Hoshizaki Premier K 3 A5 DL DL DR C U 463 Ltr product image
Hoshizaki Premier K 3 A5 DL DL DR C U 3-Door Refrigerated Counter
Hoshizaki Premier K 3 A5 DL DL DR C U 3-Door Refrigerated Counter

Hoshizaki

Hoshizaki Premier K 3 A5 DL DL DR C U 3-Door Refrigerated Counter

SKU: K 3 A5 DL DL DR C U

£2,670.00(£3,204.00 inc VAT)
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Delivery Information

Price Match

  • In the event of equipment failure any parts needed will be provided 6
  • In the event of equipment failure an engineer will be sent for an onsite repair 6
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur
  • Item weighs over 100kg and will need care and planning to get into position kg

The Hoshizaki Premier K 3 A5 DL DL DR C U is a three-section refrigerated counter designed for commercial prep and service environments. Built around a GN 1/1 worktop configuration, it combines a practical work surface with refrigerated storage directly underneath, keeping ingredients close to hand without requiring additional reach-in cabinets elsewhere in the kitchen. The unit runs on castors, allowing it to be repositioned for cleaning or reconfigured as kitchen workflows change.

In a working kitchen, this type of counter tends to prove its value during service. Chefs can work directly from the drawers and doors below rather than moving across the kitchen to a separate cold store, which reduces temperature abuse of perishable ingredients and keeps prep times tighter. The three-section layout means different ingredient categories can be separated — proteins, dairy, and prepared garnishes, for example — without mixing zones that can create cross-contamination risks. Hoshizaki's refrigeration systems are well regarded for temperature stability, which matters when a unit is being opened repeatedly across a busy lunch or dinner service.

  • Three separate door sections keep ingredient zones clearly divided during service
  • GN 1/1 worktop surface integrates prep space with cold storage
  • Castor-mounted base simplifies repositioning and daily cleaning beneath the unit
  • Consistent refrigeration performance helps protect perishables under frequent door openings
  • Practical for reducing unnecessary movement across the kitchen during peak periods

From an installation standpoint, refrigerated counters of this type require a suitable electrical supply and adequate ventilation around the condenser. The unit needs clearance at the rear and ideally overhead to allow heat to dissipate — fitting it into a tightly enclosed alcove without airflow can affect performance and longevity. The castor height is included in the overall height figure, so check ceiling clearance and extraction hood positioning before ordering. Weight should be considered when planning floor loading for the intended position.

This counter is well suited to mid-sized restaurants, hotel kitchens, and contract catering operations where a structured prep line is important. It works best where the team benefits from having refrigerated storage integrated into the working surface rather than separated from it. For very high-volume operations running extended service periods across multiple sections, a larger or more heavy-duty configuration may be worth considering. Equally, smaller sites with limited floor space may find a two-door alternative a more proportionate fit.

If you'd like to talk through whether this counter suits your kitchen layout and service style, the team is happy to help you think it through before you commit.

Frequently asked questions

Is this counter suitable for a kitchen running two service periods a day?

Yes, this type of refrigerated counter is commonly used in kitchens operating lunch and dinner services. The three-section layout allows different ingredient categories to be kept separate and accessible throughout both services, and Hoshizaki's refrigeration is designed to maintain stable temperatures despite the frequent door openings typical of a working prep line.

What do I need to consider before installing a refrigerated counter like this?

You'll need a suitable electrical supply and enough clearance around the unit — particularly at the rear — for the condenser to ventilate properly. Check that your extraction canopy or ceiling height accommodates the unit including the castor height, and consider floor loading if the position is on anything other than a solid level surface. It's worth confirming these points with your installer before delivery.

How does a refrigerated counter differ from a standard under-counter fridge?

A refrigerated counter combines a GN-compatible worktop with refrigerated storage beneath it, so it functions as both a prep surface and a cold store in one unit. This is particularly useful on a structured prep line where chefs need immediate access to refrigerated ingredients without stepping away from their station. A standard under-counter fridge provides the storage but not the integrated work surface.
Hoshizaki Premier K 3 A5 DL DL DR C U 3-Door Refrigerated Counter

£2,670.00(£3,204.00 inc VAT)

£2,670.00(£3,204.00 inc VAT)

The Hoshizaki Premier K 3 A5 DL DL DR C U is a three-section refrigerated counter designed for commercial prep and service environments. Built around a GN 1/1 worktop configuration, it combines a practical work surface with refrigerated storage directly underneath, keeping ingredients close to hand without requiring additional reach-in cabinets elsewhere in the kitchen. The unit runs on castors, allowing it to be repositioned for cleaning or reconfigured as kitchen workflows change.

In a working kitchen, this type of counter tends to prove its value during service. Chefs can work directly from the drawers and doors below rather than moving across the kitchen to a separate cold store, which reduces temperature abuse of perishable ingredients and keeps prep times tighter. The three-section layout means different ingredient categories can be separated — proteins, dairy, and prepared garnishes, for example — without mixing zones that can create cross-contamination risks. Hoshizaki's refrigeration systems are well regarded for temperature stability, which matters when a unit is being opened repeatedly across a busy lunch or dinner service.

  • Three separate door sections keep ingredient zones clearly divided during service
  • GN 1/1 worktop surface integrates prep space with cold storage
  • Castor-mounted base simplifies repositioning and daily cleaning beneath the unit
  • Consistent refrigeration performance helps protect perishables under frequent door openings
  • Practical for reducing unnecessary movement across the kitchen during peak periods

From an installation standpoint, refrigerated counters of this type require a suitable electrical supply and adequate ventilation around the condenser. The unit needs clearance at the rear and ideally overhead to allow heat to dissipate — fitting it into a tightly enclosed alcove without airflow can affect performance and longevity. The castor height is included in the overall height figure, so check ceiling clearance and extraction hood positioning before ordering. Weight should be considered when planning floor loading for the intended position.

This counter is well suited to mid-sized restaurants, hotel kitchens, and contract catering operations where a structured prep line is important. It works best where the team benefits from having refrigerated storage integrated into the working surface rather than separated from it. For very high-volume operations running extended service periods across multiple sections, a larger or more heavy-duty configuration may be worth considering. Equally, smaller sites with limited floor space may find a two-door alternative a more proportionate fit.

If you'd like to talk through whether this counter suits your kitchen layout and service style, the team is happy to help you think it through before you commit.