Pizza Prep & Saladette Counter Fridges

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.

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 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 Polar G-Series three-door saladette counter fridge is a workhorse refrigerated prep unit designed for commercial kitchens where chilled ingredient access needs to be fast, organised, and reliable throughout service. The unit combines an open top rail that accepts up to four full-size 1/1 GN pans with a generous 368-litre refrigerated cabinet below, giving kitchen teams both immediate access to prepped ingredients and useful cold storage in a single footprint.

In a busy service environment — whether a high-volume restaurant, hotel kitchen, or quick-service operation — the value of a well-functioning saladette comes down to consistency and speed. The G-Series is built to maintain stable chilled temperatures across both the pan section and the cabinet during sustained service periods, keeping ingredients at the correct temperature without constant attention. The compressor is rated to perform in ambient conditions up to 32°C, which is a relevant consideration in warmer kitchen environments where cheaper units can struggle to hold temperature reliably.

From a practical standpoint, this unit offers a number of genuine operational advantages:

• The three-door lower cabinet gives good access to ingredients without opening the entire unit, helping to maintain cold stability during service.
• Adjustable shelving allows the lower cabinet to be configured around your storage needs, or fitted with full-size GN pans for rapid restocking of the top rail.
• Stainless steel construction throughout supports hygiene compliance and withstands the daily demands of a professional kitchen environment.
• Simple digital controls reduce the risk of misuse and make temperature monitoring straightforward for kitchen staff.
• The R600a refrigerant has a lower environmental impact than older refrigerants and tends to run efficiently in day-to-day operation.

Installation is reasonably straightforward — this is a self-contained refrigerated unit requiring a standard mains electrical connection and adequate ventilation around the condenser. At 130kg, positioning should be planned in advance; access routes and floor loading are worth confirming before delivery. The unit's footprint is substantial, so it's best suited to kitchens where a dedicated prep counter position can be allocated permanently rather than moved frequently. Ensure there is sufficient clearance at the rear and sides for airflow, particularly in enclosed kitchen layouts.

This model is well suited to medium- to high-volume operations where a structured ingredient prep station adds real value to service flow — restaurants, gastro pubs, hotel kitchens, and quick-service venues with salad, burger, or pizza assembly requirements will find it a practical choice. For very high-throughput sites with heavier demands on refrigerated storage, it is worth considering whether a higher-capacity configuration would serve better. Equally, smaller operations with limited space may find a single- or two-door saladette more proportionate to their needs.

If you would like to talk through whether this unit is the right fit for your kitchen layout and service volumes, the team is happy to help you work through the options before you commit.

The Sterling Pro SPU300PZ is a refrigerated pizza prep counter that combines a worktop-level pan rail with a three-door refrigerated cabinet beneath. The pan rail holds eight 1/6 GN topping pans, keeping ingredients chilled and within arm's reach at the point of assembly, while the cabinet below provides useful bulk storage for backup ingredients or additional prep. The unit is built from stainless steel throughout and uses a fan-assisted refrigeration system.

In a working pizza kitchen, ingredient temperature control during a sustained service is one of the harder tasks for a prep counter to manage. Fan-assisted circulation helps distribute cold air more evenly across the pan rail, which reduces the risk of temperature variation between the pans at either end — a problem that can become noticeable on static-cooled units when the kitchen is busy and the rail is being accessed repeatedly. The stainless steel worktop and interior surfaces hold up well under daily use and clean down efficiently at the end of service.

Key operational advantages of this configuration:

• Eight-pan rail gives good coverage for a varied topping menu without overcrowding
• Three-door lower cabinet keeps bulk ingredients close at hand below the prep surface
• Fan-assisted cooling helps maintain more consistent temperatures throughout service
• Stainless steel surfaces throughout support quick and thorough cleaning
• Combines prep surface, ingredient rail, and refrigerated storage in a single footprint

The unit requires a standard mains electrical connection and adequate clearance at the rear and sides to allow air to circulate around the condenser. Restricted airflow is one of the more common causes of reduced cooling performance with prep counters, so the positioning of the unit in the kitchen is worth planning carefully. This model is designed for use in a temperature-controlled indoor kitchen environment; if your kitchen runs particularly warm, it is sensible to confirm the unit's ambient operating range is appropriate for your conditions before purchasing.

The SPU300PZ is well suited to independent pizzerias, pizza sections within pub kitchens, and fast-casual operations running a moderate topping selection. For higher-volume sites or kitchens offering a more extensive menu, a larger-format prep counter with greater pan capacity may be a more appropriate choice. Conversely, if throughput is modest and counter space is limited, a smaller two-door unit with fewer pans could be a more proportionate fit for your service.

If you would like to talk through whether this unit fits your kitchen setup or service style, the team is glad to help before you make a decision.

The Polar U-Series triple door saladette counter is a refrigerated prep unit designed to keep ingredients cold and accessible during service. The glass surround allows staff to see the contents at a glance, while the gastronorm-compatible top accepts standard GN containers — keeping prepped ingredients within easy reach without breaking the cold chain. The unit runs on R600a refrigerant and maintains a working temperature range suited to fresh produce, dressings, and proteins held ready for service.

In a busy kitchen environment, this type of counter earns its place on a pizza or salad prep line where ingredients need to stay at temperature for extended service periods. The three-door configuration provides a generous amount of accessible cold storage beneath the prep surface, giving kitchen teams the capacity to store backup ingredients close to the point of use. The stainless steel construction holds up well under the routine wear of a working kitchen and is straightforward to wipe down between services.

From an operational standpoint, the main practical advantages are:

• Ingredients held within arm's reach at the prep surface, reducing movement during service
• GN-compatible top accepts standard containers, working with existing mise en place systems
• Three separate doors allow zoned access, limiting temperature disruption when opening
• Stainless steel exterior is durable and easy to clean to food safety standards
• Under-counter storage provides meaningful backup capacity directly below the prep area

At 1795mm wide and 106kg, this is a substantial unit that requires a level, stable surface and adequate clearance for door swing and ventilation. It runs on a standard mains supply. GN containers are not included and will need to be sourced separately to suit your specific prep requirements. The unit is best positioned in a well-ventilated area away from direct heat sources such as ovens or fryers, which could compromise refrigeration efficiency.

This counter is well suited to pizza restaurants, sandwich bars, salad prep kitchens, and any operation running a structured mise en place service where fresh ingredients need to be held cold and immediately accessible. It is sized for medium to high throughput service. Smaller single or twin-door options exist for kitchens with tighter space or lower prep volumes, and higher-capacity configurations are available for larger operations where a single three-door unit may not be sufficient.

