Pizza Prep & Saladette Counter Fridges

The Sterling Pro Cobus SPU300SL is a refrigerated saladette counter combining an eleven-pan topping rail with a three-door undercounter cabinet. The topping rail is fan-assisted and covered by a hinged lid, with a polycarbonate chopping board mounted directly above it. The result is a single, self-contained prep station where chilled ingredients, prep surface, and bulk cold storage occupy the same footprint.

In practice, this type of counter earns its place wherever fast assembly is the priority. Sandwich bars, pizza stations, deli counters, and salad service points all benefit from having chilled toppings immediately to hand. The undercounter cabinet allows staff to replenish the topping rail without leaving the station, which matters during a sustained lunch rush or a busy dinner service. Fan-assisted cooling helps the unit recover temperature after repeated door openings, keeping ingredients consistently cold through the shift.

• Integrated topping rail and undercounter cabinet in a single counter
• Hinged lid protects chilled ingredients between service periods
• Polycarbonate chopping board positioned directly over the topping rail
• Fan-assisted refrigeration supports temperature recovery under heavy use
• Stainless steel construction throughout for durability and ease of cleaning

Installation requires a standard single-phase electrical connection and sufficient clearance around the condenser for ventilation. A three-door counter at this capacity has a substantial footprint, so confirming available floor space before ordering is advisable. Check local requirements for condensate drainage before the unit goes in.

This counter is well suited to small and medium-sized operations running regular lunchtime trade, pizza service, or deli-style assembly. For very high-volume sites or kitchens requiring significantly more pan capacity, a wider or heavier-duty model may be the more appropriate choice.

If you are unsure whether this counter suits your kitchen layout or service volume, the team is happy to talk it through with you before you make a decision.

The True TSSU-60-24M-B-ST-FGLID-HC is a refrigerated preparation counter combining a 24-position 1/6GN pan rail with a hinged glass lid and a twin door undercounter cabinet. It is designed for pizza and saladette stations where consistent temperature control and rapid access to a wide range of ingredients are central to how the station functions.

True has a long-standing reputation for dependable refrigeration in commercial kitchens, and this unit reflects that. The pan rail is built to hold ingredients at safe service temperatures through sustained, busy periods rather than just during quieter spells. The hinged glass lid sits over the rail and can be raised during active service or lowered between covers to slow the rate at which chilled ingredients absorb ambient kitchen heat — a practical detail that makes a measurable difference over a long shift. The twin door cabinet beneath the work surface keeps backup stock close at hand, which reduces unnecessary movement on a busy line and helps maintain a tidy station.

• 24-pan configuration supports a broad ingredient range without mid-service restocking
• Hinged glass lid reduces ingredient warm-up during lulls in service
• Twin door undercounter cabinet keeps backup stock within arm's reach
• Hydrocarbon refrigerant system aligns with current environmental requirements
• Stainless steel work surface withstands the pace of a working kitchen line

This unit runs on a single-phase electrical supply. Before installation, confirm that the full footprint fits comfortably within your floor plan with clear operator access along the front of the station, and that there is adequate ventilation clearance around the condenser. For operations running extended double shifts or very high covers, it is worth considering whether the pan count and cabinet capacity are well matched to your throughput before committing.

This counter suits independent pizzerias, casual dining kitchens, hotel food operations, and contract catering sites where the prep station has a structured layout. Smaller operations with a limited ingredient range may find a shorter rail more practical, while high-volume production environments may benefit from a heavier-duty configuration.

If you want to talk through how this unit fits your service style and station layout, the team is glad to help before you make a decision.

The Polar G-Series single door saladette prep counter fridge is a compact refrigerated prep unit designed for kitchens where worktop space is limited but reliable ingredient access is essential during service. Built on a counter-height chassis in stainless steel, it combines a refrigerated storage compartment below with a top-mounted 1/1GN drop-in well, giving prep and service staff immediate access to portioned ingredients without breaking workflow.

In a busy kitchen environment, the saladette format earns its place at the pass or on a prep line where cold ingredients need to be within arm's reach throughout service. The unit holds a consistent 2°C to 8°C operating range, which is suitable for most fresh ingredient holding — salad components, garnishes, sauces, and similar mise en place. The front-mounted digital control panel gives a clear, continuous temperature readout, which is useful both for daily monitoring and for compliance records. The R600a refrigerant used in this unit is relatively efficient for a unit of this output, which helps with running costs over time.

Practical operational advantages include:

• Drop-in GN well keeps portioned ingredients accessible throughout service without repeated fridge opening
• Stainless steel exterior is straightforward to clean down between service periods
• Front-facing controls and display allow monitoring without moving the unit
• Compact footprint suits tight prep lines or small kitchen layouts
• Two-year on-site parts and labour warranty provides reasonable cover for a commercial setting

At 438mm wide, this is a narrow unit. That works in its favour for space-constrained sites, but it does mean storage capacity is modest at 109 litres — enough for a small operation or a secondary prep station, but likely insufficient as a primary cold store in a high-volume kitchen. It is rated for ambient conditions up to 32°C, which covers most UK kitchen environments, though performance in poorly ventilated or very hot kitchens should be considered before purchase. The unit requires a standard 13A connection and no specialist installation, but adequate clearance around the condenser is worth checking before positioning.

This unit is well suited to small cafés, sandwich bars, salad counters, pizza prep stations, or as a secondary prep fridge in a larger kitchen where a dedicated saladette well makes a meaningful difference to service speed. For higher-volume operations or sites needing greater storage depth alongside the prep well, a larger-format unit with additional GN capacity would be worth considering.

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

The Polar U-Series Bakery Counter Fridge is a three-door refrigerated prep counter built specifically to accommodate standard bakery sheets rather than conventional GN shelving. The granite worktop provides a robust, naturally cool preparation surface, making it a practical choice for bakery, sandwich, and wrap operations where a functional prep area and reliable cold storage are needed in a single unit. It operates within a 2°C to 5°C temperature range, consistent with food safety requirements for chilled ingredients.

In busy service environments, maintaining stable temperatures through frequent door openings is where this unit earns its place. Forced-air cooling circulates cold air actively throughout the cabinet, which helps the unit recover quickly after access and keeps product temperature consistent even during prolonged service. The climate class 5 rating means it is designed to operate reliably in ambient temperatures up to 43°C — a consideration worth noting for kitchens that run hot during peak periods, such as those adjacent to baking ovens or in sites without sufficient ventilation.

From an operational standpoint, several characteristics make this a practical day-to-day workhorse:

• Granite top surface stays naturally cool and withstands heavy prep work without damage
• Designed for standard bakery sheet trays, removing the need for adapters or workarounds
• Stainless steel construction throughout supports thorough end-of-day cleaning
• A energy rating helps keep running costs in check across extended service hours
• R600a refrigerant carries a low global warming potential, relevant for operators with sustainability commitments

At 2020mm wide and 320kg, this is a substantial piece of equipment. Installation planning should account for floor loading, particularly in older buildings or where the unit will be positioned on a raised platform. It requires adequate clearance at the rear and sides for ventilation, and the electrical supply should be confirmed prior to installation. Because the unit is designed for bakery sheets rather than standard shelves, it is supplied without shelving as standard — this should be factored in if your operation uses a mix of tray types.

