Sterling Pro

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 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 SPCR200P is a two-door refrigerated counter unit designed to sit directly on the prep line, keeping chilled ingredients within reach at the point of use rather than requiring repeated trips to a remote cold store. The 282-litre capacity is divided across two independently accessed sections, giving operators a practical amount of chilled storage without occupying the footprint of a larger upright cabinet.

Forced-air cooling circulates temperature throughout the cabinet rather than relying on static cold zones, which helps product stored at different heights and positions hold more consistently to the target temperature. During a busy service when doors are opened frequently, the unit recovers more reliably than a static-cold equivalent — an important consideration where food safety compliance depends on consistent holding temperatures throughout the shift.

For day-to-day operation, the practical advantages of this counter include:

• Prep-line positioning keeps chilled ingredients accessible without leaving the station
• Two-door layout lets each section be used independently, limiting unnecessary temperature fluctuation
• Forced-air circulation supports even holding across the full cabinet depth
• Counter-height build allows the top surface to function as additional prep space
• Stainless steel construction cleans down quickly at the end of service

Installation requires a suitable mains electrical supply and adequate clearance around the condenser for ventilation. Positioning the unit tight against a wall or into a corner without accounting for airflow is one of the most common causes of refrigeration performance issues — worth considering carefully during kitchen planning. A level, solid floor supports door alignment and drainage over time.

This unit is well suited to smaller and mid-sized operations — restaurants, cafés, pub kitchens, and similar venues where a single prep counter meets the majority of service requirements. Sites running extended service periods or significantly higher prep volumes may find a larger-capacity or multi-section arrangement more appropriate.

If you'd like to talk through whether this counter fits your kitchen layout and service pattern, the team is happy to help before you make a decision.

The Sterling Pro SPI-6-150-20-NS is a stainless steel two-door refrigerated counter built to a 600mm depth rather than the more common 700mm. That shallower footprint makes it a practical answer for kitchens where a standard counter simply will not fit — narrow runs, tight passes, compact prep areas, or any site where space has been carefully rationed. It uses a ventilated cooling system with automatic defrost and fully electronic controls, keeping day-to-day temperature management straightforward throughout a busy service.

Ventilated refrigeration helps maintain a consistent temperature across the cabinet even when doors are opened repeatedly during service, which is relevant in high-turnover prep environments where the unit is in constant use. The automatic defrost function removes the need for staff intervention, reducing maintenance burden and helping the unit run efficiently without additional thought during service.

The main operational advantages of this counter are:

• 600mm depth fits layouts where a standard 700mm counter cannot
• Ventilated cooling holds stable temperatures through repeated door openings
• Automatic defrost keeps the unit efficient without manual intervention
• Stainless steel construction withstands daily kitchen use and cleans easily
• Electronic controls are straightforward to operate with minimal training

The shallower depth does reduce internal storage capacity compared with a full-depth equivalent, so it is worth mapping out what you need to store before committing. Adequate clearance around the condenser is necessary — positioning the unit tight into an unventilated alcove will affect performance. It should be installed on a level, stable surface to ensure the door seals seat correctly and the refrigeration system operates as intended.

This counter is well suited to smaller kitchens, cafés, sandwich bars, delis, and any operation where space is genuinely limited but a reliable refrigerated prep surface is still needed. For sites with greater storage demands or higher prep volumes, a full-depth counter or a larger-capacity unit from the same range would be worth considering.

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

The Sterling Pro SPI-6-200-30-NS is a stainless steel three-door refrigerated counter built to a 600mm depth rather than the 700mm depth standard across most commercial counter fridges. That single dimension makes a meaningful difference in kitchens where aisle widths, fixed benching, or overall floor area leave no room for a full-depth unit. It allows operators to place refrigerated storage at prep level without encroaching on circulation routes or reducing usable workspace alongside it.

In service, the unit performs comparably to a standard-depth ventilated counter. The ventilated refrigeration system maintains consistent temperatures throughout the cabinet during busy periods, and the automatic defrost cycle runs without any input from the kitchen team, reducing the risk of ice build-up affecting performance across a long shift. Electronic controls are uncomplicated to operate day to day, which matters in kitchens where staff turnover is high or training time is limited.

The three-door configuration is practical for organised storage — sections can be accessed independently, which limits temperature loss compared with opening a single wide door across the full width of the cabinet. From an operational standpoint, the compact footprint offers several advantages:

• Fits into narrower kitchen runs where a standard 700mm counter would not
• Delivers refrigerated storage at prep level, reducing movement during service
• Three-door layout limits cold air loss when accessing individual sections
• Automatic defrost removes a routine task from the kitchen team's workload
• Stainless steel construction is durable under daily use and straightforward to clean

Because this unit is shallower than a standard counter, internal storage depth and GN tray compatibility will differ from a full-depth model. If your operation relies on specific tray sizes, it is worth confirming compatibility before purchasing. As a ventilated unit, adequate clearance around the condenser is required for airflow — installation into a fully enclosed void without ventilation provision is not appropriate. The unit runs on a standard single-phase supply, which suits most kitchen electrical layouts, though it is sensible to check your available circuit capacity before ordering.

This counter is well suited to smaller commercial kitchens, café prep areas, sandwich bars, and hospitality operations where space is genuinely tight but refrigerated storage at counter height is needed during service. For higher-volume sites running larger prep teams or requiring deeper internal capacity, a full-depth counter or a wider configuration is likely to provide more practical working storage.

If you want to talk through whether the reduced depth suits your kitchen layout, or check that the internal capacity aligns with your service demands, the team is glad to work through it with you before you order.

The Sterling Pro SPI-6-250-40-NS is a four-door refrigerated counter built to a 600mm depth rather than the standard 700mm footprint. Constructed in stainless steel with ventilated refrigeration and fully automatic electronic controls, it operates as a self-contained undercounter unit suitable for dairy and general chilled ingredient storage in a commercial service environment. The reduced depth is the defining characteristic here — it exists specifically to answer the problem of kitchens where a standard-depth counter simply won't fit the available run.

