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Every commercial kitchen faces a common challenge: space. Whether you’re setting up a new bar, renovating a café, or expanding your restaurant, the way you plan and position your refrigeration units can impact everything from staff productivity to food safety. 

This post is written for individuals who work in real kitchens—owners, managers, and chefs — who need their equipment to function smoothly within the confines of tight floor plans. We’ll walk you through the most practical, overlooked, and critical tips for installing refrigeration units efficiently and safely. 

Setting up a commercial kitchen involves hundreds of decisions. Some are minor, but others directly affect the efficiency, hygiene, and safety of your workspace. Choosing the proper kitchen bench is one of those decisions. It’s not just about what fits the space, but also about what supports your kitchen’s daily needs. 

Whether you’re fitting out a new site, renovating your back-of-house area, or replacing outdated equipment, getting the counter right from the start makes a significant difference. These seven questions are practical and relevant, particularly for chefs, kitchen managers, and hospitality business owners seeking long-term value. 

1.

In most commercial kitchens, space is always a problem. You’re running prep, plating, service, and clean-up in a layout that hasn’t changed since day one. There’s gear crammed under benches, staff bumping into each other mid-shift, and no matter how well the team works together, the pantry feels too small. The first instinct is often to wish for more room. But what if the real issue isn’t the size of the kitchen, it’s how you’re using it? 

The truth is that many workplaces are losing efficiency due to poor refrigeration choices. Oversized or poorly placed refrigerators, cluttered interiors, or outdated equipment that runs too hot or breaks down during service are just a few of the common problems. Instead of planning a renovation or cutting back on menu items, rethinking how your