Author: Ni-Kovic Kitchen Equipment | Commercial Refrigeration Equipment Guide | Last Updated: July 2026
When opening a restaurant, the configuration of the commercial refrigerator often determines whether the kitchen is smooth, saves electricity, and whether the ingredients are fresh or not. How is the division of labor between the refrigerator, the freezer cabinet, and the workbench refrigerator? How is capacity calculated? Where should I put it? How can a small kitchen in Hong Kong make the most of every inch of space?
This guide is prepared by Ni-Kovic Kitchen Equipment, a company with extensive experience in Hong Kong's foodservice equipment industry. It covers everything from refrigeration requirements for different kitchen stations, capacity planning, equipment placement and workflow optimization, to space-saving solutions for compact Hong Kong kitchens and energy-efficient operation. The guide provides a complete and practical commercial refrigeration configuration plan to help you choose the right commercial refrigerators, position them effectively, and operate them more efficiently.
This article guide
- I. Three main types of refrigerators: refrigerator, freezer, and worktop.
- II. Three Temperature Zones: Categorized Storage of Ingredients
- III. Refrigerator Demand Analysis for Different Positions
- IV. Capacity Calculation: Estimate the required space using formulas.
- V. Placement and Traffic Flow: The Golden Rule "Storage → Cleaning → Processing → Cooking"
- VI. Practical Guide to Optimizing Small Kitchen Spaces in Hong Kong
- VII. Energy Efficiency and Power Saving: EF value, frequency conversion and Level 1 energy efficiency
- 8. Food should be arranged in separate sections: This keeps food fresh and hygienic.
- IX. Quick Reference Table for Restaurant Refrigerator Configuration
- 10. Selection and Configuration Checklist
- Frequently Asked Questions (FAQ)
I. Three main types of refrigerators: refrigerator, freezer, and worktop.
The first step in restaurant refrigerator configuration is to figure out the three major types of role division.
1.1 Refrigerated cabinet (+1°C ~ +4°C)
Store fresh meat, fruits and vegetables, beverages, dairy products, and prepared foods for short-term use. The vertical multi-door design and large capacity are the mainstay of centralized storage in the kitchen.
1.2 Freezer (-22°C ~ -18°C)
Long-term storage of frozen meats, seafood, ice cream, frozen dough, etc. Frozen meat shops, Japanese restaurants, and Western restaurants are all indispensable.
1.3 Workbench Refrigerator
Short design, countertop can be used as a meal preparation work area, cabinet body for refrigeration or freezing, nearby materials, space-saving and convenient. Commonly used refrigerated, frozen or refrigerated and frozen models, it is the core configuration of tea houses, fast food restaurants, and sushi bars.
Each serves a distinct purpose: commercial freezers are designed for long-term storage, commercial refrigerators for short-term centralized storage, and refrigerated workbenches for immediate access during food preparation. Ni-Kovic's commercial refrigeration product range covers all three categories and also offers custom-built solutions to suit different restaurant layouts and space requirements.
II. Three Temperature Zones: Categorized Storage of Ingredients
Commercial refrigerators have three permanent temperature zones to match the storage needs of different ingredients.
|
Temperature Zone |
Temperature Range |
Suitable Ingredients & Applications |
|
Low-Temperature |
-22°C ~ -18°C |
Frozen meat, seafood, ice cream, frozen dough; ideal for butcher shops, frozen food retailers, and food processing facilities. |
|
Medium-Temperature |
-2°C ~ +2°C |
Fresh meat, sushi ingredients, dairy products, chilled desserts; suitable for Japanese restaurants, Western restaurants, and dessert shops. |
|
High-Temperature |
+1°C ~ +4°C |
Beverages, fruits and vegetables, salads, ready-to-eat meals; ideal for cafés, convenience stores, and salad bars. |
Choose the temperature zone according to the ingredients to keep it fresh and save energy. The same restaurant often requires refrigerators from different temperature zones to be used in tandem, which is the essence of “configuration”.