The ventilated system distributes temperature evenly across all four sections, and the automatic defrost cycle keeps the unit running cleanly without requiring operator attention during service. In a busy kitchen, that matters — no one has time to manage ancillary equipment mid-service. The four-door configuration also plays a practical role: each door covers a smaller internal section, which limits warm air ingress when a section is opened frequently during a busy prep or pass routine.

• Four independently accessed sections reduce temperature loss during frequent use
• Automatic defrost and electronic controls minimise hands-on maintenance
• Stainless steel construction supports straightforward daily cleaning routines
• 600mm depth suits kitchens where standard-depth counters cannot be accommodated
• Ventilated refrigeration maintains even temperature across all sections during service

The 600mm depth does mean a reduced internal storage volume compared with a standard-depth counter of equivalent width. Operators running high ingredient turnover or larger prep volumes may find a full-depth unit a better match for their throughput requirements. This model is well suited to sites where space is the primary constraint and storage demands are moderate — smaller restaurants, café kitchens, and secondary prep stations being the most common applications.

If you're weighing up whether the storage capacity works for your service volumes alongside the space saving, the team are glad to help you think it through before you order.

The Sterling Pro SPI-7-225-40-SB is a four-door refrigerated counter unit designed to sit within a commercial kitchen prep line at worktop height. Built in Europe and finished in stainless steel inside and out, it keeps chilled storage immediately accessible at the point of preparation. A 100mm splashback is included as standard to protect the rear wall — a practical detail where the unit is positioned against tiled or painted surfaces. The unit uses a hydrocarbon refrigerant, which carries a significantly lower global warming potential than older HFC gases, making it a sensible choice for operators mindful of environmental compliance or upcoming refrigerant regulation changes.

During service, the forced-air circulation system maintains a consistent temperature across all four sections even when doors are opened repeatedly under pressure. Self-closing doors reduce the risk of temperature drift caused by doors being left ajar — a common issue on high-traffic prep counters. The Carel controller provides reliable temperature management and straightforward day-to-day monitoring, and automatic defrost removes a routine task from the kitchen team's schedule.

The main operational advantages for a working kitchen include:

• Forced-air cooling maintains even temperatures across all sections during heavy use
• Self-closing doors help protect food safety standards throughout service
• Hydrocarbon refrigerant reduces environmental impact and future-proofs against phase-outs
• Castors fitted as standard for ease of cleaning behind the unit and repositioning
• Stainless steel interior with embossed rack supports for hygienic, stable storage

Installation is straightforward for a counter unit of this size. It runs on a standard single-phase supply and does not require a drainage connection under normal operation, though positioning near a floor drain is sensible practice. The castors make initial placement manageable, but this is a wide unit — it is worth confirming that your prep run has sufficient clear floor space for all four doors to open without obstruction. If your wall arrangement requires a taller upstand than the included 100mm splashback provides, that is worth checking before delivery.

This counter fridge is well suited to mid-to-high volume kitchens — hotels, pub kitchens, contract catering operations, and restaurants where prep refrigeration needs to sit within the workflow. Smaller operations or those with a lighter chilled storage requirement would likely find a two-door counter unit more proportionate. For very high-volume sites with intensive loading cycles, a heavier-duty specification may be worth considering.

If you would like to talk through whether this unit is the right fit for your prep line layout or refrigeration capacity, our team is happy to help before you commit to an order.

The Sterling Pro SPI-8-200-27 is an 800mm deep refrigerated counter built specifically around pizza preparation workflow. The granite worktop provides a naturally cool, hard-wearing surface with enough depth to work large dough bases comfortably, keeping prep space organised during a busy service. The unit combines refrigerated door storage below with seven ambient drawers, giving operators two distinct storage zones within a single counter footprint.

In a working kitchen, the split layout proves genuinely useful. The two refrigerated doors open to a chilled compartment suited to storing fresh toppings, dairy, and ingredients that need to be kept cold but accessed regularly throughout service. The seven ambient drawers, fitted with food-safe PVC inserts, are well suited to holding dough balls or pre-portioned bases at the temperatures needed to allow proving or resting without refrigeration. That combination means fewer steps between storage and prep during peak periods.

From an operational standpoint, the key practical advantages are:

• Granite worktop stays cool naturally, reducing heat transfer to dough and pastry during prep
• Ambient drawers with PVC inserts keep dough balls organised and protected without chilling them
• Refrigerated lower section keeps toppings and dairy at safe temperatures throughout service
• 800mm depth gives a more generous prep surface than standard 700mm counters
• Combined prep and storage in one unit reduces reliance on separate refrigerated tables and shelving

The unit requires a standard mains power connection and sufficient ventilation clearance around the condenser. The 800mm depth means it occupies more floor-to-wall space than a conventional counter, so it is worth confirming your kitchen layout accommodates this before ordering. Access for installation and ongoing servicing should also be considered if the unit is being built into a tight run. The granite top adds weight, so factor this in if the unit needs to be repositioned after delivery.

This counter is most at home in a pizza restaurant, pizzeria, or any kitchen with a dedicated pizza section producing regular covers. It would also suit flatbread, pastry, or pasta prep stations where a cool worktop and ambient drawer storage are operationally useful. For sites running very high volumes or requiring additional refrigerated capacity, a larger or multi-section unit may be worth considering alongside this model.

If you are unsure whether the drawer configuration or counter depth fits your prep workflow, our team is happy to talk it through before you commit.

The Sterling Pro SPI-8-250-37 is a refrigerated prep counter built specifically around pizza production. Unlike a standard fridge counter adapted for pizza use, this unit is designed from the outset with the workflow of a pizza kitchen in mind. The extra-depth granite worktop gives chefs a naturally cool, practical surface for stretching and building pizzas, while the additional depth over a standard 700mm counter provides more usable working room during a busy service.

