Short answer
Buy an undercounter unit when you need cold storage right at the line and counter space on top; buy a reach-in when you need volume. An undercounter refrigerator fits under a standard counter and holds a few shifts' worth of prepped food, while an upright reach-in holds several times as much per foot of floor and is where the day's stock lives.
Undercounter and worktop units sit under or form a counter, so the cook reaches cold product without walking. A worktop model adds a work surface on top; a chef base is built to carry a griddle or charbroiler on its top.
Upright reach-ins come in one, two and three door sections. They store far more than an undercounter for the floor space they take, but they sit away from the line and need clearance for their doors and their condenser airflow.
Many kitchens use both: a reach-in for stock and undercounters or a prep table at each station. Check the door swing, the clearance the manual asks for around the condenser, and the voltage and plug before ordering, because all sales at Norpex are final.
Updated · By Norpex · Edited by John