Tefcold PT1310 + GVC38-200 Two Door Gastronorm Pizza Prep Counter

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 chilled storage accessible through two doors, whilst the integrated topping well above keeps 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 type of combined unit earns its place by reducing unnecessary movement. Dough, toppings, and sauces are held in a single continuous run, keeping the prep station self-contained and supporting consistent throughput when covers 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.

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

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

Before ordering, confirm 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 suits pizza preparation well but is worth noting if your kitchen operates a standardised worktop specification. Verify that your electrical supply is compatible with the unit's requirements prior to installation.

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, it is worth considering whether a larger configuration would better match your throughput demands.

If you would like to talk through how this unit fits your kitchen layout or service volume, the team is glad to help you work through the detail before you make a decision.