Under Bench Fridge vs Upright Fridge: Which Commercial Fridge Fits Your Kitchen? (AU 2026)
The under bench fridge vs upright fridge decision is one of the first refrigeration questions every Australian foodservice operator has to answer — and the wrong call costs you in floor area, running costs, prep workflow and front-of-house aesthetics. This guide breaks down the two main commercial fridge form factors used in Australian kitchens in 2026, with a head-to-head comparison table, AUD price points, energy considerations, and clear "choose under bench if / choose upright if" recommendations.
It pairs with our types of commercial fridges explained guide and our how to choose a commercial fridge buying guide.
What Is an Under Bench (Undercounter) Fridge?
A commercial undercounter fridge (also called an under bench fridge or under counter fridge) sits below a standard 900 mm Australian kitchen bench, with a top surface that doubles as workable bench space. Most under bench fridges measure 700–900 mm wide for single-door and 1,200–2,400 mm for two- and three-door models.
- Capacity: 100–400 L (single door 100–200 L; two-door 250–350 L; three-door 350–450 L)
- Dimensions: ~800 mm deep × 700–2,400 mm wide × 800–900 mm high
- Configurations: solid stainless door, glass door (bar style), drawer (chef base)
- Common brands in Australia: FED-X, Atosa, Saltas, Skope, Polar, Williams, Bromic
Under bench fridges keep frequently-used product directly at the chef's reach during service. They are the default cold-line under-counter solution for most café and small-restaurant fitouts.
What Is an Upright Commercial Fridge?
An upright commercial fridge (also called a vertical fridge or reach-in) is a freestanding refrigerator typically 1,900–2,200 mm tall. It sits against a wall, has 1, 2 or 3 doors, and is used for bulk product storage that does not need to be on the cookline.
- Capacity: 400–1,400+ L (single door 400–650 L; two-door 800–1,100 L; three-door 1,200–1,400 L)
- Dimensions: ~700–800 mm deep × 600–2,000 mm wide × 1,900–2,200 mm tall
- Configurations: solid stainless door (back-of-house storage), glass door (drinks / display), display fridge with internal lighting
- Common brands in Australia: Skope, Williams, Bromic, Thermaster, Polar, AG Equipment
Upright fridges deliver the highest litres-per-square-metre-of-floor ratio of any commercial fridge format — critical in space-constrained Australian kitchens.
Head-to-Head Comparison Table: Under Bench vs Upright Fridge
This is a commercial under bench fridge vs upright fridge comparison — not a 12V camping or caravan refrigerator review. If you are shopping for a 12V upright fridge, a chest fridge, or a brand like Dometic, Engel, Bushman, Evakool, Brass Monkey or Adventure Kings for your 4WD or caravan, you want our 12V mobile fridge buying guide instead.
Below is the head-to-head comparison for commercial under bench vs upright refrigerators:
| Feature | Under Bench Fridge | Upright Fridge |
|---|---|---|
| Capacity (L) | 100–400 | 400–1,400+ |
| Footprint (mm width × depth) | 700–2,400 × 800 | 600–2,000 × 700–800 |
| Height | 800–900 mm (under-bench) | 1,900–2,200 mm |
| Best for | Line refrigeration, prep, chef's reach | Bulk storage, display, beverages |
| Litres per m² of floor | ~250–400 L/m² | ~700–1,200 L/m² |
| Energy use (kWh/year) | 800–1,800 | 1,800–4,500 |
| Energy cost / 100 L / year | $80–$130 | $40–$80 |
| Price (AUD) | $1,000–$3,500 | $1,000–$5,500 |
| Workflow positioning | Under cookline / cold line | Against wall / store room |
| Workable top surface | Yes (bench-grade stainless) | No |
| Display-friendly | No (solid door typical) | Yes (glass door variants) |
Space and Kitchen Layout
Floor area is the deciding variable on most fit-outs. Two practical scenarios:
- Tight tenancy / café fit-out (≤25 m² kitchen): under bench fridges win because they double as bench space — the same square metre serves both food prep and cold storage. Upright fridges in a small kitchen eat 0.6–1.5 m² of dead floor area each.
- Larger restaurant / function venue (≥40 m² kitchen): upright fridges win on storage-per-square-metre — 700–1,200 L per m² vs 250–400 L for under bench. Position upright fridges against a back wall, line the cookline with under bench fridges for at-hand mise.
A best-practice Australian kitchen runs both — under bench refrigeration along the hot and cold lines, plus an upright (or walk-in) for bulk storage. See our restaurant kitchen setup guide for the full station-by-station layout.
Storage Capacity
If pure cold-storage litres is the priority, upright fridges deliver 2–4 times more litres than the equivalent footprint of under bench fridges:
- Single-door upright 600 L = 0.45 m² floor footprint → 1,333 L/m²
- Two-door 1,000 L upright = 0.65 m² → 1,538 L/m²
- Single-door under bench 150 L = 0.6 m² → 250 L/m²
- Two-door under bench 300 L = 1.0 m² → 300 L/m²
The trade-off is workflow proximity — an upright fridge across the room from the cookline forces chefs to walk for every component, eating service time.
