FED-X
FED-X XSS7C18S3V S/S Three Door Sandwich Counter – Gross Volume: 417L
1795 × 700 × 1406mm
$3,322.50$4,430.00
In Stock
Food Prep Fridges
A pizza prep fridge brings a chilled ingredient rail, a preparation worktop and refrigerated storage into the pizza assembly line. The useful layout follows the order of the menu: dough opening, sauce, cheese, toppings, finishing and transfer to the oven should happen without staff reaching back across completed steps.
Start with the pans used for service and the width of the pizza bases. The rail needs enough positions for high-turnover toppings, while the worktop must retain a clear area for stretching and assembling each order. Refrigerated storage below can hold backup ingredients, but its door arrangement should match the way the station is replenished during a rush.
At our September 2026 catalogue review, this category listed 89 products, including pizza prep tables, saladettes and sandwich counters. Represented brands are Airex, Anvil, Atosa, Besttop, FED-X, Glacian, Polar, Saltas, Thermaster, True and Turbo Air. Compare the actual rail, preparation surface and cabinet configuration rather than assuming every listing has the same arrangement.
Polar G604-A lists space for 5 × 1/6 GN pans, while Airex AXR.PM.1740 lists 9 × 1/3 GN pans at 150mm depth. Compare pan size, number and permitted depth together; the same number of pans does not establish the same ingredient layout. Confirm supplied pans, lids and support bars for the exact model.
True TPP-AT-44-HC has six 1/3 top pans and one solid swing door. The TPP-AT-44D-2-HC lists the same top-pan configuration with two drawers. Both list 1133 × 854 × 1133 mm external dimensions and 323L gross volume. Larger configurations also exist: TPP-AT-119D-8-HC lists fifteen 1/3 top pans and eight drawers.
Litres describe cabinet volume, not preparation area or pan count. For another current example, Thermaster TPB1200 lists 468.9L gross volume and 1203 × 820 × 1050 mm cabinet dimensions. Keep usable board depth, rail arrangement and cabinet width/depth/height as separate checks.
A drawer is not automatically a chilled ingredient compartment. Saltas MPB0026 explicitly lists a non-refrigerated drawer set alongside its chilled cabinet. Confirm which compartments are refrigerated, their stated tray or pan compatibility, and the exact worktop material before ordering.
Salad Prep Fridges contains further salad and sandwich preparation cabinets, including curved-glass-top models. Both categories contain preparation counters, so compare the listed configuration rather than treating the names as exclusive product types. Benchtop Salad Bars contains separate countertop ingredient units, including stainless-lid and glass-guard models. The Food Prep Fridges parent brings these preparation formats together.
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Polar G604-A lists 5 × 1/6 GN pans; Airex AXR.PM.1740 lists 9 × 1/3 GN pans at 150mm depth. Check all three dimensions of the pan arrangement and confirm what is supplied.
True TPP-AT-44-HC and TPP-AT-44D-2-HC both list 1133 × 854 × 1133 mm and six 1/3 top pans. Their base configurations are one solid swing door and two drawers respectively.
True TPP-AT-44-HC lists 323L gross volume; Thermaster TPB1200 lists 468.9L gross. Compare litres separately from rail layout, usable preparation depth and overall cabinet dimensions.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of pizza prep fridges that fits your budget, venue type and compliance needs.
Standards & Compliance
Set out the intended pans, boards and utensils before comparing station dimensions. Check pan depth and lid clearance as well as the nominal rail length, because shelving above the counter or a low pass can obstruct an open cover.
Flour and food debris can collect around seals, rails and ventilation openings. Choose a layout that allows boards and pans to be removed for cleaning, and confirm that staff can reach the refrigerated base without stepping into the oven transfer path.
FAQ
List the toppings on the menu and the pans intended for them. Compare the rail’s supported pan sizes, number of positions and permitted depth. Confirm that the chosen arrangement fits, allows the cover to close and permits the pans to be removed.
Compare the usable preparation surface with the largest pizza base or board used at the station, including the hand space needed to turn and dress it. Overall cabinet depth is a separate measurement: check how much of the top is occupied by the ingredient rail.
Use the selected model’s loading instructions and the venue’s food-safety procedure to set working quantities and replenishment. Pan count describes the arrangement; it does not establish a universal fill level for every model or ingredient.
Move remaining toppings into covered, labelled refrigerated storage under the venue’s food-safety procedure. Remove pans and boards, clean and sanitise food-contact surfaces, clear flour and debris from seals and vents, and return only dry components to the station.
Why KW
For pizza preparation, KW can map the ingredient rail and worktop depth to the assembly sequence, then check whether the refrigerated base supports realistic backup capacity. Call 1300 001 366 to discuss the proposed pizza line and its available footprint.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
Set out sauce, cheese and the toppings on the menu in the intended pizza-building order. Check the available pan positions and access to each pan with the preparation board in place.
At close, transfer remaining ingredients to approved covered storage according to the venue’s food-safety procedure. Remove pans and preparation boards, clean food-contact surfaces and clear flour from seals and air openings. Reassemble the rail only after clean parts are dry.
Measure the largest pizza or board used at the station and add the hand space needed to turn and dress it. The ingredient rail must remain reachable without reducing the usable preparation zone or forcing finished pizzas to pass over open toppings.
Plan the working quantities in the rail and the backup ingredients held in refrigerated storage. Check the selected model’s pan depth, loading guidance and cover clearance; follow its operating instructions and the venue’s food-safety procedure for replenishment.
Compare the wider refrigeration range, review broader food preparation refrigeration and consider other refrigerated cabinet formats for stock held away from the assembly station.
Examples include Polar G604-A with 5 × 1/6 GN pans and Airex AXR.PM.1740 with 9 × 1/3 GN pans at 150mm depth. True TPP-AT-44-HC lists six 1/3 top pans; TPP-AT-119D-8-HC lists fifteen. Check the exact listing for pan dimensions and what is included.
Yes. True TPP-AT-44-HC lists one solid swing door, while TPP-AT-44D-2-HC lists two drawers. Both list six 1/3 top pans, 323L gross volume and 1133 × 854 × 1133 mm external dimensions. These are exact-model examples, not a rule for every door and drawer version.
Compartment function varies. Saltas MPB0026 explicitly lists a non-refrigerated drawer set alongside its chilled cabinet. Check the role of each compartment and its documented tray or pan compatibility rather than assuming every drawer is refrigerated.
Pizza Prep Fridges includes pizza tables, saladettes and sandwich counters. Salad Prep Fridges contains further preparation cabinets, including curved-glass-top examples. Benchtop Salad Bars contains separate countertop ingredient units. Compare the current product configuration, because the category names alone do not establish pan compatibility or worktop layout.
90 results
1795 × 700 × 1406mm
1225 × 760 × 1097mm
1555 × 760 × 1098mm
1370 × 702 × 1010mm
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