Well, it took me a few days to recover from the shock of being asked to provide a photo of a commercial fridge. Some CC members have never worked in a commercial food establishment of any kind. I write the following out of my concern that a lot of money might be spent with a total loss at the end.
I can only describe commercial equipment for sale in Canada. In-store bakeshops, sandwich shops, delis, fishmongers, ice cream shops all use similar equipment which is required to conform to local regulations. Your region has health regulations which to some extent control how you equip a commercial food establishment. Making a profit safely drives the rest of the decisions.
OP, your sales agent is showing you the equipment that has the highest profit margin for his company NOT what you require. Freezers operate best when they open at the TOP not the side. When you buy equipment you must consider the electricity use as well as the useful lifetime of your purchase. In Canada it is legal and economical to purchase used foodservice equipment.
There are several steps that many of us have taken on a casual basis that are necessary to owning a baking business. They include working for another owner (even part time) at any of the food businesses listed above. It is absolutely necessary to have a good working knowledge of the commercial l regulations in your region, and large-volume procedures are significantly different than for home bakers who have permits to sell their wares.
Your education needs to start with some not-for-degree cake making courses at your closest certified culinary college/post secondary technical institute. These all have evening or casual courses for home bakers, but they take place within the professional kitchen on campus. You will be able to see not only the furniture but the mixing equipment and commercial hand tools that are necessary to make a profit. The schools' mission being education, you would be able to ask freely about the equipment at the end of each class.
You then need to educate yourself in commercial methods of handling perishable foods both to conform to local regulations and to prevent the loss of profit. There is only one way to acquire this knowledge--on the job. Work for somebody else in a sandwich shop or deli because these have the highest proportion of perishable foods and they train every new hire. In Canada, shops are required to train every new hire in the safe methods of handling their specific food products (although they do not issue a certificate). In Canada, shops that do not control waste and sanitation including vermin on multiple feet are out of business in short order.
You will need to earn the safe food handling certificate for your region--and an owner frequently has to earn a higher level of certification in order to be able to supervise others.
A business owner needs a good six months cash reserve for rent and utilities and employees, because traffic will build from nothing over several months. This is in addition to the funds required to equip the business. The business must pay for labour, and business and employment taxes on time even if it has lost money in that pay period.
Please, if you have been watching cake TV, you have seen many many hours of how NOT to work in a commercial cake kitchen, and very rare fleeting moments of the right way to do so. Please educate yourself in the practical requirements in your region before you even think about sinking the price of a house into a commercial food business.