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Pizza & Saladette Prep Tables – Turkey-Engineered Cold Prep Solutions for Hotels & Restaurants
Prep Stations That Define Service Flow
Pizza & Saladette Prep Tables – Turkey-Engineered Cold Prep Solutions for Hotels & Restaurants
In a busy pizzeria in Dubai, the consultant noted something critical: “The pizzas were perfect, but chefs lost minutes searching for chilled toppings. Cold prep wasn’t built into the line.” This pattern repeats across hotel buffets, catering kitchens, and resort outlets. Without dedicated pizza & saladette prep tables, the prep-to-serve rhythm breaks.
Our Turkey-manufactured prep tables, built in Istanbul and exported globally, solve this by combining chilled GN pans, granite worktops, and undercounter storage. They are engineered not as afterthoughts, but as core tools in turnkey kitchen projects. From consultants managing BOQs to contractors drawing MEP layouts, these prep stations bring both speed and hygiene to industrial kitchens.
1-Year Factory Warranty
Service in 90+ countries
Spare parts in Turkey, UAE
Why Pizza & Saladette Prep Tables Matter
- Cold chain continuity: keeps toppings, salads, and dough ingredients fresh at point of use.
- Workflow speed: GN pans at eye-level, granite worktop above, undercounter storage below.
- Hygiene compliance: CE, HACCP, and ISO certified.
- Energy efficiency: 60 mm insulation + eco refrigerants.
- Flexibility: drawer/door mix, splashback options, compressor position customized per project.
👉 In commercial and industrial kitchens, prep tables ensure FOH plating and BOH prep run without interruption.
Technical Specs – Pizza & Saladette Prep Tables
Feature | Saladette Prep Table | Pizza Prep Table |
External Dimensions | 1365×700×870 mm (3 GN) | 2025×800×1000 mm (4 GN) |
Worktop | Granite or Stainless | Granite (Standard) |
GN/Pizza Tray Rails | GN 1/1 x 3–4 | GN 1/1 or 40×60 tray |
Storage | 2–4 Door/Drawer, adjustable shelves | 3–4 Door, deep drawers |
Temperature Range | +2/+8°C | +2/+8°C |
Refrigerant | R134a | R134a |
Certifications | CE, ISO, HACCP | CE, ISO, HACCP |
➕ Drawer/door mix available per project.
➕ Splashback customizable per BOQ.
➕ Compressor side (left/right) adjustable for MEP integration.
Prep Line Scenarios – FOH & BOH Applications
- Hotel buffets: saladette tables speed salad & garnish plating.
- Pizzerias: granite pizza tables keep dough rolling and toppings chilled side-by-side.
- Catering hubs: prep tables align with bulk GN trays for event service.
- Ghost kitchens: compact saladette units save space while maintaining cooling power.
- Fine dining restaurants: branded prep counters with glass panels used in FOH show kitchens.
Durability & Heavy-Duty Use
- Tested for 14–16 hours daily service in hotels and catering kitchens.
- Reinforced drawer runners handle heavy GN pans and pizza trays.
- AISI 304 stainless steel interior/exterior for hygiene and corrosion resistance.
- Granite tops resist scratches, stains, and heat.
- Ambient tested up to +43°C for tropical kitchens.
👉 Built in Turkey, certified for global heavy-duty hospitality projects.
💡 Key Advantages & Why Choose Us
- Turkey-built, CE + HACCP certified refrigeration.
- Granite worktops for pizza prep, stainless options for salad bars.
- Customizable layouts – drawer vs doors, splashbacks, compressor side.
- Factory-direct pricing – no distributor margins.
- BOQ + MEP-ready drawings for consultants & contractors.
- Already installed in 250+ hotels, pizzerias & catering outlets worldwide.
Clients choose us because we merge Turkish engineering with consultant-driven project expertise.
🛠️ Installation & Support
- Electrical & drainage points labeled for consultant approval.
- Remote commissioning within 48h.
- Multilingual manuals (EN/FR/AR).
- Spare parts stocked in Istanbul & Dubai hubs.
👉 Support designed for contractors, consultants, and project managers.
🧭 Project Workflow Integration
- Consultant phase: BOQ matched with GN logic → ensures saladette or pizza prep align with hot & cold lines.
