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Commercial Fridges

Commercial fridges give professional bakeries, patisseries, chocolate producers and commercial kitchens controlled cold storage for products that need more care than general ingredients. The right cabinet protects temperature and humidity conditions while keeping trays, finished products and daily production within easy reach.

Vanrooy’s commercial refrigeration range centres on Gemm cabinets and counters for pastry and chocolate production. It sits within the wider commercial fridges and freezers range, with upright and underbench formats that can be selected around product type, tray volume, available floor space and access during production.

Upright Commercial Fridges

Upright cabinets use vertical storage to hold more trays within a compact floor area. Vanrooy’s upright commercial fridges include pastry and chocolate models, with different door and tray configurations available to suit the way each product is stored. Compare the upright fridge range when capacity is the priority and the kitchen can allocate dedicated floor space.

Underbench Commercial Fridges

Refrigerated counters place cold storage beneath a working surface, which can reduce movement between preparation and storage during production. The underbench fridge range includes pastry, chocolate and pizza counter formats with two, three or four doors. This arrangement suits kitchens that need accessible storage and usable bench space in the same footprint.

Match Refrigeration to the Product

Pastry and chocolate do not place the same demands on a refrigerator. Pastry storage may require higher humidity to reduce drying, while chocolate needs stable conditions that protect texture and finish. The correct model is therefore selected around the product first, followed by production volume and the way trays move through the kitchen.

Glass-door chocolate cabinets can make stock visible without opening the door, while solid-door pastry refrigerators suit production storage where product visibility is less important than capacity and access. Vanrooy’s bakery equipment specialists can review what you produce, how long it needs to be held and how frequently the cabinet will be opened before recommending a configuration.

Plan Capacity Around Production

Capacity is not only a question of total tray count. Door layout, shelf or runner spacing, loading height and the distance from the work area all affect how useful a commercial refrigerator is during a working day. A cabinet that holds the required volume but interrupts the production path can still create unnecessary handling.

When comparing commercial fridges for sale, allow for peak production rather than the quietest shift, but avoid buying capacity that the kitchen cannot load or access efficiently. Vanrooy can work through tray format, product mix, door configuration and available space so the selected cabinet supports the production process rather than sitting apart from it.

Gemm Commercial Refrigeration

Gemm manufactures the commercial fridges represented on this category page. The live range includes upright pastry and chocolate refrigerators, glass-door cabinets, and refrigerated counters in several door configurations. Each model should be assessed against its published temperature, humidity, tray and installation details before selection.

Commercial Fridge Frequently Asked Questions

What Should I Consider When Choosing a Commercial Fridge?

Start with the product, its required storage conditions and the volume held during your busiest production period. Then consider tray format, door configuration, available floor or bench space, ventilation and how staff will load and unload the cabinet. Vanrooy can use those details to narrow the range to models that suit the kitchen.

Is an Upright or Underbench Fridge Better?

An upright fridge generally provides more storage within a smaller floor area, while an underbench counter combines accessible cold storage with a working surface. The better option depends on available space, the quantity of product being held and where refrigeration needs to sit within the production path.

Do Pastry and Chocolate Need the Same Refrigeration?

No. Pastry and chocolate can require different temperature, humidity and airflow conditions. Vanrooy supplies dedicated Gemm models for these applications, so the selection should be based on the actual product rather than treating every refrigerated cabinet as interchangeable.

How Many Trays Should a Commercial Refrigerator Hold?

The live Gemm range includes 20-tray and 40-tray upright formats as well as refrigerated counters. The right capacity depends on batch size, holding time and how often product moves in and out. Allow room for peak demand without choosing a cabinet that is difficult to load efficiently or too large for the available space.

Can Vanrooy Supply Parts for Commercial Fridges?

Vanrooy supports the equipment it supplies with parts and technical assistance. If a component needs replacement, use the request parts service with the machine brand, model and serial details so the team can identify the correct item.

Does Vanrooy Service Commercial Refrigeration?

Yes. Vanrooy provides service support for the commercial refrigeration it supplies, with scheduled maintenance and urgent assistance available through Premier Care. Service requirements should be discussed when the equipment is selected so access, location and machine criticality are understood from the outset.

Discuss Your Refrigeration Requirements

The Vanrooy team can help compare cabinet type, tray capacity, product requirements and kitchen layout before you choose a commercial fridge. Contact Vanrooy with your product mix, expected volume and available space to begin the selection process.