Commercial Refrigeration
Any Brand. Any Model. Wholesale Pricing.
We make equipping your kitchen simple. You tell us what you need, and we source it at wholesale rather than retail pricing.
Get a quoteBecause of our volume and industry connections, we bypass standard retail markups to bring you wholesale pricing on top-tier commercial refrigeration. Whether you know exactly which model you want or need a recommendation for your budget, we handle the sourcing and logistics so you don't have to shop around.
What we source
- Walk-In Coolers & Freezers (Custom or Standard)
- Prep Tables & Under-Counter Units
- Merchandising & Display Coolers
- Reach-In Refrigerators & Freezers
- Blast Chillers & Shock Freezers
- Back-Bar & Bottle Coolers
- Ice Machines & Bins
- Refrigerated Chef Bases
- Deli & Bakery Display Cases
How to specify it
Settle these before you ask anyone for a price. They are what separates a quote you can compare from a number you cannot.
Cold capacity against your delivery schedule
The right size depends less on your menu than on how often you take deliveries. A kitchen receiving three times a week needs far less cold storage than one receiving weekly. Work out the delivery rhythm first.
Self-contained or remote
Self-contained units plug in and reject their heat into the room, which your HVAC then has to remove. Remote systems put the condenser outside — quieter, cooler, more efficient at scale, more expensive up front. Small kitchens usually go self-contained; larger operations usually should not.
Doors versus open cases
Open display cases sell better and cost more to run, every hour, for the life of the store. On a grocery floor that difference is a meaningful monthly number. Decide it deliberately rather than by default.
Electrical load and panel space
Refrigeration runs continuously and adds up fast. Count the full connected load before you buy, and confirm the panel has both the capacity and the physical spaces for the circuits.
Ambient conditions where it will sit
A unit rated for a cool back room will struggle beside a cooking line in August. Specify for where it actually goes, not for a showroom.
Where operators lose money
Buying on sticker price alone
Refrigeration is the one category where the purchase price is the smaller number. A cheap, inefficient unit runs continuously for a decade, and the energy difference routinely exceeds the money saved at purchase.
Undersizing because the kitchen looks big
Floor area is not cold storage. Running out of cold space forces daily deliveries, cramped prep and product held at the wrong temperature, which is a health-inspection problem as well as an operational one.
Ignoring the heat the units throw
Every self-contained unit is a heater pointed at your kitchen. Enough of them and the room becomes unworkable in summer and your cooling bill climbs. Account for it in the HVAC design.
Leaving no service access
A unit built into millwork with no way to reach the condenser is a unit that gets serviced badly or not at all. Coils need cleaning, and access needs to exist on the drawing.
Common questions
How much refrigeration do I actually need?
It depends on menu, covers and delivery frequency rather than on floor area. The practical method is to work backwards from your busiest week of stock and how often you can take deliveries, then add margin. We size this against the layout as part of the equipment schedule.
Is used refrigeration a false economy?
Not always, but it is riskier than used cooking equipment. A compressor near the end of its life is a repair bill and a food-safety incident waiting to happen. Reach-ins and prep tables can be reasonable used buys; the main refrigeration system for a store rarely is.
What is a blast chiller for, and do I need one?
It brings hot food through the temperature danger zone quickly, which matters for cook-chill operations, batch prep and some health-unit expectations around cooling. Most small kitchens do not need one. Production kitchens and commissaries usually do.
Why does energy efficiency matter so much here?
Because refrigeration never turns off. Cooking equipment runs during service; refrigeration runs every hour of every day for years. It is the largest single line on most food businesses energy bills.
Other equipment categories
Free Consultation
Tell us what you want to build.
The first consultation is free. You get a project review, a realistic timeline and a preliminary cost breakdown — including an honest answer if the project does not work as scoped.
Mon – Fri, 9:00 a.m. – 5:00 p.m. · No obligation