Author: Ronel Dev

A vaccine fridge temperature chart is used by every immunisation provider in Australia to record temperatures twice daily. Under the Strive for 5 guidelines, vaccines must be stored between +2°C and +8°C, with +5°C as the target temperature. The chart sits at the centre of vaccine temperature monitoring and is part of the record-keeping required under Australia’s cold chain guidelines.

What Is the Strive for 5 Vaccine Fridge Temperature Chart?

The vaccine fridge temp chart is published by the Australian Government Department of Health as part of the National Vaccine Storage Guidelines, commonly known as Strive for 5. The chart records the current, minimum and maximum temperatures of each purpose-built vaccine refrigerator (PBVR) twice daily, once in the morning and once in the afternoon.

Staff record the minimum reading with a downward arrow, the maximum reading with an upward arrow and the current temperature with a dot. The dots are then connected to show temperature movement over time. Each PBVR requires its own chart. The official temperature chart for vaccine fridges can be downloaded from health.gov.au.

Required Vaccine Fridge Temperature Range in Australia

Vaccines must be stored between +2°C and +8°C. The target temperature is +5°C. This provides a buffer between the upper and lower limits and gives staff time to identify temperature movement before stock reaches either end of the approved range.

Exposure to temperatures below the recommended level can compromise vaccine effectiveness. Vaccines must therefore be stored in a PBVR. Domestic, commercial and bar fridges are not suitable. A compliant PBVR must also have an audible alarm for temperature excursions.

What Happens During a Cold Chain Breach

A cold chain breach occurs when vaccines are stored below +2°C or above +8°C. During restocking, temperatures may rise to +12°C for up to 15 minutes without being considered a breach.

If a breach occurs, isolate the vaccines immediately and label them “Do not use” and “Do not discard”. Transfer stock if required, notify the relevant health authority, retain data logger records and wait for advice before disposing of any vaccines.

Choosing a Compliant Vaccine Fridge

A vaccine fridge should maintain temperatures between +2°C and +8°C, include an audible temperature alarm and record temperature data at 5-minute intervals. Storage capacity should also match the volume of vaccine stock held by the practice.

Artisan™ supplies medical vaccine fridges for clinics, pharmacies and vaccination providers across Australia.

FAQs

How often do you need to record vaccine fridge temperatures?

Vaccine temperatures must be recorded twice daily during operational hours, once in the morning and once in the afternoon. Each reading should include the current, minimum and maximum temperature. After the readings have been recorded, the minimum and maximum values should be reset, ready for the next temperature check.

Can you use a commercial fridge for vaccine storage?

No. The National Vaccine Storage Guidelines state that domestic fridges, commercial fridges and bar fridges must not be used for vaccine storage. Vaccines must be stored in a purpose-built vaccine refrigerator. Unlike a standard medical fridge used for general healthcare storage, a PBVR is specifically intended for vaccine storage and cold chain management. These units maintain the required +2°C to +8°C temperature range and include alarm systems, temperature monitoring and airflow management specified under vaccine storage guidelines.

How long must vaccine temperature records be kept?

Record retention requirements vary between states and territories. In NSW, general practices must retain vaccine temperature monitoring records for a minimum of 7 years. Pharmacies must retain records for 2 years. Healthcare providers should confirm current retention requirements with their relevant state or territory health department.

A commercial freezer is a big investment, so it’s worth choosing one that actually suits how your business runs day to day. Some are built for bulk storage, others for quick access during service and some are designed to cool food down fast. In this guide, we’ll walk through chest freezers, upright freezers and blast freezers to help you find the right one.

Types of Commercial Freezers

• Chest freezers
• Upright freezers
• Blast freezers

Chest Freezer

Top-load chest freezers feature an open bin configuration, which is why they work so well with high-volume frozen product storage. One of their biggest advantages is how well they maintain stable temperature because cold air stays inside even when the lid is open, making them more energy-efficient than most other options. They also offer plenty of space for bulk storage. This makes them a great choice for butchers, seafood suppliers and catering businesses that buy in volume. Explore our range of chest freezers.

