Why this triple door pizza prep counter earns its place
This pizza counter pairs 471 litres of chilled storage with a black granite worktop for making up pizzas. Three doors below hold dough, sauces and portioned toppings cold between +2 and +8 °C at the make-up line, so a pizzaiolo builds straight off the counter without breaking away to a separate fridge.
Granite is a natural choice for the pizza station: a cool, dense surface that takes flour and dough handling and wipes down between orders. At 2025 mm wide, the counter spans a substantial part of the prep line, and the chilled cabinet underneath runs on ventilated cooling — quieter than static units at just 42 dB. Stock stays at prep temperature through service, and the wider base gives room for multiple staff to work the line.
Treat it as a fixed part of the make-up line. It needs a level floor, clearance for the doors to open and a standard mains supply, and — being a full counter with a granite top — it is heavy at 295 kg, so plan the delivery route and check the doorway before it arrives. Its depth of 800 mm makes it substantial but workable in most kitchen layouts.