The refrigerated section behind the three doors provides reliable chilled storage for toppings, sauces, and fresh ingredients, kept at consistent service-ready temperature throughout the shift. Three 600x400mm shelves are included as standard, allowing structured container storage that is easy to manage during service. The seven ambient drawers are fitted with food-safe PVC inserts, making them well suited to holding dough balls or pre-shaped bases where refrigeration is not required but clean, organised access is. Having both chilled and ambient storage within a single unit reduces unnecessary movement between prep and storage areas — a practical advantage when covers are flowing.

Key operational advantages of this unit 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 requires a standard single-phase electrical connection and adequate ventilation clearance around the refrigeration system — particularly important in a hot kitchen where ambient temperatures can affect cooling performance. The granite worktop adds considerable weight to the overall unit, so floor loading and final positioning should be assessed before installation, especially in temporary or modular kitchen setups. As with any refrigerated counter, positioning away from direct heat sources such as ovens or fryers will help the unit maintain stable temperatures with less effort.

This counter is best suited to dedicated pizzerias, Italian restaurants, and any operation where pizza production runs continuously across service. It is a practical choice for medium-volume sites. For higher-output operations running multiple pizza stations simultaneously, or kitchens where throughput demands are more intensive, a larger or higher-capacity configuration is worth considering. Equally, for sites with limited floor space, a narrower unit may be more appropriate.

If you are weighing up whether this unit suits your kitchen layout or production requirements, the team is glad to work through the options with you before you decide.

The Sterling Pro SPI-B-135 is a low-height refrigerated counter unit designed for kitchens where countertop cooking or preparation equipment needs to sit at a lower, more ergonomic working height. By reducing the overall counter profile, the unit allows griddles, fryers, food processors, or similar appliances placed on top to be used comfortably during prolonged service without raising the working surface to an awkward height. Beneath the worktop, two 2/3 refrigerated drawers provide chilled storage for fresh ingredients and dairy products directly at the station.

In a busy service environment, the drawer format works well here. Ingredients can be accessed quickly without swinging a door into a gangway or stepping away from the cooking position. That kind of proximity to mise en place matters during a busy service, and the drawer configuration suits organised ingredient staging effectively. Stainless steel construction throughout holds up to regular cleaning and the general demands of daily commercial kitchen use.

• Low-profile build supports countertop appliances at a comfortable working height
• Drawer-access design suits fast retrieval during service without obstructing traffic
• 2/3 drawer sizing works well for mise en place organisation at a single station
• Stainless steel interior and exterior supports hygiene compliance and easy cleaning
• Compact footprint suits tighter kitchen layouts where space is limited

Before ordering, it is worth confirming that your electrical supply is compatible and that there is adequate clearance around the unit for ventilation — condenser access in particular should not be obstructed. The reduced height also means this is not a direct swap for a standard-height counter unit, so measuring your existing layout and confirming the working height suits your equipment is essential before purchase.

This unit is best suited to smaller operations, single cooking stations, or as a secondary refrigerated station within a larger kitchen. If your service volume demands greater storage capacity or you need a full-height worksurface, a standard-height refrigerated counter or a model with a larger drawer configuration may be a more practical fit.

If you would like to talk through whether this unit suits your station layout or kitchen setup, our team is glad to help you work it out before you commit.

The Sterling Pro SPI-B-180 is a stainless steel refrigerated counter built around a reduced-height format. Where a standard counter fridge brings equipment on top up to a fixed working height, this unit sits lower — making it practical for kitchens where griddles, fryers, or other cooking equipment need to sit at a more comfortable operating level for staff. The three refrigerated drawers beneath the worktop hold fresh ingredients and dairy items directly at the point of use, without requiring a door to be opened or a shelf to be reached down to.

During a busy service period, drawer access tends to be faster and less disruptive than hinged doors. Staff can slide a drawer open, retrieve what they need, and return to the line without breaking stride. The stainless steel construction holds up to the daily cleaning routine and general wear expected in a working commercial kitchen.

The practical advantages of this format include:

• Low-profile design allows cooking equipment to sit at a comfortable working height
• Drawer access keeps ingredients within reach without interrupting service flow
• Dairy and fresh ingredient storage integrated directly into the prep station
• Stainless steel surfaces support straightforward daily cleaning
• Compact footprint suits tight kitchen layouts where space is at a premium

It is worth being clear about the limitations. The reduced height means less internal storage volume than a full-height counter equivalent. This unit works well as a station-specific ingredient store rather than a primary cold storage solution. Kitchens with high cold storage demands across the board may find a full-height counter or a larger multi-drawer unit more appropriate.

This counter is well suited to smaller operations, satellite prep stations, or as supplementary refrigeration within a larger kitchen. Sites running higher volumes or needing greater storage capacity may benefit from a more substantial unit, and we are happy to help work out which configuration makes sense for your setup before you order.

The Sterling Pro SPU201 is a two-door refrigerated undercounter unit designed to sit beneath a preparation surface and keep chilled product within arm's reach during service. With 240 litres of storage across two compartments, it occupies the space below the worktop rather than competing for floor area or wall space, which makes it a practical consideration wherever bench real estate is tight.

In a working kitchen, undercounter refrigeration earns its place through reliability and proximity. The SPU201 holds dairy, prepared garnishes, portioned product, and mise en place at a stable chill temperature throughout service, reducing unnecessary journeys to a remote upright or walk-in. Consistent temperature maintenance during busy periods matters — product quality and food safety both depend on it — and this unit is built to that standard. Stainless steel construction throughout supports the regular cleaning routines that commercial food hygiene requires and stands up to the daily contact of a working kitchen environment.

From an operational standpoint, the principal advantages are:

• Chilled storage positioned directly at the prep or service station
• Two-door configuration allows separation of product types or sections
• Undercounter format uses otherwise redundant space beneath the worktop
• Stainless steel interior and exterior simplifies daily hygiene routines
• Compact footprint suits smaller kitchens where every metre counts

Installation is straightforward — the SPU201 is a self-contained unit requiring a standard mains electrical connection. As with any undercounter equipment, it is worth confirming that adequate ventilation clearance can be maintained at the intended location, particularly if the unit will be recessed within a run of cabinetry. Equally, check that the counter height above allows comfortable working clearance for your team.

