🧊 Effective use of refrigerated tables in professional kitchens

Professional kitchens are places where every detail matters. In addition to skilled staff, high-quality ingredients, and proper work organization, choosing the right catering equipment also plays a crucial role. One of the key elements is refrigerated tables – a combination of a work counter and a cooling unit. In this article, we will look at how to use refrigerated tables effectively, how to choose the right type, and how to integrate them properly into your kitchen.

✅ How to choose the right type of refrigerated table according to operation and ingredients

Every kitchen has different needs. It is important to choose a refrigerated table that suits the type of food, the volume of ingredients, and the workload.

🍕 Pizzerias, fast food restaurants, and snack bars

Here, it pays to invest in refrigerated tables with GN superstructures, which allow you to have ingredients on hand directly in refrigerated gastronorm containers – ideal for pizza, burgers, or sandwiches.

🍲 Restaurants with hot food

In high-load kitchens, stainless steel refrigerated tables with doors are suitable, as they can accommodate larger containers and ingredients, while also withstanding frequent opening without loss of performance.

🥗 Cold kitchens, salads, pastry shops

In these operations, more compact refrigerated tables with drawers are sufficient, allowing quick access to smaller quantities of ingredients and minimizing temperature fluctuations.

🧩 Advantages of refrigerated tables with shelves and variable storage spaces

Modern refrigerated tables are no longer just about cooling. Their combination of workspace and refrigerated storage space is now standard in every professional kitchen.

• Refrigerated tables with shelves allow for clear storage of ingredients, and thanks to the adjustable shelf heights, the space can be easily adapted to different needs.
• Tables with drawers are ideal for operations where specific ingredients need to be accessed quickly and frequently, such as salad preparation areas, fast food kitchens, or pastry shops.
• Combined models (e.g., 2 drawers + 1 door) offer flexibility for different types of ingredients.

In addition, all models from das-gastro.com are made of durable stainless steel, ensuring easy maintenance and a long service life.

🧼 Proper maintenance and hygiene – basic rules

The refrigerated table is in daily contact with ingredients and staff, so maintaining hygiene is crucial.

What we recommend:

• Daily: Wipe down the work surface, clean the seals, check the condition of the GN containers.
• Weekly: Deep clean the interior shelves and drawers, check the drains and ventilation openings.
• Monthly: Disinfect the entire interior with a suitable food-grade disinfectant.

💡 Tip: Choose refrigerated tables with removable shelves and drawers – they make regular maintenance much easier. See, for example, models with shelves.

🔁 Active vs. passive cooling – what is the difference and when to choose which type?

Active cooling (with fan):

• Ensures an even temperature throughout the entire space.
• Suitable for kitchens where drawers and doors are opened frequently.
• Quick cooling of newly added ingredients.

Recommended for: restaurants, hotels, cafeterias.

Passive cooling (without fan):

• Quiet operation, lower energy consumption.
• Longer recovery time after opening the door.
• Suitable for less busy kitchens.

Recommended for: pastry shops, small businesses, nighttime operations.

❄ Tip: You can always find the type of cooling in the description of the specific model at das-gastro.com.

📐 Kitchen layout and ergonomics of working with a refrigerated table

The correct placement of the refrigerated table is key to an efficient workflow.

Recommended ways to incorporate it:

Linear layout:

• Refrigerated tables placed along the work line.
• Ideal for narrow kitchens where saving space is important.

Island solution:

• Larger combined refrigerated counters in the middle of the kitchen as a multifunctional workstation.
• Perfect for open kitchens or catering operations.

Zone arrangement:

• Separate tables for meat, vegetables, dairy products – better hygiene and overview.

Ergonomic tips:

• Ideal work surface height: 85–90 cm.
• Placement of drawers and GN containers within easy reach.
• Non-slip mats for greater safety.

🛠️ Recommended products according to use:

🔚  Conclusion: An investment that pays off

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