Why this single door pizza prep counter earns its place
This refrigerated pizza counter is built around the make line. A single door section and five pull-out drawers give a pizzaiolo cold storage for dough balls, cheese and toppings within arm's reach, so a station can turn out orders without breaking to the walk-in. The unit holds 380 litres total, with the layout designed so you can keep dough, cheese and backup stock chilled in one compact footprint.
The drawer-and-door layout separates the workflow: dough trays in the drawers, bulk stock behind the door, all held at -2 to +8 °C through service. It is a format built for the repetitive, high-volume rhythm of a pizza or prep station, maintaining the temperature bands needed for safe holding of dairy, dough and prepped fillings.
A prep counter runs continuously and works hardest with the door and drawers opening constantly, so site it out of direct heat and confirm the power point before install. Craven Cooling can advise on siting and back it with service and maintenance support.