This counter is well suited to bakeries, sandwich bars, café kitchens, and deli counters where throughput is consistent and the preparation surface sees regular use. The 634Ltr total capacity gives a meaningful storage volume across three sections, making it appropriate for medium to high-volume sites. Smaller operations with lighter throughput may find a more compact single- or double-door unit sufficient, while very high-volume sites processing large bakery volumes throughout the day should consider whether additional cold storage alongside this unit would be beneficial.

If you are unsure whether this configuration suits your workflow or kitchen layout, the team is happy to talk through your requirements before you commit to a purchase.

The Polar U-Series pizza prep counter is a refrigerated service unit built specifically for pizza and pasta operations. It combines a double-door refrigerated cabinet with a set of refrigerated dough drawers beneath the worktop, all topped with a granite surface — a practical choice for dough prep, since granite retains a cool temperature that helps keep dough workable during service.

In a working pizzeria or Italian kitchen section, this unit is designed to keep pace with continuous demand. The refrigerated drawers hold portioned dough balls or pre-weighed dough at a consistent working temperature, reducing the number of trips to a back-of-house fridge and keeping your prep station self-contained. The double-door cabinet below provides additional chilled storage for toppings, sauces, and ingredients, which helps maintain an efficient workflow during peak covers. The R600a refrigerant system carries a low global warming potential, and the unit holds a B energy rating, which is worth considering when running costs are part of the decision.

Practical advantages for kitchen operators include:

• Granite worktop stays naturally cool, supporting dough handling directly on the surface
• Refrigerated drawers keep dough portions accessible without opening main cabinet doors
• Stainless steel construction throughout is robust and straightforward to clean down between services
• Climate Class 5 rating means the unit is suited to warmer or more humid kitchen environments
• Self-contained design reduces movement between prep and storage during a busy service

At 362kg, this is a substantial piece of equipment and will require a level, reinforced floor position. The footprint is wide — suitable for an established pizza station with adequate run of worktop space. Electrical supply requirements should be confirmed prior to installation, and the unit should be positioned with sufficient clearance at the rear for ventilation. It is not suited to occasional-use or small-footprint kitchens where counter space is limited.

This counter is well suited to dedicated pizza restaurants, Italian concepts, and any operation running a high volume of freshly made pizza where dough handling and topping access need to be managed efficiently from a single station. For operations with lower throughput or tighter space constraints, a smaller single-door prep counter may be more appropriate. Equally, very high-volume operations running multiple pizza stations may want to consider a heavier-duty or wider configuration.

If you're unsure whether this unit fits your station layout or service volume, our team is happy to talk it through before you commit to a purchase.

The Tefcold PT1300 paired with the GVC38-200 topping unit forms a self-contained refrigerated preparation station designed specifically for pizza and saladette operations. The base unit provides three-door gastronorm storage beneath a granite worktop, while the chilled topping rail mounts above at working height, holding GN 1/3 pans of ingredients within arm's reach throughout the shift. The two components are engineered to work together as a single integrated station rather than as independent units bolted alongside one another.

In a working kitchen, the real advantage of this configuration is consolidation. Dough and bases sit directly below the prep surface, toppings stay chilled and accessible above it, and the granite worktop between them provides a stable, hygienic area that handles the physical demands of dough preparation throughout a full service. Ventilated cooling across the cabinet supports consistent temperatures during sustained use, and automatic defrost reduces the manual attention required between services.

The practical operational benefits of this layout include:

• All ingredients consolidated into a single footprint, reducing movement across the kitchen during service
• Chilled topping rail keeps GN 1/3 pans at point of use for the full duration of service
• Granite worktop handles dough work and resists everyday surface wear
• Self-closing doors limit temperature fluctuation and support food safety compliance
• Three-door access allows more than one member of staff to work the station simultaneously

Installation requires careful planning around the combined footprint of the counter and topping unit together. Adequate clearance around the condenser is necessary for correct airflow, an appropriate electrical supply must be confirmed in advance, and floor load capacity is worth checking in older premises. Given the size and weight of the assembled unit, this is best treated as a permanent fixture rather than something repositioned regularly.

This prep counter is well suited to pizzerias, Italian restaurants, and any operation running a dedicated high-volume pizza or composed-dish service where a purpose-built station is justified by the menu. It is less appropriate where kitchen floor space is limited or where pizza output is modest enough that a smaller single- or two-door prep counter would cover demand more efficiently. For sites with particularly intensive throughput, a heavier-duty configuration may be worth considering.

If you are working through whether this setup fits your kitchen layout and service volumes, the team is happy to talk it through with you before you commit.

The Foster FPS 4 HR is a refrigerated preparation counter combining an open pan section at worktop level with a refrigerated storage cabinet beneath. The pan section holds up to twelve one-third GN pans, keeping chilled ingredients accessible at the point of preparation without requiring chefs to move away from the work surface. It is commonly used in pizza kitchens, saladette counters, deli sections, sandwich bars, and café prep stations where multiple ingredients need to be held at safe temperatures throughout service.

The practical value of this type of unit in a working kitchen comes from compressing the preparation process into a single station. Ingredients are at the top, replenishment stock is directly below, and the operator stays in position throughout service. An inner catch-tray in the pan section prevents food debris from migrating into the storage cabinet, reducing both contamination risk and the time required for end-of-service cleaning. The rear-mounted refrigeration system keeps the interior of the storage cabinet fully unobstructed and allows servicing without significant disruption to the kitchen layout.

Key operational benefits include:

• Twelve GN pan positions keep ingredients chilled and within reach during service
• Catch-tray design limits cross-contamination between the pan section and storage cabinet
• Rear-mounted refrigeration leaves interior storage space fully clear
• Consolidated prep and storage reduces unnecessary movement during busy service periods
• Stainless steel construction handles the demands of continuous daily use

Installation requires a standard electrical connection and adequate rear clearance for ventilation. In enclosed or tight kitchen layouts, confirming airflow around the refrigeration system at the planning stage is advisable. It is also worth checking worktop height against existing preparation surfaces before installation, particularly where staff work long shifts, as ergonomic mismatches become noticeable over time. Floor levelness and load-bearing capacity should be confirmed prior to positioning the unit.

This unit is well suited to medium-volume operations — pizza restaurants, pub kitchens, café prep lines, and deli counters where a dedicated prep station supports consistent throughput across a full service period. For sites running extended hours with very high ingredient turnover, it is worth considering whether a higher-capacity configuration would be a closer match for the demand.

If you would like to talk through how this unit fits your kitchen layout and service pattern before committing, our team is happy to help you work through the details.

The Foster FPS 2 HR is a refrigerated preparation counter combining an under-counter storage cabinet with a chilled top section designed to hold gastronorm pans. It keeps fresh ingredients at safe working temperatures and within easy reach throughout service — a practical arrangement for any kitchen running dish assembly from multiple fresh components. This style of unit is commonly referred to as a saladette or prep station, and it is a standard fixture in pizza operations, sandwich bars, salad stations, and starter or dessert prep lines.

In a working kitchen, the real test of a prep station is how consistently it holds temperature when lids are being lifted repeatedly during a busy service. The FPS 2 HR uses a revised airflow design that maintains a stable chill across the pan section even under active use, reducing the risk of temperature drift and the food safety concerns that can follow. The rear-mounted refrigeration unit keeps the storage interior clear and makes the unit more accessible when routine servicing is required.

