Pastry Counters
1 products
A pastry counter is the pastry chef's work unit: a worktop with refrigerated volume beneath, often topped by a display case. It serves as both a finishing station and a storage area within arm's reach.
Further information ↓
Refrigerated low counter 3 doors GN
Three-door low refrigerated counter. Internal/external material 304 stainless.
Classification:Chiller
Température:+2°C / +8°C
Voltage:230V / 50Hz
Further information
- How to choose
- Layout matters as much as capacity: drawer or door count, opening direction and worktop height decide how it feels to use. Then check clearance beneath the unit for cleaning — a unit sitting flush on the floor is hard to keep clean.
- Integration
- The counter belongs in the middle of the pastry zone, not against a wall: it is designed to be worked around. Plan circulation on all four sides, close to the baking and finishing stations.
Common question — How much bench length do I need?
It follows from how many people work at the station simultaneously. A finishing station is sized per person present, not per production volume.