This unit is well suited to cafés, sandwich bars, small restaurant kitchens, grab-and-go counters, and similar operations where a compact, dependable chilled storage point is needed close to where food is being prepared. For higher-volume sites or kitchens needing significantly greater chilled capacity across multiple sections, a larger-format model in a similar style would be worth considering.

If you would like to talk through whether this unit fits your layout and service requirements before placing an order, the team is happy to help.

The Sterling Pro SPU201-2D is a refrigerated undercounter unit that combines two drawers with a single hinged door within one compact footprint. It sits beneath a preparation counter, keeping chilled stock immediately to hand without requiring staff to move away from their workstation. The 230-litre capacity offers meaningful cold storage close to the point of use — a practical middle ground for kitchens that need accessible refrigeration without relying solely on a remote walk-in or a full upright cabinet.

The split configuration is where this unit earns its place in day-to-day service. Drawer access suits portioned proteins, prepped garnishes, and mise en place items that benefit from quick, single-handed retrieval at the pass or prep station. The door section accommodates taller containers, gastronorm trays, or bulk ingredients that drawer storage simply cannot take. In practice, this division reduces the time staff spend rummaging through a single shared compartment during a busy service — a small operational gain that compounds across a shift. The stainless steel interior and exterior holds up well under daily commercial use and supports the cleaning routines a busy kitchen demands.

Practical operational advantages include:

• Drawer access keeps portioned items within immediate reach at the prep station
• Door section handles taller trays and containers that drawers cannot accommodate
• Undermount positioning keeps the worktop above fully clear for preparation
• Stainless steel throughout supports straightforward hygienic cleaning
• Uses an environmentally compliant refrigerant, contributing to lower running costs over time

Before installation, confirm that the unit fits correctly beneath your existing counter or worktop with adequate clearance at the rear and sides for ventilation. Undercounter refrigeration relies on sufficient airflow to maintain efficiency and protect the compressor — in poorly ventilated or high-ambient environments, additional airflow provisions should be considered. A standard single-phase mains supply is all that is required electrically.

The SPU201-2D is well suited to independent restaurants, café kitchens, and pub catering operations where prep space is limited and chilled ingredients need to stay within arm's reach. It works best for small-to-medium brigades; where storage demands are significantly higher or multiple sections are running simultaneously, a larger-capacity undercounter or a bank of units may be the more practical approach.

If you are weighing up whether this configuration suits your prep workflow or want to talk through capacity against your service volume, the team is glad to help before you commit.

The Sterling Pro SPU201-4D is a 220-litre undermounted refrigerated unit designed to sit beneath a preparation counter and provide immediate access to chilled ingredients at the point of use. In place of a conventional door, it uses four full-width drawers, allowing staff to retrieve what they need without fully opening the cabinet or disturbing adjacent workflow.

In a working kitchen, this type of unit tends to perform best at stations where speed and organisation are critical during service — meat and fish prep sections, pastry counters, or any mise en place setup where ingredients need to be within arm's reach. The drawer format allows prepped items, portions, and garnish trays to be separated by drawer rather than stacked behind a single door. That separation reduces time spent searching and helps the unit hold a more consistent internal temperature, since each drawer limits cold air loss to a fraction of the cabinet rather than exposing the whole interior.

Practical advantages of this configuration include:

• Drawer access minimises cold air loss during busy service periods
• Individual drawers allow separation by ingredient type or station requirement
• Stainless steel construction throughout supports hygienic prep and straightforward cleaning
• Undermounted design makes productive use of under-counter space without adding footprint
• Suited to dairy and fresh ingredient storage within standard refrigeration temperature ranges

Because this unit sits beneath an existing counter, it is important to verify counter height clearances and available depth before ordering. Adequate ventilation around the unit must be maintained as specified, and the supporting counter structure should be capable of bearing the weight of the loaded cabinet. These are practical checks worth making before installation rather than after.

The SPU201-4D is well suited to small and medium kitchens where under-counter space is managed carefully and prep station organisation directly affects service speed. For sites with higher throughput or a need for significantly greater chilled capacity at the counter, heavier-duty or larger-format alternatives are available within the range.

If you would like to talk through whether this unit fits your counter configuration or suits your service volumes, the team is glad to help you work it out before you order.

The Sterling Pro SPU303 is a three-door refrigerated counter unit built to sit within a commercial kitchen prep line. It provides a substantial chilled storage volume beneath a full-length stainless steel worktop, keeping fresh ingredients cold and close to hand throughout service — removing the need to break off and visit a remote cold room at the wrong moment. The three-door layout allows different ingredient categories or sections to be separated, so opening one door does not expose the entire contents to ambient kitchen temperatures.

During a busy service, this type of unit earns its place quickly. Chefs can reach portioned ingredients without leaving the section, and the worktop above remains available for active prep. Stainless steel construction throughout handles regular sanitiser wash-downs without deterioration, resists surface damage from everyday kitchen use, and satisfies the hygiene standards expected during a food safety inspection. The undermount format integrates cleanly into an existing counter run rather than interrupting the workflow of the line.

Key operational advantages include:

• Three separate door sections for organising ingredients by station or category
• Full-length stainless steel prep surface above for active use during service
• Catering-grade construction suited to sustained daily commercial kitchen use
• Environmentally responsible refrigerant supporting lower running costs
• Compact undermount format that fits neatly into an established counter run

Before installation, confirm there is adequate clearance at the rear and sides for condenser ventilation — restricted airflow will reduce efficiency and shorten the working life of the unit. A suitable electrical supply needs to be in place, and anyone specifying this unit into a new build should ensure services are positioned before counters are fixed in. Access routes and floor loading are worth checking if the unit needs to reach a basement kitchen or a site with restricted delivery access.