From a day-to-day operational standpoint, the unit addresses several practical requirements at once:

• Chilled pan section at a comfortable working height, reducing fatigue during long service periods
• Inner catch-tray beneath the pan section prevents debris falling into the storage compartment
• 304 stainless steel construction throughout, supporting thorough cleaning and commercial hygiene standards
• Rear-mounted refrigeration unit leaves under-counter storage unobstructed and simplifies engineer access
• Suited to pizza prep, saladette, sandwich assembly, and dessert stations

The unit is freestanding and can sit within a counter run or operate independently. It requires a standard electrical connection and adequate clearance at the rear for ventilation — worth confirming before positioning it tight against a wall or within a close-fitting equipment run. As with any refrigerated prep counter, keeping it away from direct heat sources such as grills or flat-tops will protect efficiency and reduce compressor workload over time.

The FPS 2 HR is well suited to small and medium operations — cafés, pizzerias, delis, pub kitchens, and smaller restaurant prep lines — where a reliable prep station is needed without overspecifying for the covers being served. For higher-volume sites with extended service periods or multiple cooks working the same station, a larger or more heavily specified unit may be worth considering. At the other end, for very low-volume or occasional-use settings, a smaller single-door unit may be a more proportionate choice.

If you are weighing up whether this unit is the right fit for your kitchen layout and workflow, the team is happy to talk it through with you.

The Sterling Pro SPU200PZ is a refrigerated pizza prep counter that combines a two-door under-counter cabinet with a five-well pan rail across the top. The pan rail holds 1/6 GN inserts at working height, keeping portioned toppings chilled and within arm's reach of the assembly point, while the cabinet beneath provides 240 litres of cold storage for bulk ingredients and backup stock. Construction is stainless steel throughout, which holds up well in the kind of prep environment that sees repeated access throughout a busy service.

At the pizza station, speed depends heavily on how well ingredients are organised and how consistently they are held at safe temperatures. The fan-assisted refrigeration system maintains steady temperatures across both the cabinet and the top pan section, even during a Friday or Saturday service when the unit is being opened and closed regularly. Recovery after access is reliable enough to keep ingredients safe without placing undue strain on the compressor over a long shift.

From a day-to-day operational standpoint, this counter format offers a number of practical advantages:

• Toppings held at point of use, cutting unnecessary movement during service
• Fan-assisted cooling maintains consistent temperatures despite high-frequency access
• Two-door cabinet provides organised cold storage for bulk and backup stock
• Stainless steel surfaces are durable and straightforward to clean to food safety standards
• Compact footprint suits tighter kitchen layouts without sacrificing prep functionality

Installation requires a standard mains electrical connection. The unit needs adequate clearance at the rear and sides for ventilation — restricting airflow will affect compressor performance over time and shorten its working life. It should not be positioned directly adjacent to deck ovens, fryers, or other high-heat equipment, as this increases the refrigeration load and can make it harder to hold target temperatures. Placement in direct sunlight carries the same risk. Confirm your floor loading is adequate before positioning the unit.

This counter is well suited to independent pizzerias, pub kitchens running a pizza menu, and small-to-medium restaurant operations where a dedicated pizza assembly station makes sense. The five-pan configuration comfortably supports a mid-range topping selection. If your menu runs to a larger number of toppings or your covers are significantly higher, a wider unit with more pan positions would be worth considering. Equally, if your main need is straightforward cold storage without a prep rail, a standard two-door counter fridge may be a better fit for your operation.

If you would like to talk through whether this unit suits your kitchen layout and service demands before making a decision, our team is glad to help.

The Tefcold PT1300 is a three door refrigerated pizza preparation counter designed to keep toppings, doughs, and sauces at safe working temperatures directly at the point of assembly. With 580 litres of refrigerated storage across three sections and a granite worktop providing a durable, easy-to-clean preparation surface, it is built around the workflow of a busy pizza operation rather than adapted from a general-purpose saladette.

In a working kitchen, the real value of a unit like this is in how it supports service pace. Toppings stay accessible and correctly tempered throughout a shift without needing constant restocking from a remote fridge, and the ventilated cooling system maintains consistent temperatures even when the doors are being opened frequently during a busy period. Automatic defrost reduces the manual intervention required from kitchen staff overnight, which matters in high-turnover environments where maintenance tasks compete with preparation time.

Operationally, the PT1300 offers several practical advantages worth noting:

• Three independent door sections keep ingredients organised by station or topping type
• Granite worktop withstands heavy rolling and cutting use without deterioration
• Self-closing doors reduce temperature fluctuation and energy waste during service
• Adjustable legs allow levelling on uneven kitchen floors
• Tray capacity across all three sections supports high-volume prep without mid-service restocking

As a counter-height unit, it sits at standard preparation height and integrates naturally into a pizza assembly line. It requires a standard mains electrical connection and adequate clearance for ventilation — the exact spacing requirements are worth confirming before installation, particularly in tight kitchen layouts. The unit carries a reasonable footprint for its storage volume, but the combined weight means siting should be considered carefully if the floor loading is a concern.

The PT1300 is well suited to independent pizzerias, fast-casual restaurants with a pizza offering, and takeaway operations running a sustained service. For very high-volume sites producing pizza at pace across multiple stations, it is worth considering whether a unit with greater tray capacity or additional sections would better match the throughput required. For smaller operations, a single or two door prep counter may be a more proportionate fit.

If you are unsure whether the PT1300 is the right configuration for your kitchen layout or service volume, our team is happy to talk it through before you commit.

The Polar G-Series three-door pizza prep counter is a refrigerated prep station designed for kitchens where speed of assembly matters. It combines an undercounter fridge cabinet with a chilled topping rail fitted with 1/4 GN ingredient bins, a granite worktop, and a built-in glass sneeze guard — giving operators a self-contained prep surface that keeps ingredients cool, accessible, and protected at the same time.

In busy service environments, this type of unit earns its place by keeping everything a pizza or salad chef needs within arm's reach. The topping rail holds ingredients at safe temperature throughout service, which reduces the need for constant trips to a separate cold store. The granite worktop handles the rigours of regular prep work well, and the three-door cabinet below provides meaningful refrigerated storage for bulk ingredients or prepped components. Recovery after restocking is reliable, and the unit is rated to perform in ambient conditions up to 32°C — a practical consideration for kitchens where temperatures climb during service.

From an operational standpoint, the key advantages are straightforward:

• Ingredient bins keep toppings chilled and immediately accessible during service
• Granite worktop provides a hygienic, durable prep surface
• Glass sneeze guard helps meet food safety requirements without obstructing workflow
• Digital temperature control supports consistent holding across the cabinet
• Adjustable shelving in the lower cabinet accommodates different storage configurations

At 1370mm wide and 143kg, this is a substantial piece of equipment. It will need a suitable electrical supply and enough clear space to allow door swing on all three cabinet doors, as well as rear or side access for condenser maintenance. The unit is intended for indoor installation in a ventilated kitchen environment and is not suited to outdoor or unheated spaces.

This counter is well suited to pizzerias, casual dining kitchens, sandwich bars, and any operation running a high volume of assembled dishes during service. It works best where a dedicated prep station makes operational sense — typically kitchens turning out consistent volumes rather than sporadic orders. For very high-throughput sites or larger prep teams, a wider or higher-capacity configuration may be worth considering.

