Pizza Prep Counters
Efficiency is the key to a successful pizzeria, and a dedicated pizza prep counter is the heart of the operation. These units combine a refrigerated storage base with a chilled ingredient well and a durable granite or stainless steel worktop. At Connacht Catering, our pizza prep counters are designed to keep toppings fresh and chilled while providing a cool surface for dough stretching. The raised refrigerated topping units allow for ergonomic access to ingredients, ensuring your assembly line stays fast and hygienic. Robust, easy to clean, and stylish, they are perfect for open-plan kitchens and busy takeaway outlets.
How to Choose the Right Pizza Prep Counters
The work surface material is your first consideration; granite is highly preferred by pizza chefs because it stays naturally cool, preventing dough from sticking. Next, look at the capacity of the refrigerated topping rail—ensure it fits the number of Gastronorm (GN) pans you need for your menu. Consider the depth of the unit; a deeper counter provides more workspace but requires more floor space. Finally, check if the unit has a "night cover" or lid for the ingredient wells to keep toppings fresh and save energy when the kitchen is closed.
Care & Maintenance
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Granite Care: Clean the stone surface with mild soap only; avoid acidic cleaners that can etch the stone.
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Clear Topping Rails: At the end of service, remove all GN pans and wipe out any food debris from the chilled well.
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Fan Intake: Pizza kitchens are often dusty with flour; vacuum the condenser filter weekly to prevent clogs.
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Night Covers: Always use the lids or night covers during off-peak hours to maintain topping temperatures.
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Gasket Cleaning: Flour can build up in the door gaskets; wipe them daily to ensure the refrigerated base stays sealed.