Atosa
Atosa MSF8306 2-Door Pizza Prep Table Fridge – 380L Capacity
1225 × 863 × 1197mm
$2,995.85$4,609.00
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.
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Match equipment capacity to your daily output. Consider available floor space, door clearances, and whether you need underbench or upright models.
Forced air cooling recovers temperature faster — ideal for busy kitchens. Static cooling suits low-traffic display. Check power supply (single vs three phase).
Ensure adequate ventilation clearance. Check local council requirements for gas connections and electrical compliance. We can help with kitchen planning.
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 needed during the busiest menu period, then assign larger pans to fast-moving ingredients and smaller pans to occasional choices. Confirm that the chosen pan sizes fit the rail, leave the lid able to close and can be lifted without disturbing neighbouring ingredients.
The worktop must hold the largest base or preparation board with room for hands to turn and dress the pizza. If it is too shallow, staff may work over the rail or push finished food into the oven route; excessive depth can also put rear pans beyond a comfortable reach.
No. Load working quantities that match turnover and replenish from controlled refrigerated storage before a pan runs out. Keeping every pan overfilled can obstruct the cover, slow ingredient rotation and expose more food than the current service period requires.
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.
Place sauce, cheese and frequently selected toppings along the shortest natural reach, with slower items in smaller working pans where appropriate. The arrangement should let staff identify ingredients quickly without moving pans or reaching across an open pizza.
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.
Keep practical working quantities in the rail and replenish from controlled refrigerated storage as required. Continually overfilling every pan can slow rotation, obstruct covers and leave ingredients exposed longer than the service plan intends.
Compare the wider refrigeration range, review broader food preparation refrigeration and consider other refrigerated cabinet formats for stock held away from the assembly station.
89 results
1225 × 863 × 1197mm
1846 × 863 × 1197mm
2362 × 820 × 1069mm
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