Undercounter Refrigerator Size A Guide for LA Restaurants
Getting the right undercounter refrigerator size is one of those small details that makes a huge difference in how your kitchen runs. It’s not just about fitting a box under a counter; it’s about making your workflow smoother, whether you're running a Koreatown BBQ joint, a Mexican taqueria in East LA, or prepping fresh herbs in a fast-paced Thai Town kitchen.
For any Los Angeles restaurant owner, space is gold. A good undercounter unit is a cornerstone of your prep line, bar station, or food truck layout. Understanding the basic dimensions is the first step to creating a workspace that’s organized, efficient, and ready for service.
Mastering Undercounter Refrigerator Dimensions
Standard undercounter refrigerators are built to slide right under typical 36-inch countertops. This usually means the units themselves are around 34 inches tall, leaving just enough room for air to circulate properly. From there, you’ve got a lot of choices. Widths can range from a slim 24 inches to a massive 72 inches, and depths usually fall between 24 and 32 inches to line up with your counters.
These workhorse coolers are more popular than ever. The global market for undercounter refrigerators recently hit USD 3.42 billion, thanks to the booming hospitality scene in cities like Los Angeles where every square inch counts. And it's not slowing down—experts predict it will grow to USD 6.27 billion by 2033, which tells you these units are a solid investment for any modern kitchen.
Key Dimensions To Know
Before you even start browsing, you need to be familiar with the three numbers that define every undercounter refrigerator:
- Height: Most are built to a standard of about 34 inches. This isn't random; it’s designed to fit perfectly under standard or ADA-compliant 36-inch counters while leaving that critical two-inch gap for ventilation.
- Width: This is where you have the most flexibility. A narrow 24-inch model might be perfect for a food truck, while a sprawling 72-inch unit can anchor the busiest prep station in a high-volume Japanese restaurant.
- Depth: Depths typically run from 24 to 32 inches, a range intended to keep the front of the refrigerator flush with your existing countertops and cabinets for a clean, built-in look.
Nailing the right combination of these dimensions means your new unit won’t just fit—it’ll actually make your kitchen better.
For a deeper dive into the technical side of things, this comprehensive guide to laboratory refrigerators offers another perspective on cooling technology that can be surprisingly useful. And if you're still weighing all your options, be sure to check out our guide on finding the best commercial refrigerators for your LA business.
Standard Undercounter Refrigerator Sizes and Common Applications
To make it easier, here’s a quick-glance table breaking down the most common sizes and where they shine in the Los Angeles foodservice scene.
| Standard Width | Approx. Capacity (Cu. Ft.) | Best For (LA Use Case) |
|---|---|---|
| 24" | 5-6 cu. ft. | Small coffee shops in Silver Lake, food trucks, or a dedicated bar garnish station. |
| 36" | 8-10 cu. ft. | Compact prep stations in a Venice Beach cafe or a back-bar cooler for craft beer. |
| 48" | 12-14 cu. ft. | The workhorse for most small-to-medium kitchens, like a taco spot in East LA. |
| 60" | 16-18 cu. ft. | Busy prep lines in Downtown LA restaurants or high-volume bars needing lots of storage. |
| 72" | 20-22 cu. ft. | Large-scale operations, bustling hotel kitchens, or the main prep station in a steakhouse. |
This table should give you a solid starting point for figuring out what will work best for your unique space and menu.
How to Measure for Your Undercounter Refrigerator
Getting the right fit for your commercial refrigerator is about more than just matching numbers on a spec sheet. It's about giving your equipment the room it needs to breathe and perform at its best. Think of it like nailing the recipe for your famous Korean BBQ marinade in K-Town—every measurement has to be just right for the final product to shine. A poorly measured unit can jam up your workflow, overheat, and die an early death.
For Los Angeles restaurants, where every inch of space is gold, accurate measurements are non-negotiable. It doesn't matter if you're in a downtown food truck or a busy Thai kitchen; you need to account for three critical dimensions to make sure your new undercounter refrigerator is a perfect match.
The Three Critical Dimensions
Before you even think about placing an order, grab a tape measure and size up your space. A little precision now will save you from massive headaches later, like a delivery that can't fit through the door or a new unit that blocks a key walkway during the dinner rush.
- Width: This tells you how much linear counter space the unit will eat up. Sometimes, a single 48-inch refrigerator can streamline a prep line way better than two smaller, separate commercial refrigerators, creating a much smoother workspace.
