You're pricing out cold storage for your kitchen, and the numbers are all over the place. One unit runs a thousand dollars. Another runs eight. It's hard to know what's fair and what fits your operation.
That's normal. Commercial refrigeration covers a wide range of equipment, and each type serves a different job.
This guide breaks down what you'll pay by equipment type, explains what drives the price up or down, and gives you a few practical checks before you buy. By the end, you'll know roughly what your setup should cost and why.
The short answer on commercial refrigeration cost
Commercial refrigeration pricing varies widely by type and size - small undercounter units can start around $1,000-$2,000, while multi-door reach-ins, prep tables, and ice machines commonly range from $2,500-$8,000+ depending on capacity and features.
So there's no single number. The right budget depends on what you're storing, how much of it, and how hard the unit has to work during service.
Here's how the main equipment types break down.
Pricing by equipment type
Undercounter units
Undercounter refrigerators are the entry point. They tuck under a prep line or bar and hold daily-use ingredients within arm's reach.
Expect to pay roughly $1,000 to $2,000 for a solid commercial unit. Smaller footprint, less capacity, lower price.
These work well for cafés, bars, and tight kitchens where floor space is scarce but you still need cold storage on the line.
Reach-in refrigerators
Reach-ins are the workhorse of most kitchens. One, two, or three doors, full height, plenty of shelving inside.
Pricing usually lands between $2,500 and $8,000 or more. A single-door unit sits near the low end. A three-door unit with heavy-duty build and fast temperature recovery pushes toward the top.
Door count and capacity drive most of the difference here. More doors, more storage, higher price.
Refrigerated prep tables
Prep tables combine cold storage with a work surface. Sandwich and pizza prep tables hold ingredients cold on top, backups underneath, and give your team a spot to build orders.
Most fall in the $2,500 to $8,000 range, depending on length and pan configuration. A short two-door table costs less. A long three-door pizza table with a big topping rail costs more.
If your menu runs on assembly — sandwiches, salads, pizzas — this is where a lot of your budget goes.
Ice machines
Ice machines are priced by daily production. A small undercounter model that makes a few hundred pounds a day sits at the lower end. A high-output modular head that produces a thousand pounds or more runs much higher.
Plan for $2,500 to $8,000 or more, and remember you'll often need a separate storage bin, which adds to the total.
Match the machine to your real daily demand. Oversizing wastes money. Undersizing leaves you short during a rush.
Walk-in coolers and freezers
Walk-ins are the biggest investment. They're built for high-volume kitchens that need to store bulk inventory in one place.
Pricing climbs well past the ranges above, often into five figures, because size, insulation, and refrigeration horsepower all scale up. Installation and site prep add to the cost too.
A walk-in makes sense when reach-ins can't keep up with your volume. If you're buying in bulk and running out of shelf space, that's the signal.
What drives the price differences
Two units that look similar can carry very different price tags. A few factors explain the gap.
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Capacity. More storage volume means more materials, a bigger compressor, and a higher price. This is the single biggest driver.
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Door count and configuration. Each added door raises the cost. Glass doors, drawers, and pass-through designs cost more than solid swing doors.
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Brand. Premium brands built for long service life command higher prices. Value brands cost less up front but may trade off some durability.
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Features. Digital controls, self-cleaning condensers, adjustable shelving, and fast temperature recovery all add to the price.
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Energy efficiency. ENERGY STAR-rated units often cost more up front. They earn it back on the power bill over the life of the unit.
None of these are good or bad on their own. They're trade-offs. The right mix depends on how hard your kitchen runs the equipment.
Practical buying guidance
Price is only part of the decision. A cheap unit that fails mid-service costs you far more than the sticker saved. Here's how to buy smart.
Match the unit to your volume. Buy for how your kitchen actually runs, not for a spec sheet. A high-turnover line needs fast temperature recovery. Doors open nonstop. Staff grab ingredients all shift. The unit has to bounce back quickly or food safety slips.
Measure your space first. Check the footprint, door swing, and clearance for airflow before you order. A unit that doesn't fit is an expensive mistake.
Weigh up-front cost against running cost. An energy-efficient unit costs more today and less every month after. Over five or ten years, that gap adds up.
Factor in the extras. Ice machines need bins. Walk-ins need installation. Build those into your budget from the start so nothing surprises you.
Confirm the warranty. Ask what's covered and for how long. A longer warranty signals the maker stands behind the build.
Quick recap
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Undercounter units: $1,000–$2,000
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Reach-ins, prep tables, ice machines: $2,500–$8,000+
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Walk-ins: well into five figures
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Capacity is the biggest cost driver
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Buy for your real volume, not the lowest price
The bottom line
Commercial refrigeration costs anywhere from about a thousand dollars for a small undercounter unit to five figures for a walk-in. What you'll pay comes down to type, capacity, features, and how hard the equipment has to work. Buy for your actual volume, measure your space, and weigh the up-front price against years of running cost. That approach protects your food, your budget, and your service.
Chumart carries a full lineup of commercial refrigeration — trusted brands, competitive pricing, and free nationwide shipping on every unit. Browse the collection or call the team at (888) 717-8999 to match the right setup to your kitchen and your budget.