III. Refrigerator Demand Analysis for Different Positions
3.1 Receiving/Storage Position
Large incoming quantities require long-term storage, with large-capacity freezers and coolers centralizing reserves and placing them at the edge of the back warehouse or kitchen without obstructing frontline movement.
3.2 Food Preparation Position
For cutting and preparing ingredients, it is best to use a workbench refrigerator – cut and prepare on the workbench and retrieve ingredients from the refrigerator, reducing the need to move around.
3.3 Cooking Positions
Cooking and steaming stations should have frequently used ingredients stored within easy reach. Compact refrigerated workbenches or undercounter drawer refrigerators are ideal for these areas and can be efficiently paired with commercial induction cooking equipment and commercial steaming equipment. However, proper heat insulation should be provided to prevent high ambient temperatures from reducing refrigeration performance.
3.4 Stellen im Bereich Speisen- und Getränkeservice
Beverages, desserts, and salads need to be displayed and easily accessible, so use glass-door display cases or beverage display cabinets to balance freshness and presentation.
IV. Capacity Calculation: Estimate the required space using formulas.
Capacity is key to refrigerator configuration. Excessive capacity makes the compressor burden increased, long-term more power consumption; too small capacity often clogged, air conditioning circulation blocked, freshness deterioration, compressor repeatedly increased load is also more energy consumption. To calculate properly.
4.1 Borrowing the idea from the capacity formula
Taipower has proposed the golden capacity formula for household refrigerators: Number of family members × 60 to 80 liters + 100 liters reserved for standing supplies. Restaurants can borrow the same idea—estimate basic capacity based on daily ingredient handling, then reserve reserve space.
4.2 Restaurant Capacity Estimation Direction
- **Leave a margin:** Leave approximately 10%–20% margin to avoid overloading and obstructing airflow.
- **Leave a margin:** Leave approximately 10%–20% margin to avoid overloading and obstructing airflow.
- **Calculate by Job Role:** Calculate the capacity separately for long-term storage (frozen) and daily use (refrigerated, workbench).
4.3 The principle of not stuffing
Ingredients should not be clogged, especially air-cooled to leave the air duct clear, to keep the temperature uniform. Too full plugs can cause the air conditioner to not flow, locally not cool enough, and the compressor is hard and draining. I'd rather have one more small cabinet than one that's overstuffed.
V. Placement and Traffic Flow: The Golden Rule "Storage → Cleaning → Processing → Cooking"
The placement of the refrigerator not only depends on the space, but also depends on the kitchen movement. The golden rule of decoration design is: Storage (refrigerator) → Clean (sink) → Dispose (countertop) → Cook (stove) to ensure a smooth flow.
5.1 Starting point of refrigerator-related movement route
The refrigerator is the "storage" section and should be placed at the starting point of the movement line to facilitate the process from retrieval → cleaning → cutting → cooking in one go, reducing back and forth movement and crossing, improving efficiency and hygiene.
5.2 The workbench refrigerator is integrated into the food preparation line.
Workbench refrigerators combine "storage" and "processing" into one. Placed in the center of the preparation post, the frontline is most efficient.
5.3 Hot and cold separation
Refrigerators should be kept away from heat sources such as stoves and steamers to avoid high temperatures that make the refrigerator harder and more power-consuming. Proper separation of cold and hot zones is the basic principle of layout.
5.4 Reserve space for doors and passageways
Place space to reserve space for the refrigerator door to be fully open, and access to the passage of employees. Do not block open doors or pedestrians to save space.
VI. Practical Guide to Optimizing Small Kitchen Spaces in Hong Kong
Shops in Hong Kong are very rich, and kitchens are often so small that there is no room to turn around. How to stuff enough refrigerator in a limited space and keep the circulation smooth?
6.1 Make good use of vertical space
With limited horizontal space, we can expand vertically – using upright multi-door refrigerators to increase capacity without increasing floor space, and combining them with wall cabinets and wall shelves to make good use of vertical space.