If you are unsure whether this unit fits your prep workflow or available space, our team is happy to talk through the specifics before you commit to an order.

The Foster FPS 3 HR is a refrigerated preparation counter combining a nine-pan chilled rail with a three-door cold storage cabinet below. The two functions share a single footprint, giving kitchen teams chilled ingredient access at the point of use alongside bulk cold storage without occupying additional floor space. It is a format widely used in pizza operations, sandwich bars, salad-focused menus, and starter or dessert preparation where fast, repeated access to prepped ingredients during service is essential.

The practical value of any prep station depends on how consistently it holds pan temperatures when the lid is being lifted repeatedly throughout a busy service. Foster's rear-mounted refrigeration and revised airflow design help maintain stable temperatures across the pan rail under that kind of frequent use. The below-counter cabinet keeps backup stock immediately to hand, reducing movement away from the station during high-volume periods and helping to maintain a steady workflow from the start of service through to close.

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

• Nine-pan rail capacity supports a broad ingredient range without restocking mid-service
• Inner catch tray beneath the pan section keeps debris out of the storage cabinet below
• Rear-mounted refrigeration leaves the cabinet interior unobstructed and simplifies routine servicing
• 304 stainless steel construction supports hygiene standards and withstands regular kitchen cleaning
• Three-door cabinet layout provides organised cold storage directly beneath the working surface

Installation is straightforward in most commercial kitchens, requiring a standard electrical supply and adequate ventilation clearance at the rear. As with any refrigerated prep counter, the unit should be sited away from direct heat sources such as overhead salamanders or adjacent grills — sustained ambient heat affects holding temperature consistency and running costs over time. Allow sufficient clearance for the cabinet door swing, and confirm that your floor loading is appropriate for a fully stocked unit of this size.

This unit is well suited to independent restaurants, pizzerias, cafés, and quick-service operations where a single station can serve one section effectively throughout service. For kitchens running multiple prep sections simultaneously or handling a very high ingredient throughput, a larger or higher-output model may be worth considering. If your menu requires fewer pans or your kitchen has limited space, more compact alternatives are available within the prep station range.

If you would like to talk through how this unit would work within your specific kitchen layout and service volumes, the team is happy to help you work it out before committing.

The Polar G-Series two door pizza prep counter combines a refrigerated storage cabinet with an integrated ingredient rail and glass sneeze guard in a single counter unit. The granite worktop runs across the full width, providing a cool, durable prep surface directly above the refrigerated GN pan section — keeping prepped toppings, fillings, or salad ingredients close to hand and at safe temperatures throughout service.

In a busy pizza or sandwich environment, the ability to access portioned ingredients without repeatedly opening a cabinet door makes a real difference during peak periods. The top-mounted GN bins stay chilled from the same refrigeration system, so there is no secondary equipment to manage. The glass sneeze guard sits above the ingredient rail, offering a practical hygiene barrier that meets front-of-counter operational requirements without obstructing access for kitchen staff.

The cabinet section beneath runs from 2°C to 8°C and provides usable refrigerated space for bulk ingredient storage or GN pans on the adjustable internal shelves. The G-Series is rated for ambient conditions up to 32°C, which makes it a practical choice for kitchens that run warm during a full service. Practical advantages include:

• Granite worktop maintains a cool prep surface without additional chilling
• Top ingredient rail and cabinet share a single refrigeration circuit
• Glass sneeze guard provides a hygiene barrier with clear visibility
• Adjustable internal shelves accommodate different GN pan configurations
• Digital temperature control allows accurate monitoring without opening the cabinet

At 115kg and just over 900mm wide, this unit requires a level, structurally sound floor and adequate clearance for ventilation — typically to the rear. It runs on a standard single-phase supply and uses R600a refrigerant. The footprint suits smaller pizza operations, takeaways, and café counters; for high-volume sites turning over large quantities of toppings across multiple stations, a wider multi-door configuration would be worth considering.

This counter suits pizza takeaways, sandwich bars, and café operations where a combined prep and refrigerated storage solution makes practical sense. It is equally applicable to saladette service where ingredient access speed matters. For sites with lower throughput, a single door version may suffice; for larger operations covering multiple menu lines simultaneously, a wider unit with more pan capacity would be the more appropriate choice.

If you are unsure whether this unit suits your counter layout, service volume, or ventilation setup, our team is happy to talk it through before you commit to a purchase.

The Polar U-Series Double Door Prep Counter Fridge is a refrigerated preparation station designed to keep ingredients at safe working temperatures directly at the point of use. The unit combines a large refrigerated cabinet below with a top-mounted rail of twelve 1/6 GN polycarbonate pans, giving kitchen teams immediate access to portioned ingredients without breaking workflow. A large reversible chopping board is supplied as standard, making this a self-contained prep position for pizza, sandwiches, wraps, salads, and similar high-turnover lines.

In a working kitchen, the practical advantage of this layout is that staff are not moving between a separate cold store and the prep bench during service. The forced-air cooling system maintains consistent temperatures across both the pan rail and the main cabinet, and the unit is rated to operate in ambient conditions up to 43°C — a useful consideration for kitchen environments where temperatures can climb during a busy service. Recovery after repeated door openings is reliable, which matters when the unit is accessed frequently throughout a shift.

Operationally, this counter suits a number of common kitchen scenarios:

• Dedicated pizza or flatbread stations where toppings need to be immediately to hand
• Sandwich and wrap preparation lines in cafés, delis, and hotel kitchens
• Salad and cold starter assembly in mid-sized restaurant kitchens
• Grab-and-go counters where throughput is consistent and speed matters

The stainless steel construction is practical for a commercial environment — straightforward to clean and built to withstand the day-to-day demands of a professional kitchen. The GN pans are polycarbonate as standard, compatible with standard bain-marie configurations if you need to swap between setups.

In terms of installation, this is a self-contained refrigeration unit using R290 refrigerant, so it requires only a standard electrical connection and adequate ventilation clearance around the unit. At 138kg, it will need proper consideration during positioning, and you should confirm that your floor loading and available space suit the footprint before ordering. The unit is not designed for outdoor use or unventilated enclosures.

This counter is well suited to kitchens running a defined prep station with consistent daily throughput — cafés, pizzerias, sandwich bars, and mid-volume restaurant kitchens are typical environments. For sites with significantly higher volume or more complex cold-side requirements, it is worth considering whether a higher-capacity unit or additional prep positions would better serve the operation.

