Tefcold PT1300 + GVC38-200 Three Door Gastronorm Pizza Prep Counter

The Tefcold PT1300 combined with the GVC38-200 topping unit is a refrigerated preparation counter designed specifically for pizza and saladette operations. The base unit provides three-door gastronorm storage with a granite worktop surface, while the mounted topping rail holds GN1/3 pans at accessible working height — keeping ingredients cold, organised, and within reach during service. The two components are designed to work together as a single integrated prep station.

In a busy kitchen, this kind of setup earns its place by reducing the movement needed during assembly. Toppings are in the rail directly above the workspace, dough and bases are stored in the cabinet below, and the worktop gives a stable, hygienic prep surface between them. Ventilated cooling throughout helps maintain consistent temperatures across the cabinet even during sustained use, and the automatic defrost function reduces the manual intervention required between shifts.

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

• Ingredient organisation consolidated into a single footprint, reducing cross-kitchen movement
• Self-closing doors that support food safety compliance and limit temperature fluctuation
• Granite worktop that handles the physical demands of dough prep and resists surface wear
• Topping unit that keeps GN1/3 pans chilled at point of use throughout service
• Three-door access that allows multiple staff to work the station simultaneously

Installation requires consideration of the combined footprint of the counter and topping unit together, adequate clearance for condenser airflow, and access to appropriate electrical supply. The unit is suited to permanent installation rather than frequent repositioning given its size and weight. It is worth confirming floor load capacity in older premises.

This counter is well suited to pizzerias, Italian restaurants, and any operation running a high-volume pizza or composed-dish service where a dedicated prep station makes sense. It is less appropriate for sites with limited floor space or where the menu does not justify a fixed pizza prep configuration. For operations with lower throughput, a smaller single- or two-door prep counter may be a more practical fit.

If you are weighing this up against your current workflow or are unsure whether the configuration suits your kitchen layout, the team is happy to talk it through before you commit.