Reach-in refrigeration has become an integral component in commercial kitchens as these units provide accessibility for perishable items in the front and back of house.

Adhering to food safety standards and food quality requirements, reach-in refrigeration units maintain food temperatures between 36 degrees F and 38 degrees F.

Foodservice operators typically use reach-in refrigerators, also called uprights, for back-of-the-house storage. With the advent of grab-and-go items across more segments, though, some operators now use glass-door models for marketing retail items like packaged sandwiches and beverages. In some instances, operators will place glass-door units near the point of purchase to help spur impulse sales. When storing items like wine and chocolate at proper temperatures, operators will often specify specialized units.

One-, two- and three-door sizes are most common, although four-door models also are available. Refrigerator widths typically measure 27½ inches for 1 door, 55 inches for 2 doors and 80 inches for 3 doors. Depths vary but usually measure between 33 and 36 inches. Heights, which take into account casters or legs, range from 81 to 84 inches.

Reach-in refrigerators come in a variety of configurations, with pass-throughs and roll-ins providing versatile use for certain applications. For additional storage, smaller undercounter reach-ins take up minimal space, and operators use these units for products staff require during display preparation or at a point of service. Operators needing double-sided access can utilize pass-through units. Reach-ins with waist-high refrigerated drawers provide quick and easy access.

Operators use refrigerated grab-and-go display reach-ins to store menu items as well as market them. They can choose among a range of formats, including upright multi-shelf grab-and-go models, low-profile units with one or no shelves, island reach-ins for grab-and-go items and refrigeration that drops into or slides under counters. Typical lengths for grab-and-go models are between 2 and 10 feet.

Reach-ins have either bottom- or top-mount compressors. Bottom-mount systems can be more user-friendly, easier to service and work best in cooler areas of the kitchen, while top-mounted reach-in compressors may run cooler and keep kitchen temperatures more comfortable.

Because evaporators, lights, tray slides and other components take up space within the reach-in, not all of its interior spaces are designated for storage. When there is limited space above a reach-in, consider a bottom-mounted compressor. This type reduces interior storage space and requires installation of a door about one-half the height of a regular door. Top-mounted compressors require greater clearance but can maximize available internal storage capacity, product access and display space.

Refrigeration equipment includes components that protect against product spoilage. One example is electronic controllers, which have built-in alarms to warn when reach-in doors are left open or when inside temperatures exceed a set point. If a service issue arises, controllers display error codes to enable a technician to quickly resolve the problem and avoid prolonged downtime. Other elements focusing on food safety are digital or dial thermometers and temperature monitoring and alarms.

Reach-in options also include antimicrobial coatings; ozone air systems; epoxy-coated, chrome-plated or stainless-steel shelves; pan slides; fluorescent lights; half-solid or half-glass doors; and advanced electronic controls. LED lighting and motion sensors, which turn lights on as needed, are also available and have become more popular.

Glycol refrigeration is being used more frequently in place of standard compressor systems as this eliminates the need for multiple units to use separate compressors. With these systems, reach-in units are connected to a remote glycol loop used to cool the refrigerator.

Energy Star reach-ins are on average 20% more energy-efficient than standard models because they are designed with components such as ECM evaporator and condenser fan motors, hot gas anti-sweat heaters or high-efficiency compressors.