On a busy line, every step a cook takes away from the pass costs seconds, and seconds add up across a long service. An under bench fridge puts the cold ingredients you reach for most, from proteins and dairy to prepped garnishes, at hip height right beside the stove, grill or fryer. Nobody walks to a walk-in or a reach-in across the kitchen mid-rush, and the cold stock stays closer to where it is cooked.

This guide is written for restaurant cooklines. It explains why underbench refrigeration saves steps, how to choose between 600mm and 700mm depth, how to weigh doors against drawers, how to use the worktop on top, and how much ventilation clearance a unit needs to keep running well. It comes from the team at Melbourne Refrigeration & Catering Equipment in Dandenong, who have supplied Victorian hospitality businesses since 1984.

Why an Under Bench Fridge Saves Steps on a Restaurant Line

Think about how a cook actually works during service. A ticket prints, the cook reaches for a protein, a sauce, a garnish and a dairy item, cooks them, plates them and sends them out. If any of those items live in a fridge at the other end of the kitchen, the cook either leaves the station or relies on someone else to restock. Both options slow the pass. An underbench fridge, sometimes called an undercounter fridge, removes that trip by placing refrigeration directly under the work surface where the cooking happens.

The gain is not only speed. When cold stock sits within arm’s reach, cooks tend to keep their stations tidier, because they pull small quantities as they need them rather than carrying a large tray to the bench and leaving it out. That helps with temperature control too, since food spends less time out of refrigeration and more time at the right temperature until the moment it is cooked.

Underbench units also make better use of floor space. A commercial kitchen has plenty of wasted area under benches and counters, and a compact refrigerator fits that space without needing more floor area. For a small restaurant with a tight cookline, this can be the difference between a layout that flows and one that feels cramped. For a larger kitchen, a run of underbench units across several stations spreads the cold storage along the line, so each cook has their own supply.

A common mistake is to treat underbench refrigeration as a replacement for the main cold room or upright fridge. It is not. It is a working store for the items needed during service, topped up from bulk storage before and during the shift. Plan both together, and you get a cold chain that moves from delivery to cold room to the line without any awkward gaps.

Depth Matters: 600mm vs 700mm Underbench Units

Depth is one of the first decisions to settle, because it affects what you can store and how the unit sits within the line. The two common depths are 600mm and 700mm, and the difference of 100mm changes more than you might expect.

Where 600mm units fit

A 600mm deep unit suits kitchens where space is tight or where the line follows a standard bench depth. It slides under many benches without sticking out, keeps walkways clear and works well for smaller containers and trays. If your cooks mainly use gastronorm pans and small tubs for mise en place, a 600mm unit is often all you need.

Where 700mm units fit

A 700mm deep unit offers more internal space and handles larger trays and bulk containers more comfortably. It suits restaurants that prep in volume, store full size trays or want to hold more product close to the line. The extra depth means the unit may project further than a standard bench, so check your bench depth, your walkway width and your door swing before you commit.

Whichever depth you choose, measure the actual space, including any plumbing, gas lines and kick plates that might get in the way. Our guide on how to size a commercial fridge for your kitchen walks through the measurements that matter, and the same thinking applies to underbench units.

Doors or Drawers: Which Suits Your Cookline?

Once depth is settled, the next question is how cooks will get into the unit. Both doors and drawers have a place on a restaurant line, and many kitchens use a mix.

Drawers for fast, organised access

Drawers are popular on busy lines because a cook can pull one open and see everything at a glance, without bending down and searching behind a door. They suit organised mise en place, with pans of prepped ingredients laid out in the same order every service. Because you only open one drawer at a time, you lose less cold air than when you open a whole door, and items stay easy to reach. Drawers do limit the size of what you can store, so very tall containers and large trays may not fit.

Doors for bulk and flexible storage

Doors give you more flexibility for larger items and unusual shapes. A door unit with adjustable shelves can hold tall containers, bulky trays and bottles that would not fit in a drawer. Doors are also often more economical, and they suit stations where the stock changes from day to day. The trade-off is that cooks bend and search more, and each opening exposes more of the interior to warm air.

Think about handedness and swing too. A door that opens into a walkway or collides with the next unit creates an obstruction at the worst possible moment. Check the hinge position and whether the doors can be reversed, and picture the line during a rush before you decide.

Using the Worktop: Extra Prep Space Above the Unit

Many underbench refrigerators have a flat stainless steel top, and that surface can become useful prep space. A cook can slice, portion and assemble right above the cold stock, which keeps the workflow compact. For salads, sandwiches, pizzas and cold starters, a worktop over a fridge can almost act as a small prep station of its own.

There are a few things to check. First, height. Standard benches and cookline equipment are built to fit together, and a unit that sits too high or too low creates an awkward working height for your staff. Second, load. The worktop should carry what you plan to place on it, such as a cutting board, a small appliance or a set of trays, without flexing. Third, hygiene. A smooth, sealed stainless surface is easy to wipe down, but only if you keep the top clear enough to clean properly between tasks.

Be careful not to turn the top into a storage shelf. Piling boxes, towels and equipment on top blocks airflow near the unit, makes cleaning harder and can hide spills that attract pests. Treat it as a working surface, and keep a clear zone for the cook. If you need extra shelving, plan it separately and keep it away from the vents.

