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 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.