Product Information
Product Overview
Hot, cold and refrigerated counters organize food holding, ingredient access and customer service in professional kitchens.
The hot counter is intended for organized holding and presentation of prepared hot food.
Key Advantages
Food pans keep ingredients organized and accessible.
Stainless steel work surfaces support hygienic preparation.
Dedicated hot and cold models maintain appropriate service conditions.
Counter configurations improve production-line and self-service workflow.
Product Details
Specifications and Features
- Body Material
- Commercial stainless steel
- Installation Type
- Floor-standing service counter
- Temperature Mode
- Hot holding
- Food-Pan Configuration
- Model-specific
- Dimensions
- 190 × 80 × 85 cm
- Chassis
- 40 × 40 stainless steel profile
- Body
- 1 mm brushed non-magnetic stainless steel
- Cabinet and Doors
- 1 mm non-magnetic stainless steel
- Water Supply
- Connected to municipal water
- Product ID
- hot-service-counter
- Category
- Hot & Cold Counters
- Key Features
- Organized ingredient presentation and serviceCommercial stainless steel constructionFood-pan compatibilityCustomer-facing or preparation-line configurationsHot, cold and refrigerated modelsEasy-access work surfaceCommercial hot-food holdingStainless steel cabinet and doorsDesigned for self-service linesMunicipal water connection
- Applications
- RestaurantsFast-food kitchensCafesSelf-service linesCatering kitchensCommercial food-preparation linesSelf-service restaurantsHotelsCatering linesInstitutional dining facilities
Product Guide
Installation & Operation
Installation Guide
- 1Place the counter on a level floor with service access.
- 2Connect refrigeration, electrical, water or drainage utilities according to the model.
- 3Allow adequate ventilation around refrigeration components.
- 4Verify temperature controls before loading food.
Operating Guide
- 1Preheat or pre-cool the counter before loading food.
- 2Use compatible food pans and do not obstruct airflow.
- 3Monitor food temperatures according to the kitchen safety plan.
- 4Clean food pans, work surfaces and condensate areas daily.
Service and Support
Warranty and After-Sales Service
Item 1
Warranty and refrigeration service terms vary by model.
Item 2
Temperature-control and compressor work should be completed by qualified technicians.
Product Questions
Frequently Asked Questions
What is the difference between a hot and a cold counter?+
A hot counter maintains prepared food at service temperature, while a cold counter holds chilled products or ingredients.
Does the pizza topping counter include refrigeration?+
The listed 12-pan pizza topping model is described as having an undercounter refrigerator.
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