6.2 One thing has multiple uses
Worktop refrigerator "countertop + refrigeration" is multi-purpose, saving space on a preparation table; salad cabinet, pizza table upper layer of ingredients, lower layer of refrigeration, also save space.
6.3 Custom-made dimensions to match berth location
The space of Hong Kong shops is often irregular. Choose a supplier that provides customized services to tailor the size, number of doors and shelf configuration according to the actual space, making good use of every inch to avoid buying standard models. Ying Jun can provide customized services to match your shop.
6.4 Distributed configuration reduces burden
Instead of cramming a huge cabinet full of clutter, it's better to distribute smaller cabinets according to job functions—refrigerators for front-line workstations and large freezers for the back warehouse—each performing its own function, resulting in smoother workflow and more efficient refrigeration.
6.5 Casters and Adjustable Feet
Choose the model with the leg wheel for easy moving cleaning; adjustable legs (such as 150mm height adjustable) adapt to different ground levels, easy to clean the cabinet bottom and align the countertop.
VII. Energy Efficiency and Power Saving: EF value, frequency conversion and Level 1 energy efficiency
With refrigerators running 24 hours a day, energy efficiency is the focus of long-term operating costs. Choosing a refrigerator “capacity is only half the homework, the other half is energy efficiency”.
7.1 See Energy Efficiency Grading
Pay attention to the energy efficiency rating label; **Level 1 represents the best energy-saving performance within the same capacity class.** Different brands and models can have electricity bills that differ by more than double, so choosing Level 1 can significantly reduce long-term expenses.
7.2 See EF energy factor values
EF (Energy Factor) = equivalent content area ÷ monthly electricity consumption (kWh), which is how much effective volume is provided per 1 degree of electricity consumed. The higher the EF value the more power saving. Even if they are of the same class 1, there may still be a difference in EF values, which is an important indicator to distinguish which of the same class is more energy-efficient.
7.3 Variable Frequency Compressor
Refrigerators with Variable Frequency Technology can automatically adjust according to load, and enter low-load operation when the ambient temperature is stable for better energy saving. The electricity bill saved in the long run is often worth the price difference.
7.4 Placement conditions affect power consumption
Even with a larger capacity, as long as you choose a high-efficiency model and place it properly (leaving space for heat dissipation, avoiding direct sunlight and keeping it away from heat sources), the actual electricity cost may still be lower than that of an old-fashioned refrigerator.
8. Food should be arranged in separate sections: This keeps food fresh and hygienic.
The way food is arranged inside the refrigerator directly affects its freshness and food safety. Properly categorizing and arranging food is a fundamental skill.
8.1 Cold storage area (0°C–4°C)
- Upper layer (most stable temperature):Deli, ready-to-eat foods, leftovers, yogurt milk, cheese ham, chopped fruit.
- **Middle layer (most commonly used):** Eggs, tofu and soy products, sauces and salad dressings, and opened beverages.
- **Lower layer (lowest temperature):** Pork, beef, chicken, fish, shrimp, and shellfish. Must be sealed in boxes and suitable for short-term storage (1-2 days).
- **Drawer (Moisturizing Area):** Vegetables and fruits: Dry leafy greens and store them in a plastic bag. Keep raw fruits and leafy greens separate to prevent premature ripening.
8.2 Refrigerator door (large temperature fluctuations)
Display opened bottled sauces, drinks, onions, garlic, chili peppers, and other shelf-stable foods near the door. Avoid displaying milk or raw meat, as the temperature fluctuates greatly near the doorway and they spoil easily.
8.3 Freezing Zone (below -18°C)
Raw meat, fish, shrimp, minced meat, frozen foods (dumplings, wontons), staple foods with long shelf life (bread, steamed buns), and perishable processed foods (intestines, meatballs, etc.).