If you are unsure whether this configuration suits your kitchen layout or service model, we are happy to talk it through before you commit to an order.

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 Tefcold SS7200 is a refrigerated preparation counter with a seven-position pan well across the top surface and a two-door, 320-litre refrigerated cabinet built in beneath. The concept is straightforward: chilled ingredients sit at the point of assembly, accessible without movement, while the cabinet below provides the backup storage to keep those wells stocked throughout a full service. No separate undercounter unit is needed.

In practice, this kind of self-contained preparation station earns its place on the line during busy service periods. Ingredients held in the top wells remain at a consistent, safe chill temperature even when the lid is being opened repeatedly, which supports both food safety compliance and the quality of what goes out to the customer. The two-door cabinet below allows a chef to restock without stepping away from the station, which helps maintain throughput when it matters most.

From an operational standpoint, the SS7200 offers several practical advantages:

• Seven pan positions allow a complete topping or component range to be laid out simultaneously
• Ingredient access at the point of assembly reduces unnecessary movement during service
• Integrated two-door cabinet removes the need for a separate undercounter refrigeration unit
• Digital temperature display supports straightforward monitoring and compliance record-keeping
• Robust construction suited to the demands of continuous daily commercial kitchen use

The unit runs on a standard single-phase supply. Adequate clearance around the condenser is required for ventilation, so its position on the line is worth thinking through carefully — particularly in a tight or enclosed run of equipment. It is designed as a freestanding unit at counter working height rather than a built-in installation, and the footprint suits most medium-sized kitchen runs. Measure your available space before ordering, especially if you are fitting it into an existing equipment line.

This unit is well suited to pizzerias, sandwich and wrap bars, hotel cold sections, and any operation running a high-turnover cold preparation station. Sites with higher volumes or more complex menus may find a unit with additional pan positions or greater cabinet capacity a better fit. Conversely, a smaller or lower-throughput kitchen might be better served by a narrower, single-door alternative.

If you would like to talk through whether this unit is the right fit for your kitchen layout and service volumes, the team is happy to work through the details with you.

The Williams Onyx CPC3-SS is a three-door saladette counter refrigerator built for commercial kitchens where portioned ingredients need to be held at safe temperatures and accessed repeatedly throughout a busy service period. The unit combines a refrigerated cabinet below with a raised pan rail above, giving prep and plating staff direct access to ingredients without interrupting the cold chain at the point of assembly.

Maintaining consistent temperature across all pan positions is where this type of unit earns its place in service. The airflow system is designed to cope with the conditions that test a saladette hardest — frequent lid openings, elevated ambient kitchen temperatures, and continuous access during peak covers. The CoolSmart controller manages refrigeration cycles automatically, balancing performance against energy consumption without requiring manual adjustment from kitchen staff.

Features that support day-to-day operation include:

• Self-closing doors with magnetic balloon gaskets for a reliable seal between uses
• Overnight lid supplied to keep ingredients covered and compliant between shifts
• Heavy-duty swivel castors with brakes for repositioning during cleaning or reconfiguration
• Raised pan rail sized for gastronorm pans, supporting an organised ingredient layout at the assembly station

The unit operates from a standard electrical supply and does not require drainage in most configurations, which keeps installation straightforward. Adequate ventilation clearance at the rear and top should be maintained as a matter of course, and positioning near high-heat cooking equipment is worth thinking through carefully, as ambient temperature will influence refrigeration performance.

This model is well suited to restaurants, hotel kitchens, and catering operations running moderate to high-volume service where the saladette forms a central part of the plating station. Smaller operations with lower throughput may find a two-door configuration more appropriate, while very high-volume sites running larger stations may benefit from a wider unit with additional pan capacity.

If you would like to talk through how this model fits your station layout and service patterns, our team is glad to work through the detail with you.

The Atosa MPF8203GR is a three door refrigerated preparation counter designed specifically for pizza operations. It combines a refrigerated cabinet below with an open top pan well that holds up to twelve topping pans, keeping ingredients chilled and immediately accessible at the point of assembly. Built to standard counter height, it integrates naturally into a pizza prep line, sitting comfortably alongside a deck oven without interrupting the flow of assembly work.

In a busy service environment, consistent temperature holding across both the pan well and the cabinet interior is what makes this unit genuinely practical. The ventilated cooling system maintains even temperatures throughout, and the side-mounted motor configuration handles high ambient heat better than rear-mounted alternatives — a relevant consideration in any kitchen where deck ovens push the surrounding temperature up. The side-mounted arrangement also reduces rear clearance requirements, which can make installation more straightforward in tighter layouts.

Several practical details help across both service and cleaning:

• Self-closing doors protect cabinet temperature without relying on staff during a demanding service
• Recessed door handles reduce snagging in confined prep areas
• Radius interior corners throughout the cabinet make end-of-service cleaning noticeably quicker
• Digital temperature controller allows accurate monitoring without opening the cabinet
• Full stainless steel construction inside and out withstands the cleaning regimes a commercial kitchen demands

The unit runs on a standard single-phase electrical supply. Given the three door footprint, confirming available floor space before ordering is sensible. Adequate side clearance for motor ventilation should also be factored into the installation plan — it is worth measuring carefully rather than assuming the space will work.

This counter is well suited to independent pizzerias, takeaways, and pizza-focused restaurant operations running moderate to high covers. For very high throughput sites where faster recovery or greater pan capacity is needed, a heavier-duty unit may be the better choice. Where space is more limited, a single or two door model from the same range is worth considering instead.

If you would like to talk through how this unit fits your kitchen layout or service volume before committing, the team is happy to have that conversation.

The Polar U-Series four-door saladette counter is a refrigerated preparation unit designed to keep frequently used ingredients cold, accessible, and protected during service. The worktop accommodates full-size 1/1 GN containers, making ingredients immediately available to prep staff without repeated trips to a separate cold store. A full-length square sneeze guard sits above the rail, which makes this counter equally at home in assisted service or front-of-house settings where food hygiene presentation matters.

In a busy kitchen environment, this type of unit is put under constant pressure — doors opening and closing throughout service, ambient temperatures rising with cooking equipment nearby. The forced-air cooling system is well suited to this kind of sustained demand, circulating cold air evenly across the cabinet interior to maintain consistent temperatures without relying purely on passive cool air retention. The 616-litre below-counter storage provides meaningful backup capacity, so staff can restock the top rail without leaving the station.