Upright freezers

Upright freezers are designed with shelves, making everything easier to organise and find. They take up less floor space than chest freezers and make it quicker for staff to grab what they need, especially during busy service. While they don’t retain cold air quite as well as chest freezers, they make up for it with better visibility and access. They’re a popular choice for cafes, restaurants and bakeries. Browse Artisan’s upright freezer range.

Blast freezers

Blast freezers are built to bring food down from cooking temperature to safe storage levels as quickly as possible. This rapid cooling helps preserve texture, flavour and nutritional value, while also supporting food safety standards. They’re commonly used in commercial kitchens, patisseries and aged care facilities, but they’re just as useful for any business preparing food ahead of time. Learn more about our blast freezer solutions.

Browse the full range or shop by industry to find the right fit from our commercial freezers for sale:

• Butcher, Seafood and Deli Equipment
• Commercial Bakery and Cafe Equipment
• Hospitality and Catering Equipment
• Supermarket Fridge and Freezer Equipment

How to Choose the Right Size

The right size commercial freezer depends on how much you need to store and how your kitchen operates. Small cafes might only need a compact unit under 300 L, while mid-size restaurants usually sit in the 300–700 L range. Larger kitchens or catering operations often require 700 L+ or even multiple units. Before making your final decision, measure your space carefully, including ventilation and door clearances, to ensure a smooth installation.

Comparison Table

To make things easier, here’s a side-by-side comparison of the three main commercial freezer types:

Feature	Chest Freezer	Upright Freezer	Blast Freezer
Storage layout	Open-bin, top access	Shelved, vertical	Tray-based or rack system
Floor space	Larger footprint	Compact footprint	Moderate to large
Best for	Bulk storage, less frequent use	Quick access, organised storage	Rapid chilling and food safety
Temperature recovery	Excellent	Moderate	Very fast, built for rapid cooling

Use this as a quick guide, but always consider your kitchen layout, workflow and storage needs before making a final decision when buying a commercial freezer for sale.

FAQs

What size commercial freezer do I need?

It depends on your operation. Small cafes usually need under 300 L, mid-size restaurants often require 300 to 700 L, and larger commercial kitchens or catering businesses typically need 700 L or more, or multiple units.

What is the difference between a chest freezer and an upright freezer?

Chest freezers offer more storage volume and better temperature retention, making them ideal for bulk storage. Upright freezers take up less floor space and provide faster, more organised access, which suits busy service environments.

Buy Commercial Freezers for Sale at Artisan

Artisan stocks a wide range of chest and upright freezers designed for Australian food businesses. Designed to support Safe Food Australia compliance, our products help you meet food safety standards with confidence. See the full range to find the right commercial freezer for your business.

Commercial refrigeration plays a critical role in food safety, stock management and day-to-day kitchen efficiency across Australian food businesses. From restaurants and cafes to bakeries, supermarkets and catering operations, the right refrigeration setup helps maintain product quality, support smoother workflows and meet food safety requirements. Under FSANZ guidelines, cold food must be stored at 5°C or below, making reliable refrigeration essential for any foodservice environment.

1. Reach-In Refrigerators

Reach-in fridges are the most common type used in restaurant kitchens. They come in single, double or triple door models and offer ample adjustable shelving to organise produce, ingredients and prepared foods. Some models feature split compartments for refrigerator and freezer use.

Key features:

• Vertical storage space
• Easy access
• Temperature stability
• Solid or glass door options
• Mounted on castors for easier movement and cleaning

2. Undercounter Refrigerators

Undercounter fridges are compact units designed to fit beneath prep tables or counters, making them perfect for kitchens or serving areas with limited space. These are ideal for storing frequently used ingredients within arm’s reach near prep stations, coffee machines and blending areas. They come with a glass or solid door. Normally, there is a solid door for the kitchen/back house area and a glass door at the front of the house.

Key Features:

• Space-efficient
• Available with drawers or doors and a solid or glass door
• Often used on cook or prep lines

3. Worktop Refrigerators

These combine refrigeration with a stainless steel work surface, making them useful in kitchens where prep and storage need to happen within the same footprint.

