Commercial refrigeration equipment is one of the most critical—and expensive—investments a restaurant can make. From keeping ingredients fresh to meeting food safety standards, the right refrigeration setup directly impacts daily operations, compliance, and long-term costs.

This guide breaks down the key types of commercial refrigeration, what to look for when purchasing, and how to significantly reduce costs by sourcing through auctions.

Types of Commercial Refrigeration Equipment

Reach-In Coolers & Freezers

Reach-in units are the workhorses of the kitchen. Available in one-, two-, or three-door configurations, they offer easy access for prep stations and back-of-house storage. When evaluating reach-ins, pay attention to: • Compressor condition: Listen for unusual noise or frequent cycling. • Gaskets: Check door seals (gaskets) for cracks; leaky seals are the #1 cause of energy waste. • Temperature Consistency: Ensure the unit holds a steady 38 to 40 degrees fahrenheit for coolers.

Walk-In Coolers & Freezers

Walk-ins are essential for bulk storage. They help streamline inventory management, especially for full-service restaurants and catering operations. According to the U.S. Department of Energy, properly insulated walk-ins can significantly reduce operating costs.

Prep Tables & Undercounter Units

Prep tables combine refrigerated storage with food prep surfaces. When buying used, look for even cooling across the top “wells” and smooth drawer operation.

Comparison: Buying New vs. Used Refrigeration

Feature	New Refrigeration	Used (Auction) Refrigeration
Price	Premium ($3,000–$15,000+)	Deep Discount (40–70% off)
Warranty	1–5 Year Parts/Labor	Generally “As-Is”
Energy Usage	Latest High-Efficiency Tech	Standard Efficiency
Availability	Subject to supply chain delays	Immediate Pickup/Delivery

Why Buy Commercial Refrigeration Equipment at Auction?

Buying new equipment often comes at a premium price. Conversely, used equipment—particularly when sourced through restaurant equipment auctions—can deliver major savings.

Restaurant equipment auctions often feature lightly used or surplus refrigeration from closures or remodels. This allows buyers to access premium brands (like True, Turbo Air, or Beverage-Air) at a fraction of retail. Before bidding, always review the FDA Food Code to ensure the unit’s cooling capabilities meet modern safety requirements for “Time/Temperature Control for Safety” (TCS) foods.

Critical Inspection Checklist

Before you place your bid, run through these technical requirements:

• Electrical Needs: Confirm if the unit requires a standard 115V plug or a high-powered 208/230V circuit.
• Refrigerant Type: Check the data plate for the refrigerant used. Modern systems often use R290 (Propane), which is more eco-friendly and easier to service under EPA regulations.
• Clearance: Measure your doorways! Refrigeration units are bulky and often don’t fit through standard 32-inch doors.

Final Buying Tips

• Measure twice, bid once: Confirm kitchen clearances and “swing space” for doors.
• Prioritize reliability over aesthetics: A few scratches on a stainless steel door won’t affect your food safety, but a failing compressor will.
• Plan for transport: Professional refrigeration contains sensitive gases and should always be transported upright to prevent oil from entering the cooling lines.

Choosing the right commercial refrigeration is about balancing performance and budget. With smart sourcing through auctions, you can equip your kitchen with pro-grade cooling while keeping your capital liquid.

👉 Explore current commercial refrigeration auctions on RestaurantEquipment.bid to find coolers, freezers, and walk-ins available now.