- Design phase: compressor-side choice avoids MEP conflicts → keeps project drawings clean.
- Procurement phase: factory-direct pricing prevents budget creep → helps project managers keep costs predictable.
- Installation phase: CE + HACCP documents simplify inspections → saves consultants valuable time.
- Operation phase: tested in multi-shift kitchens → ensures consistency in high-volume pizza & salad stations.
⚡ Energy & Sustainability
- 60 mm insulation reduces compressor load.
- R134a refrigerant – eco-compliant and efficient.
- LED lighting option lowers energy use.
- Case: A pizzeria in Athens cut electricity bills 11% after upgrading.
🍴 OS&E Matching – Ready-to-Use Prep Lines
- GN pans (solid & perforated).
- Pizza peels & portioning scoops.
- Drawer organizers & wire racks.
- Cleaning kits & spare gaskets.
👉 Procurement managers receive bundled prep-line OS&E kits with each shipment.
🏷️ Customization & Design Variations
- Drawer vs door options.
- Compressor left/right choice.
- Branding panels for FOH counters.
- Dual-color finish for premium restaurants.
🏷️ Customization & Branding Options
- Granite or stainless worktops.
- Glass sneeze guards for buffet saladettes.
- Logo-engraved panels & dual-color finishes.
- FOH-ready designs for premium pizzerias.
🧩 Cold Prep Workflow – Integration With Turnkey Projects
- Consultant guidance: GN 1/1 vs 40×60 tray logic aligns with ovens, deck loaders, and hotlines → prevents mismatch and rework.
- Design optimization: compressor placement + splashback height tied to MEP flow and chef traffic → keeps drawings clean and ergonomic.
- Procurement efficiency: factory-direct sourcing shortens lead time vs EU imports → reduces budget creep for project managers.
- Operational benefit: chilled toppings at arm’s reach cut plating delays by up to 20% in peak periods.
🥗 Menu-Specific Prep Configurations
- Pizzerias: granite worktop + 40×60 tray capacity for dough stretching; deep drawers for cheese and sauces.
- Salad bars & hotel buffets: GN 1/1 saladette with glass sneeze guards for FOH display and faster refill.
- Banquet kitchens: 3–4 door undercounter storage to stage bulk salads and cold canapés.
- Ghost kitchens: compact saladette units that keep industrial kitchen footprints small without losing speed.
🔬 Hygiene & Food Safety – CE & HACCP Ready
- Easy-clean granite top + rounded internal corners → no dirt traps, faster sanitation.
- Door-open alarm & stable +2/+8°C range → supports HACCP records during audits.
- AISI 304 stainless surfaces resist corrosion and odor retention in high-humidity zones.
📐 Consultant Resources & BIM Integration
- AutoCAD (.DWG) & Revit (.RVT) blocks for architectural coordination.
- BOQ-aligned spec sheets (EN/FR/AR) for tender packs.
- BIM parameters for quick scheduling and clash detection in hotel projects.
⚡ Energy Calculator – Estimate Your Savings
- Compare current vs upgraded prep tables → forecast annual kWh reduction.
- Hotels and pizzerias save 8–15% on electricity when switching to insulated Turkish-built saladette units.
- Calculator available for consultants during BOQ phase.
🥶 Tray Layout Examples – GN 1/1 vs 40×60
- GN 1/1 setup: aligns with hot line, banquet pans, and salad bars.
- 40×60 bakery tray setup: ideal for dough staging and pizza topping.
- Visual layout guides provided in CAD + PDF for consultants.
❓ FAQ – Pizza & Saladette Prep Tables
Can these prep tables run in +40°C kitchens?
Yes. Ambient tested to +43°C → compressors stay reliable for resorts and pizzerias in hot climates.
Do they fit both GN 1/1 and bakery trays?
Absolutely. Saladettes take GN pans, pizza tables also support 40×60 trays → ensuring flexibility for consultants and chefs.
Can I order drawer + door combinations?
Yes. Configurable per project → prevents layout bottlenecks in both FOH and BOH.
Warranty & after-sales?
1-year warranty standard, extendable → with spare parts in Istanbul & Dubai for fast global service.
Are these FOH suitable?
Yes. With branding and sneeze guard options, prep tables work in FOH salad bars and open pizzerias → boosting presentation as well as function.
💬 Real Projects & Testimonials