Key Features:

• Integrated prep surface
• Refrigerated base
• Saves time and space

4. Display Refrigerators

Display refrigerators are used to store and present drinks, desserts, sandwiches and other grab-and-go products in customer-facing areas. Available in upright, countertop and open-front styles, many models include glass doors and LED lighting to help products stay clearly visible throughout service. Artisan™ offers a wide range of display equipment, including upright merchandisers, refrigerated display cabinets and open-front chillers for cafes, bakeries, supermarkets and food retail businesses.

Types Include:

• Dairy and produce fridges 
• Bakery display cases
• Open-air merchandiser fridges 
• Butchers Display
• Flower Fridges 
• Pet Food Display Fridges

5. Bar and Beverage Coolers

These specialised units store and chill bottles, cans and mixers. Commonly used in bars, cafes, restaurants and clubs, they come in back-bar models (often with sliding or swing doors) and undercounter styles for easier access during service behind the bar.

Key Features:

• Adjustable shelving
• Glass or solid doors
• Often include LED lighting

6. Prep Table Refrigerators

Also known as prep stations, these units have refrigerated bases and a top section for ingredient pans. They allow chefs to assemble dishes quickly and keep ingredients at safe temperatures. These units are also available with a glass canopy and front for preparation in front of customers or for back-of-house use with a stainless steel flip lid. Artisan™ refrigerated prep counters are commonly used for sandwich, salad and pizza preparation.

Types Include:

• Sandwich/salad prep tables  (with stainless steel pans, cutting board, internal dry shelf, internal LED light, refrigerated storage, night covers and rear sliding doors)
• Pizza prep tables  (with larger boards, stainless steel pans, top stainless steel flip lid/cover)

7. Glass Door Merchandisers

Common in convenience stores and supermarkets, glass-door merchandisers are upright fridges designed for customer access. They’re particularly effective for displaying drinks, dairy products, pre-packaged foods and flowers.

Key Features:

• LED-lit displays
• Energy-efficient glass doors
• Multiple adjustable shelving options
• Clear view doors so product is easily seen,

Commercial Freezer

Commercial refrigeration also includes a wide range of freezer systems designed for long-term frozen storage, bulk inventory management and rapid product cooling. Upright freezers provide organised back-of-house storage for commercial kitchens, while chest freezers are often preferred for bulk frozen stock and lower operating costs. Businesses working with limited floor space commonly install under bench freezers alongside prep lines, while bakeries and production kitchens rely on blast freezers for rapid chilling and food safety compliance. Many cafes, supermarkets and hospitality venues use multiple types of commercial freezers to support different storage and production requirements.

Display and Merchandising Equipment

Modern commercial refrigeration goes beyond storage alone, with display and merchandising equipment helping products stand out in busy front-of-house areas. Butcher and deli display counters are commonly used for meat, seafood and delicatessen merchandising, while cake display fridges support bakeries and patisseries with temperature-controlled presentation. 
Businesses serving ready-to-eat meals often install hot food displays for front-of-house service, alongside ambient display cabinets for packaged goods, bread and muffins that do not require refrigeration. Open-front display chillers make self-service products easier to access while keeping chilled items properly stored.

Specialty and Combo Units

Some businesses require more specialised commercial refrigeration systems. Fridge-freezer combos allow operators to combine chilled and frozen storage within a single footprint, helping maximise space efficiency in compact kitchens. Artisan™ also supplies Bakers Buddy bakery fridges and freezers designed to suit standard bakery tray sizes, along with medical vaccine fridges for healthcare and pharmacy applications where precise temperature control is essential.

What to Consider Before Buying Commercial Refrigeration

When selecting commercial refrigeration equipment, consider:

• Your available floor space
• The products you need to store
• Ambient operating conditions
• Energy efficiency requirements
• Ease of cleaning and maintenance
• Whether the unit is staff-only or customer-facing
• Food safety compliance: cold food must be stored at 5°C or below, and frozen food at -18°C or below, in line with FSANZ guidelines

Most commercial kitchens rely on a mix of refrigeration systems rather than a single unit. Using separate prep refrigeration, display cabinets and freezers often improves workflow, stock organisation and service speed.

Finding the Right Refrigeration Setup

Investing in the right commercial refrigeration equipment helps improve food safety, workflow efficiency and product presentation across cafes, restaurants, supermarkets and food retail businesses. Whether you operate a cafe, restaurant, bakery or catering business, the right setup helps staff work more efficiently, keeps stock organised and maintains reliable holding temperatures throughout service.

