Why this double door pizza prep counter earns its place
This is a two-door refrigerated pizza prep counter, built for the assembly line rather than display. Below the stainless-steel worktop, two hinged door sections hold dough, cheese and bulk stock at chilled temperature; along the back, a refrigerated topping rail carries 1/3 GN containers so toppings stay cold and to hand while a pizzaiolo builds. The whole unit holds 460 litres chilled, so a team has both the working surface and the backup stock in one footprint.
In service the topping rail keeps garnishes at chilled temperature through a long shift, the stainless top takes the stretching and dressing, and the door sections restock the rail from below. The unit runs at -2 to +8 °C and holds that temperature reliably with automatic defrost, so you don't fuss with the cabinet while the line builds. It is set up for continuous prep across a busy service.
This is a taller format than a plain counter because of the raised topping rail — at 1360 mm high, plan overhead clearance above the line, and the 1790 mm width fits most make-line runs. Leave space at the back for air circulation (850 mm depth), and line it up with your next station. The stainless-steel build and 50 mm insulation keep it durable through daily service and cleaning.
