Commercial Refrigeration

Browse our growing inventory of commercial kitchen equipment

Equipment Listings

About Commercial Refrigeration

Commercial refrigeration covers reach-in refrigerators and freezers, undercounter and worktop units, refrigerated prep tables (sandwich and pizza rails), glass-door merchandisers, and walk-in coolers and freezers. It is usually the largest equipment investment a food service operation makes, and the one with the least tolerance for failure — a dead compressor on a Friday night can cost thousands in lost product.

The used refrigeration market is active because units are built on 15-20 year frames while restaurants turn over far faster. Newer used equipment increasingly runs on R-290 (propane) refrigerant, which is more efficient and now standard for new manufacture; older R-404A and R-134a units still have long service lives but may cost more to recharge as those refrigerants are phased down.

What to Look for When Buying Used Refrigeration

Ask for the unit to be running when you inspect it: verify it holds temperature (36-38°F for coolers, 0°F or below for freezers), listen for compressor knocking or short-cycling, and check that door gaskets seal and hinges aren't sprung. A dirty condenser coil is a maintenance flag but an easy fix; a frosted evaporator or oily residue around fittings can signal refrigerant problems. True, Traulsen, Turbo Air, Beverage-Air, and Hoshizaki are the names with the deepest parts support. Confirm the compressor location (top vs. bottom mount) suits your kitchen's heat and clearance.