[DaveB]

Although not a professional, I have worked on occasion in commercial kitchens.

The big difference between a restaurant reach-in and a home refrigerator is that the restaurant unit is typically set up prior to service and contains ONLY the material needed for the station.

A home refrigerator tends, instead, to be the repository of EVERYTHING. Visibility is key. Having to dig through an under-counter reach-in to find things would be ****.

For my own kitchen, if space were not a consideration, I'd have a couple of farily shallow full-height units so that stuff wouldn't get lost on the back of the shelf. Ditto an upright built-in freezer.