Sterling Pro Prep Counters

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The 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.