Pizzerias · +2 to +8 °C

Undercounter Refrigerator for pizzerias

The make counter: a worktop for stretching and topping, with cheese and toppings chilled directly below the pizzaiolo's hands.

Every pizza is built on the make counter, so the cold storage beneath it decides how fast and how safely the kitchen works. A worktop undercounter gives a durable stainless surface for stretching and topping and holds the service quantity of cheese, paneer tikka, chicken, vegetables and sauce in pans or drawers just below. Because it sits within a step of the oven and is opened for nearly every pizza, it needs fast recovery and front-breathing ventilation. Flour is the hidden enemy in a pizzeria: it gets drawn into the condenser and blocks airflow, so the unit should be easy to clean at the front. Many kitchens add a separate refrigerated topping rail above the bench; the undercounter beneath holds the backup pans that refill it.