Tefcold PT1300 + GVC38-200 580 Ltr Three Door product image
Tefcold PT1300 + VK38-200 580 Ltr Gastronorm Preparation Counter - Advantage Catering Equipment

Tefcold

Tefcold PT1300 + GVC38-200 Three Door Pizza Prep Counter

SKU: PT1300 + GVC38-200
Barcode: 5708181754303

£1,879.00(£2,254.80 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 2
  • In the event of equipment failure an engineer will be sent for an onsite repair 1
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur
  • Item weighs over 100kg and will need care and planning to get into position kg

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.

Frequently asked questions

Is this prep counter suitable for a high-volume pizzeria running multiple services daily?

Yes, this configuration is well suited to operations where pizza is a core menu commitment and throughput is consistently high. The combination of base storage, a working surface, and a chilled topping rail in a single footprint is designed for sustained use across multiple services. For exceptionally high-volume sites, it is worth discussing whether a heavier-duty or larger configuration would serve the operation better.

What installation requirements should I plan for before ordering?

You will need to confirm an appropriate electrical supply at the intended location, ensure sufficient clearance around the condenser unit for airflow, and verify that the floor can support the combined weight of the base counter and topping rail. In older premises particularly, floor load capacity is worth checking early. This unit is best positioned as a permanent fixture given its size and weight.

Can the PT1300 base unit and GVC38-200 topping rail be used independently?

The two units are designed to work together as an integrated prep station, and that is how they perform best. While each component has its own refrigeration function, the workflow and space efficiency gains come from using them as a combined system. If your operation only requires base storage or a standalone topping rail, it is worth speaking with the team about which configuration best matches your actual needs.
Tefcold PT1300 + GVC38-200 Three Door Pizza Prep Counter

£1,879.00(£2,254.80 inc VAT)

£1,879.00(£2,254.80 inc VAT)

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.