This counter is well suited to restaurants, cafés, pub kitchens, and similar mid-sized operations where prep-line refrigeration needs to be practical and space-efficient. Sites running very high covers, multiple concurrent prep sections, or extended service periods may find a higher-capacity unit a more appropriate long-term choice.

If you would like to talk through whether this counter suits your kitchen layout and service volume, the team is glad to help before you make a decision.

The Sterling Pro SPU303-6D is a six-drawer undermounted refrigerated counter designed to hold fresh and chilled ingredients at safe working temperatures directly beneath the prep surface. The capacity is spread across six individual drawers, giving kitchen teams immediate access to what they need without stepping away from the line or opening large cabinet doors.

In a working kitchen, drawer refrigeration performs well during busy service periods. Each drawer pull exposes only a fraction of the internal volume, which limits cold air loss and supports more consistent temperature retention across the shift. This also reduces the recovery demand on the compressor over time. The stainless steel construction throughout is practical for a prep environment — hardwearing under daily use and straightforward to clean to food hygiene standards. The counter surface above is generously sized, making it useful for mise en place, portioning, or assembly work, so the unit contributes meaningfully to the workflow rather than just occupying floor space.

From an operational standpoint, this type of unit suits kitchens where prep efficiency and speed of service are closely linked:

• Six drawers allow ingredient segregation by section, course, or menu category
• Undermounted design keeps refrigeration below worktop height, preserving vertical space
• Stainless steel interior and exterior support thorough cleaning and commercial hygiene compliance
• Large prep surface above suits mise en place, assembly, and portioning workflows
• Drawer-pull access limits cold air loss during busy service compared with door-opening alternatives

Installation is relatively straightforward, though it is worth confirming your available floor space and electrical supply before ordering. The unit requires a single-phase connection and adequate clearance at the rear and sides for ventilation — restricted airflow will affect refrigeration efficiency and compressor longevity. Positioning should also allow reasonable access for routine condenser cleaning, which is easy to overlook in a busy kitchen but important for sustained performance.

This counter is well suited to small and medium commercial kitchens — cafés, bistros, hotel prep areas, and similar operations where prep volume is steady and worktop space is at a premium. For higher-volume sites handling significant daily throughput across multiple sections, a larger or more heavily specified unit may be a better long-term fit. Equally, operations with lighter refrigeration requirements may find a two- or three-drawer configuration more appropriate for their needs.

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

The Sterling Pro SALINA80/100VD is a flat glass serve over counter designed to display chilled products in retail and food service environments. The flat glass front gives an unobstructed sightline across the full width of the display, which matters in settings where customers are choosing from a range of products and staff need quick, accurate access during service. At 1040mm wide, it occupies a practical footprint for a single-counter operation without sacrificing usable display depth.

In a working environment, the unit handles the dual demands of front-of-house presentation and refrigerated stock management. The independent refrigerated under-storage section means operators can hold working backup stock at temperature directly beneath the display, reducing trips to a back-of-house fridge during busy service periods. Automatic timed defrosting runs without manual intervention, which keeps the unit presentable throughout the day and reduces the likelihood of staff needing to manage defrost cycles manually. Internal lighting maintains product presentation in both well-lit and lower-light service environments, and electronic temperature controls are straightforward enough for front-of-house staff to monitor without technical training.

Key operational features of this unit include:

• Flat glass front for a clear, unobstructed view of displayed products
• Independent refrigerated understorage for accessible backup stock at temperature
• Automatic timed defrost reducing day-to-day maintenance requirements
• Internal lighting supporting consistent product presentation throughout service
• Electronic controls allowing straightforward temperature monitoring at the counter

Installation requires a suitable power supply and adequate ventilation clearance around the unit — the condenser should not be boxed in by cabinetry or positioned too close to a wall, as restricted airflow affects performance and longevity. It is worth confirming the floor is level before installation; serve over counters are sensitive to levelling for both door alignment and correct drainage from defrost cycles. The unit is European-manufactured, which generally supports parts availability if servicing is needed.

This counter is well suited to independent delis, butchers, farm shops, café counters, and food-to-go operations running a single serve over position with moderate footfall. It is a practical choice where combined display and refrigerated storage are needed in one unit. Operations with longer service runs, multiple counters, or very high throughput may benefit from a wider or heavier-duty configuration better matched to that demand.

If you are weighing up whether this unit suits your counter layout, service volume, or the type of products you plan to display, the team is glad to talk through the options with you.

The Sterling Pro SALINA80/150VCC is a 1500mm refrigerated serve over counter designed for front-of-counter chilled food display in retail and hospitality environments. European-manufactured, it combines a curved glass display section with integrated understorage refrigeration — giving serving staff chilled backup stock within arm's reach without reducing the display area available to customers.

The curved glass front provides clear, unobstructed sightlines from the customer side, and internal lighting means the counter works as a merchandising fixture as well as a refrigeration unit — useful in environments where product presentation directly influences purchase decisions. Automatic timed defrost cycles keep temperatures consistent without requiring manual intervention during trading hours, and electronic controls make day-to-day temperature management straightforward for counter staff.

In operational terms, the key practical advantages are:

• Curved glass front gives customers clear, attractive visibility of displayed product
• Refrigerated understorage keeps backup stock chilled and immediately accessible during service
• Internal lighting highlights product without requiring separate display investment
• Automatic defrost maintains temperature consistency without staff intervention
• Electronic controls are simple to operate and monitor during service

Installation requires a suitable mains supply and adequate ventilation clearance around the refrigeration components — worth confirming with your electrician ahead of delivery. The floor surface and counter run should be level to ensure door seals perform correctly and the display sits true. At 900mm overall depth, the cabinet is manageable in most serving areas, though it is worth measuring the available run carefully before ordering.

At 1500mm wide, the SALINA80/150VCC is well suited to independent food retailers, deli counters, butchers, farm shops, and café environments where chilled product is displayed and served directly to customers. It is less appropriate for high-volume catering production kitchens where a purely functional refrigeration unit would serve better. Operators with longer counter runs or higher display volumes may want to consider a larger or multi-section configuration.