Ventilation Clearance: Keep the Compressor Breathing

Refrigeration works by moving heat from inside the cabinet to the surrounding air, and that means a commercial underbench unit needs room to breathe. This matters most on a cookline, where the unit sits close to grills, fryers and ranges that already throw out heat. A unit starved of air will run harder, use more power and struggle to hold temperature, and the compressor will wear out sooner.

Every manufacturer specifies a minimum clearance around the unit, usually at the back, the sides and the front where air is drawn in or pushed out. Follow those figures exactly rather than guessing. Check where the condenser sits, since some units breathe through the front grille while others vent from the rear or the top, and the right layout depends on which design you buy.

Heat and grease are the enemies of an underbench unit. Keep it away from direct heat sources wherever you can, avoid pushing it hard against a hot wall or a fryer, and keep the grille free of grease and dust. A regular cleaning routine for the condenser and vents helps the unit run efficiently, and a dirty coil is one of the most common reasons a fridge struggles in summer. Our broader guide on how to choose the right commercial refrigeration explains how heat, airflow and kitchen layout work together.

Finally, make sure the unit can be pulled out for servicing. If it is built in so tightly that a technician cannot reach the back, a small fault becomes an expensive one.

Planning Capacity and Layout Along the Line

Work out what each station needs before you choose units. List the items a cook uses from the first ticket to the last, and estimate how much of each they will go through in a busy hour. A grill station might need proteins and sauces, a pasta station might need cream, cheese and prepped vegetables, and a cold station might need dressings, leaves and garnishes. That list tells you how many pans, how much depth and how many doors or drawers you need.

Spread the units sensibly. A single large unit at one end of the line forces cooks to walk, which defeats the purpose. Several smaller units placed beside each station keep stock close and reduce congestion. If your kitchen has a bar, a grab and go counter or a front of house station, a bar fridge or a countertop refrigeration unit may suit those spots better than a full cookline model.

Keep a little spare capacity too. A kitchen that is already full on opening day has nowhere to grow when the menu expands or a busy season arrives. If you are planning a new fitout, our commercial kitchen setup checklist helps you think about refrigeration alongside cooking, ventilation and services from the start.

Energy Use, Food Safety and Staff Safety

A commercial underbench fridge runs all day, every day, so energy use is a real running cost. Look at how efficient the unit is, how well the doors or drawers seal and how the cooling system copes with a hot kitchen. The Energy Rating website explains how efficiency labelling works and is a useful place to learn what to look for when you compare appliances over several years. A cheaper unit that wastes power can cost more over its life than a better built one.

Food safety is just as important. Cold stock must be kept at safe temperatures, and a fridge on a hot line has to work harder to do that. The Food Standards Australia New Zealand website sets out the national standards for handling food safely, including the temperatures that apply to potentially hazardous food. Use a thermometer, check temperatures at the start and end of each shift, and keep a record so you can show your processes are working.

Staff safety matters on the line too. Drawers should glide smoothly, doors should close properly, and units should sit level and stable. The WorkSafe Victoria website offers practical guidance on safe workplaces, including manual handling and slips in kitchens. Keeping walkways clear of open doors and drawers is a simple habit that prevents injuries.

New or Used Underbench Refrigeration?

Both new and used units can work in a restaurant. A new unit comes with a manufacturer warranty, current technology and the longest working life, and you can browse our new equipment range to see what is on offer. Used equipment can reduce the starting cost, which helps when you are paying for a fitout, a lease and stock at the same time, and our guide to used commercial kitchen equipment explains what to check.

With a used unit, ask about age, service history and what has been replaced. Check the door or drawer seals, the condition of the interior, the sound of the compressor and the temperature it holds. A cheap underbench fridge commercial kitchens depend on that fails in busy season costs far more in lost stock and lost sales than the saving.

We do not name particular brands or models in this guide, because availability, specifications and lead times change. Our team can confirm which underbench units are in stock today and talk you through the differences. Prices on the MRCE site include GST, so check whether a seller is quoting with or without GST when you compare totals.

Choosing the Right Supplier

Where you buy matters almost as much as what you buy. A good supplier explains the options, checks that the unit suits your layout, arranges delivery and supports you afterwards. When you compare suppliers, look at the whole service rather than the price alone. Ask how long they have traded, whether they have a showroom, who services the equipment and how fast they respond when something goes wrong.

A single supplier that can cover the underbench units, the cold room, the display cabinets and the rest of the kitchen simplifies orders, deliveries and warranty claims. Our commercial kitchen supplies page shows how we can equip a whole venue, and our online shop lets you browse the range at your own pace. You can also read more about who we are and how we work before you visit.

A Simple Pre-Purchase Checklist

Before you order, run through these steps. List what each station needs to keep cold. Choose 600mm or 700mm depth to suit your stock and walkways. Decide between doors and drawers for each station. Confirm the worktop height and the load it needs to carry. Check the ventilation clearance on the specification sheet and the space around the unit. Think about energy use, cleaning and servicing. Decide whether new or used suits your budget and risk. Keep copies of the quote, the invoice and the specification sheet.

Spending an hour on this list usually saves days of frustration later. It also puts you in a stronger position if a fault appears, because you can point to what was agreed. We are always glad to talk it through, even if you finish the purchase elsewhere.

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.

Helping restaurant owners plan a cookline that flows, with the right refrigeration in the right place, is something we do regularly. Read more about who we are on our about page.

When you would like advice on refrigeration for your restaurant line, get in touch with our team. It is free, there is no obligation, and there is no pressure.

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