Polar Pizza Prep Counters

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 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 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 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 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 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.

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 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 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 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 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 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 Polar G-Series pizza prep counter is a refrigerated preparation unit designed for commercial kitchens where speed of access to chilled ingredients is essential. The worktop rail accommodates up to eight quarter-size GN pans, keeping prepped toppings, garnishes or fillings within easy reach throughout service. Beneath, three doors open to a generous refrigerated interior suited to ingredient storage, providing a self-contained prep station that keeps everything in one place.

In a busy kitchen environment, the value of this type of unit is largely in how it shapes workflow. Having cold ingredients at hand on the rail — rather than retrieved from a separate fridge — reduces unnecessary movement during service and helps maintain consistent throughput on a pizza or sandwich line. The unit operates in ambient conditions up to 32°C, which makes it a practical choice in kitchens where temperatures climb during peak service. The R600a refrigerant and hard-working compressor are built for frequent door openings across a full service period, which is where lower-grade units can struggle to hold temperature.

• Three-door access reduces disruption to refrigerated storage during busy service
• Top pan rail keeps frequently used ingredients immediately to hand
• Stainless steel construction throughout supports hygiene and durability
• Digital controls simplify daily temperature monitoring and adjustment
• Rated for operation in ambient temperatures up to 32°C

Installation is straightforward for a unit of this type — it requires a standard single-phase electrical supply and adequate clearance at the rear and sides for ventilation. At 120kg, positioning should be planned before delivery. The footprint suits a dedicated prep line rather than a tight corner, and the worktop height is consistent with standard counter working height. GN pans for the top rail are sold separately and are worth ordering at the same time to have the unit operational from day one.

This counter is well suited to pizzerias, sandwich bars, delis, pub kitchens and café operations running a structured prep line. It performs reliably in medium-volume environments. For very high-throughput sites running extended service periods with constant access, a heavier-duty unit with a larger pan capacity may be worth considering. Equally, for smaller operations where an eight-pan rail is more than needed, there are lower-capacity options in the range.

If you are unsure whether the pan configuration suits your menu or have questions about how this fits into your kitchen layout, the team is happy to talk it through before you order.

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 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 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 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 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 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 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.