Cold Workbench Chiller

Cold Workbench Chiller covers under-counter refrigerated cabinets with a worktop surface, including saladette versions that take gastronorm pans in the top, giving chilled storage directly at the preparation position in a commercial kitchen.

The value of a workbench unit is in the steps it saves. Ingredients sit under the board instead of across the kitchen, and during service that is the difference between keeping up and falling behind. Two specification points decide whether it works: the worktop has to be built for the work actually done on it, and the refrigeration has to cope with a hot kitchen and constant door openings, which is a harder duty than a back-of-house cabinet faces. Pan format is confirmed before order for saladette versions.

Workbench refrigeration is procured through tendering by hospital, school and institutional catering, prison and defence catering, hotel and tourism authorities, catering and hospitality training colleges, municipal and government canteens, railway and airport catering, and institutional and vocational equipment projects financed by development banks. We respond to the specification as written and supply bench dimensions and capacity, pan compatibility, temperature performance in high ambient, material and hygiene specifications, refrigerant declarations, power requirements, warranty terms and inspection arrangements.

Send us your bench length, pan requirement and kitchen ambient temperature, and we will specify the unit and quote it.