Prep & Bench Refrigeration

Prep and bench refrigeration is a category of commercial refrigeration built directly into a worktop or counter. The unit keeps ingredients chilled in pans or drawers at the front of the bench while your team works on top. It removes the need to fetch stock from a separate fridge mid-service, which keeps food at safe temperatures and speeds up plating and assembly.

The range includes pizza prep tables with top pan rails for portioned toppings, saladette counters sized for salad and cold ingredient service, sandwich prep units with shallow pan openings, and refrigerated ingredient units with lidded compartments. Drawer configurations vary across models, so you can match the number of drawers and doors to your actual mise en place workflow.

Pizza prep tables carry a deeper rail designed for one-third pans loaded with toppings, and the worktop is typically stainless steel rated for rolling and cutting. Saladette units tend to use shallower pan configurations suited to salad bars, cold garnish lines or deli counters. If your team is building pizzas at volume, a pizza prep table with drawer storage underneath gives the most efficient workflow. For mixed cold prep across multiple dishes, a saladette is usually the better fit.

Start with the number of pan positions you need at peak service — count your standard toppings or ingredients and match that to the pan rail capacity listed in each model. Then measure your available bench run, because these units sit flush in a counter line and width matters as much as capacity. Drawer count is the other variable: more drawers mean more organised cold storage directly underneath your prep surface, which suits high-volume kitchens.

Most prep and bench refrigeration units arrive on castors or adjustable feet and plug into a standard commercial power outlet, so positioning and initial setup is straightforward for a kitchen team. Connecting to a fixed bench run, cutting an opening in a counter, or hard-wiring a unit should be handled by a qualified tradesperson. Always check the ventilation clearance requirements in the product documentation before you finalise placement.

Many models are designed as drop-in or under-bench units that integrate with a continuous bench line. Exact dimensions vary by brand and model, so measure your opening carefully before ordering. True Refrigeration, Williams and SKOPE all publish detailed spec sheets with cutout and clearance dimensions. If you are fitting a unit into a custom joinery run, confirm the ventilation direction — front-breathing units are generally easier to recess than rear-venting models.

At the end of each service, remove all pans and empty the pan rail. Wipe down the interior walls, lid gaskets and pan rail with a food-safe sanitiser. Check the drain hole at the base of the pan rail and clear any debris so meltwater can flow freely. The exterior stainless steel surfaces can be wiped with a damp cloth and a neutral cleaner. Avoid abrasive pads, which scratch the surface and create sites for bacteria to harbour.

Condenser coils are the most common maintenance point on bench refrigeration. Dust and grease build up on the coil fins and reduce cooling efficiency, so clean them regularly with a soft brush or low-pressure air — monthly in a busy kitchen is a reasonable schedule. Door gaskets should be inspected for cracks or compression loss and replaced promptly, because a failing gasket raises the cabinet temperature and increases energy draw. Log the unit temperature daily so any drift is caught early.

Compact saladette and sandwich prep units are well suited to small cafes and quick-service venues. The footprint on some models is modest enough to fit a tight bench run, and the drawer and door configuration can be matched to a smaller mise en place. Larger pizza prep tables with multiple drawer banks are built for high-volume kitchens, but the range here covers both ends of the scale, so there is a practical option regardless of how many covers your venue turns.

Entry-level saladette and compact sandwich prep units sit at a lower price point, while wider pizza prep tables with multiple drawers and larger refrigeration systems carry a higher price. The exact figure depends on the brand, configuration and pan capacity of the model you choose. Chefs Depot members save off RRP across the range, so signing up before you order is worth doing if you are buying more than one unit or outfitting a full kitchen.