Why this counter earns its place
Three doors is the size most kitchens actually settle on. It holds enough for a full service without committing a stretch of wall you have not got, and it keeps the chilled stock in the line rather than behind it. Each door opens onto its own section, so prep can be split by station or by course and nobody is unstacking someone else's trays to reach their own. The top is a working surface, which means the counter earns its floor space twice over.
Stainless steel in a silver finish is the right body for the middle of a kitchen. It cleans back properly at the end of a shift, takes the daily contact from trolleys, pans and people, and sits in with a stainless line without looking like an add-on. Hoshizaki builds the Advance series for demanding environments, which for a counter means holding its temperature honestly while the doors are opening every few minutes and there is heat coming off the equipment beside it.
