Atosa MBF15RSGR 13 Cu Ft Top Mount Reach-In Refrigerator, One Door, Stainless Steel

Atosa makes commercial kitchen equipment designed to handle the day-to-day demands of professional foodservice. From refrigeration and cooking equipment to prep and holding units, their products are built with reliability and value in mind. Everything is designed, engineered, and tested in-house, giving Atosa tighter control over quality and performance. The brand has won multiple KI Awards for innovations in automation, but what matters most to customers is simple: solid equipment, fair pricing, and strong manufacturer support when it’s needed. That’s why Atosa has become a go-to name for restaurants, chains, and institutions across the country.

A commercial reach-in refrigerator is an upright cold storage cabinet built for restaurants, cafes, hotels, and high-volume foodservice kitchens, holding product at 33 to 38°F behind one to eight doors. Single door reach-in refrigerators run 27 to 29 inches wide with 19 to 27 cubic feet, 2 door reach-in refrigerators run 52 to 55 inches with 43 to 49 cubic feet, and 3 door reach-in refrigerators run about 78 to 82 inches with 64 to 76 cubic feet. Most models use R290 or R600a hydrocarbon refrigerant, an exterior digital temperature display, casters with front locks, and door locks.

Solid door and glass door reach-in refrigerators come with full doors or half doors, top-mount or bottom-mount compressors, and in pass-thru, roll-in, and roll-thru configurations for line kitchens, bakeries, and institutional production. Stainless steel exteriors are standard, with stainless or aluminum interiors and epoxy-coated adjustable shelving.

Common Types of Commercial Reach-In Refrigerators

• Single door reach-in refrigerators: One section, 27 to 29 inches wide, 19 to 27 cubic feet. The fit for a prep station, a small cafe, a bar back, or a second cabinet next to the line. Many single door units run on a standard 115V outlet.
• 2 door reach-in refrigerators: Two sections, 52 to 55 inches wide, 42 to 49 cubic feet. The most common commercial refrigerator in full-service kitchens, with six to eight adjustable shelves across two sections for hotel pans, sheet pans, and bulk containers.
• 3 door reach-in refrigerators: Three sections, about 78 to 82 inches wide, 64 to 76 cubic feet, for high-volume restaurants, hotels, and caterers. Units with 4, 6, and 8 half doors cover the same footprints with more door openings and less cold loss per reach.
• Solid door reach-in refrigerators: Insulated stainless doors with magnetic gaskets hold temperature best and cost less to run. Standard for back-of-house storage where staff know what is inside.
• Glass door reach-in refrigerators: Double-pane Low-E swing glass doors let cooks find product without opening the cabinet and double as a display case in open kitchens, delis, and cafes. LED interior lighting is standard on glass door models; they run slightly warmer in a hot kitchen than solid doors.
• Half door reach-in refrigerators: Two half doors per section instead of one full door, so only half the cabinet opens on each reach. Common on 2 and 3 section units in busy kitchens, available in solid or glass.
• Bottom mount reach-in refrigerators: The compressor sits under the cabinet instead of on top, which raises the lowest shelf to a comfortable working height, keeps the condenser out of hot ceiling air, and makes coil cleaning easier. Top-mount models keep the compressor away from floor grease and flour dust and keep the cabinet shorter overall.
• Pass-thru refrigerators: Doors on both front and back so a cook line and a prep or plating area share one cabinet. One to three sections, solid or glass, full or half doors.
• Roll-in and roll-thru refrigerators: A ramped floor and open interior accept a full sheet pan rack rolled straight in. Built for bakeries, commissaries, schools, and hospitals that chill and stage product by the rack. Roll-thru models open both sides.

