10 Crucial Space-Planning Tips for Installing Commercial Refrigeration Units

10 Crucial Space-Planning Tips for Installing Commercial Refrigeration Units 

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. 

1. Know Your Kitchen Workflow First 

Before installing any commercial fridge, take a step back and look at how your team moves through the kitchen. Where are the busiest areas? Where do staff prep food, cook, and clean? 

Installing a fridge in the wrong spot can slow down food prep, cause congestion, or even become a safety hazard. Place cold storage near prep areas but out of the main footpath. This makes it easier for staff to access ingredients without interrupting other staff members. 

2. Respect the Golden Triangle (Cook, Prep, Cool)

In kitchen design, there’s a basic rule that helps maintain order: the cook, prep, and cool triangle. Your refrigerator, cooktop, and sink should form a natural workflow—not a maze. 

When positioning your commercial fridge, make sure it supports this triangle. You want cold items within reach of the prep station, but not so close to heat sources that the unit has to work harder to maintain its freezing temperature. This simple strategy helps keep your food safe and reduces energy consumption. 

3. Leave Breathing Room for Ventilation

Refrigeration units need space to release heat. Without proper ventilation, the unit will overheat, leading to mechanical issues, energy spikes, or premature failure. 

Leave at least 5 cm (roughly 2 inches) on each side, plus space at the back and top. Check the manufacturer’s clearance guide for each equipment. Even a compact bar refrigerator needs room to breathe, especially in tight back-bar setups. 

4. Think Vertical in Compact Spaces

In busy kitchens and cafés, floor space is always limited. When you’re working in a small area, vertical storage can make a big difference. 

Consider upright units if you’re short on width. Shelving inside these models helps keep products organised and visible. For smaller kitchens using a commercial fridge in NZ, vertical options allow businesses to maximise cold storage without crowding the workspace. 

5. Measure Door Swings (and Staff Elbows!)

One of the most common issues we see is poor planning around door swings. A fridge door that swings out into a walkway—or worse, into another appliance—creates major workflow problems. 

Before choosing a model, measure the swing radius. Also, consider how far the door must open to pull out trays or bins. If space is tight, a sliding-door unit or one with a reversible door might solve the problem. 

6. Allocate Backup Access Routes

Refrigerators need to be serviced. If your equipment breaks down and a technician can’t reach the back or internal components, you’re in trouble. 

Make sure there’s clear space to access wiring, coils, and drainage points. Don’t wedge your commercial fridge between fixed benches or close it off against walls with no clearance. Even a small gap can make future repairs easier and faster. 

7. Factor in Power Points Before Delivery

It sounds simple, but we’ve seen it overlooked too many times. Every refrigeration unit needs a dedicated power outlet. Depending on your setup, you might also need to check voltage requirements or use a different circuit to avoid overload. 

Place your outlets where they’re easily reachable, not behind or under the unit. This prevents cable stretching, which can be hazardous and lead to overheating. Before the product arrives, double-check that all wiring is safe and compliant. 

8. Integrate Cold Storage with Front-of-House Efficiency

In restaurants and cafés, some refrigeration products are placed in customer-facing areas. Consider cake displays, deli fridges, or bar units for serving drinks. 

When planning space for a bar fridge, position it close to where drinks are served, but make sure it doesn’t block the path of servers or guests. The right spot saves time, improves service flow, and keeps your front of house looking organised. 

9. Anticipate Condensation and Drainage 

Even the best refrigeration systems deal with moisture. If the space around the unit isn’t well-prepped, condensation can lead to slippery floors, warped cabinetry, and mould growth. 

Ensure the flooring is slip-resistant and has a slight slope toward a drain to prevent slips and falls. If your unit produces condensate, connect it to a drain line or use a catch tray to direct the condensate away from the appliance. Regular checks can also prevent puddles from forming behind or beneath the unit. 

10. Plan for Growth – Not Just Now

It’s tempting to size your refrigeration layout to your current needs—but kitchens grow. Menus change. Teams expand. 

When choosing where to place a fridge, leave space for an additional product or future upgrades. Modular fridges or under-bench models offer flexibility if you expect business to scale. A forward-thinking layout saves you the cost and hassle of rearranging everything later. 

Brilliant Layout = Long-Term Performance 

At Federal Hospitality Equipment, we work with businesses that want refrigeration setups that last—not just for now, but for years ahead. Good layout planning is more than a design choice. It affects energy use, service speed, repair access, and staff safety. 

Whether you’re planning a complete kitchen fit-out or adding a new bar fridge to your front counter, every decision around space counts. If you’re unsure about which fridge suits your layout or how much clearance you need, it’s worth consulting someone knowledgeable about commercial refrigeration. 

Ready to Make Smarter Layout Decisions? 

Explore our Federal Hospitality Equipment page for insights on commercial fridge setups, bar fridge selection, and long-term planning strategies. Let’s give you a hand in getting it right from day one.