Thermaster TPB1800 Pizza Prep Bench – Gross Volume: 785.3L

The Thermaster TPB1800 is a pizza prep bench for fixed-location kitchens, with 785.3 L gross and 542.1 L net volume. It includes nine GN 1/3 pans and a full-length removable PE cutting board, with two self-closing doors below.

For fixed-location pizza kitchens that want ingredient pans, a cutting board and refrigerated backup stock in one station. Nine GN 1/3 pans and a full-length removable PE board are included. The two-door cabinet provides 542.1 L net volume and one level of shelving, with a +2 to +8°C range and a maximum ambient temperature of 43°C.

• Pizza-prep lines using nine GN 1/3 ingredient pans above refrigerated storage.
• Kitchens wanting a full-length removable PE cutting board supplied with the bench.
• Fixed-location venues planning two-door access and one level of shelving for backup stock.

• For mobile catering vehicles or other mobile environments, choose refrigeration designed for that use.
• For more gross volume and three doors, compare the TPB2400.
• For a lower gross-volume and power-input option, compare the TSB1555.

Plan the topping arrangement across the nine included GN 1/3 pans and the full-length PE cutting board. Check the intended ingredients and containers against the pan layout and one level of cabinet shelving.

Use the 542.1 L net cabinet volume to plan backup stock. Match the +2 to +8°C range and 43°C maximum ambient rating to the food and the proposed kitchen position.

Check the route and final position against the dimensions in Key Specifications above, and plan handling for the 185 kg bench. Leave space for the hinged doors, top lid covers, cleaning and service access.

Compare the TSB1555 at 526.9 L gross and 400 W, or the TPB2400 at 1101.7 L gross, three doors and 700 W. The TPB1800 provides 785.3 L gross, two doors and a 500 W rating on a 240 V single-phase supply with a fitted 10 A plug.

• Nine GN 1/3 pans and a full-length removable PE cutting board are included.
• Two-door refrigerated storage sits below the ingredient-prep area.
• Insulated top covers are hinged and removable.
• