Commercial Freezers

Upright, chest or island — the shape decides the job

Upright freezers hold the most per square metre of floor and are the default for a kitchen with wall space. Chest freezers trade floor area for cheaper storage and hold temperature better each time they are opened, because cold air does not fall out of a lid. Island freezers are the wide double-sided cabinets built to sit in the middle of a shop floor, and small supermarkets often run several side by side as one long run. Under bench units put frozen storage at the point of work.

Uprights split again by door: commercial upright freezers lists all 99 together — solid door for back-of-house storage, glass door when the cabinet faces a customer.

Blast chilling is a different machine

A storage freezer holds product that is already frozen. A blast chiller or shock freezer pulls the core temperature of hot product down fast enough to clear the danger band, which is a food-safety step rather than a storage one. If you are cooking ahead, you need both.

Sizing

The range runs 33 L to 2,013 L in cabinet widths from 465 mm to 2,505 mm — the middle of it is a 456 L cabinet at 1,260 mm wide. Door count is how most buyers narrow it down: two doors (97 models) is the commonest, then three (51) and one (47). Filter by doors, width or capacity on any range page.

What we carry

Thermaster, Turbo Air, Skipio, FED-X, Besttop, Bromic and Hoshizaki, alongside 50 cabinets built under our own name — the highest own-brand share of any range we sell. 258 of 261 are in stock.

Prices shown are ex-GST trade rates. Every unit is fully tested before it leaves us — which is why we don't promise same-day on everything. Sydney metro is next day; we deliver Australia-wide.