Pizza prep counters and countertop prep cabinets
A pizza prep counter puts a cold work top and a refrigerated cabinet under the same surface, so ingredient pans sit within reach while back-up stock stays cold below. This family covers pizza prep counters with a stone top and a recessed pan area, and countertop prep cabinets used for salad and sandwich assembly. The counter length, the pan layout and the temperature the topping rail must hold are what decide the model.
Typical use
- Pizza kitchens where cheese, sauce and toppings sit in pans on a cold work top during a shift.
- Pizzerias that assemble to order and need back-up ingredient stock directly below the counter.
- Italian and casual-dining kitchens running a dedicated pizza station beside the oven line.
- Sandwich and salad assembly stations that need a shallow prep cabinet under the work surface.
- Central kitchens portioning toppings and garnishes into GN pans before service.
- Food courts and takeaway counters where a short prep run has to fit a tight footprint.
Confirm before ordering
- Counter length and working height
- Work top material (granite, marble or stainless) and thickness
- Pan recess size, pan count and layout
- Topping rail cooling method and temperature
- Cabinet duty, door or drawer arrangement and internal height
- Cooling format and defrost method
- Voltage, frequency and plug configuration
- Refrigerant and market compliance documents
Configurations we build in this family
Drawn from our own product catalogue. Final specification is confirmed per model and destination market.
| Widths in this family | 1.17 m |
|---|---|
| Capacity classes | 770 L |
| Door / drawer formats | double door, three door, drawers, single door |
| Temperature classes referenced | -10 °C |
| Catalogue items in this family | 11 (configuration confirmed per project) |
Catalogue items in this family
11 catalogue items photographed for this family.
How this family is configured
Work top material and pan recess
Start with the top, because it decides the working height and the pan layout. Pizza counters are usually specified with a stone top, granite or marble, which gives a cool, stable surface for stretching dough and a durable edge for cutting. Confirm the stone thickness, the edge profile and whether the recess is cut for a specific pan size or for a standard GN set. The number and arrangement of pans fixes the usable topping rail, and the depth of the recess decides whether pans sit flush or proud of the surface. Ask whether the top is a single slab and how it is supported, since a long overhang without support will not stay flat under a working load. State the pan sizes, the number of pans and the working height that matches the staff and the rest of the line.
Topping rail and cabinet duty
The topping rail and the cabinet below are separate temperature zones in most designs, and both have to be specified. Confirm whether the rail is cooled directly from the cabinet or by its own circuit, and how it behaves when the lid is open during a busy service. A rail that has to hold cheese and cooked meats all shift is a different duty from one that holds pre-chilled garnish for short periods. Underneath, state whether the cabinet holds pre-chilled stock or brings product down from room temperature, because that pull-down duty drives compressor and control selection. Confirm the door or drawer arrangement, the internal height for GN pans, and whether the cabinet is single or dual zone. Set points are confirmed against the selected model rather than assumed from the family description.
Airflow, hygiene and cleaning
Ask how air moves through the cabinet before comparing volumes, because a prep counter is opened constantly and recovery matters more than nominal capacity. Confirm the evaporator position, whether defrost is automatic or manual, and how condensate reaches a drain or evaporation tray without crossing a walkway. On a pizza station the surface is dusted with flour and the pans are changed often, so confirm how the pan recess is cleaned, whether it drains, and whether the rail lining can be removed without tools. State the cleaning chemicals and frequency your team uses, because stainless grade, liner corners, gasket material and shelf finish all have to tolerate that routine. Ask which panels come off for service and whether the condensing unit can be reached without moving the counter away from the wall.
Installation, utilities and export details
Confirm the power supply at the position, the plug type for the destination market, and whether a dedicated circuit is required, since a prep counter often shares a wall with ovens and other high-draw equipment. Leave clearance for air to enter and leave the condensing unit and confirm the direction it breathes. Check the floor for level: a stone-top counter that rocks under load will crack at the recess. Ask for the net weight of the unit before delivery, because a stone top changes how the counter is moved and installed. For export orders, confirm packing type, whether the unit ships assembled or knocked down, and the document set the destination market requires. Warranty terms and spare parts coverage are confirmed per project.
Questions we ask before quoting
- How many pans must sit in the topping rail, and in which sizes?
- What working height suits the staff and matches the rest of the line?
- Must the rail hold product all shift, or only pre-chilled garnish for short periods?
- Does the cabinet below hold pre-chilled stock or cool product down?
- Doors, drawers or a mix, and what GN pan sizes must fit inside?
- Which work top material is required, and is it for cutting or for assembly only?
- What ambient temperature does the kitchen reach at peak service?
- Which voltage, frequency and plug type does the destination market use?
Frequently asked questions
Does the whole counter run at the same temperature?
Not necessarily. In most designs the topping rail and the cabinet below are separate zones with their own controls, and some models offer a dual-zone cabinet underneath. Confirm the arrangement of the specific model rather than assuming a single set point across the counter.
Can I use a pizza prep counter as a general prep table?
Yes, but the pan recess and stone top are specified for a reason, and the recess is usually cut for a particular pan size. If the station is used for general preparation rather than pizza assembly, a flat worktop cabinet is normally the better fit. Tell us the workflow and the suitable platform is quoted.
Which temperature range can I order?
The range is confirmed against the selected model and the duty you describe, because the achievable set point depends on model, ambient conditions, loading and how often the rail and doors are opened. We do not publish one number for the family.
Can the top, pan layout or logo be customized?
Custom work can cover counter length and height, work top material and edge detail, pan recess layout, interior shelving, and logo marking. Electrical configuration for the destination market can also be handled in an OEM project. Each request is reviewed against the model platform before it is confirmed.
What should be included in an inquiry?
Counter length and working height, work top material, pan sizes and count, rail duty, cabinet arrangement, ambient temperature at the station, voltage and plug type, quantity, and the destination market. A plan or photo of the line reduces the number of clarification rounds.
Send the application and we confirm the model
Share the food or product being stored, target temperature, ambient conditions, available space, voltage, quantity and destination market.