If you're weighing up whether this footprint and topping capacity is the right fit for your service model, we're happy to talk it through before you commit.

The Polar G-Series pizza prep counter is a refrigerated preparation unit designed specifically for pizza and cold food assembly in commercial kitchens. It combines an under-counter refrigerated cabinet with a chilled gastronorm rail at the rear of the worktop, allowing toppings and prepared ingredients to be kept cold and within arm's reach during service. The stainless steel construction is matched with a granite work surface, which holds cold well and provides a practical, easy-to-clean prep area directly above the refrigerated storage.

In a working kitchen environment, this kind of unit earns its place during continuous service periods where speed and ingredient accessibility matter. Having a cold ingredient rail immediately behind the prep surface reduces the need to move back and forth to a separate fridge, which helps maintain pace and reduces temperature exposure on ingredients. The cabinet holds temperature reliably across a 2°C to 8°C range and uses R600a refrigerant, which runs quietly and efficiently — a practical consideration in smaller kitchen spaces where noise and heat output are factors.

From an operational standpoint, this unit offers several practical advantages for prep-focused workstations:

• Granite worktop provides a naturally cool, hygienic prep surface that is straightforward to clean down between services
• Rear ingredient rail keeps toppings chilled and accessible without opening the main cabinet repeatedly
• Three-door cabinet gives good internal capacity for ingredient storage and restocking during service
• Stainless steel body is durable and straightforward to maintain in a busy kitchen environment
• R600a refrigerant keeps running costs and noise levels manageable

Installation is relatively straightforward — the unit is freestanding and requires a standard single-phase electrical supply. At 170kg it will need careful positioning and adequate manoeuvring space on delivery. Allow for reasonable clearance at the rear and sides for ventilation; restricting airflow around the condenser will affect performance and longevity. The 1400mm width makes it a practical fit for a dedicated pizza station, though it is worth confirming your available run of worktop space before ordering.

This unit is well suited to independent pizzerias, café kitchens, and small-to-medium restaurant operations producing pizza or cold-assembled dishes at moderate volume. It is not designed for high-throughput operations running multiple pizza stations simultaneously — for sites with significantly higher output requirements, a heavier-duty or larger-capacity unit would be worth considering.

If you are unsure whether this unit will suit your kitchen layout or service volume, we are happy to talk through the options with you before you commit.

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 True TPP-AT-119-HC is a large-format refrigerated pizza prep counter built around the specific demands of continuous commercial pizza production. It combines a four-door undercounter refrigerated cabinet with a top-mounted refrigerated pan rail holding fifteen 1/3 GN wells, giving the prep team access to a full topping range directly at the work surface throughout service. This is not a general-purpose saladette — the configuration is purpose-built for pizza stations where topping breadth, consistent cold holding, and restocking efficiency all matter simultaneously.

During a busy service, a pan rail of this width needs to hold uniform temperatures across all fifteen positions at the same time, even as toppings are drawn down and lids are left open between orders. True has a well-established reputation in commercial refrigeration for sustained, consistent performance under exactly these conditions, and the TPP range is designed to maintain even cold holding across the full length of the rail. The undercounter cabinet beneath the prep surface provides direct backup storage at the station, which keeps restocking contained and reduces unnecessary movement across the kitchen during peak periods.

From a workflow standpoint, the unit offers several practical advantages:

• Fifteen pan wells support a broad topping menu set up once for the full service
• Undercounter cabinet keeps backup ingredients within arm's reach of the prep position
• Consistent rail temperatures help limit spoilage across long service periods
• Four-door cabinet layout allows organised separation of ingredient categories
• True's build quality is well regarded for reliability under sustained daily use

This is a substantial piece of equipment and needs a dedicated, unobstructed run of space within the kitchen. Depth, weight, and the footprint of the pan rail all need to be factored into the layout plan — particularly where the unit is being introduced into an existing counter run. A suitable electrical supply and adequate ventilation clearances are required before installation is confirmed. Positioning relative to heat sources such as pizza ovens or fryers is also worth considering, as proximity to high ambient heat will place additional demand on the refrigeration system.

The TPP-AT-119-HC is well suited to pizzerias, pizza restaurants, and fast-casual operations running a broad topping menu at consistent volume across a full service. The fifteen-pan configuration makes most sense where the menu genuinely justifies that range — for smaller operations or those with a tighter topping selection, a shorter counter with fewer pan positions is likely a more practical and cost-effective choice. For very high-volume sites running multiple prep stations or extended hours, it is worth discussing whether this unit or a different configuration would serve the operation better.

If you are planning a pizza prep station or replacing existing equipment, we are happy to talk through the layout, capacity, and installation requirements before anything is ordered — it is worth a conversation first.

The Polar U-Series four-door saladette counter is a refrigerated prep and servery unit designed to keep gastronorm pans of prepped ingredients at safe working temperatures throughout service. The glass-surround top rail holds standard 1/1 GN containers at the workstation, keeping cold food accessible to kitchen staff without requiring repeated trips to a separate fridge. The refrigerated cabinet below provides additional cold storage within the same footprint. Containers are sold separately.

In a busy kitchen environment, this type of unit earns its place on the pass or prep line by keeping ingredients organised, cold, and within arm's reach during peak service. The wide four-door configuration suits operations where several staff may be working the station simultaneously, or where the volume of prepped ingredients demands a generous storage capacity beneath. The R600a refrigerant and stainless steel construction are in keeping with what commercial kitchens expect in terms of longevity and hygiene compliance.

Practical advantages for daily operation include:

• GN-compatible top rail keeps prepped ingredients accessible throughout service
• Four-door undercounter storage reduces fridge traffic during peak periods
• Stainless steel construction supports straightforward daily cleaning routines
• Temperature range suitable for salad, dairy, pizza toppings, and cold garnishes
• Two-year on-site parts and labour warranty reduces maintenance risk

At 2230mm wide and 130kg, this is a substantial piece of equipment that requires careful placement planning. It will need a level, stable floor surface and sufficient clearance for door swing on all four undercounter doors. Electrical connection requirements should be confirmed with your installer prior to fitting. Ventilation clearance around the unit should be observed as per the manufacturer's guidelines to maintain refrigeration efficiency. This unit is not designed for outdoor or unheated environments.

The four-door U-Series saladette is well suited to pizza restaurants, salad bars, sandwich counters, and any kitchen running a cold prep station at volume. For smaller operations or tighter spaces, a two-door version may be more appropriate. For very high-throughput sites with extensive cold ingredient requirements, it is worth considering whether a heavier-duty or greater-capacity unit would better match your service demands.

If you are unsure whether this unit fits your kitchen layout or service style, the team at Advantage is happy to talk it through with you before you commit.

The Tefcold PT1200 is a refrigerated preparation counter designed specifically for pizza and dough-based operations. It combines a chilled storage cabinet with a dedicated preparation surface, keeping ingredients at safe temperatures while giving kitchen staff a practical, ready-to-use prep station. The two-door configuration provides access to the full 390-litre interior without compromising cold retention, and the granite worktop offers a naturally cool, easy-to-clean surface well suited to dough handling.

In a busy pizza kitchen or fast-casual environment, this kind of unit earns its place by keeping toppings, dough, and dairy ingredients within arm's reach throughout service. The ventilated cooling system maintains consistent temperatures even during high-frequency door openings, which matters when a kitchen is running at pace. Automatic defrost reduces the maintenance burden, and the self-closing doors help protect temperature stability when staff are moving quickly between tasks.