8.4 Raw and cooked foods should be kept separate and sealed to prevent cross-contamination.
Serve raw and cooked food separately, sealed to prevent cross-contamination and odor stringing. This is the bottom line of food safety and is especially important in commercial scenarios.
IX. Quick Reference Table for Restaurant Refrigerator Configuration
|
Restaurant Type |
Refrigeration |
Freezing |
Refrigerated Workbench |
|
Café / Tea Restaurant |
Upright four-door refrigerator |
Compact freezer |
1–2 refrigerated workbenches for meal preparation |
|
Fast Food Restaurant |
Upright refrigerator |
Upright freezer |
Front-line refrigerated workbench (dual-purpose refrigeration/freezing) |
|
Japanese / Sushi Restaurant |
Medium-temperature refrigerator |
Low temperature freezing |
Sushi counter refrigerated workbench |
|
Western Restaurant |
Upright refrigerator |
Upright freezer |
Salad preparation counter and pizza preparation counter |
|
Dessert Shop |
Fan-cooled display refrigerator |
Freezer for storage |
Dessert preparation workbench |
|
Frozen Meat Shop |
Medium-temperature refrigerator |
Large-capacity low-temperature freezer |
Refrigerated display workbench |
10. Selection and Configuration Checklist
- **Capacity Calculation:** Estimate the refrigerated and frozen storage capacity based on daily turnover and storage days, reserving a margin of 10%–20%.
- Choose the Right Temperature Zone: Select the appropriate temperature range for different ingredients (Low: -22°C to -18°C / Medium: -2°C to +2°C / High: +1°C to +4°C).
- Configure refrigeration according to each workstation, including receiving and storage refrigerators, refrigerated preparation workbenches, and display refrigerators for food service.
- Arrange equipment according to the "Storage → Washing → Preparation → Cooking" workflow, with refrigeration units positioned at the beginning of the process.
- Maximize space in compact Hong Kong kitchens by utilizing vertical storage, multifunctional equipment, and custom-built dimensions.
- Choose models with a Grade 1 Energy Label, a high Energy Factor (EF), and preferably an inverter compressor.
- Select units made of SUS 304 stainless steel, featuring adjustable legs or castors and an automatic condensate evaporation system.
- Allow adequate ventilation space, keep the unit away from heat sources, and avoid direct sunlight.
- Choose a supplier that provides local customization, installation, maintenance, and repair services.
Frequently Asked Questions (FAQ)
Q1. How should restaurants divide refrigerators, freezers, and refrigerated workbenches?
Freezers (-22~-18°C) are used for long-term quick-freezing storage, refrigerators (+1~+4°C) are used for short-term centralized storage, and workbench refrigerators are used for front-line meal preparation. The three are divided according to job roles: large cabinets for receiving goods, workbenches for meal preparation, and display cabinets for serving meals.
Q2. How do you calculate the required refrigeration capacity?
Estimate the required capacity based on daily ingredient turnover and the number of storage days, then reserve an additional 10%–20% as spare capacity. Calculate long-term frozen storage separately from daily refrigerated storage and refrigerated workbenches. Avoid overloading the unit, as this restricts air circulation and increases energy consumption.
Q3. How can compact Hong Kong kitchens maximize refrigeration space?
Maximize limited kitchen space by using upright multi-door refrigerators, multifunctional equipment such as refrigerated workbenches and salad preparation counters, and custom-built units to fit irregular layouts. Distribute smaller refrigeration units across different workstations instead of relying on one oversized refrigerator.
Q4. Where should commercial refrigerators be placed?
Arrange refrigeration equipment according to the workflow "Storage → Washing → Preparation → Cooking", with refrigerators positioned at the beginning of the process and refrigerated workbenches integrated into the preparation area. Keep refrigeration units away from cooking equipment and steamers, while leaving sufficient space for door opening and ventilation.
Q5. How do you choose the most energy-efficient commercial refrigerator?
