Tefcold Pizza Prep & Saladette Counter Fridges

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

From an operational standpoint, the key advantages are:

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

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

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

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

The Tefcold PT1200 paired with the GVC38-150 topping rail is a refrigerated preparation counter built specifically for pizza and cold-food assembly in commercial kitchens. The base unit provides two-door refrigerated storage beneath a granite worktop, while the topping rail sits above to hold GN1/3 pans of ingredients within arm's reach of the operator. Together they form a self-contained prep station that keeps toppings, dough trays, and refrigerated storage organised in a single position.

In a busy pizzeria or Italian restaurant, the value of this configuration becomes apparent during peak service. Assembling multiple pizzas simultaneously demands that chilled toppings are immediately accessible at the point of build. Eliminating the back-and-forth to separate refrigeration improves throughput and keeps the workflow clean. Ventilated cooling maintains consistent temperatures across both the cabinet and the topping well, and automatic defrost means the unit manages itself rather than requiring manual intervention mid-service. Self-closing doors help preserve cabinet temperature on a station that sees repeated, rapid use throughout the day.

Key operational advantages include:

• Topping rail holds GN1/3 pans chilled and immediately accessible during service
• Granite worktop provides a hygienic, durable surface suited to direct food contact
• Pizza tray guides in each door section support structured, efficient storage
• Automatic defrost removes the need for planned downtime or manual maintenance cycles
• Self-closing doors help maintain cabinet temperature under constant service conditions

From an installation standpoint, the unit requires adequate clearance around the cabinet for ventilation — particularly worth confirming in compact kitchen layouts. The granite worktop adds considerable weight to the overall unit, so it is worth checking floor loading and ensuring sufficient hands are available when positioning on site. A standard power supply connection will be required, and the installation position should allow access for routine cleaning around and beneath the unit.

This counter is well suited to established pizza operations and restaurants running a dedicated prep station with consistent daily throughput. It is a practical choice for medium-to-high-volume sites rather than low-use or occasional-prep environments. If your operation runs at very high volume or requires a longer prep run, a wider multi-section configuration may be worth considering. Equally, if your throughput is modest, a smaller single-door prep counter may be sufficient.

If you want to talk through whether this configuration suits your kitchen layout and service pattern before placing an order, the team is happy to help.

The Tefcold PT1300 is a three door refrigerated pizza preparation counter designed to keep toppings, doughs, and sauces at safe working temperatures directly at the point of assembly. With 580 litres of refrigerated storage across three sections and a granite worktop providing a durable, easy-to-clean preparation surface, it is built around the workflow of a busy pizza operation rather than adapted from a general-purpose saladette.

In a working kitchen, the real value of a unit like this is in how it supports service pace. Toppings stay accessible and correctly tempered throughout a shift without needing constant restocking from a remote fridge, and the ventilated cooling system maintains consistent temperatures even when the doors are being opened frequently during a busy period. Automatic defrost reduces the manual intervention required from kitchen staff overnight, which matters in high-turnover environments where maintenance tasks compete with preparation time.

Operationally, the PT1300 offers several practical advantages worth noting:

• Three independent door sections keep ingredients organised by station or topping type
• Granite worktop withstands heavy rolling and cutting use without deterioration
• Self-closing doors reduce temperature fluctuation and energy waste during service
• Adjustable legs allow levelling on uneven kitchen floors
• Tray capacity across all three sections supports high-volume prep without mid-service restocking

As a counter-height unit, it sits at standard preparation height and integrates naturally into a pizza assembly line. It requires a standard mains electrical connection and adequate clearance for ventilation — the exact spacing requirements are worth confirming before installation, particularly in tight kitchen layouts. The unit carries a reasonable footprint for its storage volume, but the combined weight means siting should be considered carefully if the floor loading is a concern.

The PT1300 is well suited to independent pizzerias, fast-casual restaurants with a pizza offering, and takeaway operations running a sustained service. For very high-volume sites producing pizza at pace across multiple stations, it is worth considering whether a unit with greater tray capacity or additional sections would better match the throughput required. For smaller operations, a single or two door prep counter may be a more proportionate fit.

If you are unsure whether the PT1300 is the right configuration for your kitchen layout or service volume, our team is happy to talk it through before you commit.

The Tefcold PT1200 is a refrigerated preparation counter designed specifically for pizza and dough-based operations. It combines a chilled storage cabinet with a dedicated preparation surface, keeping ingredients at safe temperatures while giving kitchen staff a practical, ready-to-use prep station. The two-door configuration provides access to the full 390-litre interior without compromising cold retention, and the granite worktop offers a naturally cool, easy-to-clean surface well suited to dough handling.

In a busy pizza kitchen or fast-casual environment, this kind of unit earns its place by keeping toppings, dough, and dairy ingredients within arm's reach throughout service. The ventilated cooling system maintains consistent temperatures even during high-frequency door openings, which matters when a kitchen is running at pace. Automatic defrost reduces the maintenance burden, and the self-closing doors help protect temperature stability when staff are moving quickly between tasks.