From an operational standpoint, the saladette format offers several practical advantages in a working kitchen:

• Ingredients held directly on the prep line, reducing movement and speeding up ticket times
• GN-compatible top rail integrates cleanly with standard gastronorm container stock
• Stainless steel construction throughout supports daily cleaning routines and resists the wear of a professional environment
• Sneeze guard protects exposed ingredients in customer-facing or assisted service positions
• Large below-counter capacity reduces mid-service restocking from the main cold store

Installation is straightforward for a unit of this type — it requires a standard single-phase electrical supply and adequate clearance at the rear for ventilation. At 130kg and over two metres wide, you will need to account for access routes and floor loading before delivery. The unit uses R600a refrigerant, which is common in modern commercial refrigeration and carries a lower environmental impact than older refrigerants. It is rated to operate in ambient temperatures up to 32°C, which is relevant if the unit will be positioned close to cooking equipment.

This counter is well suited to operations running a dedicated salad, pizza or cold sandwich station — from busy casual dining restaurants and pub kitchens to deli counters and food-to-go operations with consistent throughput. For smaller kitchens or lower-volume sites, a two-door saladette may be more appropriate. Equally, sites running very high covers across multiple prep stations may want to consider a higher-capacity configuration.

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

The Williams Onyx CPC4-SS is a four-door saladette counter refrigerator designed for professional cold prep stations. It combines a worktop-level preparation surface with a pan rail above and gastronorm-compatible refrigerated storage below, giving kitchen teams direct access to portioned ingredients and bulk stock without breaking station flow during service.

Consistent holding temperature across all pan positions is what distinguishes a reliable saladette from a disruptive one. The Onyx CPC4-SS uses a dedicated airflow system to maintain even temperatures along the full pan rail, even when lids are lifted repeatedly throughout a long service. Magnetic balloon gaskets and self-closing doors support temperature recovery after each door cycle — a practical detail that matters in warm kitchen environments where the refrigeration system is working continuously. The refrigerated base reduces reliance on a walk-in during peak periods, keeping bulk stock within arm's reach of the prep team.

From an operational standpoint, the unit offers several practical advantages for busy cold prep stations:

• CoolSmart controller manages energy use without compromising holding temperatures
• Magnetic balloon gaskets maintain a reliable door seal across an extended service life
• Swivel castors with brakes allow repositioning for deep cleaning or reconfiguration
• Integrated lid supports allow prepared ingredients to be covered and held securely overnight
• Gastronorm-compatible base storage keeps bulk stock organised and immediately accessible

This is a free-standing unit requiring a standard electrical supply and adequate rear clearance for ventilation. It is a substantial piece of equipment, and operators should confirm floor space, doorway access, and floor loading capacity before ordering. A well-ventilated installation area will help the refrigeration system run efficiently and keep long-term running costs in check.

The CPC4-SS is well suited to mid-to-large operations running dedicated cold prep stations — pizza restaurants, salad bars, sandwich counters, and similar environments where cold ingredient throughput is consistently high throughout service. Smaller kitchens or those with a limited footprint may find a two-door configuration more practical, while very high-volume sites operating multiple prep lines may benefit from a wider or higher-capacity alternative in the Williams range.

If you want to talk through whether this unit fits your kitchen layout and service demands, the team is happy to work through the details with you before you commit.

The Williams Onyx CPC5-SS is a large-format saladette counter refrigerator designed for kitchens where cold prep throughput is high and ingredient availability during service cannot be compromised. Five doors provide access to substantial gastronorm-compatible storage beneath a full-width prep surface, making it a practical centrepiece for pizza stations, salad assembly lines, and high-volume cold prep sections running back-to-back services.

Williams have a well-established reputation for consistent refrigeration performance in demanding kitchen environments, and the Onyx range reflects that. The unit uses a dedicated airflow system designed to maintain even temperatures across the full width of the cabinet and pan rail. This matters considerably when doors are being opened repeatedly throughout a busy service — temperature drift at the far ends of wide counters is a known weakness in lesser-made equipment of this scale, and the Onyx addresses this through its airflow distribution design rather than relying solely on proximity to the evaporator.

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

• CoolSmart controller helps manage energy consumption across extended operating hours
• Self-closing doors with magnetic balloon gaskets support reliable sealing between uses
• Lid provision allows overnight ingredient storage directly within the unit
• Swivel castors with brakes allow repositioning for deep cleans or kitchen reconfiguration
• Full stainless steel construction supports straightforward cleaning routines

Installation requires careful planning around footprint. A five-door counter of this capacity is a substantial piece of kit and needs adequate clearance at the rear and sides for ventilation. It runs on a standard mains supply, but confirming the circuit load against your existing kitchen infrastructure before installation is advisable. The unit is not suited to locations with restricted airflow or unusually high ambient temperatures, as either condition will reduce refrigeration efficiency and increase running costs over time.

This counter is well suited to medium and large kitchens with consistent demand for cold prep capacity — pizza restaurants, high-volume casual dining, deli counters, and catering operations running extended services. For kitchens with lighter throughput or tighter floor space, a two- or three-door saladette would likely be more appropriate and more economical to run. For sites requiring still greater pan capacity across multiple prep stations, wider configurations are available within the Onyx range.

If you're working out whether the five-door layout suits your station design and service pattern, we're happy to talk it through before you commit.

The Tefcold PT1310 is a refrigerated pizza preparation counter designed to support continuous, high-throughput pizza production in commercial kitchens. It combines a chilled worktop section with dedicated below-counter storage for pizza trays and dough, keeping ingredients cold and organised at the point of preparation. The three-door configuration and dough drawers reflect the practical demands of a busy pizza operation rather than a general-purpose prep counter.

In a working kitchen, the value of this unit lies in how it consolidates everything a pizza chef needs within arm's reach. Dough balls, toppings, and pizza trays are all held at the correct temperature and accessible without unnecessary movement. During service, that proximity matters — it reduces preparation time and helps maintain a consistent output when orders are stacking up. The ventilated cooling system is designed to hold stable temperatures even during repeated door openings across a busy shift.

From an operational standpoint, the key advantages are:

• Integrated tray guides keep pizza trays organised and accessible during service
• Dough drawers provide dedicated ambient-temperature storage suitable for proved dough
• Granite worktop withstands the demands of constant rolling and pressing work
• Self-closing doors help maintain cabinet temperature without relying on operator discipline
• Automatic defrost reduces routine maintenance demands on kitchen staff

As a counter-height unit, this will sit beneath a standard pass or preparation line. It is a sizeable piece of equipment and will require adequate clearance at the rear and sides for ventilation. Being a refrigerated unit, it will need a dedicated electrical supply, and placement away from direct heat sources — such as ovens or fryers — will support efficient running. It is worth confirming your kitchen's ambient temperature is within the unit's operating range, particularly in warmer sites.

