Running a coffee shop means balancing speed, space and stock control. One of your key pieces of equipment is your freezer; get that choice right and your team moves smoothly; get it wrong and small inefficiencies snowball during rush hour. Here’s how to decide between an undercounter freezer and an upright freezer for a café or coffee-shop environment.
Understanding Freezer Types
Undercounter Freezers
Undercounter models are designed to sit beneath a counter or work surface, making the most of limited kitchen space while offering frozen-storage access close to prep or service areas.
They work well in compact cafés where floor space is at a premium and you need quick access to frozen ingredients or desserts.
Upright Freezers
Upright freezers look like tall refrigerators and feature multiple shelves or compartments. They use vertical space to provide greater capacity, and they make access to stock more organised.
For a coffee shop needing to store larger volumes, ice-cream tubs, bulk pastry stock, perhaps frozen ingredients for the food offering, an upright freezer may be more appropriate.
Factors To Consider
1. Available Kitchen Space
Space is often the limiting factor in cafés. If you have a narrow service zone or a limited space behind the counter, an undercounter model avoids taking up precious floor space.
Conversely, if you have a back-room or kitchen area with more depth or height available, an upright model may be feasible.
2. Volume Of Frozen Goods
How much frozen stock do you operate with daily? If the volume is modest (dessert portions, frozen pastry packs, ice-cream tubs), an undercounter unit might suffice. For higher volumes (bulk stock, extended menus), upright units deliver more storage.
Also consider frequency of access: frozen goods used every service need to be closer to hand; longer-term stock can sit a little further away.
3. Workflow & Access
In a busy coffee shop, time is money. An undercounter freezer near the bar or service line means less walking and faster access. Upright freezers may be placed in the back-of-house, but access might be less immediate.
Organisation matters: upright units with shelves help you locate things quickly; undercounter models keep stock right at the point of use.
4. Cost & Running Efficiency
Both purchase cost and running cost matter in a high-use environment. Freezers that fit your space and volume needs will operate more efficiently. Matching size to need avoids wasted energy. Also, access (door openings, freezer location) impacts performance; more frequent openings reduce efficiency.
| Type | Pros | Cons |
|---|---|---|
| Undercounter Freezers | • Fits neatly beneath worktops, maximising unused space, ideal for tight café footprints. • Offers fast access for service, keeps stock right where you’re prepping or pouring. • Keeps frozen items close to hand, reducing wasted steps and supporting a smoother workflow. | • Smaller storage capacity may become a bottleneck as frozen stock grows. • Less suited for bulk storage, which could limit you if your menu or stock levels expand. • Limited height, shelving, and organisation are simpler but less flexible. |
| Upright Freezers | • Larger capacity with multiple shelves and compartments, ideal if your frozen offering is significant. • Uses vertical height, perfect when floor space is limited, but ceiling height allows. • More organised access, separate stock by shelf, rotate products easily, and find items fast. | • Requires more floor space, can encroach on service lanes in smaller kitchens. • Potentially slower access if placed away from the main service area. • Higher upfront and running costs, especially if storing more than you need. |
Making The Right Choice For Your Coffee Shop
Here’s how to decide which direction to go:
- Step back and map your space. Look at your kitchen/service layout: where could a freezer go without obstructing flow? Do you have 600 mm+ of width and space behind counters? If yes, an upright might work; if not, an undercounter is smarter.
- Estimate your frozen stock volume. How many items per day, what scale? If you only need key items (dessert tubs, ice cream, frozen pastry) and use them quickly, an undercounter is sufficient. If you store bulk or have a larger menu, consider upright.
- Consider access frequency. If stock is in constant use during service (e.g., frozen fruit for smoothies, ice-cream for desserts), the frozen storage needs to be close. That argues for undercounter. If frozen items are less frequently accessed (overnight, prep), the upright freezer may be placed further back.
- Think about growth. If your coffee shop plans to expand its food offering or frozen ingredient range, choosing a model with headroom in capacity makes sense.
- Factor in service and cost. Installation, maintenance, and access for servicing all matter. A well-placed undercounter unit might pay for itself in efficiencies; an upright unit might cost more to install and run if mis-located.
A note on innovative alternatives:
If your space is very tight or you want to combine frozen storage and worktop space, consider the Adande refrigerated-drawer systems. These drawers, developed for commercial use, offer compact frozen-storage under work surfaces and have unique insulation and cold-air retention technology.
They can serve as a hybrid solution: quality frozen storage within a compact footprint, right at the service line.
Conclusion & Next Step
If you operate a smaller coffee shop with limited floor space and you need fast access to frozen items, an undercounter freezer is likely the right choice; but if you have a bigger kitchen area, hold higher volumes, and want organised frozen storage with shelving, an upright freezer will serve you well.
No matter your choice, positioning and specification matter. Measure your space carefully, map your workflow, and choose a model that aligns with your business now and plans for growth. Contact us today to discuss your space, your stock needs and get expert advice on the right freezer for your coffee shop.
Image Source: Canva