Choose models with a Grade 1 Energy Label, a high Energy Factor (EF) (effective storage volume divided by monthly electricity consumption—the higher the value, the better the efficiency), and an inverter compressor. Proper installation, including adequate ventilation, protection from direct sunlight, and distance from heat sources, further improves energy efficiency.
About Ni-Kovic Kitchenware
Founded in 2013, Ni-Kovic Kitchen Equipment specializes in providing Hong Kong's food and beverage (F&B) industry with a comprehensive range of commercial refrigerators, commercial induction cookers, commercial induction wok ranges, commercial electric steam cabinets, commercial electric steam pots, and commercial electric cooking equipment. We also offer one-stop services, including kitchen layout design, workflow planning, equipment selection, custom manufacturing, and installation. If you are looking for a complete refrigeration solution tailored to your restaurant's workflow, kitchen layout, and available space, our team can design an optimized configuration for commercial refrigerators, freezers, and refrigerated workbenches. Feel free to contact our professional team, explore our Commercial Refrigeration Series, or visit the official Ni-Kovic website for more information.
*The capacity formulas, temperature zones, and configuration recommendations in this article are compiled from publicly available industry data and actual test results. Actual needs may vary depending on the business type, menu, turnover rate, and store space. This information is for reference only.
11. Three refrigerator configurations under typical kitchen layouts
Different kitchen layouts require different refrigerator placement strategies. Below, we break down three common layouts.
11.1 One-line kitchen
Commonly found in small shops. Equipment is arranged along one wall, in the order of "storage → cleaning → processing → cooking", with the refrigerator/workbench placed at the back or beginning, and often using upright cabinets to save space by extending upwards.
11.2 L-shaped kitchen
The two walls form an L-shape, allowing the refrigerated storage area and the dining area to be placed on both sides. The workbench refrigerator is placed near the L-shaped corner to balance meal preparation and pickup, with a shorter movement line.
11.3 U-shaped/Island Kitchen
The larger kitchen can be equipped with a central island-type preparation area with workbench refrigerator, surrounded by separate refrigeration, freezer cabinet and stir-fry steaming posts, the crowd is scattered, many people operate at the same time does not fight.
Regardless of the kitchen layout, the key principles remain the same: place refrigeration units at the beginning of the workflow, position refrigerated workbenches close to food preparation areas, and keep cold-storage equipment separated from heat-generating appliances. These factors should all be incorporated during the kitchen layout design stage to improve operational efficiency, preserve food freshness, and reduce energy consumption.
12. The overall fit of the refrigerator and other kitchen equipment
12.1 Same as the cooking/stirring position
Leave stir-frying and cooking to commercial induction woks and induction cookers, keep refrigerators nearby for ingredient access but properly insulated to prevent high heat from affecting cooling and power usage.
12.2 Same as the steaming/cooking station
Leave steaming rice and dim sum to commercial electric steaming cabinets and electric steamers. Since they generate high steam and humidity, refrigerators should be kept away from the steaming area to prevent damage from moisture.
12.3 Unified Power Planning
Refrigerators, induction cookers and electric heating equipment are all large electricity consumers. The electrical load should be planned uniformly during the layout stage to avoid overloading of common lines.
XIII. Common Configuration Errors and Avoidance Guide
13.1 One large cabinet can "conquer the world"
I thought I would be done with buying an oversized cabinet, but it ended up being jammed, air conditioning circulation was poor, and the whole cabinet warmed up once I opened the door. It should be dispersedly configured according to the position, front desk + rear warehouse large cabinet division of labor.
13.2 Refrigerator against the wall or close to the stove.
Insufficient space for heat dissipation or proximity to heat sources will cause the compressor to work harder, consume more electricity, and be prone to malfunction. Be sure to provide sufficient space for heat dissipation and keep it away from stoves and ovens.
13.3 Only capacity is considered, not traffic flow.
Enough capacity but misplaced, causing employees to move back and forth, cross collisions, and inefficient. Capacity and movement lines have to be thought together.