From an operational standpoint, the practical advantages are straightforward:

• Tray guides within each door section keep ingredients organised and easy to locate during service
• The granite surface stays cooler than standard stainless steel, which benefits dough work
• Self-closing doors reduce cold loss without requiring staff to think about it
• Stainless steel construction throughout supports hygiene standards and withstands daily cleaning
• Automatic defrost means no scheduled manual intervention during service hours

This counter is designed to sit within a run of kitchen equipment, so available space and ventilation clearance should be confirmed before ordering. It is intended for indoor commercial use and will require a suitable electrical supply. As with any refrigeration unit, positioning away from direct heat sources such as ovens or grills will support efficient running and prolong compressor life.

The PT1200 is well suited to independent pizzerias, pizza-focused casual dining kitchens, and any operation where a dedicated prep and chill station makes workflow more efficient. Sites with very high throughput or multiple preparation lines may find it worth considering a larger or multi-section alternative. Equally, smaller operations with limited space may find a single-door prep counter more appropriate.

If you are weighing up whether this unit fits your kitchen layout or service volume, the team are happy to talk it through before you commit to a purchase.

The Tefcold PT1200 paired with the GVC38-150 topping rail is a refrigerated preparation counter built specifically for pizza and cold-food assembly in commercial kitchens. The base unit provides two-door refrigerated storage beneath a granite worktop, while the topping rail sits above to hold GN1/3 pans of ingredients within arm's reach of the operator. Together they form a self-contained prep station that keeps toppings, dough trays, and refrigerated storage organised in a single position.

In a busy pizzeria or Italian restaurant, the value of this configuration becomes apparent during peak service. Assembling multiple pizzas simultaneously demands that chilled toppings are immediately accessible at the point of build. Eliminating the back-and-forth to separate refrigeration improves throughput and keeps the workflow clean. Ventilated cooling maintains consistent temperatures across both the cabinet and the topping well, and automatic defrost means the unit manages itself rather than requiring manual intervention mid-service. Self-closing doors help preserve cabinet temperature on a station that sees repeated, rapid use throughout the day.

Key operational advantages include:

• Topping rail holds GN1/3 pans chilled and immediately accessible during service
• Granite worktop provides a hygienic, durable surface suited to direct food contact
• Pizza tray guides in each door section support structured, efficient storage
• Automatic defrost removes the need for planned downtime or manual maintenance cycles
• Self-closing doors help maintain cabinet temperature under constant service conditions

From an installation standpoint, the unit requires adequate clearance around the cabinet for ventilation — particularly worth confirming in compact kitchen layouts. The granite worktop adds considerable weight to the overall unit, so it is worth checking floor loading and ensuring sufficient hands are available when positioning on site. A standard power supply connection will be required, and the installation position should allow access for routine cleaning around and beneath the unit.

This counter is well suited to established pizza operations and restaurants running a dedicated prep station with consistent daily throughput. It is a practical choice for medium-to-high-volume sites rather than low-use or occasional-prep environments. If your operation runs at very high volume or requires a longer prep run, a wider multi-section configuration may be worth considering. Equally, if your throughput is modest, a smaller single-door prep counter may be sufficient.

If you want to talk through whether this configuration suits your kitchen layout and service pattern before placing an order, the team is happy to help.

The True TPP-AT2-93-HC is a refrigerated pizza prep counter designed for operations where ingredient access, consistent holding temperature, and assembly speed all need to work together during service. Across the top rail, twelve one-third gastronorm pan positions keep toppings and garnishes chilled and within reach throughout service. Below the counter, the triple-door cabinet provides generous bulk storage, allowing staff to restock the rail without leaving the prep area or disrupting the flow of a busy shift.

True's refrigeration systems are engineered to hold consistent temperatures across all pan positions, not just in the centre of the rail. During peak service — when pan lids are being lifted repeatedly and ambient kitchen temperatures are elevated — the system is built to recover and maintain its set point rather than allow a gradual warm drift. The use of a hydrocarbon refrigerant addresses both environmental considerations and long-term running costs, which is worth factoring into the total cost of ownership.

For operators, the practical advantages are straightforward:

• Twelve pan positions support a full topping range without mid-service restocking
• Triple-door base keeps bulk stock immediately below the prep surface
• Wide counter allows more than one member of staff to work simultaneously
• Hydrocarbon refrigerant lowers environmental impact and running costs over time
• True's commercial construction is built for sustained daily use in demanding kitchens

Installation requires a mains electrical supply and sufficient clearance around the unit, particularly at the condenser, to allow heat to dissipate effectively. In a hot kitchen environment, restricted airflow around the condenser is one of the more common causes of reduced refrigeration efficiency and accelerated wear. Given the unit's footprint, kitchen placement should be planned carefully before delivery, and access for routine servicing should be considered at the layout stage rather than retrospectively.

This unit is well suited to medium to high-volume pizzerias, restaurant pizza sections, and catering operations where both pan capacity and undercounter bulk storage are needed day to day. Operators running very high-output sites or those requiring additional pan positions may find a larger configuration more appropriate. Equally, smaller or space-constrained kitchens may be better served by a single- or double-door prep counter.

If you're weighing up whether this unit fits your kitchen layout and service volume, our team is glad to talk it through with you.

The Polar U-Series three-door saladette counter is a refrigerated prep unit designed to keep fresh ingredients chilled and immediately accessible during service. The worktop accepts full 1/1 GN containers, making it straightforward to organise ingredients by type and rotate stock efficiently. Beneath the worktop, the triple-door base provides substantial refrigerated storage, so you can keep backup supplies close to hand without repeated trips to the main cold room. A square sneeze guard is fitted as standard, which is particularly useful in open or semi-open kitchen environments where ingredients are exposed during service.

In a working kitchen this type of unit earns its keep during back-to-back covers, when prep speed and ingredient organisation directly affect service pace. Forced-air cooling maintains a consistent temperature across the cabinet, which matters when the doors are opened repeatedly throughout a shift. The unit operates within a temperature range that keeps perishables well within safe food-temperature guidelines, and recovery after door opening is reliable enough to sustain that through a busy lunch or dinner service.

From an operational standpoint, the main practical advantages are:

• Ingredients held at prep temperature, ready to use without additional handling
• GN-compatible top simplifies portioning and portion consistency
• Sneeze guard offers a practical hygiene barrier in exposed prep areas
• Stainless steel construction throughout supports straightforward daily cleaning
• Triple-door base maximises storage close to the point of preparation

Installation is relatively uncomplicated — the unit requires a standard single-phase electrical supply and sufficient clearance around the condenser for airflow. At 106kg it will need appropriate floor loading consideration and adequate access through doorways during installation. The unit is sized for a permanent position on the kitchen line rather than occasional repositioning, so plan its location carefully before installation. GN containers are not supplied with the unit and will need to be sourced separately.

This counter is well suited to pizzerias, sandwich bars, salad-focused operations and any kitchen where high-turnover fresh ingredients need to be organised and accessible on the line. The three-door format and 456Ltr capacity make it a practical choice for medium to high-volume sites. For lower-volume kitchens or tighter spaces, a smaller single- or two-door saladette may be more appropriate, while very high-volume operations handling significant throughput may find a heavier-duty preparation counter better suited to their demands.

