Hoshizaki

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.

The Hoshizaki Premier K four-door saladette counter is a refrigerated prep unit designed to keep ingredients chilled and accessible during busy service. The worktop is configured to accept gastronorm pans, making it well suited to salad assembly, pizza preparation, or any pass where portioned ingredients need to be held at safe temperatures and within arm's reach of the chef. Mounted on castors, the unit can be repositioned during cleaning or kitchen reorganisation without significant effort.

In a working kitchen environment, this type of counter earns its place on stations where speed and consistency matter. The worktop pan configuration allows multiple ingredients to be held simultaneously, reducing trips to reach-in storage and keeping prep lines moving during peak covers. Hoshizaki's refrigeration systems are known for reliable temperature stability, which is particularly relevant in hot kitchen environments where ambient conditions can place refrigeration units under sustained load.

From an operational standpoint, the key practical advantages of this unit include:

• Refrigerated worktop keeps ingredients at safe temperatures throughout service
• Multi-door undercounter storage provides additional chilled capacity beneath the prep surface
• Castors allow the unit to be moved for thorough cleaning underneath and behind
• Gastronorm-compatible worktop integrates with standard prep and service workflows
• Four-section door configuration allows access without exposing the full interior to ambient heat

Before installation, it is worth confirming the electrical supply available at the intended location, as well as ensuring sufficient clearance at the rear and sides for ventilation. The unit's overall footprint is substantial — this is a counter intended for kitchens with dedicated prep space rather than compact operations. Check door swing clearance on all four sections when planning placement.

This counter is most appropriate for mid-to-high volume kitchens running a salad bar, pizza station, or structured cold prep line — restaurants, hotels, and contract catering operations are typical environments. Smaller operations with lighter prep volumes may find a two-door alternative more proportionate, while very high-throughput sites may benefit from reviewing the wider Hoshizaki saladette range for units with greater pan capacity.

If you're planning a new prep station or replacing existing kit, our team is happy to talk through the layout and whether this unit suits the way your kitchen works.

The Hoshizaki Premier K 2 PT DL DR C U is a refrigerated preparation counter designed for busy commercial kitchens where chilled ingredient access and worktop prep space need to sit side by side. The unit combines a refrigerated base cabinet with two doors and a refrigerated prep top, making it a practical workstation for pizza assembly lines, saladette stations, and similar high-throughput food preparation environments. It sits on castors, which gives cleaning teams and kitchen managers a degree of flexibility when repositioning or accessing the area behind the unit.

In a working kitchen, this type of counter earns its place during service. The prep top keeps ingredients at a consistent chill while they're being worked with, reducing the need for repeated trips to a main cold room and helping to maintain food safety compliance throughout a busy shift. Hoshizaki's refrigeration systems are well regarded for temperature stability and reliable compressor performance, which matters when a unit is positioned in a warm kitchen environment with doors being opened frequently throughout the day.

Practical advantages this counter offers in a commercial setting include:

• Integrated prep top keeps portioned ingredients chilled at the point of use
• Two-door base cabinet provides accessible refrigerated storage beneath the work surface
• Castors allow repositioning and simplify thorough cleaning underneath the unit
• Hoshizaki build quality supports sustained use through heavy daily service
• Compact footprint relative to capacity suits mid-sized kitchen layouts

Before installation, it is worth confirming the electrical supply requirement with your installer, and ensuring there is adequate clearance around the unit for ventilation — particularly at the rear and sides. The castors add to the overall height, so verify the unit fits comfortably beneath any overhead extraction canopy or shelving. Access through doorways and corridors should be measured against the unit's overall dimensions prior to delivery.

This counter is well suited to restaurants, pizzerias, and café kitchens running a structured prep station where ingredients need to be chilled, accessible, and organised at the point of assembly. It is a practical fit for medium-volume operations. For very high-volume sites with larger prep teams or extended service periods, a higher-capacity model with additional pan sections may be worth considering.