- Depth: Depth is all about the flow of traffic in your kitchen. Standard-depth models will sit flush with your existing countertops for a clean, seamless look. But in tight spots, like a narrow food truck aisle, a shallow-depth model can give your staff those crucial extra inches to move around.
- Height: This one's a biggie for fitting the unit under your counters. Most commercial countertops are 36 inches high, and you'll find that undercounter refrigerators are usually designed around 34 inches. That little bit of wiggle room is there for a reason.
This simple flowchart breaks down the process of picking the right undercounter refrigerator size based on width, capacity, and how you plan to use it.
As you can see, choosing the right size is a strategic move that balances the physical space you have with the real-world demands of your kitchen.
Planning for Clearance and Door Swing
Here’s the step everyone forgets: accounting for clearance. Your refrigerator needs "breathing room" to do its job. The compressor pumps out heat, and without proper airflow, it can quickly overheat. That leads to inefficient cooling and, eventually, a total breakdown.
Plan for at least one inch of clearance on the back and sides of the unit for ventilation. This small gap is absolutely crucial for the longevity and efficiency of your commercial equipment.
Finally, think about the door swing. Just imagine the chaos during a dinner rush if your refrigerator door swings out and blocks a busy lane every time someone opens it. Measure how far the door will extend and make sure it doesn’t get in the way of people or other equipment. This simple check ensures your new appliance actually helps your workflow instead of getting in the way.
Matching Capacity to Your Kitchen's Needs
Once you've got the external dimensions nailed down, it’s time to look inside. The real workhorse value of any undercounter refrigerator isn't just how it fits your space, but how much it can actually hold. We're shifting from the unit's physical footprint to its internal capacity, which is measured in cubic feet.
This number is a direct reflection of your menu, your daily volume, and how your kitchen operates. Think about it: a Thai spot in Hollywood prepping mountains of fresh produce has completely different storage needs than a food truck in Echo Park slinging pre-packaged Mexican street corn. Your capacity dictates how often you’re restocking and how smoothly your crew can work when the tickets start flying.
Finding Your Ideal Capacity Range
Getting the capacity right is crucial for a smooth workflow. If your unit is too small, you're looking at constant restocking trips and potential ingredient shortages. Go too big, and you're just wasting energy and precious kitchen real estate.
Here are a few practical benchmarks for some common Los Angeles food businesses:
- 5-7 Cubic Feet: This is perfect for a small Silver Lake café needing just enough room for milk, cream, and syrups. It's also great for a dedicated garnish station at a bar.
- 12-15 Cubic Feet: We're talking the sweet spot for a busy sandwich or salad prep station in a Downtown LA lunch joint. This size offers plenty of space for various proteins, veggies, and condiments.
- Over 20 Cubic Feet: A high-traffic bar in West Hollywood that has to keep hundreds of bottles, juices, and house-made mixers chilled will need this larger capacity to keep service flowing without a hitch.
This demand for efficient, high-capacity commercial units is a huge driver in the market. While residential refrigerators might make up 62.7% of the overall market, the hefty 37.3% share for commercial models shows just how specific the needs of professional kitchens are. Here in North America, where the commercial sector is booming, undercounter models are especially popular for their ample shelving, making them a staple in LA's fast-paced kitchens.
Beyond Cubic Feet: How Layout Impacts Usable Space
Internal capacity isn't just a raw number—the layout inside is just as important. How you use that space is what really counts. For instance, adjustable shelving is a total game-changer. It lets you reconfigure the interior to fit tall items like sauce bottles or flat sheet pans.
The internal layout of an undercounter refrigerator can dramatically increase or decrease its functional capacity. Prioritize models with flexible shelving and door storage to maximize every cubic foot.
The type of door you choose also plays a big role in how you access everything inside.
- Solid Doors: These are fantastic for insulation and energy efficiency. They’re the go-to for back-of-house storage where you’re just stashing ingredients and don't need them on display.
- Glass Doors: Perfect for front-of-house spots like bars or cafés. Glass doors turn your fridge into a merchandiser, letting staff quickly spot what they need without opening the door and letting all the cold air out.
Thinking through these details helps you pick an undercounter refrigerator that doesn't just fit into your kitchen but actually helps it succeed. For a full rundown of what your kitchen might need, take a look at our commercial kitchen equipment checklist.
