IKON IUC61R 61 In. Undercounter Refrigerator, Two-Section, 15.5 cu. ft., R-600A, Self-Contained, ENERGYSTAR

IKON is a commercial refrigeration line built for foodservice operations that balance back-of-house prep with front-of-house visibility. The range covers reach-ins, glass door merchandisers, prep tables, undercounters, and bar units, giving operators flexibility across kitchen and service areas. Units are constructed with stainless steel and use R290 refrigerant, with digital temperature controls that are easy to read and adjust during service. Bottom-mounted refrigeration is common across the line, which helps in hotter kitchen environments and simplifies routine cleaning. IKON is often used in restaurants, convenience stores, and bars that need consistent performance across mixed refrigeration formats.

Commercial undercounter refrigerators keep ingredients cold and within reach at the station level, fitting neatly under existing counters and prep surfaces without taking up extra floor space. Restaurants, bars, delis, hotels, and food trucks all use them to add cold storage exactly where it's needed in a busy kitchen layout.

Most kitchens stick with a solid door undercounter fridge, but there are other setups. Drawer models are faster on busy lines where staff need to grab ingredients quickly. Glass door units let you see what's inside without opening the door. If you need both cold and frozen storage in one spot, go for a combo unit with both sections in one cabinet.

Most undercounter fridges stand 27 to 34 inches tall and run 27 to 30 inches deep, designed to fit under standard counter heights. Width varies by model, with common sizes ranging from 27 to 72 inches wide. Popular widths like 48 and 60 inch units give you more storage capacity while still fitting cleanly into your counter run.

Common Types and Configurations

• Standard Undercounter Refrigerator: A solid door unit designed to fit under standard counter heights. Available in single and multiple door configurations to fit different station widths and storage requirements.
• Commercial Undercounter Refrigerator with Drawers: Replaces hinged doors with pull-out drawers for faster ingredient access during service. A popular choice on cook lines and prep stations where staff need to grab product quickly without crouching to open a full door.
• Commercial Undercounter Refrigerator Glass Door: Features glass doors that allow staff to see stored product at a glance. Reduces unnecessary door openings and helps maintain consistent internal temperatures during busy service periods.
• Commercial Undercounter Refrigerator Freezer Combo: Combines a refrigerated section and a frozen section in a single undercounter cabinet. Useful for stations that need both cold and frozen storage without adding a second unit.
• Commercial Lowboy Refrigerator: A low-profile undercounter unit commonly used in bars and service stations. Designed to fit under lower counters while still providing reliable cold storage for bottles, garnishes, and prepped ingredients.

What to Look at Before You Buy

• Unit Dimensions: Measure your space before you order. Most undercounter fridges fit under standard 36 inch counters, but always check the height, width, and depth against your actual setup.
• Door vs. Drawer: Standard doors are cheaper and give you full access. Drawer models cost more but speed up workflow on busy lines where staff need to grab ingredients fast.
• Solid vs. Glass Door: Solid doors insulate better and hold temperature. Glass doors let you see inside and cut down on door openings during service. Pick what fits your workflow.
• Refrigerator vs. Freezer Combo: If you need both cold and frozen storage, a combo unit saves space and cuts down on equipment. Check that each section hits the temperatures you need.
• Compressor Location: Most undercounter units have the compressor on the left or right. Make sure there's enough clearance for airflow and that it won't block other equipment or cabinets.
• Temperature Range: Look for units that hold 33°F to 41°F, even when loaded. If your kitchen gets hot, check the ambient rating on the spec sheet to make sure the unit can keep up.
• NSF Certification: Many commercial undercounter refrigerators carry NSF certification confirming they meet health code standards. Check your local requirements before you buy.

Frequently Asked Questions

What size commercial undercounter refrigerator do I need?

Start with your counter space. Measure width, depth, and height where the fridge will go, and check those numbers against the spec sheet before you order. Most undercounter fridges fit under standard 36 inch counters, but heights can vary. For storage, figure out how much you need to hold at the station during a typical service. Pick a unit that covers that volume but isn't so big it strains the compressor.

What is the difference between a commercial undercounter refrigerator and a worktop refrigerator?

The difference is the top. A worktop fridge has a stainless steel surface for prepping, cutting, and assembly. An undercounter fridge slides under your existing counter, using the counter as its top. Both give you cold storage, but a worktop unit is freestanding with its own prep space, while an undercounter model fits into your current layout.

Can a commercial undercounter refrigerator be used as a freezer?

Standard undercounter fridges hold 33°F to 41°F and won't reach freezing. If you need frozen storage in the same footprint, get a dedicated undercounter freezer or a combo unit with both fridge and freezer sections in one cabinet.

Related Categories

• Worktop Refrigerators
• Reach-In Refrigerators
• Prep Refrigeration
• Sandwich & Salad Prep Tables

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