If you’re unsure what fits your business best, talk to Artisan™ Food Equipment who give you all the advice you require on 1300278472 or sales@artisangroup.au who can help assess your operation and recommend the ideal equipment.

In a business that relies on freezers and refrigerators, the cost of running these can be a considerable expenditure. Unlike other power-reliant parts of your business, you can’t just hit the switch in the evening and save on your operating costs.

Fridges and freezers need to run 24/7, but there are some things you can do to reduce the amount of power your fridge and freezers require. This article will cover our top nine tips for reducing refrigeration and freezer energy costs.

1. Keep the Freezers and  Fridges full but allow Some Space so the air can circulate

Freezers will operate more efficiently when full, and fridges prefer free space to allow airflow. If you have extra room, you can fill the space in your freezer with bags of ice.

If you’re packing your fridge too tightly, it may be best to invest in another fridge and keep them free enough for the air to circulate better. You’ll find that fridges work best when they’re about 2/3rds full. A fridge with air space inside can keep food fresher for longer.

2. Avoiding Adding Hot Foods

When you need to store hot food, it’s best to allow them to cool down first and then place them in the freezer or fridge. Placing hot food in a fridge will only add extra heat load , and your fridge or freezer will need to work overtime to reduce the overall temperature.You could consider a blast freezer that is designed to bring down quickly temperature or hot or ambient food.

3. Keep the Doors Closed

When your fridge is organised correctly, your staff can open it and grab what they need without spending too much time with the door open. Opening the door will let all the cold air out and warm and humid air in, keep them closed as much as possible.

Also if the unit is supplied with a night curtain or night covers make sure these are always used.

4. Monitor Temperatures

Regularly checking the temperatures can indicate if your appliances are working at peak efficiency. Fridges should be kept at 4^oC and freezers at -18^oC. You may find the setting on your appliances to be altered depending on seasonal changes.

5. Watch for Frost Build-up

Frost build-up inside a freezer can quickly become a problem and stop your freezer from working efficiently. If your freezer has a manual defrost mode, ensure it is defrosted according to the schedule. If there is more than 1cm of frost in the freezer, it must be defrosted.

6. Defrost Frozen Foods in the Fridge

If you have frozen foods that need to be defrosted, you can place them in the freezer. Frozen food will help keep the fridge cool, so the appliance has to do less work. Defrosting foods in a fridge is not only more hygienic, but it can save you on power costs.

7. Give Your Appliances Some Space

Avoid placing boxes or other materials around your appliances. Your fridge and freezer need room around it so they can work efficiently. If items are stored around your appliances, they’ll need to work harder to remove any hot air.

You may wish to consider adding exhaust or extraction fans as the quicker you can remove hot air the better and more efficient your fridge or freezer will work. 

8. Watch Out for Dusty Coils

Regularly check the coils of your appliance and ensure they are clean. If the coils are covered in dust and other debris, they can’t work efficiently, and the appliance will need to draw more power.

If you need to clean the coils, turn the fridgeor freezer off disconnect from power source and use a vacuum cleaner and a coil brush. Cleaning the coils should be completed at least once every six months.

Check the Seals

A sure sign that your seals need replacing is condensation on the outside. Leaking seals is the main culprit in temperature loss inside a fridge or freezer. You can check your seals with a piece of paper. Close the door with the paper in the way, and the door will hold it tight. If you can remove the paper quickly, you’ll probably need to clean or replace the seals.

9. Keep Your Appliances Serviced to Ensure They Function Properly

It is easy to forget about looking after your larger appliances in a commercial setting. Having your fridge serviced by a professional team will mean you don’t need to worry about maintenance, as it’ll be taken care of when required.

To ensure your appliances are getting the best care possible and running to their peak efficiency, they are recommended at least once every three months. You’ll get many years out of your fridges and freezers with good maintenance and care, and they won’t cost the earth to run!

Conclusion 

Investing in the right commercial refrigeration equipment is key to keeping your kitchen running smoothly. Whether you’re serving drinks, prepping fresh ingredients, or displaying food for sale, there’s a commercial fridge designed to meet your needs.