This counter is best suited to dedicated pizza operations: independent pizzerias, Italian restaurants, and pizza-focused dark kitchens where throughput justifies a purpose-built prep station. For lower-volume sites that also prepare salads and other cold dishes, a saladette-style counter may offer more versatile storage. For very high-volume operations running multiple pizza stations simultaneously, a larger or multi-section setup may be worth considering.

If you are fitting out a new pizza kitchen or replacing an existing prep counter, it is worth talking through the layout and workflow before ordering — we are happy to help you confirm this is the right unit for how your kitchen runs.

The True TSSU-60-16-HC is a refrigerated preparation counter combining a double-door undercounter cabinet with a recessed top rail sized for sixteen sixth-gastronorm pans. It is built specifically for cold ingredient stations — pizza prep, saladette lines, and structured cold assembly operations — where immediate access to chilled ingredients at the point of work is central to maintaining service pace.

True's refrigeration systems are well regarded for holding stable temperatures across a full service period, even when the pan rail and cabinet doors are being opened repeatedly at pace. That consistency matters in a busy prep station. The undercounter cabinet handles bulk cold storage directly beneath the pan rail, keeping restocking short and the assembly area self-contained rather than drawing from a separate reach-in elsewhere in the kitchen.

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

• Sixteen pan positions allow a wide ingredient range to be held and accessed simultaneously
• Combined bulk storage and portioned pan rail in a single footprint reduces unnecessary movement
• Recessed pan rail design supports temperature retention during open service conditions
• Undercounter profile fits neatly into low-clearance prep areas without overhead obstruction
• Robust commercial construction suited to continuous daily use in demanding environments

Before installation, it is worth confirming that the intended position allows adequate airflow around the condenser. Placing the unit hard against a wall or into a tight alcove without the clearance specified in True's guidelines will affect refrigeration performance over time. A suitable electrical supply will need to be in place, and given the unit's size and weight, access routes and floor loading are worth considering during planning — particularly in older or refitted premises.

This prep counter is well suited to pizzerias, burger restaurants, cafés, and any operation running a structured cold assembly station with a varied ingredient list. It performs reliably where high ingredient variety meets fast-paced service. Smaller operations with a narrower ingredient range may find a single-door or reduced pan-count unit a more proportionate fit, while very high-volume sites running extended services should consider whether a larger-format model would serve them better.

If you're working through how this unit would sit within your prep station layout — or want to talk through whether the pan count and cabinet capacity match your service volume — the team is happy to work through the detail with you.

The Polar G-Series Pizza Prep Counter is a refrigerated preparation station designed specifically for kitchens where chilled ingredients need to be accessible at speed. The unit combines a three-door refrigerated base — providing substantial storage capacity for bulk ingredients — with a raised topper rail that keeps frequently used garnishes, toppings, and portioned ingredients within arm's reach of the prep surface. The marble worktop is a considered choice for pizza work: marble stays naturally cool, making it well suited to working with dough and reducing the need to keep returning ingredients to cold storage.

In a working kitchen environment, this kind of setup performs well during sustained service periods. The base cabinet maintains a consistent chill across its full storage area, and the open topper allows fast replenishment without repeatedly opening refrigerated doors. For kitchens turning out a high volume of pizzas, wraps, or build-your-own dishes, that reduction in door openings helps maintain overall temperature stability throughout service. The G-Series range is built to operate in ambient kitchen temperatures up to 32°C, which makes it a practical choice for sites where the kitchen runs warm.

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

• Prep surface and chilled storage combined in a single footprint, keeping the workflow compact
• Marble worktop supports dough work without additional cooling measures
• Three-door base allows ingredient organisation and reduces cross-contamination risk
• Topper rail provides rapid access to portioned toppings without interrupting refrigerated storage
• Stainless steel construction throughout supports robust cleaning regimes

Installation is straightforward — this is a plug-in unit requiring a standard single-phase supply, and it uses R600a refrigerant, which is a low-global-warming-potential gas commonly specified in modern commercial refrigeration. At 170kg, the unit will require appropriate flooring support and adequate manpower or mechanical assistance for positioning. Allow sufficient clearance at the rear and sides for ventilation; restricting airflow around the condenser will affect performance and longevity. The unit is rated to Climate Class 4, confirming its suitability for warmer kitchen environments.

This counter is well suited to pizzerias, sandwich and wrap bars, fast-casual restaurants, and any kitchen where a dedicated cold prep station would improve throughput and reduce walk time. It is a mid-to-high capacity unit in the pizza prep category — sites with lower volumes may find a smaller configuration more appropriate, while very high-output operations running multiple prep lines may want to consider a heavier-duty alternative.

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

The True TPP-AT-44-HC is a refrigerated pizza prep counter combining a single-door undercounter cabinet with a top-mounted cold rail sized for six 1/3 GN pans. Its purpose is straightforward: hold pizza and flatbread toppings at a consistent working temperature directly at the prep station, so kitchen staff are not making repeated trips to a separate cold store mid-service.

True's pan-cooling system is worth understanding before comparing units at this price point. Rather than relying solely on chilled air above the pan zone, the rail works to maintain uniform cold across the pans themselves. In practice, this keeps topping temperatures more stable even when the unit is accessed frequently during a busy service — a meaningful difference when lids are coming on and off continuously over a three- or four-hour push. The undercounter cabinet provides useful restocking capacity, keeping the station self-contained without requiring additional floor space.

Day-to-day operational advantages include:

• Consistent topping temperatures throughout service, supporting quality and reducing waste
• Integrated prep surface and cold rail keep the pizza station organised and efficient
• Undercounter cabinet allows in-service restocking without disrupting workflow
• Removable pan configuration makes end-of-service cleaning straightforward
• True's commercial build quality supports reliable use in high-turnover environments

As a counter-height unit, this prep counter is designed to sit within an existing preparation line. It requires a suitable electrical supply and adequate ventilation clearance around the condenser — particularly important if the unit is being positioned within a run of cabinetry where airflow may be restricted. Ambient kitchen temperature should fall within the unit's rated operating range; sustained high ambient conditions will place additional load on the refrigeration system over time. Confirming the full footprint fits your available floor space, including access for servicing, is worth doing at the planning stage.

