Why this combination unit earns its place
Small kitchens don't have room for separate stations. This unit stacks two functions—gas hob on top, refrigerated storage below—into the footprint of a single hob, built tight enough that prep happens metres from cooking instead of miles from anywhere useful. The fridge base runs -2 to +8°C, so you can hold cold proteins, salads, sandwich fillings, or prepped veg in the same place your team is plating. Grab from below, cook on top, plate out. No walking, no cold chain breaks.
The hob is full-width, all gas, rated at 25.5 kW. The fridge is a full commercial cavity—enough to hold 10, 15, 20 covers of prepped components waiting for the pan, depending on your plating size and density. LPG supply keeps costs down against mains gas where upfront connection isn't worth it. The build is silver-finished commercial steel; the cavity is sealed and reliable; the warranty runs two years parts and labour with an optional extension. It sits at 1085 mm tall, 900 mm wide, 812 mm deep—the depth is key, because it means you get real working depth on both the hob surface and the fridge cavity; you're not working from a ledge.
This is the unit that makes sense for cafés running mixed cold and hot service—soups, omelettes, grilled cheese, all happening in one work zone. Takeaways running sandwich-to-order or deli counters. Pubs prepping hot food with cold salad stations. It earns its footprint by cutting labour—fewer steps, faster service, less complexity.
