REFRIGERATED TABLES NEW PROFI LINE
Refrigerated pizza tables PROFI LINE combine refrigerated storage, a granite worktop and a refrigerated ingredient unit in one workstation for pizza preparation. Models are designed for EURONORM 600 × 400 and include three neutral drawers for dough containers. Two-door and three-door versions differ in refrigerated storage capacity and the size of the upper ingredient unit.
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Pizza preparation workstation with granite worktop
PROFI LINE tables bring refrigerated storage and a dedicated preparation surface together in one workstation. The granite worktop provides space for handling and preparing pizza dough. Ingredients used for pizza toppings can be kept in the refrigerated upper unit directly above the working area.
EURONORM 600 × 400 and drawers for dough containers
Refrigerated door sections are designed for EURONORM 600 × 400. Each table also includes three neutral drawers intended for dough containers of the same format. This arrangement separates prepared dough from refrigerated storage for other ingredients and keeps the main working zones close to the pizza preparation area.
Refrigerated ingredient unit
An integrated refrigerated unit above the worktop accommodates GN 1/4 containers up to 150 mm deep. The smaller model provides space for 6 × GN 1/4, while the larger three-door version accommodates 8 × GN 1/4. Frequently used pizza ingredients can therefore be stored chilled and kept within easy reach during preparation.
Ventilated refrigeration and electronic control
Refrigerated storage uses a ventilated evaporator and electronic temperature control. Automatic defrost reduces manual maintenance during normal operation, and the refrigeration system uses R290 refrigerant. The construction is designed for daily use in professional pizza preparation.
Two-door or three-door pizza table
Required storage capacity and available workspace are the main factors when choosing between the two models. The two-door version has a more compact footprint and an upper unit for 6 × GN 1/4. The three-door table provides additional refrigerated storage, a larger working surface and an ingredient unit for 8 × GN 1/4.
FAQ
How does a refrigerated pizza table differ from a standard refrigerated table?
Pizza tables are arranged specifically around the pizza preparation process. In addition to refrigerated storage, they provide a granite worktop, separate drawers for dough containers and a refrigerated upper unit for ingredients. Dough, toppings and the preparation surface can therefore be organised within one workstation.
What is the difference between the two PROFI LINE models?
The smaller version has two refrigerated door sections and an upper unit for 6 × GN 1/4. Its larger counterpart has three refrigerated door sections and space for 8 × GN 1/4, providing more refrigerated storage and a larger worktop. Both models include three neutral drawers for 600 × 400 dough containers.
Are the pizza dough drawers refrigerated?
No. Three drawers intended for dough containers are neutral and form a separate section of the table. Refrigeration is used for the door compartments and the upper ingredient unit.
Which GN containers fit the refrigerated ingredient unit?
The upper unit is designed for GN 1/4 containers up to 150 mm deep. Capacity is 6 or 8 GN containers depending on the table model. GN containers and related accessories should be selected according to the equipment supplied with the individual model.
How should I choose the size of a refrigerated pizza table?
Consider the required refrigerated storage, the quantity of ingredients used during service and the available installation space. A two-door table suits a more compact workstation, whereas the three-door version offers additional storage and a larger preparation surface.