Sterling Pro SPI-8-250-37 Granite Top Pizza Counter 3 Door 7 Drawer

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.