Some kitchens need cold ingredients within arm's reach; others need frozen items on speed dial. In a commercial refrigeration ice setup, the undercounter worktop is the workhorse: it gives you counter space and cold storage in one footprint. The real fork in the road is whether you need a refrigerator or a freezer. The 48-inch worktop refrigerator keeps ingredients in a refrigerator temperature range and gives you a chopping surface. The WESTLAKE 28-inch worktop freezer takes the same undercounter idea below freezing, with a single door and stainless steel construction. Both are new, so the decision comes down to your menu, your workflow, and whether fresh prep or frozen holding should be closest to the line.
Quick verdict: Choose the 48-inch worktop refrigerator if you spend your day prepping fresh food: it offers a 12.85-cubic-foot refrigerator and a 10-square-foot chopping board. Choose the WESTLAKE 28-inch undercounter freezer if you need frozen storage in a compact single-door footprint. The cold zone and worktop layout are the real decision; the listed prices in the table below show a $204 gap.
At a Glance
| Feature | 48-Inch Worktop Refrigerator | WESTLAKE 28-Inch Freezer |
|---|---|---|
| Listed price | USD 1,500.00 | USD 1,296.00 |
| Price bar | ||
| Cold zone | Refrigerator, 35.6-46.4°F | Freezer with fan cooling |
| Cooling system | Embraco compressor, finned copper tubes | R290 refrigerant, electric auto-defrost every 4 hours |
| Extras | Adjustable shelves, interior light, 4 heavy-duty casters | Single-door 28-inch-wide undercounter design |
Where Each Product Wins
- 48-inch worktop refrigerator for fresh prep. The refrigerator side is built for work: a prep surface on a 2.1-inch-thick countertop, plus a cold compartment that keeps produce and proteins ready. This is the unit to choose when the worktop is your prep station.
- WESTLAKE 28-inch freezer for frozen holding. The freezer side is the better match when you want frozen proteins, par-cooked items, or prepared components close to the action without opening a walk-in. Its cold zone is the deciding factor.
48-Inch Worktop Undercounter Refrigerator
This is the fresh-prep workhorse. The unit combines a prep surface with a 2.1-inch-thick countertop, so you can keep prep ingredients at refrigerator temperature while you slice, portion, and plate. Inside, adjustable shelves let you stack pans for double-layer storage, and the interior light makes it easier to find items during service. Four heavy-duty casters give you the freedom to move the cabinet when the layout changes. Its digital control holds a refrigerator temperature range, which suits fresh ingredients rather than frozen goods. The main limitation is that it is a refrigerator, not a freezer: if you need long-term frozen holding, you would have to pair it with separate freezer storage. It also carries the higher listed price of the two options.
WESTLAKE 28-Inch Worktop Freezer
This is the colder, more compact choice. The unit keeps frozen items under the counter and uses fan cooling to keep the air moving, which reduces frost and helps maintain more uniform temperature. The electric defrost system runs automatically every four hours, so you are not manually scraping ice mid-shift. It also runs on R290 refrigerant, and the stainless steel exterior and interior are part of the build. The biggest limitation is its cold zone: it is a freezer, so it is not designed to hold fresh ingredients at refrigerator temperatures. With a 28-inch width, it also offers a shorter counter run than the 48-inch refrigerator, which matters if your prep space is already tight.
Final Choice by Use Case
- Fresh prep every day: Go with the 48-inch worktop refrigerator. Its worktop layout and refrigerator cold zone make it the better tool for assembling salads, garnishes, and proteins on the line.
- Frozen stock at hand: Go with the WESTLAKE 28-inch freezer. It keeps frozen items stable in a footprint that is narrower and priced lower than the refrigerator.
