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Refrigerated Tables and Prep Counters for Pizzerias – A Complete Buying Guide

Author: Echipa Modaco

Why Refrigeration Equipment Matters in a Pizzeria

In a pizzeria, preparation speed and ingredient freshness make the difference between a satisfied customer and a disappointed one. Dough, cheeses, cold cuts, and vegetables must be kept at the correct temperature, within arm's reach of the workstation. That is precisely why refrigerated tables and prep counters are among the most important investments a pizzeria owner can make.

A well-chosen piece of refrigeration equipment not only keeps ingredients fresh, but also optimises workflow, reduces food waste, and helps ensure compliance with hygiene standards required by current legislation.

What Types of Refrigeration Equipment Are Available for Pizzerias

The market offers several solutions tailored to the specific needs of pizzerias. Understanding the differences between them is the first step towards making the right decision.

Pizza Refrigerated Table

This is the classic and most popular solution in the industry. A pizza refrigerated table combines a stainless steel or marble worktop (ideal for working dough) with a refrigerated compartment below, fitted with drawers or doors. The worktop can also include an ingredient pan (saladette), keeping toppings at the optimum temperature of 2–8°C.

MODACO refrigeration equipment includes pizza refrigerated tables built from quality materials, with an efficient cooling system and low energy consumption – a smart long-term investment.

Refrigerated Counter with Saladette

The saladette is an essential accessory mounted on the worktop that allows ingredients to be stored in GN (Gastronorm) containers directly within the pizza chef's reach. Ingredients remain visible and accessible, and the temperature is maintained consistently without the need to constantly open a closed compartment.

Refrigerated Table without Saladette

Suitable for pizzerias with limited space or for secondary preparation areas, this option provides a clean worktop and refrigerated compartments below, without the ingredient pan. It integrates discreetly into any professional kitchen.

Essential Criteria for Choosing a Refrigerated Table

Before making a purchasing decision, there are several factors you should carefully consider:

  • Available dimensions – Measure your kitchen space precisely. Refrigerated tables come in standard widths of 1, 1.5, or 2 metres, with depths of 60–70 cm. Choose a model that fits ergonomically into your workflow.
  • Storage capacity – Think about the volume of ingredients you use daily. The drawers and doors of the lower compartment must cover your production requirements without overcrowding.
  • Number of GN containers – A saladette can hold between 6 and 18 GN 1/6 or 1/3 containers. The more topping varieties you offer, the greater the capacity you will need.
  • Operating temperature – Check that the unit can maintain a temperature in the range of 0–8°C regardless of the ambient temperature in the kitchen, which can rise significantly near pizza ovens.
  • Cooling type – Fan-assisted (ventilated) cooling is preferable in high-temperature environments, as it distributes cold air evenly and prevents ice build-up.
  • Construction materials – AISI 304 stainless steel is the standard for professional equipment: easy to sanitise and resistant to corrosion.
  • Energy class – An energy-efficient unit reduces monthly operating costs, which is particularly important when the equipment runs around the clock.

Practical Tips for Optimal Use

Even the best refrigeration equipment requires correct use to maintain its performance:

  • Do not overfill the saladette – ingredients must remain below the fill line to ensure uniform cooling.
  • Clean the GN containers and food-contact surfaces daily.
  • Regularly check the door and drawer seals for airtightness.
  • Ensure adequate ventilation around the unit to avoid overloading the compressor.
  • Schedule periodic technical inspections to maintain refrigeration performance.

Why Choose MODACO Refrigeration Equipment

With over 30 years of experience in the manufacture of commercial refrigeration equipment, MODACO, based in Găești, Dâmbovița, offers solutions tailored to the realities of the Romanian HoReCa sector. MODACO refrigerated tables and prep counters are made from premium materials, tested under real working conditions, and backed by a professional technical service.

Whether you are opening a new pizzeria or upgrading your kitchen, investing in quality equipment means fewer breakdowns, reduced maintenance costs, and guaranteed food safety for your customers.

Contact MODACO for the Right Solution for Your Pizzeria

Every pizzeria has specific needs, and choosing the right refrigeration equipment can make a real difference to productivity and profitability. The MODACO team is available to provide personalised advice, helping you find the ideal solution for your space and budget.

Call us now on 0727.324.787 and speak with a MODACO specialist about the refrigerated tables and prep counters best suited to your pizzeria!