From an operational standpoint, the practical advantages are straightforward:

• Tray guides within each door section keep ingredients organised and easy to locate during service
• The granite surface stays cooler than standard stainless steel, which benefits dough work
• Self-closing doors reduce cold loss without requiring staff to think about it
• Stainless steel construction throughout supports hygiene standards and withstands daily cleaning
• Automatic defrost means no scheduled manual intervention during service hours

This counter is designed to sit within a run of kitchen equipment, so available space and ventilation clearance should be confirmed before ordering. It is intended for indoor commercial use and will require a suitable electrical supply. As with any refrigeration unit, positioning away from direct heat sources such as ovens or grills will support efficient running and prolong compressor life.

The PT1200 is well suited to independent pizzerias, pizza-focused casual dining kitchens, and any operation where a dedicated prep and chill station makes workflow more efficient. Sites with very high throughput or multiple preparation lines may find it worth considering a larger or multi-section alternative. Equally, smaller operations with limited space may find a single-door prep counter more appropriate.

If you are weighing up whether this unit fits your kitchen layout or service volume, the team are happy to talk it through before you commit to a purchase.

The Tefcold PT1310 combined with the GVC38-200 topping unit is a purpose-built refrigerated preparation counter designed around the workflow demands of pizza production and high-throughput food assembly. The lower cabinet provides organised chilled storage behind two doors, whilst the integrated topping well above positions gastronorm pans within immediate reach of the preparation surface. Dough drawers are built into the unit, keeping portioned dough balls at the correct working temperature without occupying separate refrigerator space elsewhere in the kitchen.

During busy service, this configuration earns its place by reducing unnecessary movement. Dough, toppings, and sauces are held within a single continuous run, keeping the prep station self-contained and supporting consistent throughput when orders are coming in quickly. The ventilated cooling system maintains stable temperatures across both the cabinet and topping well, and automatic defrost reduces the need for staff intervention during service. The unit carries an energy rating of B, which is worth factoring in when comparing running costs across similar configurations.

From an operational standpoint, the practical advantages of this setup include:

• Integrated dough drawers remove the need for a separate storage unit
• GN topping pans sit at worktop height for fast, repeatable assembly
• Two-door lower cabinet keeps ingredients organised and close to hand
• Self-closing doors support temperature stability and food safety compliance
• Stainless steel construction throughout supports thorough daily cleaning routines

Before ordering, it is worth confirming the available run of worktop space. This is a combined unit and requires adequate clearance on all sides for ventilation and service access. The granite worktop finish works well for pizza preparation but is worth considering if your kitchen operates a standardised worktop specification. Verify that your electrical supply is compatible with the unit's requirements prior to installation, and factor in the overall footprint when planning your prep line layout.

This counter is well suited to pizzerias, Italian restaurants, and fast-casual operations with a consistent pizza output. It is less appropriate for low-volume kitchens where the dedicated prep capacity would go largely underused. For very high-volume sites running multiple prep lines simultaneously, a heavier-duty or extended configuration may be worth considering.

If you would like to talk through how this unit fits your kitchen layout or typical service volume, the team is happy to work through the detail with you before you commit.

The Tefcold PT1300 paired with the GVC38-200 topping unit forms a self-contained refrigerated preparation station designed specifically for pizza and saladette operations. The base unit provides three-door gastronorm storage beneath a granite worktop, while the chilled topping rail mounts above at working height, holding GN 1/3 pans of ingredients within arm's reach throughout the shift. The two components are engineered to work together as a single integrated station rather than as independent units bolted alongside one another.

In a working kitchen, the real advantage of this configuration is consolidation. Dough and bases sit directly below the prep surface, toppings stay chilled and accessible above it, and the granite worktop between them provides a stable, hygienic area that handles the physical demands of dough preparation throughout a full service. Ventilated cooling across the cabinet supports consistent temperatures during sustained use, and automatic defrost reduces the manual attention required between services.

The practical operational benefits of this layout include:

• All ingredients consolidated into a single footprint, reducing movement across the kitchen during service
• Chilled topping rail keeps GN 1/3 pans at point of use for the full duration of service
• Granite worktop handles dough work and resists everyday surface wear
• Self-closing doors limit temperature fluctuation and support food safety compliance
• Three-door access allows more than one member of staff to work the station simultaneously

Installation requires careful planning around the combined footprint of the counter and topping unit together. Adequate clearance around the condenser is necessary for correct airflow, an appropriate electrical supply must be confirmed in advance, and floor load capacity is worth checking in older premises. Given the size and weight of the assembled unit, this is best treated as a permanent fixture rather than something repositioned regularly.

This prep counter is well suited to pizzerias, Italian restaurants, and any operation running a dedicated high-volume pizza or composed-dish service where a purpose-built station is justified by the menu. It is less appropriate where kitchen floor space is limited or where pizza output is modest enough that a smaller single- or two-door prep counter would cover demand more efficiently. For sites with particularly intensive throughput, a heavier-duty configuration may be worth considering.

If you are working through whether this setup fits your kitchen layout and service volumes, the team is happy to talk it through with you before you commit.