Commercial refrigeration
Refrigerated Prep Counters
Keep ingredients within reach during preparation. Compare counter space, pan layouts and refrigerated storage against your menu, service volume and cleaning routine.
Build your prep counter
Match pan layouts and storage to your menu.
Plan working space, airflow and cleaning access.
Buying advice and model comparisons
Commercial Prep Fridges for Pizza, Salad and Sandwich Service
Compare refrigerated prep counters, saladette fridges and countertop ingredient rails for cafés, pizzerias, sandwich bars, restaurants and takeaway kitchens. A commercial prep fridge should keep the working ingredients close to the person assembling the food, with enough clear preparation space for the menu.
Choose the station layout before comparing litres. Decide how many ingredients need to be within reach, which GN pans they use, how much cutting or assembly space is needed and where backup stock will be stored. An ingredient rail is a separate component; it does not provide the refrigerated cabinet storage of a full prep counter.
Comparing prep-station layouts? Read our pizza, salad and sandwich prep-fridge buying guide to compare chilled storage, ingredient access and working space.
Choose Your Prep Refrigeration Format
- Two-door prep counter: combine ingredient access, a preparation surface and refrigerated storage below. Compare the Polar G604-A salad and pizza prep counter against the pan layout and worktop space your menu needs.
- Saladette counter: compare the number of ingredient positions, usable preparation area and storage access for salads and made-to-order sandwiches. The Polar G607-A saladette counter is one current example.
- Countertop prep fridge or ingredient rail: add chilled ingredient access to a suitable existing bench. Check the supporting surface, ventilation and the separate storage required below or nearby.
- Refrigerated drawer system: consider drawers where repeated access to working stock suits the service layout. Confirm the selected unit’s stated temperature range and intended application.
What to Check Before Ordering a Prep Fridge
- GN pan arrangement: check the size, depth and number of pans, whether they are supplied, and whether the layout suits the actual ingredient list.
- Clear working surface: allow room for boards, food assembly and hand movement after the ingredient wells are accounted for.
- Kitchen conditions: match the manufacturer’s ambient rating, temperature range and ventilation requirements to the intended position, away from unsuitable heat sources.
- Access and cleaning: check door or drawer clearance, delivery access, power supply and room to clean and service the unit.
Prep Fridge Buying Questions
Is a pizza prep fridge the same as a sandwich prep fridge?
The names can overlap. Compare the exact worktop depth, ingredient-pan layout, storage and intended use of each model. A menu needing large pizza assembly space may need a different surface from a compact sandwich station.
Can a countertop ingredient rail replace a full prep counter?
It can add ingredient access when a suitable bench and separate refrigeration are already available. It does not add a chilled cabinet underneath. Plan the rail, preparation space and backup storage together.
Keep bulk chilled stock in suitable commercial refrigeration and frozen ingredients in commercial freezers. For customer-facing presentation, compare display refrigeration separately.
Browse the prep fridges below, or ask ICE Group to compare a prep station for your menu. Send your available bench dimensions, ingredient-pan list and storage requirements, or call 02 4228 0100.