🧊 Effective use of refrigerated tables in professional kitchens

✅ How to Choose the Right Refrigerated Table for Your Operation

Choosing the right refrigerated table depends on the type of kitchen, frequency of use, and the volume of stored ingredients. At DasGastro.cz, you'll find several key subcategories:

🍕 For Pizzerias, Bistros, and Fast Food Operations

• Prep tables / saladettes with GN containers and worktops – ideal for quick preparation of pizza, sandwiches, burgers.
  For example:
  🔹 Saladette / preparation table – 0.90 × 0.7 m – with 2 doors
  🔹 Pizza cooling table - 2015 x 800 mm - with 3 doors and saladette 10 x GN 1/4

🍽️ For Restaurants and Canteens

• Robust refrigerated tables with doors and high capacity – perfect for daily heavy-duty use.
  For example:
  🔹 Refrigerated table with 3 doors

🍰 For Bakeries, Salad Bars, and Cold Kitchens

• Compact models with multiple drawers to separate ingredients without cross-contamination.
  For example:
  🔹 Cooling table - 6 drawers

🧩 Storage Options: Shelves, Drawers, or Combination?

Modern refrigerated tables from DasGastro.cz are designed with flexibility in mind. Choose according to your needs:

• Drawer tables – ideal for frequent access to small ingredients (meat, vegetables, dressings).
• Tables with doors and shelves – more space for large containers and GN pans.
• Combination – e.g., 2 doors + 4 drawers – for universal use.

Thanks to stainless steel construction, they’re easy to clean and meet hygiene and durability standards.

🧼 Maintenance and Hygiene – How to Extend Lifespan and Ensure Safety

Daily operations mean daily maintenance:

•  ✅ Daily: Wipe down the work surface, seals, and handles.
•  ✅ Weekly: Deep clean the interior, drawers, filters.
•  ✅ Monthly: Check seals, cooling, and thermostat function.

With drawer models like this, cleaning is very easy thanks to pull-out drawers.

❄️ Active vs. Passive Cooling – What to Choose?

The choice depends on the type of operation:

👉 Every product in the refrigerated tables category includes a description of the cooling type used.

📐 Workflow and Ergonomics – Where to Place the Table?

Proper placement of refrigerated tables boosts efficiency:

• Next to the prep station – minimizes unnecessary steps.
• Under saladette / GN counter – ideal for fast prep.
• As an island unit – for open kitchens or catering.

🔧 Tip: Standard work height is 85–90 cm – check if your chosen model fits your staff ergonomically.

🛠️ Recommended Products from DasGastro.cz

🔚 Conclusion

A refrigerated table is a cornerstone of every professional kitchen. Whether you run a restaurant, bistro, patisserie, or catering business, the right model will help speed up preparation, improve hygiene, and keep your ingredients in perfect condition every single day.