If you're planning a new prep line or fitting this into an existing kitchen layout, our team is happy to talk through whether this unit suits your service volumes and available space before you commit.

The Polar U-Series Double Door Prep Counter Fridge is a refrigerated preparation counter designed for commercial kitchens where cold ingredients need to be kept close to hand at the point of assembly. The unit combines a generously sized refrigerated cabinet with an integrated worktop and a bank of 1/6 GN pan inserts, making it particularly well suited to pizza stations, salad bars, sandwich bars, and any prep line where chefs are working from a consistent mise en place.

In service, the forced-air cooling system works to maintain a stable temperature across the cabinet interior even during periods of frequent door opening — a common challenge in fast-paced prep environments. The R290 refrigerant and the unit's climate rating allow it to operate reliably in warmer kitchen conditions, which matters in kitchens where ambient temperatures rise during peak service. The 527-litre capacity across both doors means there is sufficient storage beneath the counter to hold backup ingredient stock without needing a separate reach-in unit nearby.

From a practical standpoint, a number of design details support day-to-day operation:

• Stainless steel construction throughout makes cleaning straightforward at the end of service
• The removable chopping board and insulated pan lid keep ingredients at safe temperatures while the station is in use
• Digital temperature control gives kitchen teams a clear, simple way to monitor the unit
• Lockable castors allow the unit to be positioned securely and moved when cleaning behind is needed
• Sixteen 1/6 GN polycarbonate pans are supplied as standard, so the unit is ready to use out of the box

On installation, the unit runs from a standard single-phase supply and does not require a dedicated water connection. Allow adequate clearance at the rear and sides for ventilation — restricted airflow will reduce refrigeration efficiency and shorten compressor life. At 159kg the unit will need appropriate floor loading consideration, and a level, stable surface is important for door alignment and drainage. Lockable castors assist with positioning but this is not a unit intended for frequent relocation once sited.

This prep counter is well suited to small to medium operations running a structured prep line — pizzerias, delis, café kitchens, and pub kitchens with a dedicated cold prep section. For higher-volume sites with extended service periods or a greater number of covers, a larger or higher-duty model may be worth considering to ensure adequate ingredient turnover without compromising temperature consistency.

If you are weighing up whether this unit will suit your service volumes or fit your prep layout, our team is happy to talk it through before you commit.

The True TSSU-60-24M-B-DS-ST-HC is a refrigerated preparation counter built around a raised pan rail that holds 24 x 1/6GN pans, sitting above a two-door chilled base cabinet. The concept is straightforward: prepped ingredients stay cold, organised, and immediately to hand at the point of assembly, so service moves without the operator leaving the station to retrieve stock.

True Refrigeration has a well-established reputation in commercial kitchens for equipment that holds temperature reliably through sustained daily use. The TSSU series is built to cope with the conditions a working prep counter actually faces — ambient kitchen heat, repeated pan access during a busy service, and the demands of operating continuously across a full working day. The refrigeration system is designed to maintain safe holding temperatures across the full pan rail throughout service, which matters wherever ingredient temperature compliance is taken seriously.

From a practical standpoint, the unit offers several clear operational advantages:

• 24-pan capacity supports complex, multi-topping menus without compromising access speed
• Double-door base provides generous chilled storage for backup stock beneath the worksurface
• Full-length cutting board keeps the assembly area self-contained within a single counter run
• Stainless steel construction throughout withstands rigorous daily cleaning regimes
• Raised pan rail positions ingredients at a practical working height for consistent, fast assembly

This is a freestanding, counter-height unit that integrates into an existing prep line without specialist installation beyond a suitable electrical supply. The forced-air refrigeration system does require adequate clearance around the unit — restricted airflow will affect both performance and longevity, so it is worth confirming clearances against your kitchen layout before installation. The 60-inch footprint is substantial, and the base cabinet door swing should be checked against available space in your particular setup.

This model is well suited to medium and high-volume pizzerias, poke bars, sandwich operations, and salad stations where a wide variety of prepped ingredients need to be held cold and within arm's reach throughout service. If your operation is smaller or your available space is tighter, a single-door prep unit may be a more proportionate fit. For very high-volume sites running multiple prep lines simultaneously, there are larger-capacity options worth considering.

If you want to talk through how this unit fits your prep station layout or check it against your expected service volumes, we are happy to work through it with you before you commit.

The Tefcold PT1310 combined with the GVC38-200 topping unit is a purpose-built refrigerated preparation counter designed around the workflow demands of pizza production and high-throughput food assembly. The lower cabinet provides organised chilled storage behind two doors, whilst the integrated topping well above positions gastronorm pans within immediate reach of the preparation surface. Dough drawers are built into the unit, keeping portioned dough balls at the correct working temperature without occupying separate refrigerator space elsewhere in the kitchen.

During busy service, this configuration earns its place by reducing unnecessary movement. Dough, toppings, and sauces are held within a single continuous run, keeping the prep station self-contained and supporting consistent throughput when orders are coming in quickly. The ventilated cooling system maintains stable temperatures across both the cabinet and topping well, and automatic defrost reduces the need for staff intervention during service. The unit carries an energy rating of B, which is worth factoring in when comparing running costs across similar configurations.

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

• Integrated dough drawers remove the need for a separate storage unit
• GN topping pans sit at worktop height for fast, repeatable assembly
• Two-door lower cabinet keeps ingredients organised and close to hand
• Self-closing doors support temperature stability and food safety compliance
• Stainless steel construction throughout supports thorough daily cleaning routines

Before ordering, it is worth confirming the available run of worktop space. This is a combined unit and requires adequate clearance on all sides for ventilation and service access. The granite worktop finish works well for pizza preparation but is worth considering if your kitchen operates a standardised worktop specification. Verify that your electrical supply is compatible with the unit's requirements prior to installation, and factor in the overall footprint when planning your prep line layout.

This counter is well suited to pizzerias, Italian restaurants, and fast-casual operations with a consistent pizza output. It is less appropriate for low-volume kitchens where the dedicated prep capacity would go largely underused. For very high-volume sites running multiple prep lines simultaneously, a heavier-duty or extended configuration may be worth considering.

If you would like to talk through how this unit fits your kitchen layout or typical service volume, the team is happy to work through the detail with you before you commit.

The True TSSU-72-30M-B-ST-HC is a refrigerated preparation counter built for kitchens that need to hold a large number of ingredients cold, organised, and immediately to hand during service. It combines a full-width refrigerated cabinet below — accessed via three independent doors — with a pan rail above that accommodates thirty 1/6 GN pans simultaneously. That combination makes it a practical centrepiece for a pizza make line, a saladette station, or any cold prep position where ingredient variety and throughput both run high.

True refrigeration equipment has a strong track record in demanding commercial kitchens, and this unit reflects that. The pan rail is designed to hold consistent temperatures even with repeated access throughout a busy service — an important consideration on a pizza line or build-your-own station where the rail may be opened and closed constantly for an hour or more. The triple door layout on the cabinet below means staff can access different sections independently, which helps limit temperature recovery time during peak periods when the base is being used for restocking as well as storage.

