Most commercial cabinets sold in India are self-contained. The compressor, condenser, fans and controls sit in a compartment at the top, bottom or back of the unit, and the refrigerant circuit is sealed at the factory. Installation means placing the unit, levelling it, leaving the recommended clearance for airflow and plugging it into a suitable socket.
The advantages are low installation cost, flexibility to move the unit, and simple service: if a cabinet fails, it can be repaired or swapped without affecting anything else. The trade-off is that all the heat removed from the food, plus the heat from the compressor, is released into the room. Ten self-contained units in a small kitchen add a lot of heat, which raises the room temperature, makes each unit work harder and increases air conditioning load.
A café in Kolkata with a reach-in, two undercounters and a visi cooler will almost always choose self-contained units for simplicity. A large supermarket with forty metres of display might instead choose remote systems to keep heat off the shop floor.