Sizing Scenarios for LA Food Businesses
All the talk about measurements and capacity really comes to life when you apply it to actual Los Angeles kitchens. It’s one thing to know the numbers, but it’s another to see how the right undercounter refrigerator size can make or break a business.
The best unit for your spot depends entirely on your menu, your workflow, and the precious square footage you have to work with. A cramped food truck cruising through DTLA has a completely different set of needs than a sprawling Japanese restaurant over in Sawtelle. There’s simply no one-size-fits-all answer.
Let's walk through three common scenarios to show how picking the perfect fridge solves real problems in the cutthroat LA food scene.
The Downtown LA Food Truck
For a food truck operator slinging Mexican tacos or Korean BBQ on the bustling streets of Downtown LA, every single inch is prime real estate. The game is all about squeezing the most cold storage into the tightest possible footprint. Your workflow is lightning-fast, and the crew needs to grab ingredients without tripping over each other.
This is where a compact 27-inch undercounter refrigerator becomes the hero. It offers around 6-7 cubic feet of space—just enough for your prepped meats, fresh salsas, and produce to get you through a busy service. Its slim profile is the real winner, leaving more room for your team to move.
Outfitting a mobile kitchen is a unique challenge. For more tips, check out our guide on the essential equipment for food truck kitchens.
The Silver Lake Hybrid Cafe and Bar
Picture a hip spot in Silver Lake that’s a coffee shop by day and a craft cocktail bar by night. This place is pulling double duty, and its refrigeration needs to keep up. They need practical, behind-the-scenes storage for milks and syrups, but they also need an eye-catching display upfront to sell drinks.
The smart move here is a two-unit strategy:
- A sleek 48-inch glass-door undercounter refrigerator sits at the bar, showing off local craft beers and artisanal sodas. It’s as much a marketing tool as it is a cooler.
- A separate 24-inch solid-door unit is tucked away in the back, efficiently chilling dairy and other ingredients that don't need to be on display.
This approach keeps the workflows separate and uses the right tool for each job, which ultimately boosts both sales and speed.
The Sawtelle Japanese Restaurant
Now head over to Sawtelle, where a high-end Japanese restaurant specializes in sushi. The sushi line isn't just a prep area; it's a stage. Precision, speed, and absolute freshness are non-negotiable. The chefs need a huge variety of fish, vegetables, and sauces perfectly chilled and within arm's reach at all times.
For a high-volume sushi line, the equipment must serve as both a workstation and a cold storage unit. The right refrigerated prep table is the heart of the entire operation.
A massive 72-inch refrigerated prep table is the only way to go. This beast provides over 20 cubic feet of cold storage right under the cutting board. It’s wide enough for multiple chefs to work shoulder-to-shoulder, keeping the entire operation flowing smoothly even during the craziest dinner rush.
LA Food Business Sizing Cheat Sheet
To make things even clearer, we’ve put together a quick reference guide. Think of this as a cheat sheet for matching undercounter refrigeration to some classic LA food business models.
| LA Business Type | Recommended Width | Key Feature | Why It Works |
|---|---|---|---|
| Boba Shop (Koreatown) | 24-inch | Solid Door | Super compact for storing milk and tea bases under the counter, saving space for specialty equipment. |
| Food Truck (DTLA) | 27-inch | Narrow Footprint | Maximizes cold storage in a tiny kitchen, preserving crucial floor space for staff movement. |
| Chinese Noodle Bar (San Gabriel Valley) | 48-inch | Glass Door (Front), Solid Door (Back) | Dual-unit approach merchandises drinks to customers while keeping back-of-house ingredients efficiently chilled. |
| Sandwich Deli (The Valley) | 60-inch | Prep Table Top | Combines a spacious work surface with easy-access cold storage for meats, cheeses, and veggies. |
| Sushi Restaurant (Sawtelle) | 72-inch | Refrigerated Prep Table | A massive all-in-one station for high-volume service, keeping dozens of ingredients fresh and accessible. |
Choosing the right size isn’t just about making sure a unit fits—it’s about designing a smarter, faster, and more profitable kitchen from the ground up.
Installation and Purchasing Tips for LA Operators
Okay, so you’ve found the perfect undercounter refrigerator size. That's a huge step, but don't pull out the credit card just yet. A few final checks will make sure your investment really pays off, especially for operators here in Los Angeles.
