Why this glass topping unit earns its place
The GVC33-150 is a refrigerated topping shelf for the prep line and pass, keeping garnishes, dressings and prepared toppings chilled and within arm's reach while a kitchen builds plates through service. With 1150 mm of internal width it presents a run of ingredients at working height, so front-of-line staff dress covers without walking back to a fridge. It holds a +2 to +8 °C band, which suits topping and garnish work rather than deep cold storage.
Day to day it runs on static cooling under an electronic controller, holding that +2 to +8 °C range steadily through a busy shift. Defrost is manual, so it is switched off and cleared as part of the cleaning routine rather than cycling automatically. At 40 dB it sits quietly in a back-of-house line. On its verified energy figure of 963.6 kWh a year, running cost works out at about £241 a year at 25p/kWh.
Build is stainless steel inside and out (SS201), giving a wipe-down surface that stands up to daily cleaning. The chilled compartment measures 1150 × 245 × 150 mm (W×D×H). It weighs 29 kg net and 33 kg boxed, and plugs into a standard 13 A supply at 220–240 V. Cooling uses R600a refrigerant with a 45 g charge.