If you would like to talk through whether this cabinet suits your counter layout and service requirements, our team is happy to help before you make a decision.

The Sterling Pro SALINA80/200VCC is a 2000mm wide curved glass serve over counter designed for food retail and counter service environments. It provides a refrigerated display area for customer-facing presentation alongside a separate refrigerated understorage compartment beneath, allowing staff to restock from below without interrupting service. An ambient internal shelf offers additional staging space for packaged or non-refrigerated goods, and internal lighting keeps the display well-lit throughout the trading day. Automatic timed defrost reduces the need for manual intervention and helps maintain stable temperatures across long service periods.

In practice, this style of unit is well suited to delicatessens, butchers, fishmongers, farm shops, and food halls — environments where product presentation is a priority and consistent refrigerated holding is required from opening to close. The curved glass front gives customers a clear, unobstructed view of the display without requiring staff to lean across the counter, which supports a cleaner and more professional service flow.

Key operational features include:

• Curved glass front for unobstructed customer-side product visibility
• Separate refrigerated understorage independent of the display area
• Ambient internal shelf for non-refrigerated product staging
• Internal display lighting for consistent presentation throughout service
• Automatic timed defrost to reduce manual maintenance requirements

At 2000mm wide, this unit takes up a significant run of counter space and placement should be planned carefully. Rear access for restocking and cleaning needs to be factored into the layout. No plumbing connection is required, but the unit should be positioned away from direct heat sources, cooking equipment, or external draughts, as ambient conditions can affect refrigeration performance. A standard electrical supply is sufficient.

This counter is a practical choice for independent food retailers and counter service operators where both display quality and refrigerated storage capacity matter. Operators with smaller premises may find a shorter unit from this range more appropriate, while higher-volume sites or larger retail floors may benefit from a heavier-duty or wider configuration.

If you'd like to talk through whether this unit is the right fit for your counter space and service setup, the team is glad to help before you commit to a purchase.

The Sterling Pro SPT1200-330-SS is a counter-top refrigerated topping well designed to hold fresh ingredients — toppings, fillings, garnishes, and condiments — at a safe, consistent temperature throughout service. It accepts five 1/4 GN pans, giving operators a practical range of ingredients within arm's reach of the prep or pass area without repeated trips to a reach-in fridge.

In a working service environment, accessibility matters. Keeping cold ingredients at the station reduces workflow interruptions and helps maintain pace during busy periods. The stainless steel lid supplied with the unit is a useful detail — closing it during pre-service or quieter spells helps preserve temperature and ingredient condition without relying on the refrigeration system to compensate for prolonged exposure.

Day-to-day, this type of well is commonly used in sandwich bars, pizza counters, burger operations, and salad stations. The key practical advantages it offers are straightforward:

• Five-pan layout keeps a useful range of ingredients cold and accessible at the station
• Stainless steel lid supports temperature retention during quiet periods
• Stainless steel construction throughout withstands daily cleaning and kitchen conditions
• Counter-top format requires no dedicated floor space
• Standard 1/4 GN sizing integrates with existing gastronorm pan stock

This unit is most appropriate for light-to-medium service volumes — a café, small restaurant, food-to-go counter, or similar operation where the ingredient range is manageable and throughput is steady. Sites running a significantly wider selection of toppings or higher service turnover may find a larger-capacity well better suited to their needs.

If you are weighing up whether this configuration suits your counter layout or service style, our team is happy to talk it through — it is a straightforward conversation that can save a return further down the line.

The Sterling Pro SPT1400-330-SS is a counter-top refrigerated topping well designed to hold six 1/4 GN pans of fresh ingredients at safe serving temperature during service. Units of this type sit directly on the prep or service counter and provide chilled storage for toppings, fillings, garnishes, and condiments that need to remain accessible throughout a shift without being repeatedly returned to the cold store. A stainless steel lid allows the unit to be closed between rushes, helping to maintain temperature and keep ingredients in better condition during quieter periods.

In a working kitchen, topping wells earn their place where throughput is consistent and ingredients need to be within reach at all times. They are commonly used at sandwich bars, pizza preparation stations, salad counters, and anywhere that assembly-style service is the norm. The six-pan layout suits operations with a reasonable breadth of toppings without the footprint that comes with larger multi-section units.

• Keeps fresh ingredients chilled and accessible without repeated cold-store trips during service
• Stainless steel construction throughout supports fast, hygienic cleaning between shifts
• Closeable lid helps retain temperature and freshness during quieter service periods
• Six 1/4 GN configuration suits ingredient-led menus with a good variety of toppings
• Counter-top format integrates cleanly into existing prep and service lines

Installation is straightforward — the unit sits on an existing counter surface and requires a standard electrical connection. As with any refrigerated appliance, it should be positioned away from direct heat sources such as grills or hot plates, which will place additional load on the refrigeration system and affect temperature stability. Adequate clearance at the rear and sides for ventilation should be factored in when choosing a location.

This unit is well suited to cafés, sandwich shops, pizza counters, and light-to-moderate volume food service operations where a manageable selection of chilled toppings needs to be kept service-ready throughout the day. For higher-volume sites or operations requiring a greater number of pans, a larger capacity unit would be worth considering.

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

The Sterling Pro SPT1600-330-SS is a countertop refrigerated topping well designed to keep portioned ingredients — garnishes, fillings, sauces, and fresh toppings — chilled and within reach at the point of assembly. It holds seven 1/4 GN pans in a single row, making it a practical choice for sandwich bars, pizza prep stations, salad counters, and similar service environments where speed of access and ingredient freshness both matter.

In a working kitchen, a topping well earns its place by keeping ingredients accessible throughout service without repeated trips to the main refrigeration. During busy periods, that convenience translates directly into faster throughput and more consistent output. The stainless steel hinged lid is a useful feature for quieter spells — lowering it helps retain temperature and protects uncovered ingredients from ambient warmth or contamination, extending the usable life of your prep between services.