You have to think beyond the dimensions and get into the nitty-gritty of installation and ownership in a city as demanding as L.A. From electrical hookups to just getting the thing through your front door, this is the final checklist you need.
Before you buy anything, take a hard look at your kitchen’s electrical setup. Most commercial units will need a standard 115V outlet, but you have to check the amperage on the spec sheet. Overloading a circuit is a nightmare, and it's a super common problem in older L.A. buildings.
Navigating Delivery and Setup
Getting anything delivered in Los Angeles has its own unique headaches. Make sure you confirm the unit’s final height with the casters on. Those little wheels are a lifesaver for leveling the fridge on uneven kitchen floors, but they can easily add a couple of crucial inches.
Also, walk the delivery path from the street to its final spot in your kitchen. Measure every doorway, every tight corner. The last thing you need is a delivery crew stuck on a busy sidewalk because the unit won't fit.
For LA food businesses, a standard unit might not cut it. Built-in undercounter refrigerators often require specialized knowledge to select and install. It’s worth understanding your options for professional help, like a guide to premium luxury commercial appliance repair and custom built-in service, because expert installation is everything.
Honestly, working with a local LA supplier can be a game-changer. They get the city’s logistical hurdles and can usually offer faster, more personal support than a big national chain.
Securing Your Investment
Now for the final piece of the puzzle: protecting your money and your new equipment.
- Flexible Financing: Think about lease-to-own options. They can help keep your cash free for other crucial needs, like stocking up on inventory for that new menu at your Thai spot.
- Robust Warranties: Downtime kills profits. Look for solid coverage, like Atosa's two-year parts and labor warranty. That’s real peace of mind.
- Market Growth: You’re making a smart move. The commercial undercounter refrigeration market is expected to hit USD 16.19 million by 2035. That growth is being fueled by demand in dense cities like Los Angeles, where every square inch counts.
A strong warranty is more than just a piece of paper; it’s an insurance policy against lost revenue. In a high-volume kitchen, a fast repair can save you from a complete service disaster.
By ticking these final boxes, you’re not just getting a refrigerator that fits. You’re getting the right long-term solution for your L.A. business.
Common Questions About Undercounter Refrigerator Sizing
Even with the best plans, a few questions always seem to pop up right before you pull the trigger on a new undercounter refrigerator. For any Los Angeles restaurant owner, getting these last details right is the difference between a smart investment and a future headache. Here are some straightforward answers to the questions we hear most often.
Electrical and Compliance Questions
Power and safety standards are a huge concern, especially in a city as tightly regulated as Los Angeles. Making sure your equipment is compliant from day one is the best way to avoid major problems down the line.
Most commercial undercounter refrigerators run on a standard 115V/60Hz outlet, which is what you'll find in nearly every U.S. kitchen. Still, you absolutely have to check the unit's spec sheet and confirm your circuits can handle the electrical load. Plugging it into the wrong voltage can fry the compressor in an instant, voiding your warranty and leaving you with a very expensive repair bill.
Another thing to get right is the difference between commercial and residential units. Commercial refrigerators are built tough with materials like stainless steel to handle the daily grind of a busy restaurant or food truck. More importantly, their compressors are powerful enough to get cold again quickly after the door has been opened and closed all day. They are also NSF certified, which is a non-negotiable legal requirement for food safety in Los Angeles County.
A residential fridge won't just fail under the pressure of a commercial kitchen; it will put your business at risk for serious health code violations. Sticking to commercial-grade, NSF-certified equipment is absolutely essential for both performance and staying compliant.
Sizing and Installation Specifics
Finally, let's talk about the most common installation question we get: clearance. That little bit of extra space you leave around the refrigerator isn't just a suggestion—it's critical for the machine's health and efficiency.
Manufacturers will almost always tell you to leave at least 1-2 inches of open space on the sides and back of the unit. This is the "breathing room" the condenser needs to push out heat. Without it, the compressor has to work overtime, leading to higher energy bills, spotty cooling, and a much shorter lifespan for your equipment. Always, always factor this clearance space into your final measurements before you buy.
Ready to find the perfect undercounter refrigerator for your Los Angeles business? Explore our full range of commercial-grade units at Los Angeles Restaurant Equipment and get the durable, reliable cooling solution your kitchen deserves. Visit us now at https://losangelesrestaurantequipment.com.