Every prep line needs an anchor unit that can handle relentless daily access without letting cabinet temperatures drift. The EP700H is our core single-door upright refrigerator, built to maintain an EHO-compliant temperature band even when ambient kitchen heat climbs.

Why pick the EcoPro G3 EP700H?

In a standard 8-hour service, kitchen staff can open a fridge door over 100 times. The EP700H uses Computational Fluid Dynamics (CFD) airflow mapping to recover temperature rapidly after every opening, keeping fresh produce, sauces, and prepared elements safe from thermal shock.

• Best for: Everyday chilled ingredient storage, batch-prepared items, and high-frequency service lines.
• Why choose it? Delivers A-grade energy efficiency and dependable cooling across general storage duties, serving as the direct upgrade to standard commercial fridges.
• Typical users: High-volume restaurants, pub kitchens, hotel prep areas, care homes, and schools.

Inconsistent freezing temperatures lead to freezer burn, ice crystal formation, and ruined texture—effectively turning expensive stock into food waste. The EP700L upright commercial freezer provides stable, deep-freeze holding under extreme kitchen conditions.

Why pick the EcoPro G3 EP700L?

Whether you are holding prep for the weekend rush or storing bulk deliveries, the EP700L maintains deep-freeze integrity without icing up or dragging down your utility budget. It acts as the direct, matching heavy-duty companion to the EP700H refrigerator.

• Best for: Raw frozen stock, batch-prepared elements, and organised bulk food storage.
• Why choose it? Protects stock texture and prevents product degradation during rapid kitchen service, keeping frozen inventory organised and accessible.
• Typical users: Central production kitchens, hotels, care homes, and high-volume restaurants.

"As a chef we rely on refrigeration; freshness of product is key to creating the best dish possible. Temperature control, reliability, and durability are key to what we do. Foster is just built differently."

— Ian Musgrave, Premier Sous Chef at The Ritz London & Bocuse d'Or Candidate for Team UK

Raw meat requires tighter, lower temperature bands than general produce to prevent bacterial growth and limit product shrinkage. Holding raw proteins in a standard 2°C to 4°C fridge can compromise shelf life and cause expensive cuts to lose weight through moisture drop.

Why pick the EcoPro G3 EP700M?

The EP700M holds a dedicated, narrow temperature range specifically calibrated for raw meat storage. By keeping proteins in prime condition, it minimises natural fluid loss, protects yield, and extends usable shelf life before prep ever reaches the grill.

• Best for: Raw meat, premium butchery cuts, poultry, and high-volume protein prep lines.
• Why choose it? Reduces costly product shrinkage, maintains meat colour and freshness, and upholds strict hygiene standards. Read our advice on storing meat and poultry safely on a commercial scale.
• Typical users: Steakhouses, independent butchers, high-end hotel kitchens, and gastropubs.

Standard commercial refrigeration uses aggressive airflow that quickly dries out delicate seafood, causing skin discolouration, weight loss, and ruined texture.

Why pick the EcoPro G3 EP700F?

The EP700F is engineered with a high-humidity cooling circuit. Rather than stripping moisture out of the cabinet, it maintains a humid environment that keeps fresh fish, shellfish, and daily catches moist, plump, and full of natural flavour.

• Best for: Fresh fish, seafood, and delicate catches held for more than a single shift.
• Why choose it? Prevents surface dehydration, preserves sellable product weight, and keeps seafood at peak quality to protect yield.
• Typical users: Seafood specialists, fishmongers, fine-dining restaurants, and luxury hotels.

During peak service, chefs opening doors just to check stock levels waste valuable time and let cold air cascade out onto the kitchen floor.

Why pick the EcoPro G3 EP700G?

Featuring high-clarity double glazing, the EP700G provides full internal visibility at a glance. Kitchen teams can manage inventory instantly without opening the door, making it ideal for fast-paced service lines and open theatre kitchens where appearance matters.

• Best for: High-density service lines, open kitchens, and frequently accessed garnish/prep stations.
• Why choose it? Accelerates service speed, cuts down unnecessary door openings to conserve cold air, and delivers a sleek aesthetic for front-of-house visibility.
• Typical users: Theatre kitchens, open-pass operations, hotels, and high-volume catering passes.

High city-centre rents mean kitchen footprints are shrinking, forcing operators to make tough decisions about equipment layouts. Installing separate fridges and freezers isn't always physically possible.

Why pick the EcoPro G3 EP700HL?

The EP700HL houses both chilled and frozen compartments within a single upright footprint. Operating as two independent machines in one frame, it reclaims floor space while keeping chilled prep and frozen ingredients right where the brigade needs them.

• Best for: Compact kitchen footprints, tight passes, and multi-purpose prep areas.
• Why choose it? Maximises storage capacity on a single footprint, cuts down unnecessary chef movement across the kitchen, and saves capital expenditure.
• Typical users: High-street cafés, coffee shops, pubs, and boutique independent restaurants.

In high-volume operations where cabinets are opened hundreds of times a day, full-length doors allow vast quantities of chilled air to escape every single time the handle is pulled.

Why pick the EcoPro G3 EP700H2 or EP700L2?

Half-door configurations such as the EP700H2 or EP200L2 allow chefs to open only the specific top or bottom section required. By keeping the unaccessed portion sealed, the cabinet retains cold air, drastically reduces compressor strain, and helps maintain strict EHO temperature logs.

• Best for: High-volume operations, highly structured ingredient zoning, and heavy service schedules.
• Why choose it? Keeps cold air locked inside, lowers energy usage during busy shifts, and simplifies HACCP ingredient organisation. Learn more about safe food storage in commercial kitchens.
• Typical users: Hospitals, central production facilities, care homes, and high-capacity event venues.