Hoshizaki Premier K 3 SL DL DL DR C U 463 Ltr product image
Hoshizaki Premier K 3 SL DL DL DR C U 3-Door Saladette Counter

Hoshizaki

Hoshizaki Premier K 3 SL DL DL DR C U 3-Door Saladette Counter

SKU: K 3 SL DL DL DR C U

£2,772.00(£3,326.40 inc VAT)
Get a quote

Request a callback

Leave your details and we will call you back about Hoshizaki Premier K 3 SL DL DL DR C U 3-Door Saladette Counter.

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 SL DL DL DR C U is a three-door refrigerated counter designed for salad and pizza preparation in a commercial kitchen environment. The unit combines an under-counter refrigerated cabinet with a chilled saladette worktop, allowing prep staff to keep ingredients at safe working temperatures directly at the point of assembly. At 463 litres, it provides a meaningful amount of storage capacity across three sections, and the inclusion of castors makes repositioning practical during cleaning or a kitchen reconfiguration.

In a busy service environment, a saladette counter of this type earns its place at the pass or on the main prep line. The chilled worktop keeps garnishes, toppings, and dressed salad components consistently cool during service without staff needing to return to a separate fridge. For kitchens turning over covers at pace — or pizza operations running continuous throughput — having ingredients held at the correct temperature within arm's reach reduces both handling time and the risk of temperature abuse during a busy shift.

From an operational standpoint, the key advantages this unit offers are:

  • Chilled worktop and refrigerated cabinet combined in a single footprint, reducing the need for separate cold storage nearby
  • Three-door configuration spreads access points across the counter, helping multiple prep staff work without crowding
  • Castors allow the unit to be moved for thorough cleaning beneath and behind the counter
  • Hoshizaki's refrigeration systems are well regarded for reliable temperature holding under sustained kitchen conditions
  • The 1/1 GN-compatible worktop accepts standard gastronorm pans, keeping ingredients organised and easy to rotate

Installation is relatively straightforward compared to built-in or remote-refrigeration units, as the self-contained system requires a standard electrical connection rather than specialist refrigeration pipework. The unit sits on castors rather than a fixed plinth, so it does not require floor fixing, though the kitchen floor should be level and capable of supporting the loaded weight of the unit. At just under a metre in height, it is designed to work as a counter-height station rather than a tall cabinet, so consider the surrounding workflow and whether the worktop height suits your prep staff. Adequate ventilation clearance around the unit should be maintained as with any self-contained refrigeration equipment — refer to Hoshizaki's installation guidance before positioning against a wall or within a tight alcove.

This counter suits restaurants, pizzerias, sandwich bars, and salad-focused operations where fresh ingredients need to be held at temperature and accessed quickly during service. It is a practical choice for medium-volume kitchens. For larger operations or sites running extended service periods with very high ingredient turnover, it is worth considering whether a higher-capacity unit would better serve the demand.

If you would like to talk through whether this unit fits your kitchen layout and service volumes, our team is happy to help you think it through before you commit.

Frequently asked questions

Is this saladette counter suitable for a high-volume pizza operation running long service periods?

It is well suited to medium-volume pizza and salad prep stations where ingredients need to be held at temperature and accessed quickly during service. For very high-throughput sites running extended back-to-back covers, it is worth discussing whether a higher-capacity unit would provide more headroom — our team can help assess that based on your service profile.

What are the installation requirements for this unit?

The Premier K 3 SL DL DL DR C U is a self-contained unit that requires a standard electrical supply rather than remote refrigeration pipework, which keeps installation relatively straightforward. You will need to ensure adequate ventilation clearance around the unit as specified in Hoshizaki's installation guidelines, and the floor should be level and capable of bearing the loaded weight of the cabinet.

Can the worktop pans be configured to suit different ingredients or portion sizes?

The worktop is designed to accept 1/1 GN pans, which means it is compatible with the full range of standard gastronorm pan sizes — allowing you to subdivide the worktop using smaller GN inserts to suit your mise en place layout. This is a common approach in both pizza prep and salad assembly stations where several different ingredients need to be kept separate and accessible.
Hoshizaki Premier K 3 SL DL DL DR C U 3-Door Saladette Counter

£2,772.00(£3,326.40 inc VAT)

£2,772.00(£3,326.40 inc VAT)

The Hoshizaki Premier K 3 SL DL DL DR C U is a three-door refrigerated counter designed for salad and pizza preparation in a commercial kitchen environment. The unit combines an under-counter refrigerated cabinet with a chilled saladette worktop, allowing prep staff to keep ingredients at safe working temperatures directly at the point of assembly. At 463 litres, it provides a meaningful amount of storage capacity across three sections, and the inclusion of castors makes repositioning practical during cleaning or a kitchen reconfiguration.

In a busy service environment, a saladette counter of this type earns its place at the pass or on the main prep line. The chilled worktop keeps garnishes, toppings, and dressed salad components consistently cool during service without staff needing to return to a separate fridge. For kitchens turning over covers at pace — or pizza operations running continuous throughput — having ingredients held at the correct temperature within arm's reach reduces both handling time and the risk of temperature abuse during a busy shift.

From an operational standpoint, the key advantages this unit offers are:

  • Chilled worktop and refrigerated cabinet combined in a single footprint, reducing the need for separate cold storage nearby
  • Three-door configuration spreads access points across the counter, helping multiple prep staff work without crowding
  • Castors allow the unit to be moved for thorough cleaning beneath and behind the counter
  • Hoshizaki's refrigeration systems are well regarded for reliable temperature holding under sustained kitchen conditions
  • The 1/1 GN-compatible worktop accepts standard gastronorm pans, keeping ingredients organised and easy to rotate

Installation is relatively straightforward compared to built-in or remote-refrigeration units, as the self-contained system requires a standard electrical connection rather than specialist refrigeration pipework. The unit sits on castors rather than a fixed plinth, so it does not require floor fixing, though the kitchen floor should be level and capable of supporting the loaded weight of the unit. At just under a metre in height, it is designed to work as a counter-height station rather than a tall cabinet, so consider the surrounding workflow and whether the worktop height suits your prep staff. Adequate ventilation clearance around the unit should be maintained as with any self-contained refrigeration equipment — refer to Hoshizaki's installation guidance before positioning against a wall or within a tight alcove.

This counter suits restaurants, pizzerias, sandwich bars, and salad-focused operations where fresh ingredients need to be held at temperature and accessed quickly during service. It is a practical choice for medium-volume kitchens. For larger operations or sites running extended service periods with very high ingredient turnover, it is worth considering whether a higher-capacity unit would better serve the demand.

If you would like to talk through whether this unit fits your kitchen layout and service volumes, our team is happy to help you think it through before you commit.