From a practical standpoint, the key operational advantages are worth setting out clearly:

• Thirty-pan capacity supports an extensive ingredient range without sacrificing cold holding discipline
• Three independent cabinet doors limit unnecessary internal exposure during busy service
• Robust construction handles the rigours of daily high-volume use in a commercial environment
• Cabinet storage directly below the rail keeps backup stock refrigerated and close to the preparation point
• Stainless steel surfaces throughout make end-of-service cleaning straightforward

A unit of this size requires careful planning before installation. Door swing clearance across all three sections needs to be factored into your layout, and the refrigeration system requires adequate airflow around the unit — tight alcove positions are not suitable without proper ventilation. Confirm electrical supply requirements with your installer before positioning the unit, and consider proximity to your main prep workflow and any drainage requirements when planning placement.

This counter is well suited to pizzerias, high-output sandwich bars, and salad or cold prep stations where a wide ingredient range needs to be continuously accessible. Smaller operations with more modest pan requirements will likely find a single or twin door unit more appropriate for their scale. At the other end, very high-volume sites with extended menu ranges or multiple prep positions may want to consider a larger or higher-capacity alternative.

If you would like to talk through whether this unit fits your kitchen layout, service volume, or workflow before ordering, the team is here to help.

The True TSSU-27-12M-C-HC is a refrigerated preparation counter with a chilled ingredient rail across the top and a refrigerated storage cabinet below. The rail holds twelve 1/6 GN pans, keeping a full range of ingredients organised and accessible at the point of assembly. It is a format commonly used on pizza make lines, saladette stations, deli counters, and cold wrap operations where pace of service depends on everything being immediately to hand.

True Refrigeration has a strong reputation in working commercial kitchens, and it is earned primarily through temperature consistency under sustained use. A unit like this will face repeated lid openings throughout a busy service — the kind of continuous demand that exposes weaker refrigeration systems. This counter is built to hold stable temperatures through that kind of use, which matters far more in practice than quoted cold-room figures.

From an operational standpoint, the format offers several clear advantages:

• Ingredients held at the point of use, reducing movement during peak service
• Twelve pan positions support an organised and repeatable mise en place
• Under-counter storage keeps backup stock immediately available without cluttering the workstation
• Clean, flat worktop suits fast assembly, plating, and wrapping workflows
• Robust True build quality handles the daily wear of a commercial kitchen environment

Before installation, ventilation is the most important practical consideration. This unit operates with a free-air condenser, so adequate clearance around the cabinet is essential. Positioning it adjacent to cooking equipment or in a kitchen with persistently high ambient temperatures will place additional load on the refrigeration system — something worth discussing before you commit to a layout. The counter requires a stable, level surface and a standard electrical supply.

This counter is well suited to pizzerias, quick-service restaurants, sandwich bars, and any operation running a structured cold assembly station at moderate to high covers. Operators running significantly higher prep volumes, or those with more complex ingredient requirements, may find a larger or more heavily specified unit better matched to their needs.

If you would like to talk through how this counter fits your station layout, service volumes, or kitchen conditions, our team is happy to help you think it through before you order.

The Polar U-Series Mega Top Prep Counter Fridge is a refrigerated preparation unit combining a chilled ingredient rail across the top with a 154-litre cabinet below. It is designed to keep frequently used ingredients cold and close to hand throughout service, reducing the distance between storage and assembly and helping kitchen teams work more efficiently at a single station.

In a busy prep kitchen, this type of unit earns its place on the line. The forced-air cooling system maintains a consistent temperature throughout service, which is important when staff are lifting lids and accessing the pan rail repeatedly during a peak period. The R290 refrigerant is an environmentally lower-impact option compared to older refrigerant types, and the LED temperature display gives kitchen managers a straightforward way to confirm the unit is holding correctly at a glance. The 0°C to 5°C operating range keeps ingredients within food-safe chilled limits across a typical service.

From an operational standpoint, the main advantages are:

• Eight 1/6 GN pan positions across the mega top rail, giving good ingredient variety at the prep station without overcrowding
• Adjustable interior shelf allowing the lower cabinet to be configured around bulkier stock items
• Forced-air cooling for stable temperatures even when the unit is accessed frequently
• LED digital temperature readout for straightforward monitoring during service
• R290 refrigerant, which carries a lower global warming potential than conventional alternatives

At 735mm wide, this unit fits comfortably into most counter-level prep runs, though at 102kg it will require two people to position safely. Installation is relatively straightforward — it is a self-contained unit requiring a standard electrical supply and adequate ventilation clearance around the condenser. It is not suited to very hot or poorly ventilated kitchen environments, where performance under load may be affected. There are no water or drainage connections required.

This unit is well suited to cafés, sandwich bars, small restaurant kitchens, and lower-volume pizza or salad operations where one prep station handles the majority of assembly work. For sites running multiple simultaneous preparation points or higher throughput, a wider unit with a greater pan count would be worth considering. Similarly, if the lower cabinet needs to carry substantial bulk storage, a unit with more internal capacity may be more appropriate.

If you are unsure whether this configuration will suit your prep workflow or kitchen layout, the team is happy to talk it through before you place an order.

The Polar G-Series Saladette Counter Fridge is a refrigerated prep counter designed to keep chilled ingredients accessible at the point of service. The top section holds a combination of full-size 1/1 GN pans and smaller 1/6 GN pans — practical for separating toppings, salad components, or sandwich fillings without moving between the counter and a remote fridge. Below the pan rail, the interior cabinet provides further chilled storage on adjustable shelving, giving operators both service-ready access and backup capacity in a single unit.

In a busy kitchen environment, the value of a saladette lies in how well it holds temperature during prolonged service. The G-Series uses fan-assisted cooling to maintain consistent chilled conditions across the interior, and it is rated to operate in ambient temperatures up to 32°C — a meaningful consideration in kitchens where heat from cooking equipment can be significant. The R600a refrigerant is an environmentally lower-impact choice and is standard across much of the current commercial refrigeration market.

From an operational standpoint, this unit suits kitchens where the build station and service point need to be the same place. Typical applications include:

• Pizza prep counters where topping variety needs to be immediately to hand
• Deli and sandwich counters requiring quick access to multiple chilled fillings
• Salad bars or cold starters where plating speed matters during service
• Smaller kitchens needing combined counter workspace and refrigerated storage

Installation is straightforward for a unit of this type. It runs on a standard single-phase supply and does not require a dedicated water connection or specialist ventilation, though adequate air circulation around the unit should be maintained. At 83kg the cabinet is heavy enough to require two people for positioning, and the 900mm width should be checked carefully against your available run of counter space before ordering.

The G-Series sits in the mid-range of Polar's commercial refrigeration line and is well matched to cafés, pizzerias, delis, and small-to-medium restaurant kitchens with moderate daily throughput. Sites running extended service periods or very high volume prep may find a heavier-duty model with greater pan capacity better suited to their needs.

If you're unsure whether this unit fits your counter layout or service requirements, our team is happy to talk through the options before you commit.

The Polar G-Series pizza prep counter is a refrigerated worktop unit designed specifically for kitchens where speed and ingredient access matter during service. It combines chilled storage beneath a granite worktop surface with an open pan rail across the top, keeping portioned ingredients within arm's reach of the prep area. It is well suited to pizza operations, sandwich bars, wrap stations, and salad counters where throughput depends on not having to open a separate fridge mid-service.

