Refrigerated counters and freezer counters

Choosing a refrigerated counter

A refrigerated counter combines a stainless steel worktop with chilled storage below. There are typically 2–4 sections, each with a door or drawers. Doors provide economical bulk storage; drawers improve access and organise GN containers.

Compare chilled or frozen operation, GN 1/1 compatibility, worktop type (flat, rear upstand or saladette), compressor position (left, right or remote) and height.

What to check

• Match the number of sections to the working line; three-door counters are common in restaurant kitchens.
• Drawers suit pizza and salad preparation; doors suit reserve stock.
• GN 1/1 internal dimensions for standard containers.
• Worktop: rear upstand against a wall, or a covered saladette top for fast-food preparation.
• Check the climate class when the counter stands beside cooking equipment.

Where to use it

Drawer counters suit cold preparation and salads; saladette tops suit pizza preparation; freezer counters suit desserts and ice cream. Small kitchens may need a two-section unit.

Talk to our specialist

Call our specialist to discuss your existing equipment and what you need. We will help you choose a suitable model. Sales and advice: +372 5559 3678.