This model is well suited to independent pizzerias, pub kitchens running a pizza menu, and smaller restaurant operations with a dedicated pizza station. For sites producing a high and continuous volume of covers, a larger multi-door configuration is likely to be a more practical fit. Equally, operations with a lighter topping requirement may find a smaller pan count sufficient for their needs.

If you want to talk through whether this configuration suits your kitchen layout and service volume before committing, the team is happy to help you think it through.

The Sterling Pro Cobus SPU902PZ is a refrigerated pizza preparation counter built around a solid granite worktop. Granite is widely favoured in pizza preparation because it holds a naturally cool surface temperature, which helps keep dough workable throughout a busy service without the need for additional cooling measures at the bench.

A five-pan topping rail in 1/6GN configuration sits directly behind the work surface, keeping fresh ingredients chilled and within easy reach of the prep area. The fan-assisted refrigeration system supports consistent temperature recovery even when the cabinet is opened frequently during service — an important consideration when working with fresh produce, dairy, and other toppings that must remain within safe holding temperatures across a full shift.

From an operational standpoint, this counter brings dough preparation, topping storage, and pizza assembly to a single station. That consolidation reduces unnecessary movement along the line, supports a cleaner workflow during peak covers, and helps keep service running smoothly. The stainless steel interior is practical to clean down at the end of service, and the topping pans are removable for thorough washing.

• Granite worktop provides a naturally cool, durable surface for dough work
• Refrigerated topping rail holds fresh ingredients at safe temperatures during service
• Fan-assisted cooling supports reliable temperature recovery under frequent use
• Stainless steel interior is straightforward to clean and maintain
• Two-door cabinet provides accessible cold storage beneath the prep surface

This counter is well suited to independent pizzerias, pizza restaurant operations, and any kitchen where pizza makes up a meaningful part of the menu. It is best positioned in a well-ventilated area, away from direct heat sources such as deck ovens or solid tops, which can place additional load on the refrigeration system. For higher-volume sites running continuous service across multiple preparation stations, a wider or heavier-duty counter may be worth considering.

If you are weighing up whether this unit fits your service volume or kitchen layout, the team is glad to talk it through with you.

The True TPP-AT-67-HC is a refrigerated pizza preparation counter combining a double door undercounter storage cabinet with a refrigerated pan rail across the top. The rail holds nine one-third gastronorm pans, keeping toppings and ingredients at safe working temperatures directly at the assembly point. The cabinet below provides refrigerated backup storage, meaning restocking during service is straightforward without requiring trips to a separate cold store.

True's refrigeration system is engineered to hold consistent temperatures at pan rail level throughout a busy service — not just within the cabinet, but at the working surface where ingredients are most exposed to the ambient heat of an active kitchen. In a high-volume pizzeria or quick-service operation, that consistency supports both food safety compliance and product quality. With nine pan positions, a kitchen can run a full topping range continuously without restocking mid-service, which directly reduces assembly time during peak periods.

The day-to-day operational advantages this counter delivers include:

• Full topping range held at temperature and accessible throughout service
• Backup ingredients stored immediately below the work surface for quick restocking
• Double door cabinet layout limits unnecessary cold air loss during access
• True's construction is well regarded for sustained reliability under continuous commercial use
• Pan rail and cabinet interior are designed to allow thorough cleaning without awkward access

This is a self-contained unit requiring a suitable electrical supply and adequate clearance around the condenser for ventilation. It should be positioned on a level surface capable of supporting the loaded weight, and kept away from direct heat sources such as ovens, fryers, or hot pass equipment — proximity to heat will place unnecessary demand on the refrigeration system and compromise ingredient temperatures. Allow full door swing clearance on both cabinet doors before finalising placement.

This counter is well suited to pizzerias, quick-service restaurants, and takeaway operations producing pizza or assembled dishes at consistent volume. The nine pan configuration suits kitchens running a broad topping selection who need to avoid restocking during a shift. Smaller operations with a limited menu may find a single door unit with fewer pan positions more proportionate, while very high-throughput sites may benefit from a wider or higher-capacity alternative.

If you'd like to talk through whether the pan count and cabinet capacity are the right fit for your service volume and kitchen layout, the team is glad to help before you commit.

The Hoshizaki Premier K 2 SL DL DR C U is a two-door refrigerated counter unit with an integrated saladette worktop, designed to keep fresh ingredients close to hand during food preparation and service. Built around a 1/1 GN worktop configuration, it provides a dedicated cold-holding prep surface alongside useful undercounter refrigerated storage — a practical combination for kitchens where prep and service happen in the same space.

Hoshizaki equipment is well regarded in commercial kitchens for consistent temperature holding and reliable build quality, and this unit follows that pattern. The saladette format is commonly used in pizza operations, sandwich bars, salad-focused restaurants, and any kitchen where fresh toppings or prepared ingredients need to be within arm's reach of the operator without leaving the ambient environment. The castors make it straightforward to reposition or move the unit for cleaning, which matters in kitchens where floor hygiene is closely managed.

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

• Cold ingredient access at the point of assembly, reducing movement and improving throughput
• Undercounter refrigerated storage that extends capacity without taking up additional floor space
• GN-compatible worktop that works with standard insert pans for organised mise en place
• Castors allowing repositioning for deep cleaning or layout changes
• Hoshizaki construction supporting reliable day-to-day performance in busy service conditions

In terms of installation, this is a self-contained refrigerated unit requiring a standard electrical supply and adequate ventilation clearance around the condenser. It should be positioned on a level, stable surface appropriate to its footprint and weight. As with any refrigeration unit, it should not be sited directly adjacent to high-heat equipment without appropriate separation or ventilation planning.

This counter is well suited to small to medium kitchens — pizza restaurants, cafés, deli counters, and similar operations where a compact, practical prep station is needed. For higher-volume sites or larger prep teams requiring greater pan capacity or extended worktop length, a larger model from the same range may be worth considering.

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

The Polar G-Series pizza prep counter is a refrigerated preparation unit designed to keep toppings, fillings, and garnishes chilled and within arm's reach during service. It combines a refrigerated storage compartment beneath with a stainless steel worktop above, which accommodates a row of gastronorm pans for active service use. The design is intended to put ingredients directly in front of the operator, reducing movement and keeping the preparation workflow tight.

In a busy pizza or sandwich operation, this type of unit earns its place at the heart of service. The refrigerated base holds stock close to the pass, reducing trips to a back-of-house fridge, while the pan rail keeps toppings accessible throughout the rush. The G-Series range is rated for ambient conditions up to 32°C, which is relevant in kitchens where extraction isn't always ideal and temperatures can climb during service.