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

• Keeps toppings chilled and accessible throughout service without opening a main fridge
• Stainless steel construction throughout is straightforward to wipe down and sanitise
• Hinged lid reduces temperature loss and protects ingredients during slower periods
• 1/4 GN pan configuration allows flexible separation of smaller ingredient portions
• Compact countertop footprint integrates neatly into existing prep line layouts

Before purchasing, it is worth confirming you have a suitable power supply available at the installation point. The unit requires no plumbing or gas connections, but it should be positioned with adequate clearance around any ventilation points to allow proper airflow. If your prep station operates through extended service periods in a particularly warm or busy kitchen, it is worth considering whether a deeper or higher-capacity well would better maintain temperatures under sustained demand.

This unit is well suited to cafés, sandwich counters, pizza stations, and small to mid-sized operations where a compact, practical topping station is needed close to the service point. For larger sites running multiple prep lines at high volume, a heavier-duty or higher-capacity model may be a better fit.

If you would like to talk through whether this model suits your counter layout or service volume, the team is happy to help you work it out before you order.

The Sterling Pro SPT1800-330-SS is a counter-top refrigerated topping well designed to hold eight 1/4 GN pans of fresh ingredients at safe working temperatures throughout a full service period. It sits inline on a prep counter or make station, keeping toppings, garnishes, and fillings within reach of the operator without requiring repeated trips to a main refrigerator. The stainless steel lid can be closed between rushes to help maintain temperature and protect ingredients from ambient heat and contamination.

Ingredient temperature consistency at the point of prep is both a food safety requirement and a practical service consideration. A refrigerated topping well keeps your mise en place close to hand and at temperature, which matters particularly during peak periods when speed and compliance both count. The eight-pan configuration suits operations carrying a broad range of topping varieties — pizza restaurants, sandwich and deli counters, build-your-own concepts, and prep stations where cold garnishes or condiments are needed alongside a cooking line.

• Keeps fresh toppings at consistent refrigerated temperatures across a full service
• Stainless steel construction throughout — durable and easy to clean down at the end of service
• Stainless lid reduces temperature drift and protects ingredients between rushes
• Eight-pan capacity suits operations with a wide range of topping choices
• Counter-level access keeps workflow tidy and supports faster service

As a counter-top refrigerated unit, this topping well requires access to a suitable power supply and should be positioned where there is reasonable airflow around the unit — avoid placing it flush against walls or enclosed in spaces that restrict ventilation. It is a service-point tool rather than a primary storage refrigerator, and is best practice to load it from a main fridge at the start of each service. Check that your counter depth and layout will accommodate it comfortably, and ensure the surface is stable and level before installation.

This unit is well suited to small-to-medium operations running a focused menu with a moderate number of topping options. Sites with particularly high throughput or a large variety of ingredients may find a wider-format or higher-capacity unit a more practical choice.

If you are unsure whether this unit fits your counter setup or service style, the team is happy to talk it through with you before you make a decision.

The Sterling Pro SPG385 is a single door upright display chiller designed to hold chilled products at safe serving temperatures while keeping them visible and accessible to customers or front-of-house staff. The 379-litre cabinet with five adjustable shelves provides a practical amount of display space for bottled beverages, canned drinks, packaged foods, and grab-and-go chilled items.

In a busy service environment, this style of unit is most commonly positioned at or near point of sale, where product visibility directly influences customer self-selection. The internal lighting helps merchandise remain visible regardless of ambient conditions — useful in bar areas or hospitality settings where general lighting is kept low. During peak service periods, the upright format makes stock rotation straightforward, and adjustable shelving means operators can configure the interior around their actual product range rather than working around a fixed layout.

From an operational standpoint, the practical advantages include:

• Glass door encourages self-selection, reducing front-of-house staff intervention
• Adjustable shelving accommodates varying product heights and stacking arrangements
• Internal lighting maintains product visibility through all service periods
• Single door footprint suits tighter front-of-house or counter areas
• Upright format supports straightforward stock rotation during busy service

This unit requires a standard mains power supply and adequate ventilation clearance around the cabinet — particularly at the rear and top — to allow the refrigeration system to dissipate heat effectively. Restricted airflow is one of the more common causes of performance issues with display chillers in busy hospitality environments, so it is worth confirming floor space and ventilation conditions before committing to a position.

The SPG385 is well suited to cafés, delis, bar areas, convenience-style food operations, and smaller hospitality venues where chilled product display at customer level is a priority. For higher-volume or larger-format operations, a wider multi-door display unit may offer more practical capacity and faster restocking between service periods.

If you would like to talk through whether this cabinet suits your layout and service pattern, our team is glad to help before you make a decision.

The Sterling Pro SPC465SS is a chest-format refrigeration unit capable of operating as a freezer, a chiller, or a fridge depending on what your operation requires at any given time. Rather than committing to three separate dedicated units, operators can switch modes to match seasonal demands, shifting storage requirements, or changes in service volume — all from the same footprint.

In practice, storage needs in commercial kitchens are rarely static. A summer drinks or dessert push may demand additional chilled capacity, while the run-up to Christmas functions or event catering seasons can create a sudden need for extra frozen storage. The SPC465SS is designed to handle those shifts without requiring additional capital outlay. Its chiller setting, running close to 0°C, is also well suited to short-term protein storage or high-care meat handling where precise low-temperature control matters.

The main operational advantages of this unit are:

• Mode flexibility — switch between freezer, chiller, and fridge to match demand
• Chest format retains cold air effectively during repeated access throughout service
• Single-unit footprint avoids equipment sprawl in space-constrained kitchens
• Suited to continuous 24/7 operation at low running cost
• European manufacture supports consistent build quality and long-term parts availability

There are practical points worth considering before purchase. Chest units require staff to reach into the cabinet for retrieval, which is less convenient than an upright format during fast-paced service. The unit needs a stable, level floor surface and sufficient clearance around the condenser for airflow — fitting it tightly into a corner or against a wall without adequate ventilation can affect long-term performance. Confirm that your electrical supply is appropriate before installation.

