A dependable commercial refrigerator protects your ingredients, your food costs and your health inspection results. Babak Food Equipment offers reach-in refrigerators and freezers, undercounter and prep units, display cases, merchandisers, bar refrigeration, ice machines and ice cream equipment for restaurants, cafés, bakeries, bars, grocers, hotels and institutions across Vancouver and British Columbia – from trusted brands such as Turbo Air, Infrico, Traulsen and Scotsman.
Types of commercial refrigeration
Reach-in refrigerators and freezers
Reach-in refrigeration is the workhorse of the back of house: upright one-, two- and three-door cabinets with solid or glass doors that keep bulk ingredients close to the line.
Undercounter and worktop units
Undercounter refrigeration – including undercounter refrigerators and freezers, worktop units and chef bases – puts cold storage right under the cooking or prep station to save steps and floor space.
Food prep refrigeration
Food prep refrigeration combines a refrigerated base with a rail of food pans on top. Sandwich, salad, pizza and mega top prep tables keep toppings cold and within reach during busy service.
Display refrigeration and merchandisers
Display refrigeration such as deli, bakery and sushi cases showcases fresh food, while merchandisers – glass door and open air units – sell packaged drinks and grab-and-go items.
Bar refrigeration
Bar refrigeration covers back bar coolers, bottle coolers and beer equipment built to fit under the bar and keep commercial beer and beverage stock at serving temperature.
Ice machines, ice cream and specialty units
Ice machines supply cube, nugget or flake ice; ice cream equipment includes dipping cabinets and ice cream freezers; and specialty refrigeration covers units built for particular tasks.
How to choose a commercial refrigerator

Capacity and footprint: measure the space, doorways and aisles first, then size the unit to your deliveries and menu. Reach-ins are rated in cubic feet; prep tables by width and pan count.
Solid or glass doors: solid doors hold temperature better and use less energy; glass doors let staff or customers see the product without opening the door.
Refrigerator, freezer or combination: decide how much fresh versus frozen storage you need. Dual-temperature and combination units save space in small kitchens.
Power and voltage: most self-contained units run on 115 V, but larger models may need a dedicated circuit or 208–230 V. Check the plug type before you order.
Ventilation and location: self-contained compressors need airflow and clearance and lose efficiency next to fryers and ranges. Bottom-mount compressors suit hot kitchens; top-mount units keep the compressor away from floor dust.
Cleaning and durability: stainless steel interiors and exteriors, removable gaskets and adjustable shelving make daily cleaning and inspections easier.
Energy use: look for efficient compressors, LED lighting and modern refrigerants to lower running costs over the life of the unit.

Commercial vs. residential refrigerators
A commercial fridge is built for constant door openings, hot kitchens and long hours. It has a stronger compressor and faster temperature recovery, heavier shelving and easy-to-clean surfaces. A household refrigerator is not designed for that workload and is generally not accepted for food storage in a licensed commercial kitchen.
Why buy your commercial refrigeration from Babak Food Equipment?
With more than 20 years in business and a 4.9★ Google rating from 380+ reviews, our team helps restaurant owners compare refrigerator brands, sizes and door styles and check power, clearance and ventilation before the unit arrives. Delivery and installation options are available across BC – details and costs are discussed when you order. Working with a tighter budget? Ask about used commercial refrigeration.
Commercial refrigeration at a glance
TypeTypical holding rangeBest forReach-in refrigeratorAbout 33–41°F (1–5°C)Bulk back-of-house storageReach-in or undercounter freezerAbout -10 to 0°F (-23 to -18°C)Frozen proteins, fries, dessertsPrep tableAbout 33–41°F (1–5°C)Sandwich, salad and pizza linesDisplay case / merchandiserAbout 33–41°F (1–5°C)Deli, bakery, grab-and-go, drinksIce cream dipping cabinetAbout 6–10°F (-14 to -12°C)Scoop shops, dessert counters
Frequently asked questions
What’s the difference between a commercial refrigerator and a regular refrigerator?
Commercial refrigerators use more powerful compressors, recover temperature quickly after the door opens and are built with durable, easy-to-clean materials. They are designed to meet foodservice sanitation standards; household units are not.
What are the top commercial refrigerator brands?
Well-known commercial brands include Turbo Air, Traulsen, Infrico, Atosa and Scotsman for ice. The right choice depends on your budget, the type of unit and how hard it will be used – our team can compare models with you.
How much does it cost to run a commercial fridge per day?
It depends on the size, door type, ambient temperature and how often the door opens. A typical single-door reach-in uses only a few kilowatt-hours per day; glass-door and open-air units generally use more than solid-door models.
Can you use a commercial freezer as a refrigerator?
Usually not – a freezer’s controls are set for below-freezing temperatures. Some models are sold as convertible or dual-temperature units, so check the specifications before you plan to switch.
Can I use a commercial fridge at home?
You can, but commercial units are louder, larger and use more energy than household fridges, and some need a dedicated circuit. Check the dimensions, plug type and noise level first.
Availability, pricing, warranty terms, delivery and installation are confirmed at the time of purchase – request a quote on any model or call our team at (604) 566-9747.