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

• Stainless steel construction throughout supports straightforward cleaning and withstands heavy daily use
• Removable door seals reduce the effort involved in thorough hygiene maintenance
• Adjustable internal shelving allows stock to be organised by ingredient type or prep stage
• The worktop pan section keeps active toppings chilled and immediately accessible during service
• Two-door configuration provides clear, logical separation of stored ingredients

Installation is relatively straightforward — the unit runs from a standard single-phase supply and uses R600a refrigerant. At 80kg it requires a firm, level floor surface and adequate clearance at the rear for ventilation. It's worth confirming the available worktop space in your kitchen plan before ordering, as the unit is designed to integrate into a preparation line rather than sit in isolation.

This counter is well suited to independent pizzerias, sandwich bars, and small restaurant kitchens where a defined prep station benefits service flow. It's a practical choice for moderate covers. For higher-volume operations running extended service periods or multiple prep stations, a larger or more heavy-duty unit may be worth considering.

If you're putting together a prep line or want to talk through how this unit would fit your kitchen layout, the team is happy to help you work through the options before you commit.

The Tefcold SS7300 is a refrigerated preparation counter that combines a nine-pan chilled worktop section with a three-door undercounter cabinet. The format is designed to keep portioned ingredients accessible at the point of preparation throughout service, removing the need for staff to move back and forth to a separate fridge during busy periods. It is a well-established layout in pizza kitchens, saladette stations, and cold-starter or wrap-production lines.

In a working kitchen, the practical value of this format is as much about pace as temperature control. Having ingredients immediately to hand reduces interruptions during peak covers, and the three-door cabinet provides enough storage volume beneath the prep surface to hold refill stock, so the pan section can be topped up without breaking the preparation rhythm. Digital temperature control keeps monitoring straightforward for kitchen staff without requiring specialist knowledge.

• Nine GN pans kept chilled and immediately accessible throughout service
• Three-door cabinet holds bulk ingredient stock directly below the prep surface
• Digital temperature control supports food safety monitoring and compliance
• Stainless steel construction throughout aids cleaning and meets commercial hygiene standards
• Gastronorm-compatible pan layout integrates with standard portioning and plating workflows

Installation is straightforward relative to gas or ventilation-dependent equipment. The unit requires a standard electrical supply and adequate rear clearance for ventilation. In kitchens where ambient temperatures run high — particularly near fryers or solid-top ranges — positioning is worth thinking through carefully, as sustained heat will place greater demand on the refrigeration system. Confirming the unit's ambient operating range against your kitchen conditions before installation is sensible practice.

The SS7300 is well suited to restaurants, pizzerias, cafés, and quick-service operations built around structured cold-prep menus. It performs best where a defined set of ingredients can be portioned into pans at the start of service and maintained through the shift. Higher-volume sites or operations requiring a broader ingredient range may benefit from a larger or heavier-duty unit, while smaller operations with limited counter space may find a more compact model sufficient.

If you would like to talk through whether this counter is the right fit for your menu, service volume, or kitchen layout, our team is happy to work through it with you.

The Williams PW4-SS is a self-contained, mobile refrigerated prep well designed to hold four 1/3 Gastronorm pans of fresh ingredients at consistent, safe temperatures directly at the point of preparation or service. Unlike a fixed saladette counter, it operates as a standalone unit that can be placed where it is most useful — on a pass, a prep bench, or a service counter — and moved as service demands change.

In practical kitchen use, this type of unit fills a specific gap: it is not intended to replace a full saladette counter but to provide reliable chilled ingredient access where a larger unit will not fit, or where a secondary cold station is needed for a particular section or menu item. The refrigerated well maintains stable pan temperatures across a full service period, which matters both for food safety compliance and for ingredient quality under sustained use.

Day-to-day operational advantages include:

• Mobile design allows repositioning between prep and service without disruption
• Four 1/3 GN positions cover a practical range of toppings, garnishes, or condiments
• Removable cover provides a clean working surface when pans are not in use
• Compact footprint suits counters where space is genuinely limited
• Straightforward to strip down and clean at the end of service

Because the unit is mobile and self-contained, installation requirements are minimal — it runs from a standard electrical supply with no plumbing or fixed ventilation work required. Its four-pan configuration makes it best suited to lower-volume tasks or as a supplementary station rather than the primary cold ingredient store in a high-throughput kitchen. Sites handling a wider range of ingredients at volume would typically benefit from a larger counter-mounted prep unit.

This unit suits smaller restaurants, cafés, sandwich bars, and food-to-go operations where fresh ingredient access is important but counter space is a genuine constraint. It also works well as an additional cold station for a specific section within a larger kitchen — a burger station or garnish section, for example.

If you are weighing up whether this unit matches your service requirements or fits your existing setup, we are happy to talk it through.

The Sterling Pro Cobus SPU200SL is a refrigerated saladette counter designed for prep-heavy commercial kitchens where chilled ingredients need to be immediately accessible without compromising food safety. A hinged retractable lid combined with a polycarbonate chopping board keeps ingredients under refrigeration between orders while giving operators a dedicated prep surface right at the point of use. The seven-pan configuration provides enough ingredient variety for most menus without the counter becoming difficult to manage or rotate during service.

In high-frequency service environments — a sandwich bar at the lunchtime peak, a pizza station during a busy evening, or a salad station in a hotel kitchen — the fan-assisted cooling system maintains consistent pan temperatures even when the lid is opened repeatedly across a shift. That reliable temperature hold matters in practice: when service is moving quickly and the unit is being accessed constantly, you need cooling that keeps up rather than recovers slowly. The stainless steel construction withstands the demands of regular cleaning and day-to-day commercial use without deteriorating.

Key operational advantages of this unit include:

• Hinged lid keeps ingredient pans chilled when not actively in use
• Integrated chopping board removes the need for a separate prep surface
• Seven pan capacity supports varied menus without overcomplicating stock rotation
• Fan-assisted refrigeration holds consistent temperatures under repeated access
• Stainless steel body cleans quickly to commercial food hygiene standards

Installation is straightforward. This is a self-contained unit requiring a standard single-phase electrical supply and sufficient clearance at the rear and sides for ventilation to function correctly. Before installation, it is worth confirming that the kitchen's ambient temperature falls within the unit's rated climate class — saladette counters in poorly ventilated or very hot kitchen environments can struggle to hold temperature during extended service periods. Also check that the floor footprint fits comfortably alongside adjacent equipment with access clearance considered.

