A worktop refrigerator gives you cold storage and a prep surface in one footprint. Babak Food Equipment offers worktop refrigerators and freezers for restaurants, cafés, bakeries, delis, food trucks and institutional kitchens across Vancouver and British Columbia, with a wide range from Traulsen, Infrico, Cold Zone and Turbo Air. Use one as a sandwich or plating station, a landing spot next to the line, or extra counter space in a compact kitchen.
Types of worktop refrigeration
Worktop refrigerators
The most common style: a refrigerated base with a heavy-duty stainless steel top that staff can cut, assemble and plate on. Most units hold about 33–41°F (1–5°C) and come with one, two or three solid doors.
Worktop freezers
Worktop freezers keep fries, proteins and desserts frozen right where they are portioned, so cooks do not have to walk to a reach-in during service.
Doors, drawers and backsplash options
Choose swing doors for bulk storage or drawers that hold food pans for faster access. Many worktops have a rear backsplash that protects the wall and stops items from falling behind the unit; flat-top models can sit in an island.
Need a base that carries cooking equipment instead of a prep surface? See our chef bases. For storage only, browse undercounter refrigerators and undercounter freezers.
How to choose a worktop refrigerator

Width and capacity: worktops typically run from about 27 to 72 inches wide. Measure the space, doorways and the path into the kitchen first.
Refrigerator or freezer: decide what will be stored at the station. A refrigerator suits sandwich and salad prep; a freezer suits fry and dessert stations.
Doors or drawers: drawers keep pans organized and reduce cold-air loss; doors fit larger containers and cases.
Work height: a standard worktop sits at about counter height. Check the height with and without casters if it must line up with other tables.
Compressor location and airflow: front-breathing units can be installed between cabinets or under an overhang; others need side or rear clearance.
Power: most worktop refrigerators run on a standard 115 V outlet, but confirm the plug type and circuit before delivery.

Why buy your worktop refrigeration from Babak Food Equipment?
With more than 20 years in business and a 4.9★ Google rating from 380+ reviews, our team helps you compare worktop sizes, door and drawer layouts and brands, and checks power and clearance for your station. 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.
Worktop refrigeration at a glance
TypeTypical holding rangeBest forWorktop refrigeratorAbout 33–41°F (1–5°C)Sandwich, salad and plating stationsWorktop freezerAbout -10 to 0°F (-23 to -18°C)Fry, protein and dessert stationsDrawer worktopAbout 33–41°F (1–5°C)Busy lines that work from food pans
Frequently asked questions
What is the difference between a worktop and an undercounter refrigerator?
An undercounter refrigerator is built to slide under an existing counter. A worktop refrigerator has its own reinforced stainless top, so it doubles as a prep surface and often includes a backsplash.
Can I put cooking equipment on a worktop refrigerator?
A worktop is designed for prep work and light countertop items, not for hot cooking equipment. For griddles or charbroilers, a chef base is the right choice.
What is an unsafe temperature for a commercial fridge?
Food-safety guidelines generally call for refrigerated food to stay at or below 41°F (5°C). A unit that runs warmer than that should be checked right away.
How should a worktop refrigerator be organized?
Store ready-to-eat items on the top shelves and raw proteins below them, label and date everything, and leave space between containers so cold air can circulate.
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.