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Worktop Refrigeration

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Frequently Asked Questions

What is the difference between worktop refrigeration and standard undercounter units?

Worktop refrigeration includes an integrated stainless steel work surface on top, giving you both cold storage and prep space in one footprint. Standard undercounter units are designed to sit under an existing counter.

Should I choose worktop refrigeration with doors, drawers, or a combination?

Doors are best for bulk items and easy loading. Drawers help organize smaller ingredients on the cook line. Brands like True and Atosa offer all three configurations in worktop refrigeration.

How wide does worktop refrigeration come for larger kitchen lines?

Worktop refrigeration ranges from 27" up to 93" and beyond. A 67" to 72" unit is the sweet spot for most commercial lines, providing ample storage and prep surface.

Can worktop refrigeration handle being used as a primary prep surface in a busy kitchen?

Yes. Worktop refrigeration from True and Centerline by Traulsen is built with reinforced stainless steel tops designed for daily chopping, portioning, and plating.

Which worktop refrigeration models are best suited for pizza stations?

Wider models with multiple door or drawer sections work well for pizza stations. For dedicated pizza prep with ingredient rails, look at food prep tables designed specifically for that purpose.

Do worktop refrigeration units offer the same temperature performance as full-size reach-ins?

Yes. Commercial worktop refrigeration maintains 0.5øC to 3.3øC, matching the temperature performance of full-size reach-in refrigerators.

Is worktop refrigeration available as a freezer option as well?

Yes. Zanduco offers both worktop refrigerators and worktop freezers in similar configurations, so you can build a complete line with both chilled and frozen storage.

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