Refrigerated Prep Counters
Refrigerated prep counters combine chilled ingredient storage with a worktop surface built around GN pan wells, letting chefs hold prepped ingredients at +2 to +5°C directly at arm’s reach during service — a staple in pizzerias, sandwich bars, salad counters, pubs and dark kitchens. GN pan configuration (1/3, 1/4 or 1/6 pans depending on menu), door/drawer count and worktop length shape the choice, while compressor location (built-in versus remote) and refrigerant type affect noise levels and heat output in tight kitchen spaces.
£1,539.00
£1,679.00
£1,778.00
Refrigerated Prep Counters — FAQs
What’s the difference between a saladette, a pizza prep counter and a topping unit?
Saladettes are general-purpose prep counters with a GN pan gantry for salads and sandwich fillings; pizza prep counters have a raised, refrigerated topping rail sized for pizza toppings; topping units are typically smaller display-style units for cold desserts or garnishes, sometimes with a glass display lid.
How many GN pans does a prep counter need to hold?
Small prep counters typically hold 4-6 GN 1/3 pans, mid-size units 6-9 pans, and larger multi-door pizza prep counters can hold 9-12 or more, depending on worktop length and pan depth.
Do refrigerated prep counters need a specific voltage supply?
Most prep counters run on a standard 13A single-phase UK socket, drawing typically 200-500W depending on size and compressor type — always check the rating plate before connecting to a shared kitchen circuit.
What temperature should the GN pan gantry hold versus the cabinet below?
The pan gantry and cabinet below are usually both held at +2 to +5°C, though some models allow slightly different set points between the two zones — check the spec if you need independent control.
Well-known prep counter brands stocked in this category include CombiSteel, Polar and Blizzard, with Infrico and Tefcold also well represented, commonly used across pizzerias, sandwich bars, pubs and dark kitchens.