Buying a Commercial Reach-In Refrigerator

• Capacity and footprint: Size by peak inventory, not average. A 23 cubic foot single door covers a cafe or a dedicated station. A 49 cubic foot 2 door handles a full-service kitchen turning 100 to 200 covers. Above that, step to a 3 door or add a second cabinet. Width runs 27 to 83 inches; measure the doorway and the hood clearance before choosing a 3 section unit.
• Door type and design: Solid doors for storage efficiency, glass doors for visibility and display, half doors for high-traffic lines where every opening costs cold air. Self-closing doors are standard on most lines, and hinge side is usually chosen at order, with field-reversible hinges on some single door models. Both matter when the cabinet sits at the end of a line.
• Compressor location: Top mount keeps the condenser clear of floor debris and frees the full cabinet height for storage. Bottom mount is easier to service and puts the warmest zone at the top, where you store less sensitive product. Pick bottom mount for low-ceiling or very hot kitchens, top mount for flour, grease, or dusty environments.
• Refrigerant and energy use: Current commercial reach-in refrigerators use R290 or R600a hydrocarbon refrigerant, which meets current regulations and pulls less power than older R404A systems. ECM fan motors, LED lighting, and self-cleaning condenser coils on several lines lower operating cost further. ENERGY STAR listed models may qualify for utility rebates.
• Interior and shelving: Stainless interiors clean fastest and resist dents; aluminum interiors with a stainless floor cost less. Shelves are PVC-coated, epoxy-coated, or stainless wire, three per section and adjustable. Bun pan racks and tray slide kits that hold full-size sheet pans are available as options on most lines.
• Electrical: Single, 2 door, and most 3 door reach-ins plug into a standard 115V outlet with a NEMA 5-15 plug, drawing 2 to 8 amps, and manufacturers call for a dedicated 15 amp circuit. Confirm plug type and amperage on pass-thru and roll-in units before the install date.
• Casters, locks, and controls: Casters make cleaning under and behind the cabinet routine and are standard on most models. Door locks protect inventory in shared kitchens. An exterior temperature display is standard; a digital controller with door-ajar and high-temperature alarms is worth having wherever health inspections log holding temperatures.

Commercial Reach-In Refrigerator FAQs

How Much Does a Commercial Reach-In Refrigerator Cost?

Reach-in refrigerator pricing is set by section count first, then by door type, interior finish, and compressor quality. Single door units are the entry point, 2 door models sit in the middle, and 3 door, pass-thru, and roll-in cabinets cost the most. Within a size, glass doors, half doors, a full stainless interior, and a bottom-mount compressor each add to the price of an otherwise matching cabinet, and premium domestic brands cost more than value imports at the same spec. Current prices appear on each product.

What Size Reach-In Refrigerator Does a Restaurant Need?

Match cubic feet to the product you hold at your busiest point in the week. A cafe, food truck commissary, or single prep station is covered by a 19 to 27 cubic foot single door. A full-service restaurant serving 100 to 200 covers a night typically runs a 43 to 49 cubic foot 2 door, often with a second single door at the line. Hotels, banquet kitchens, and institutions move to 66 to 76 cubic foot 3 door units or roll-in cabinets. Working capacity is less than rated volume once shelves, airflow gaps, and pan spacing are accounted for, so size up when the choice is close.

Solid Door vs Glass Door Reach-In: Which Is Better?

Solid doors insulate better, hold temperature with less compressor run time, and cost less, so they are the default for back-of-house storage. Glass doors let staff see product without opening the cabinet, which shortens door-open time on a busy line and lets the cabinet work as a merchandiser in a visible kitchen or deli. If the refrigerator sits where customers see it or where many cooks pull from it, choose glass; if it sits in a prep area or walk-in annex, choose solid.

Top Mount vs Bottom Mount Compressor: What Is the Difference?

A top mount compressor sits above the cabinet, away from floor grease, flour, and debris, and leaves the full interior height for shelves. A bottom mount compressor sits below the cabinet, which raises the bottom shelf to a comfortable working height, pulls cooler air from floor level, and makes the condenser coil easy to reach for cleaning. Bottom mount suits hot kitchens and low ceilings; top mount suits bakeries and fry stations where airborne debris would clog a low condenser.

What Temperature Should a Commercial Reach-In Refrigerator Hold?

Commercial reach-in refrigerators hold 33 to 38°F, which keeps product under the 41°F limit most health codes set for cold holding with margin for door openings and warm loads after prep. An exterior display shows cabinet temperature on current models, some with alarms if it drifts, and a well-sealed cabinet with clean gaskets and condenser coils should hold its setpoint through a full service.

Related Categories

• Reach-In Freezers
• Reach-In Refrigerator Freezer Combos
• Undercounter Refrigerators
• Glass Door Merchandiser Refrigerators

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