The SPC465SS is best suited to smaller operations, butchers, pop-up kitchens, event caterers, and any site that needs adaptable refrigeration without investing in multiple dedicated units. For sites with consistently high and predictable frozen or chilled storage volumes, a higher-capacity dedicated unit may prove more practical over time.

If you'd like to talk through whether this unit matches your storage volumes and kitchen setup, the team is happy to help before you decide.

The Sterling Pro SPCR300P is a three-door refrigerated counter unit providing 417 litres of chilled storage beneath a worktop-height surface. Built from catering-grade stainless steel throughout, it is designed to sit within a kitchen preparation line and keep ingredients at safe working temperatures close to the point of use. Forced-air circulation distributes cold air evenly across all three compartments, helping to maintain consistent temperatures even during periods of repeated door access.

In a busy service environment, having chilled storage at prep height reduces unnecessary movement to a remote upright or walk-in unit. The three independently accessible door sections mean staff can reach specific ingredients without exposing the full cabinet interior to warm air each time — a practical advantage during peak covers when speed and temperature control both matter.

From a day-to-day operational standpoint, this unit offers a number of straightforward advantages:

• Worktop-height build integrates cleanly into a prep line or service pass
• Three separate door sections help reduce cross-contamination between ingredient categories
• Stainless steel interior and exterior withstands regular commercial cleaning
• Forced-air system aids temperature recovery after frequent door openings
• Compact counter footprint suits kitchens where floor space is limited

Installation is relatively straightforward on a standard single-phase electrical supply. No specialist ventilation is required beyond adequate clearance around the condenser for heat dissipation. It is worth checking that your floor loading is sufficient for the unit when fully stocked, and that the unit is positioned away from direct heat sources such as fryers or ovens — proximity to high-heat equipment increases compressor workload and can shorten service life over time.

This counter is well suited to small and medium commercial kitchens, café operations, sandwich bars, and pub kitchens where accessible chilled storage during service is a priority. For larger operations running high covers across an extended preparation run, a wider or higher-capacity counter configuration would be worth considering.

If you would like to talk through whether this unit is the right fit for your kitchen layout and service volume, our team is happy to help before you make a decision.

The Sterling Pro SPCF200N is a two-door under-counter freezer offering 282 litres of frozen storage in a worktop-height format. It is designed to sit within a kitchen prep line, keeping frozen ingredients accessible at the point of use without requiring staff to cross the kitchen to a separate cold room or upright cabinet. The stainless steel construction is suited to the routine knocks, moisture, and cleaning demands of a working commercial kitchen.

In busy service, counter freezers like this earn their place where space is limited but frozen ingredient access needs to stay close to the prep area. The two-door configuration allows stock to be organised and accessed in sections, which helps reduce the time either door is held open and supports more consistent temperature maintenance during peak periods. The automatic defrost system removes the need for manual defrost cycles — a practical advantage in operations where any unplanned downtime is disruptive.

From an operational standpoint, the key advantages include:

• Under-counter format provides a usable worktop surface directly above the unit
• Two-door layout supports organised stock rotation and faster access during service
• Automatic defrost reduces maintenance intervention and keeps the unit running efficiently
• Stainless steel exterior is straightforward to clean and resilient under daily commercial use
• Compact footprint suits kitchens where floor space is at a premium

Installation is straightforward — this is a self-contained refrigeration unit requiring a standard electrical connection and adequate ventilation clearance around the condenser. Restricted airflow will affect both performance and longevity, so confirm the intended position allows sufficient clearance before fitting. The floor should be level, and door clearance in the final position is worth checking at the planning stage.

This unit is well suited to cafés, small restaurant kitchens, pub food operations, and similar environments where practical frozen storage is needed at prep level. It is not intended to replace a walk-in freezer or support high-volume frozen stock operations. Sites with significantly greater throughput or faster frozen ingredient turnover may find a larger upright freezer cabinet, or additional counter units, a more appropriate solution.

If you would like to talk through whether this unit is the right fit for your kitchen layout and service volumes, our team is glad to help before you make a decision.

The Sterling Pro SPCF300N is a three-door under-counter freezer offering 417 litres of frozen storage at worktop height. Built from catering-grade stainless steel, it is designed to keep frozen ingredients accessible at the prep or pass area without committing floor space to an upright cabinet. It is a practical, unfussy piece of refrigeration aimed at kitchens where point-of-use frozen access matters.

In a busy service environment, this type of counter freezer earns its place by reducing the distance between chef and frozen stock. The three-door layout allows independent access to different sections of the cabinet, which helps limit temperature loss during high-traffic periods when the unit is being opened frequently. The automatic defrost system removes the need for manual defrost cycles, keeping routine maintenance to a minimum through the working week and reducing the risk of ice build-up affecting performance.

From an operational standpoint, the key practical advantages are:

• Under-counter format keeps frozen ingredients within arm's reach of the prep station
• Three independent doors reduce temperature fluctuation during repeated access
• Automatic defrost eliminates manual intervention and reduces maintenance burden
• Stainless steel interior and exterior support quick, straightforward daily cleaning
• Ventilated cooling system helps maintain consistent temperatures under regular use

Like all counter refrigeration, this unit needs adequate clearance around its ventilation points to operate efficiently — positioning it in a fully enclosed space without airflow is not recommended. It runs on a standard single-phase supply. Before installation, confirm the surface is level and capable of supporting the loaded weight of the cabinet.

The SPCF300N suits small to medium commercial kitchens, pub kitchens, cafés, and prep or sandwich operations where under-counter frozen storage is needed at point of use. It is a sound choice where worktop-height access is the priority and floor space is limited. For sites handling significantly higher frozen stock volumes, a larger upright freezer or higher-capacity counter unit is likely to be more appropriate.

If you would like to talk through whether this cabinet fits your layout and service demands before ordering, our team is glad to help.