This counter is well suited to independent cafés, sandwich bars, pizza restaurants, and light-to-medium hotel kitchen operations. For sites running a larger number of ingredient lines or higher continuous throughput, a wider counter with greater pan capacity may be a more practical choice. Equally, if your prep volumes are modest and counter space is limited, a more compact single-door unit could be a better fit for your operation.

If you are weighing up whether this model suits your service volumes or kitchen layout, our team is happy to talk it through with you beforehand.

The True TSSU-72-18-HC is a refrigerated preparation counter designed for commercial kitchens where a dedicated cold station is in continuous use throughout service. It combines a worktop-level refrigerated pan rail — holding eighteen 1/6 GN pans — with a triple-door refrigerated cabinet beneath, giving kitchen teams direct access to chilled ingredients at the point of preparation without stepping away from the line.

In busy service environments this style of unit earns its place during peak periods. The pan rail keeps ingredients organised, portioned, and held at safe temperatures throughout a full service, while the cabinet below provides practical cold storage for backup stock, sauces, and pre-prepped components. True's refrigeration systems are well regarded for maintaining consistent temperatures even when the unit is positioned close to cooking equipment — a genuine concern in many tight kitchen layouts.

From an operational standpoint, the TSSU-72-18-HC offers several practical advantages:

• Eighteen 1/6 GN pan positions support substantial ingredient variety with minimal mid-service restocking
• Triple-door cabinet keeps backup cold storage within arm's reach of the prep line
• Hardcoat aluminium interior withstands the daily cleaning demands of a busy prep station
• Hydrocarbon refrigerant meets current environmental compliance requirements
• Worktop surface provides usable prep space when pan positions are not fully loaded

Installation requires careful planning. The unit needs a suitable electrical supply and adequate ventilation clearance. True prep counters of this type are generally front-breathing, which offers some flexibility in tighter layouts, but this should be confirmed for your specific installation. At 72 inches wide, the footprint is substantial — measuring the allocated run carefully and checking access through doors and service corridors before delivery is strongly advisable. The unit is designed for temperature-controlled indoor kitchen environments and is not suited to outdoor or unheated spaces.

This counter is well suited to medium- to high-volume operations where a dedicated prep station sees consistent daily use — pizza restaurants, delis, sandwich bars, hotel kitchens, and catering operations with high ingredient throughput. For lower-volume sites or kitchens where space is a constraint, a single- or twin-door version in the same range may be a more proportionate fit. For very high-volume operations running multiple simultaneous prep stations, it is worth considering whether additional refrigerated prep capacity would be needed to support service without compromise.

If you'd like to talk through how this unit would work within your kitchen layout and service model before committing, our team is happy to work through the details with you.

The True TSSU-48-18M-B-HC is a refrigerated prep counter combining a worktop pan rail with an undercounter refrigerated cabinet. The pan rail holds eighteen 1/6 GN pans, keeping portioned ingredients immediately to hand during service, while the two-door cabinet below provides cold storage for restocking without leaving the station. It is a format widely used in pizza assembly, salad preparation, and sandwich or deli counters where consistent ingredient access during a busy service is a practical necessity.

True Refrigeration has a well-established reputation for building equipment that holds up under continuous commercial use, and the TSSU range is representative of that. The undercounter cabinet maintains reliable holding temperatures throughout a shift, supporting food safety compliance even during sustained peak periods. With ingredients sitting in the pan rail at the correct temperature, kitchen staff can work through covers without repeated trips to a separate refrigerator, which meaningfully reduces assembly time and keeps the line moving.

From an operational standpoint, the key advantages are straightforward:

• Eighteen 1/6 GN pan positions accommodate good ingredient variety across pizza, salad or deli menus
• Worktop pan rail keeps toppings accessible without interrupting preparation workflow
• Double-door cabinet provides practical cold storage for mid-service restocking
• True's construction supports consistent temperature performance under continuous use
• Stainless throughout, supporting a straightforward end-of-shift cleaning routine

Installation requires a suitable electrical supply; confirm your site provision before ordering. True's forced-air refrigeration system depends on unobstructed airflow, so rear and side clearances must be observed — do not plan to box this unit in tightly. Check floor loading capacity for the intended position, particularly in older premises. The unit is a substantial piece of equipment and placement should be confirmed as part of your kitchen layout planning.

This model suits independent pizzerias, fast-casual restaurants, and deli or sandwich operations running a defined menu at a consistent service volume. For higher-volume sites or kitchens needing more pan positions, a wider unit may serve better. For smaller counters or lighter use, a narrower alternative may be the more practical choice spatially and economically.

If you want to talk through how this unit would fit your service style, menu format, or available counter run, the team is happy to work through the details with you.

The Polar U-Series double door pizza prep counter is a refrigerated preparation station designed specifically for pizza and flatbread operations. It combines a large-capacity refrigerated base with a solid granite worktop — a practical choice for kitchens that need a dedicated, consistently cool surface for dough work alongside chilled ingredient storage directly beneath.

In a busy pizza kitchen, reliable temperature maintenance during service is critical. The U-Series uses forced air cooling to hold a consistent chill across the full internal capacity, even in ambient kitchen temperatures up to 43°C (Climate Class 5). This makes it a practical option for hot kitchens where lesser equipment can struggle to recover quickly between door openings during peak service. The 428-litre total capacity provides meaningful storage for ingredient preparation at volume, keeping toppings, sauces, and portioned dough close to hand without frequent restocking runs.

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

• Granite worktop stays naturally cool, supporting dough handling without additional chilling measures
• Forced air cooling distributes temperature evenly across the full interior
• A energy rating reduces running costs compared to older or lower-rated equivalents
• Stainless steel construction handles the demands of regular cleaning and heavy daily use
• Climate Class 5 rating means reliable performance in hot kitchen environments

At 1510mm wide and 257kg, this is a substantial piece of equipment that requires proper floor loading consideration and adequate space within the prep line. It is a freestanding unit and should be positioned with sufficient clearance at the rear and sides for ventilation. Electrical connection requirements should be confirmed with your installer prior to delivery. The unit uses R600a refrigerant.

This counter is well suited to independent pizzerias, restaurant kitchens with a dedicated pizza section, and takeaway operations turning out consistent volumes through service. It is less suited to occasional or light-use environments where a smaller single-door prep counter would be more proportionate. For very high-volume operations running continuous double shifts, a heavier-duty unit with greater throughput capacity may be worth considering.

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