Energy Efficiency, Compressor and Airflow
Per-litre, upright refrigerators are more energy efficient than under bench fridges because their compressor only has to cool one large insulated cavity. Both formats also rely on front-grille airflow — never block the front intake with cling-film boxes or product, and never open the door for longer than necessary because every second of an opened door lets cold air spill out and forces the compressor to cycle.
Typical figures:
- Upright 1,000 L: 2,500–3,800 kWh/year = $2.50–$3.80 per litre per year
- Under bench 300 L: 1,000–1,800 kWh/year = $3.30–$6.00 per litre per year
Both formats now ship with hydrocarbon refrigerant (R290) as standard, which cuts running costs 25–40 % vs older R134a units. Aim for at least 3-star GEMS rating or better — see our energy efficiency guide for the full energy picture.
Price Comparison
| Type | Entry-level (AUD) | Mid-tier (AUD) | Premium (AUD) |
|---|---|---|---|
| Single-door under bench (150–200 L) | $1,000–$1,500 | $1,800–$2,500 | $3,000+ |
| Two-door under bench (250–350 L) | $1,800–$2,300 | $2,300–$3,200 | $3,500+ |
| Single-door upright (400–650 L) | $1,000–$1,800 | $1,800–$3,000 | $3,500+ |
| Two-door upright (800–1,100 L) | $1,800–$2,800 | $2,800–$4,200 | $5,000+ |
Cost per litre is consistently better for uprights — typically $2–$4 per litre — vs $6–$15 per litre for under bench fridges. Pay the under bench premium only when you actually need the bench-top workspace or chef's-reach positioning.
Best Use Cases
Choose an under bench fridge if you:
- Are fitting out a café or small kitchen (≤25 m²)
- Need the fridge's top surface as additional bench space
- Run a cold line where chefs need at-hand mise during service
- Need a chef base under a flat-top or grill
- Have a tight tenancy where a freestanding upright won't fit
- Run a bar that needs bottle storage at hand
Choose an upright fridge if you:
- Need bulk cold storage for a kitchen pushing 50+ covers
- Want a display fridge for grab-and-go drinks, salads, desserts
- Run a drinks-heavy bar or beverage station
- Are setting up a back-of-house store room or walk-in alternative
- Need maximum litres per m² of floor area
- Want a frontline glass-door display for retail and impulse sales
Choose both if you:
- Run a full-service restaurant of any size
- Operate a medium-large café with bottled drinks and plated cold dishes
- Need cookline refrigeration (under bench) plus bulk storage (upright)
Can You Use Both?
Absolutely — and most successful Australian commercial kitchens do. The typical setup:
- Under bench fridges along the hot line and cold line for chef's-reach mise en place
- One or two upright fridges against the back wall or in the store room for bulk product
- Walk-in coldroom if cover count exceeds ~80 per day (replaces multiple uprights)
The two formats complement each other rather than compete — under bench for workflow, upright (or walk-in) for storage capacity.
Frequently Asked Questions
Is an under bench fridge cheaper to run than an upright fridge?
No — upright fridges are typically 30–50 % more energy-efficient per litre stored because a single large insulated cavity is cheaper to cool than several smaller cavities. Under bench fridges win on workflow proximity, not energy efficiency.
What is the best commercial fridge for a small kitchen?
For a small kitchen (≤25 m² total), the best commercial fridge is usually a two-door under bench fridge with bench-grade stainless top — it provides 250–350 L of cold storage and additional bench space, with zero dead floor area. Pair with a single upright fridge or a walk-in fridge if total stock exceeds 500 L.
Can I put bottles in an under bench fridge?
Yes — most under bench fridges in Australia can hold 60–120 stubby bottles or 30–60 wine bottles depending on internal layout. Look for under bench bar fridges with glass doors and bottle-style shelving rather than gastronorm-pan shelving.
What temperature should a commercial fridge run at?
Australian food safety law requires 0–5 °C for commercial refrigerated storage. Set the thermostat to 2–3 °C for safety margin — every 1 °C colder adds 3–5 % to running cost, so don't run it any colder than required.
How long does a commercial under bench or upright fridge last?
A well-maintained commercial fridge lasts 8–15 years in continuous service. Door gaskets need replacement every 2–3 years; condenser coils need monthly cleaning; full refrigeration service annually. See our extending commercial fridge life guide.
Next Steps
Browse the full commercial fridges collection, under bench fridges and upright display fridges to match your kitchen size, cover count and budget. Our team can spec a complete refrigeration package — under bench + upright + walk-in — for your venue. Get in touch for a tailored quote.
Pair this guide with our restaurant kitchen setup guide, commercial kitchen layout guide and extend commercial fridge life guide for the complete picture.
