I shopped around craigslist till I found an upright that didn't have the cooling coils going through the shelving.
What I found was the freezers like that are always frost-proof, and seem to have a higher cooling capacity than the chest freezer or coiled alternatives.
They also tend to have a fan of some sort blowing the cold air around.
I'm very happy with my upright freezer ferm-chamber, but I have to keep an eye on it. It gets DARN COLD FAST, and because I use a thermowell in a 13 gallon batch, the more powerful cooling tends to overshoot the set temp. I want to ferment at 65, but my actual temps float around 60-63.
I've noticed that with this big freezer, my fermentation stops very abruptly. I'm starting to think it is caused by the freezer over-cooling the beer, and causing the yeast to drop out before they are quite done. I'm experimenting with blanketing the fermenter, and raising the temp a few hours before active fermentation stops.
Even with this small issue, I love the big upright freezer's ability to cool wort fast.I cool my wort down to 80 or so, and let the freezer chill those last 15 degrees in 4-5 hours, then pitch.
Plus, not having to lift batches into a chest freezer is really the best.
Oh, and if you're using a shelf system, with lots of carboys, you might set them up to share a blow-off container. (like I did) Make sure the blow-off container is lower than all the carboys, or else the first time you get some suck-back from cooling the wort, you will start a siphon, and drain the entire blow-off container into your fermenter. (yeah, it happened to me) (yeah, it still tasted great)
