When you are assembling, every second counts. The pizzaiolo stretches the dough, reaches for the sauce, the mozzarella, the olives, the ham: every ingredient has to be fresh, visible and within reach. That is the job of the refrigerated prep counter, a low stainless steel preparation table that combines chilled storage underneath with a row of GN pans on top, held between 0 and +8 °C. It serves at once as a work surface, a display and a storage unit. This guide reviews the models, the pan layout for a pizzeria or a sandwich bar, the technical criteria and what the equipment really brings to service.
Three reasons to install a prep counter
First, speed. Without a prep counter, every topping means a trip to the fridge, and one more door opening. With the GN pans in front of them, the pizzaiolo builds the pizza without leaving the station and saves 15 to 30 seconds per pizza. At 20 pizzas an hour or more, that is 20 to 40 minutes of production over a four-hour service.
Then the cold chain. Mozzarella, charcuterie and cut vegetables must stay between 0 and +8 °C at all times, including during the rush. The refrigerated prep counter holds that temperature in the pans as well as in the lower compartments, and its front-mounted thermostat makes checking easy during an AFSCA inspection.
Finally the commercial argument. In an open kitchen or at the counter, a display filled with colourful pans shows the customer how fresh the ingredients are while they order.
Stainless steel lid or glass display
| Criterion | Stainless steel lid | Glass display |
|---|---|---|
| Keeping quality outside service | Excellent, airtight closure | Average, open at the front |
| Visibility of the ingredients | None once closed | Complete |
| Hygiene protection | Full | Good, sneeze guard |
| Typical use | Closed kitchen, lunch and evening service | Counter facing the customer, continuous service |
| Price | Included | Extra of 150 to 400 € |
The stainless steel lid folds down over the pans between services and overnight: it is the choice of closed kitchens. The glass display protects the toppings from splashes while putting them on show, sometimes with LED lighting. That is the configuration for sandwich bars and salad bars that prepare in front of the customer.
2 doors or 3 doors
A 2-door prep counter measures 90 to 110 cm, takes 5 to 7 GN 1/3 or 1/4 pans on top and 150 to 250 L underneath: enough for a snack bar or a sandwich bar with a short menu. The 3-door version, 130 to 180 cm, takes 8-12 pans and 300 to 450 L: it is the pizzeria standard, with the service back-up stored directly beneath the toppings.
For the pizza station, GL Distribution offers the 2-door stainless steel pizza prep counter with GN pans (ref. GLD-F654, 1,805.98 € excl. VAT, indicative): chilled storage behind doors below, toppings accessible from above in GN format.
GN pans: the right layout
| Format | Dimensions | Typical use |
|---|---|---|
| GN 1/1 | 530 x 325 mm | Tomato sauce, the busiest pan |
| GN 1/3 | 325 x 176 mm | Mozzarella, ham, mushrooms, peppers |
| GN 1/4 | 265 x 162 mm | Olives, anchovies, rocket, oregano |
| GN 1/6 | 176 x 162 mm | Condiments and sauces |
A 10-pan layout covers a standard pizzeria menu: 1 GN 1/1 pan for the sauce, 6 GN 1/3 pans for the main toppings, 3 GN 1/4 pans for small quantities. Apply FIFO: when a pan empties, replace it with a full one prepared in advance and stored below or in your main cabinet, each pan labelled with its preparation date.
The technical criteria to check
Fan-assisted cooling is not negotiable on a refrigerated prep counter: the pans are opened dozens of times per service and only circulating air brings the temperature back below +8 °C quickly. The work surface is chosen according to use, versatile stainless steel or granite that stays cold for working dough. Allow 70 cm of depth, against 60 for a standard counter. Next to a pizza oven, insist on climate class 4 (40 °C ambient) and keep 30 to 40 cm between the oven and the unit. Finally, favour R290 gas, which is set to replace R134a and R404a. These criteria match those detailed in our guide refrigerated cabinet, counter or prep counter.
What the prep counter brings in
For a pizzeria producing 80 pizzas a day over two services, 20 seconds saved per pizza is roughly 53 minutes a day, or 23 hours a month. At 15 € an hour including on-costs, the gain is around 345 € a month. Add the drop in waste: toppings held at a constant temperature are discarded less at the end of service, 1 to 2 % of stock against 3 to 5 % with trips to the fridge. Equipment costing around 1,800 € excl. VAT therefore pays for itself in 5 to 8 months. The prep counter does not replace your main storage: the classic pairing remains a 600 L cabinet plus a prep counter or a refrigerated counter with drawers at the workstation.
Conclusion
Pizzeria or sandwich bar, the refrigerated prep counter structures your mise en place, holds the cold chain and speeds up every order. The GLD-F654 pizza counter and the rest of the GL Distribution refrigeration range are in permanent stock at Fernelmont, delivered in 2-3 working days, carriage free from 300 € excl. VAT in Belgium, Luxembourg and France. Order online at gldistribution.be.
FAQ
What is the difference between a prep counter and a refrigerated counter?
The prep counter is a refrigerated counter with slots for GN pans on top, designed for the quick assembly of pizzas, sandwiches and salads. The classic refrigerated counter offers a flat work surface and closed storage, without toppings accessible from above.
How many GN pans does a 3-door prep counter hold?
A 3-door prep counter takes 8 to 12 pans depending on the mix of GN 1/3 and GN 1/4 formats chosen. For a standard pizzeria, 10 pans is enough: one GN 1/1 for the tomato sauce, six GN 1/3 for the main toppings and three GN 1/4 for the small ingredients.
Can a prep counter be placed next to the pizza oven?
Yes, that is the usual configuration, but keep 30 to 40 cm of clearance to limit radiant heat and choose a climate class 4 model. Pushed up against the oven, the compressor works under strain and electricity consumption rises by 15 to 25 %.