In a busy kitchen environment, the unit performs reliably at ambient temperatures up to 32°C, which makes it a practical choice for kitchens that run warm during peak periods. The granite worktop is naturally cool and provides a low-stick surface for pizza dough work, reducing prep time and the need for excessive flour dusting. The pan rail holds 1/6 GN pans, which are standard across most commercial kitchen setups, so transferring ingredients to and from other equipment is straightforward.

From an operational standpoint, the key advantages are:

• Rapid access to portioned toppings and fillings without breaking workflow
• Granite surface doubles as a prep area, reducing the need for separate prep table space
• GN pan compatibility allows direct transfer between storage and service equipment
• Stainless steel construction throughout supports straightforward daily cleaning
• R600a refrigerant offers efficient running costs relative to older refrigerants

Installation is straightforward — the unit runs on a standard 230V single-phase supply and requires adequate clearance at the rear for ventilation. At 92kg it is a substantial piece of kit, so flooring load and positioning should be considered before delivery. The 900mm width fits within a typical counter run, though the 700mm depth should be checked against your available run width if space is tight.

This unit is well suited to independent pizzerias, sandwich shops, café kitchens, and smaller restaurant operations running a steady volume of prep-to-order dishes. It is a practical choice where counter space is limited but ingredient access needs to be efficient. For higher-volume sites or operations requiring a longer prep counter with more pan capacity, a larger model within the range may be worth considering.

If you are unsure whether this unit fits your prep workflow or kitchen layout, the team is happy to talk it through with you before you commit to an order.

The Sterling Pro SPU903PZ is a refrigerated pizza preparation counter built around a solid granite worktop and an eight-pan topping rail. It is designed to consolidate the core tasks of a pizza station — dough work, topping access, and cold storage — into a single unit that keeps everything at the point of use.

Granite is a well-established material choice for pizza prep. The stone surface naturally retains a cooler temperature than steel or laminate, which helps keep dough workable during stretching and shaping without any additional chilling requirement. The refrigerated topping rail sits directly behind the worktop, holding eight 1/6GN pans within reach during service. The fan-assisted refrigeration is designed to maintain consistent temperatures in the topping rail even when the lid is being opened and closed repeatedly at pace — which is exactly the condition a busy pizza kitchen creates.

From a workflow standpoint, the practical advantages of this counter are straightforward:

• Granite surface supports dough work without the need for separate chilling
• Eight-pan topping rail covers a good range of ingredients in a compact footprint
• Fan-assisted system supports reliable temperature recovery during busy service
• Three-door base cabinet adds refrigerated storage directly beneath the prep surface
• Stainless steel interior cleans down efficiently between service periods

This unit runs on a standard mains electrical supply and requires adequate ventilation clearance around the condenser. The base cabinet adds useful cold storage but also contributes to the overall weight and footprint, so floor loading and available space should both be confirmed before ordering. If you are placing this counter alongside other refrigeration units, it is worth checking that your ventilation setup can handle the combined heat output.

The SPU903PZ suits dedicated pizza operations — standalone pizzerias, restaurants with a pizza section, and dark kitchen environments running moderate throughput. For higher-volume sites operating multiple prep positions simultaneously, a larger or multi-unit configuration may be more appropriate. Conversely, smaller kitchens or lighter-use operations may find a single-door saladette a more proportionate fit.

If you are planning a new pizza kitchen or reviewing your current prep setup, our team is glad to help you work through how this counter fits your space and service pattern before you make a decision.

The Sterling Pro SPIZ-135 is a refrigerated preparation counter combining a two-door under-counter cabinet with a chilled top rail holding eight 1/4 GN pans. It consolidates ingredient storage, chilled topping access, and a working preparation surface into a single unit — a practical arrangement for kitchens where floor space is limited and operational efficiency matters.

In a working pizzeria or similar operation, the value of this type of unit lies in keeping prepped toppings at a safe and consistent temperature directly at the point of assembly. The forced-draft evaporator and internal air circulation help maintain stable temperatures even when doors are opened repeatedly during a busy service — something that matters more than it might appear when a kitchen is running flat out. The unit uses R290 hydrocarbon refrigerant, which is an environmentally considered choice and increasingly common in commercial refrigeration.

From a day-to-day operational standpoint, the unit offers several practical advantages:

• Stainless steel interior and exterior for thorough cleaning and long-term durability
• Full-length ergonomic door handles that are practical under service pressure and reduce dirt accumulation
• Flexible shelf positioning inside the cabinet to accommodate different container and storage needs
• Lockable doors with replaceable gaskets to support stock security and extend service life
• Rated to Climate Class 4, giving confidence in warmer kitchen environments

Installation is uncomplicated for most commercial kitchens. The unit runs on a standard single-phase electrical supply and requires no gas connection or specialist drainage beyond standard condensate management. As with any forced-draft refrigerated unit, allow adequate clearance at the rear and sides for ventilation. If your kitchen runs particularly warm, it is worth confirming the ambient temperature against the unit's climate class rating before installation.

The SPIZ-135 is well suited to independent pizzerias, small restaurant kitchens, and café operations where a two-door under-counter unit provides sufficient cold storage alongside a working prep rail. For higher-volume sites running extended service periods or managing larger quantities of prepped ingredients, a wider unit with greater pan capacity is likely the more appropriate choice. For operators with very limited run space, a single-door alternative may be worth considering.

If you are weighing up whether this unit is the right fit for your kitchen layout or the volume you are running, our team is happy to talk it through with you.

The True TSSU-48-12-HC is a refrigerated preparation counter combining a two-door undercounter cabinet with a full-width pan rail configured for twelve 1/6 GN pans. It is designed to keep chilled ingredients accessible and at safe holding temperatures throughout a busy service, with the worktop providing a usable prep surface directly above the cold storage. This type of unit is a practical fixture on pizza prep lines, salad stations, and cold-side assembly points where ingredients need to be within arm's reach without leaving the workstation.

True has a well-established reputation in commercial refrigeration for maintaining consistent temperatures under the conditions that actually exist during service — repeated door openings, warm kitchen environments, and extended operating hours. The TSSU range is built to sustain stable performance through that kind of continuous demand. The HC designation indicates a hydrocarbon refrigerant system, which operates efficiently and meets current environmental standards without any meaningful difference in day-to-day use or servicing.

For kitchen operators, the configuration offers several practical advantages:

• Ingredient pans held at temperature directly at the point of use, reducing movement during service
• Undercounter cabinet storage for bulk ingredients, cutting trips to the main cold room
• Worktop surface that integrates naturally into a prep or assembly workflow
• Robust construction suited to high-contact, fast-paced kitchen environments
• Hydrocarbon refrigerant delivering reliable thermal performance with a lower environmental impact

Installation requires a standard mains electrical connection and adequate clearance around the condenser — restricted airflow is one of the most common causes of performance issues with undercounter refrigeration. The unit is sized for a 48-inch run, so it is worth confirming available bench length and door swing clearance before ordering. Kitchens operating in particularly warm ambient conditions should discuss this with us before committing, as ambient temperature can affect holding performance.

This unit is well suited to restaurants, takeaways, hotel kitchens, and event catering operations running a defined pizza, salad, wrap, or cold-assembly workflow at steady volume. For tighter spaces or lower output, a shorter single-door configuration may be more appropriate. Sites running extended service hours at higher volume may find a larger-capacity model from the same range is a better fit.

If you want to talk through how this unit would work in your specific kitchen layout and service pattern, the team is happy to have that conversation before you commit.