- Own the equipment from day one
- Fast and streamlined approval
- Funding options to suit your application
From Inception to Completion, End-to-End Project Management
From inception to design, throughout installation to completion, let our expert staff oversee your project. No matter how large or small, we work closely with architects and consultants on your commercial kitchen and bar requirements. We arrange qualified service technicians for equipment problems whenever they crop up, a kitchen that's down is a kitchen losing money. At MRCE we aim to keep our customers coming back as their business grows.
For multi-unit refrigeration packages we coordinate delivery and installation across the whole brand stack on a single schedule. Browse our commercial refrigeration range or the full equipment catalogue for current models.
Your Source for the Right Commercial Refrigeration Choice
All major commercial refrigeration brands under one roof. New and refurbished stock. In-house Fast Finance. Free site consultations. Full installation, manufacturer warranty, and 24/7 after-sales support. Australia-wide shipping.
Questions, concerns, or need a hand?
Don't hesitate to reach out. MRCE's dedicated team is ready to provide the support you need: a quick technical question, a quote on a single unit, a finance enquiry, or a full multi-unit refrigeration specification for a new fitout.
Get in touch with our teamVisit, call, or email us
Showroom
15 Station Street
Dandenong, Victoria 3175
Australia-wide shipping available
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Monday to Friday
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Saturday
By appointment only
Please call during the week to arrange. Closed on public holidays.
What we cover
Sales, finance, free consultation, installation, fitout management, after-sales service and 24/7 technical support.
Frequently Asked Questions
How do I know what size commercial fridge I need?
Rule of thumb: 50 to 70 litres per cover for a sit-in restaurant, 30 to 40 litres per daily customer for a takeaway cafe. Walk-in cool rooms run 5 to 8 square metres per 100 covers. Add 20 to 30% headroom for growth so you do not outgrow the unit in two years. For a precise sizing against your actual menu and projected volume, a free site consultation produces a tailored specification.
What is climate class and why does it matter in Melbourne?
Climate class is the ambient temperature a fridge is rated to operate in while holding internal temperature. Class 3 handles 25°C, Class 4 handles 30°C, Class 5 handles 40°C. Melbourne summer ambient regularly hits 38°C, and inside a busy commercial kitchen the ambient can sit even higher. Specify climate class 4 minimum, class 5 for hot kitchens. Class 3 imports will struggle by January.
Should I buy new or refurbished commercial refrigeration?
Premium-brand refurbished units (Skope, Williams, Bromic) at 40 to 60% of new pricing typically outperform new budget imports for the same money. Refurbished comes with shorter warranties (usually 6 to 12 months vs 2 to 5 years on new). For mission-critical applications, like the walk-in cool room or the espresso machine prep fridge, new with full warranty is the safer choice. For secondary or back-of-house units, refurbished is excellent value. Browse our refurbished stock for current options.
Can I finance my commercial refrigeration through MRCE?
Yes. MRCE Fast Finance is a flexible funding solution tailored to the hospitality industry. There are no hidden costs, no balloon payment, and you can claim the GST upfront. You own the equipment from day one. Approval is fast and streamlined. For a typical $20,000 to $80,000 refrigeration package, the monthly finance payment is often less than the energy savings on a high-efficiency unit replacing an older budget import.
How much does commercial refrigeration cost in Melbourne?
Indicative new prices ex GST: Bromic underbench or upright $3,500 to $7,500; Skope upright or prep fridge $5,500 to $10,000; Williams cabinet refrigeration $6,500 to $12,000; Williams blast chiller $7,000 to $15,000; walk-in cool room (Carrier or equivalent) $8,000 to $25,000+ depending on size and plant; Arneg multi-deck display $10,000 to $30,000+; Scotsman or Hoshizaki ice machine $5,000 to $14,000. Refurbished options across most brands typically run 40 to 60% of new pricing.
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