Sterling Pro SPI-8-250-37 Granite Top Pizza Counter 3 Door 7 Drawer

The Sterling Pro SPI-8-250-37 is an 800mm deep refrigerated prep counter designed specifically around pizza production. The extra-depth granite worktop provides a practical, cool surface for stretching and building pizzas, and the additional depth compared with standard prep counters gives chefs more working room during busy service. This is a unit built around the workflow of a pizza kitchen rather than adapted from a general-purpose fridge counter.

The refrigerated section behind the three doors provides reliable chilled storage for fresh ingredients and toppings. Three 600x400mm shelves come as standard, giving structured storage for containers and ingredients at service-ready temperature. The seven ambient drawers are fitted with food-safe PVC inserts, making them well suited to storing dough balls or pre-shaped bases where refrigeration is not required but organised, clean storage is. The combination of chilled storage and ambient drawer capacity in a single unit reduces the need for separate storage elsewhere in the prep area.

Practically, this unit suits kitchens where pizza production is a core part of the menu rather than an occasional offering. The granite surface is durable under sustained use and straightforward to keep clean between covers. Key operational advantages include:

• Granite worktop stays naturally cool, helping to keep dough workable during service
• Seven ambient drawers with PVC inserts keep dough balls organised and accessible
• Three-door refrigerated section maintains toppings and ingredients at correct temperature
• 800mm depth provides a more practical prep surface than standard 700mm counters
• Self-contained layout reduces movement between storage and prep areas

On installation, the unit will require a standard single-phase electrical connection and adequate ventilation clearance — particularly important in a hot kitchen environment where ambient temperatures can affect refrigeration performance. The granite worktop adds meaningful weight, so floor loading and positioning should be considered before installation, especially in mobile or temporary kitchen setups. As with any refrigerated counter, it is worth ensuring the unit is positioned away from direct heat sources such as ovens or fryers where possible.

This counter is best suited to dedicated pizzerias, Italian restaurants, or any operation where pizza production runs throughout service. It is a practical choice for medium-volume sites. For higher-output operations running multiple pizza stations simultaneously, a multi-section or higher-capacity configuration may be worth considering.

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