Tefcold SS7200 320L Two Door Refrigerated Preparation Counter

The Tefcold SS7200 is a refrigerated preparation counter with a seven-position pan well across the top surface and a two-door, 320-litre refrigerated cabinet built in beneath. The concept is straightforward: chilled ingredients sit at the point of assembly, accessible without movement, while the cabinet below provides the backup storage to keep those wells stocked throughout a full service. No separate undercounter unit is needed.

In practice, this kind of self-contained preparation station earns its place on the line during busy service periods. Ingredients held in the top wells remain at a consistent, safe chill temperature even when the lid is being opened repeatedly, which supports both food safety compliance and the quality of what goes out to the customer. The two-door cabinet below allows a chef to restock without stepping away from the station, which helps maintain throughput when it matters most.

From an operational standpoint, the SS7200 offers several practical advantages:

• Seven pan positions allow a complete topping or component range to be laid out simultaneously
• Ingredient access at the point of assembly reduces unnecessary movement during service
• Integrated two-door cabinet removes the need for a separate undercounter refrigeration unit
• Digital temperature display supports straightforward monitoring and compliance record-keeping
• Robust construction suited to the demands of continuous daily commercial kitchen use

The unit runs on a standard single-phase supply. Adequate clearance around the condenser is required for ventilation, so its position on the line is worth thinking through carefully — particularly in a tight or enclosed run of equipment. It is designed as a freestanding unit at counter working height rather than a built-in installation, and the footprint suits most medium-sized kitchen runs. Measure your available space before ordering, especially if you are fitting it into an existing equipment line.

This unit is well suited to pizzerias, sandwich and wrap bars, hotel cold sections, and any operation running a high-turnover cold preparation station. Sites with higher volumes or more complex menus may find a unit with additional pan positions or greater cabinet capacity a better fit. Conversely, a smaller or lower-throughput kitchen might be better served by a narrower, single-door alternative.

If you would like to talk through whether this unit is the right fit for your kitchen layout and service volumes, the team is happy to work through the details with you.