If you’re unsure what fits your business best, talk to Artisan™ Food Equipment who give you all the advice you require on 1300278472 or sales@artisangroup.au who can help assess your operation and recommend the ideal equipment.

Commercial refrigeration refers to equipment used to store and display food at safe temperatures in business settings. When choosing a unit, focus on size, temperature control, energy efficiency, compliance and durability.

You might wonder, can you use a commercial fridge at home? You could, but these units are typically built for demanding environments where performance and reliability are essential, such as the following: 

• Cafes and coffee shops
• Restaurants and commercial kitchens
• Supermarkets and grocery stores
• Butchers and seafood shops
• Bakeries and patisseries
• Bars, pubs and clubs
• Hotels and hospitality venues
• Catering businesses and event venues
• Convenience stores and service stations
• Aged care facilities and hospitals
• Schools and institutional kitchens
• Food production and processing facilities

These settings all rely on consistent temperature control, food safety compliance and equipment that can handle frequent use.

With these demands in mind, it’s important to understand the key factors that go into choosing the right commercial refrigeration.

1. Type and Purpose

Start by defining what you need the unit to do. Do you require refrigeration for chilled storage or freezing for long-term preservation?

Then consider the unit type that best suits your operation:

• Under bench freezers and counter units for tight spaces
• Display fridges, open or closed
• Refrigerated sandwich and prep-counters
• Bar refrigeration or bottle coolers

Choosing the right type ensures the equipment fits your workflow and day-to-day service demands.

2. Ambient Conditions and Temperature

Ambient conditions can affect how well your refrigeration performs. Some units need to operate in air-conditioned environments below 25 °C and 60% relative humidity to maintain consistent temperatures.

Certain models, such as static coil or gelato freezers, can only be run for 12 to 13 hours at a time and must then be switched off to allow for defrosting.

It’s also important to check where the unit can be used. Some fridges are designed for indoor use only and aren’t suitable for outdoor environments like markets or exposed areas.

3. Capacity and Size

Choose a unit with enough internal capacity to handle your stock levels, usually measured in litres or cubic feet. Make sure the external dimensions fit your available space and workflow, including clearance for doors and ventilation. It’s also worth checking the shelf layout and adjustability to suit different products.

4. Energy Efficiency

Do commercial fridges use a lot of electricity? The answer depends on the model and features. Look for MEPS-rated (Minimum Energy Performance Standards) units, which are designed to meet Australian efficiency requirements.

Features like LED lighting, high-efficiency compressors and quality insulation can significantly reduce power consumption. While energy-efficient models may cost more upfront, the long-term savings on electricity can make a noticeable difference. Learn more about standards on the Australian Energy Rating website.

5. Temperature Range and Control

Make sure the unit can maintain the right temperature range for your products. As a guide, dairy is typically stored at 2 °C to 4 °C, meat at 0 °C to 2 °C, fresh produce at 5 °C to 7 °C, and frozen goods at -18 °C or below. Under Safe Food Australia guidelines, potentially hazardous foods must be kept at 5 °C or below.

Look for digital temperature controls and clear monitoring systems so you can make quick adjustments. If you need to know how to set the temperature on a commercial fridge, most modern units use simple digital panels that let you adjust set points and track internal temperatures in real time, helping you stay within safe limits.

6. Compressor Location

The position of the compressor can affect performance, maintenance and usability.

• Top-mounted: Better suited to hot or greasy environments, as it stays away from dust and debris. It also performs well in higher ambient temperatures, though it can be harder to access for servicing.
• Bottom-mounted: Easier to access for maintenance and generally more efficient in cooler environments. It also allows products to sit higher in the cabinet, improving visibility and access.

7. Build Quality and Materials

Build quality directly affects durability, hygiene and long-term performance. Stainless steel interiors and exteriors are preferred in commercial kitchens, as they’re hard-wearing, corrosion-resistant and effortless to clean.

Pay close attention to door gaskets, shelving and hinges, as these components see the most daily use. Look for units made with food-grade materials that comply with Australian food safety standards, including FSANZ requirements for surfaces that come into contact with food. This helps ensure your equipment supports safe handling and is suitable for commercial kitchen environments.