13.4 Buying a home-use machine or an inferior machine at a cheap price
Household machines cannot withstand commercial frequent opening and closing doors, inferior functions have poor performance and many faults. The overall cost of holding should be looked at for commercial-grade high energy efficiency models.
13.5 Ignoring Customization and After-Sales Service
Buying standard models may not fit irregular shop layouts, and if suppliers lack local repair services, food ingredients will spoil during breakdowns. Choose suppliers that offer customization and rapid repair services.
14. Daily Management: Ensuring Long-Term High Efficiency
- Food should be arranged in separate zones according to temperature, with raw and cooked foods kept separate and sealed to prevent contamination.
- **Regular inventory checks:** First-in, first-out (FIFO) reduces losses due to expiration.
- **Daily Maintenance:** Clean the condenser, check the door seals, and defrost the direct-cooling unit on time to maintain energy efficiency.
- Control the door opening:Do not clog, open the door to close quickly, reduce temperature return and power consumption.
- **Professional Inspection:** Regularly inspect the refrigerant, compressor, and electrical components by professional personnel.Good configuration plus good management makes the refrigerator fresh, energy-saving and durable for a long time. For warranty or repair support, please contact us at to arrange.
Good configuration plus good management makes the refrigerator fresh, energy-saving and durable for a long time. For warranty or repair support, please contact us at to arrange.
15. Fifteen, real situation demonstration: three restaurants refrigerator configuration scheme
The following three typical Hong Kong restaurant scenarios are used as examples (the figures are for illustrative purposes only, and actual situations need to be assessed on-site).
Scenario 1: A 40-seat tea restaurant (with a narrow, linear kitchen)
Limited space, large quantity of ingredients, and fast turnover. We recommend a four-door upright refrigerator (centralized storage in the rear) + one slim upright freezer + two workbench refrigerators (for front-line food preparation): The large rear cabinet provides storage, while the front-line workbench allows for convenient food preparation. Utilizing vertical space saves floor space, and the workflow is seamless from rear storage → food preparation → cooking.
Scenario 2: Japanese sushi restaurant (L-shaped kitchen)
Emphasis should be placed on freshness and multiple temperature zones. It is recommended to use a medium-temperature refrigerated display case (for fresh fish and sushi ingredients) + a low-temperature frozen display case (for frozen seafood) + a refrigerated sushi worktable. The refrigerated sushi worktable allows for easy access to ingredients, the medium-temperature display case stores fresh ingredients, and the low-temperature display case stores frozen goods. An L-shaped corner unit with a refrigerated worktable should be used to shorten workflow. All units should be high-efficiency inverter models to control electricity costs.
Scenario 3: Western restaurant (U-shaped kitchen)
The space is large and the work areas are clearly defined. We recommend a vertical refrigerator + vertical freezer (for receiving and storing goods) + salad cabinet/pizza station (for front-line food preparation) + glass door display case (for desserts and drinks): The central island-style food preparation area is equipped with a salad cabinet, and the refrigerator, freezer and cooking/steaming stations are set up around the perimeter, so that multiple people can work at the same time without fighting.
The three scenarios all share the same core principles: configure refrigeration according to each workstation's function, assign the correct temperature zone for different ingredients, arrange equipment based on the golden workflow principle, maximize vertical space and custom-built solutions in Hong Kong's compact kitchens, and choose high energy-efficiency models throughout. These are the essential elements of a commercial refrigeration layout that improves kitchen efficiency, preserves food freshness, and reduces energy costs. If you would like a complete refrigeration system design, custom manufacturing, and a tailored quotation for your restaurant, please visit the Nikovic official website or contact our team directly.
The above data, specifications, and figures are for reference only. Actual operational performance, heating times, and power consumption may vary depending on the operating environment, usage habits, installation conditions, and specific product models. For precise technical specifications or professional advice tailored to your kitchen layout, please feel free to contact our team directly.