Why this glass topping unit earns its place
The GVC33-200 is a refrigerated topping shelf that keeps prepared toppings and garnishes chilled and within arm's reach at a prep station. It presents Gastronorm pans across a 1650 mm rail, so a line cook can dress pizzas, salads or plates straight from the pan without walking to a fridge. Construction is SS201 stainless steel inside and out for a wipe-down, hygienic surface.
It holds +2 to +8 °C on static cooling with manual defrost, keeping delicate toppings in a safe chilled band through service. At 40 dB it runs quietly on a busy counter, and an electronic controller shows and holds the set temperature. Drawing 1069.5 kWh a year, running costs come to about £267 a year at 25p/kWh, depending on tariff and how often it is topped up.
The refrigerated section measures 1650 × 245 × 150 mm internally and holds 52 litres net, with a net weight of 34 kg. It runs on a standard 13 A supply at 220–240 V and uses R600a refrigerant with a 45 g charge. Manual defrost means a short scheduled routine to clear frost rather than an automatic cycle.
