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Common Questions About Work Top

What is the depth of a worktop for a restaurant?

As far as depth is concerned, a lot of the models are 30 to 33 inches deep. However, you can choose the space that you need that totally depends on your restaurant’s exact layout. Although the standard for commercial under-counter refrigerators and freezers, as with most floor-standing restaurant equipment, is 36 inches.

Why are they called worktops, and how are they unique from other refrigeration equipment?

Worktop under counter refrigerators and freezers are so-called because of the reason that they have a backsplash or other features that make the top of the unit into an effective worktop. With that being said, whether or not you need this kind of model would totally depend on whether you intend on stacking items above it or not.

What Are the Benefits of a Commercial Prep Counter?

Kitchen food preparation counters offer multiple benefits to busy catering operations and are a core investment for any business. As standard, you can expect:

• Vital work area combined with refrigerated storage.
• Total convenience and increased organization of ingredients encourage operational efficiency.
• Streamlined food preparation, rapid service, and ultimately happy customers.
• Versatility, combining multiple equipment functions in a single footprint.
• There are plenty of sizes and configurations to meet the demands of any sized business.
• Fresh ingredients are stocked close to hand, within easy reach during service, minimizing the time spent on repeated trips to and from other food storage areas.

What are the worktops made up of?

The classic form of prep station, these standard counters have a simple stainless steel design with full width and depth flat work surface. Storage cabinets are typically refrigerated, although freezer prep counters are also available for those that do require sub-zero temperatures. Refrigeration systems in both standard fridge prep counters and freezer alternatives are typically positioned properly.