If you are unsure whether this unit fits your prep station layout or service volume, our team is happy to talk through the options before you commit to an order.

The Hoshizaki Premier K is a three-section refrigerated preparation counter designed for busy commercial kitchens where chilled ingredient access needs to be immediate and reliable. Built around a 1/1 GN workstation layout, it combines undercounter refrigerated storage with a prep-top surface, making it a practical choice for pizza stations, saladette lines, and any pass or production area where speed of service depends on having cold ingredients close to hand.

In a working kitchen environment, this type of unit earns its place during peak service. The three-door configuration allows multiple team members to access different sections simultaneously without compromising the cold zone, which matters when covers are high and the line is moving quickly. Hoshizaki's refrigeration systems are well regarded for temperature consistency and recovery under repeated door openings — a consideration that becomes very relevant during a busy lunch or dinner service.

From an operational standpoint, the prep counter format offers several practical advantages:

• Chilled ingredients held at the point of use, reducing movement across the kitchen
• Castors fitted as standard, allowing the unit to be repositioned or moved for cleaning
• Three independent door sections supporting organised ingredient separation
• Robust construction suited to the demands of continuous commercial use
• Prep-top worktop providing a dedicated, hygienic food preparation surface above the cold storage

The unit sits on castors and has a footprint suited to medium-to-large kitchen layouts. It requires a standard single-phase electrical supply and adequate clearance around the condenser for ventilation — positioning against a rear wall without sufficient airflow can affect performance over time. It is worth confirming the available floor space and ventilation arrangement before installation. At just over 1.7 metres wide, it is not suited to compact kitchens with restricted bench runs.

This counter is well suited to pizza restaurants, delis, hotel kitchens, and any operation running a structured prep station where throughput is consistent throughout the day. For smaller sites or lower-volume operations, a single- or two-door variant may be a more proportionate choice. For very high-volume sites with extended cold storage demands, a larger-capacity model from the range may be worth considering.

If you are deciding between counter sizes or want to discuss how this unit would fit into your kitchen layout, we are happy to talk it through before you commit to an order.

The Hoshizaki Premier K four-door refrigerated prep counter is a full-width, 1/1 GN workstation designed to keep ingredients chilled and accessible at the point of preparation. With four sections across its length and a refrigerated prep-top worktop, it functions as both a storage unit and a working surface — keeping mise en place cold and within reach throughout service without requiring separate reach-in storage nearby.

In a busy kitchen environment, this style of unit earns its place on the pizza or saladette station, where ingredients cycle through quickly and consistent holding temperatures matter. The generous 625-litre capacity across the four sections means there is sufficient volume to pre-load for a full service period, reducing the need for mid-service restocking from a remote cold store. Hoshizaki refrigeration is well regarded in commercial kitchens for reliable temperature maintenance and robust build quality over sustained daily use.

From an operational standpoint, the prep counter format offers a number of practical advantages:

• Integrated worktop keeps the preparation surface cold, protecting ingredient quality
• Four separate door sections allow zoned access, limiting temperature loss when opening
• Mounted on castors, making repositioning and cleaning beneath the unit straightforward
• Consolidates cold storage and prep surface into a single footprint
• Well suited to high-throughput stations where speed and ingredient availability are critical

Installation requires adequate ventilation around the unit and a suitable electrical supply. Being on castors, it offers some flexibility in positioning, though the overall width — just over 2.1 metres — means floor space planning is important before ordering. It is worth confirming door swing clearances at both ends fit within your kitchen layout.

This unit is well suited to medium to high-volume kitchens running dedicated pizza, salad, or cold-preparation stations — restaurants, hotel kitchens, and contract catering operations in particular. For smaller operations with tighter footprints, a two- or three-door variant may be more appropriate, while very high-volume or multi-station sites may want to consider a larger or dual-unit configuration.

If you are working out whether this unit fits your station layout or service volume, we are happy to talk it through before you commit to an order.