8. Ease of Maintenance and Cleaning

Choose units designed for easy upkeep, with features like removable door gaskets, auto-defrost functions and accessible components for servicing. These make routine cleaning faster and reduce downtime.

Simple, regular cleaning not only supports better hygiene but also helps maintain performance and extend the lifespan of the equipment.

9. Warranty and Support

Check that the unit comes with a comprehensive warranty, particularly covering key components like the compressor and parts. It’s also important to consider access to local service technicians and spare parts to minimise downtime if issues arise.

Artisan™ outlines warranty coverage in our FAQs, giving you a clear understanding of what’s included and the level of support available over time.

10. Compliance and Certifications

Make sure your unit meets local health and safety requirements for commercial kitchens. In Australia, this includes compliance with Safe Food Australia guidelines, which outline how food must be stored and handled safely.

It’s also worth checking for MEPS and GEMS (Greenhouse and Energy Minimum Standards) compliance, which ensures commercial refrigeration meets national energy efficiency requirements. For more details, see the FSANZ Food Standards Australia New Zealand website.

11. Mobility and Installation

Consider how the unit will be positioned and maintained in your space. Models with wheels make it easier to move the fridge for cleaning and servicing.

Before installation, check power requirements, ventilation clearances and access points to ensure the unit can operate safely and efficiently.

12. Price and Total Cost of Ownership

Don’t focus solely on the upfront price. It’s important to factor in ongoing costs such as energy usage, maintenance and the impact of potential downtime.

A commercial fridge running 24/7 typically costs around $600 to $1,500 per year in electricity in Australia, depending on size, efficiency and usage conditions. Choosing a more efficient model can reduce these long-term costs and improve overall value.

Get Expert Advice from Artisan

Investing in the right commercial fridge, freezer or food display equipment is key to keeping your cafe, restaurant, retail business or grocery store running smoothly. Whether you’re storing groceries, frozen meals, prepping ingredients or showcasing products for sale, the right setup makes a difference.

If you’re unsure what type of commercial refrigeration unit suits your business, contact our team for tailored advice. We can assess your needs and recommend equipment that fits your space, workflow and budget.

Commercial freezers come in several types, each designed for specific use cases in restaurants, grocery stores, food processing, and other industries. Here’s an overview of the types of commercial freezers namely Upright Freezers (Reach-In Freezers), Chest Freezers, Under-Counter Freezers, Display Freezers (Glass Door), and Blast Freezers (Shock Freezers), highlighting their key uses and benefits.

1. Upright Freezers (Reach-In Freezers)

• Description: Vertical, cabinet-style units with doors that open outward.
• Common Uses: General food storage in kitchens.
• Pros: Easy access fits well in tight spaces.
• Variations: Single, double, or triple door.

 2. Chest Freezers

• Description: Large, horizontal freezers with top-opening lids.
• Common Uses: Bulk storage; often used for long-term freezing.
• Pros: More energy-efficient, better cold retention during power outages. Easy to fit into tight spaces and great for Island type scenario’s as easy to see over. 
• Cons: Takes more floor space; harder to organize contents.

3. Under-Counter Freezers

• Description: Compact freezers designed to fit under worktops.
• Common Uses: Small kitchens, bars, prep stations.
• Pros: Saves space, keeps items close at hand.

4. Display Freezers (Glass Door)

• Description: Designed to display frozen items, often with glass doors or lids.
• Common Uses: Convenience stores, supermarkets.
• Upright display freezers – for ice cream, frozen meals, etc.
• Pros: Promotes impulse buys; good product visibility.

5. Blast Freezers (Shock Freezers)

• Description: Rapidly reduce food temperature to safely freeze items.
• Common Uses: Food production facilities, restaurants for HACCP compliance.
• Pros: Preserves food texture, prevents bacterial growth.

Conclusion 

Investing in the right commercial freezer equipment is key to keeping your retail business, food display,, and grocery store kitchen running smoothly. Whether you’re serving grocery items, frozen pre-made meals , prepping  ingredients, or displaying food for sale, there’s a commercial freezer designed to meet your needs.If you’re unsure what fits your business best, talk to Artisan™ Food Equipment who give you all the advice you require on 1300278472 or sales@artisangroup.au who can help assess your operation and recommend the ideal equipment.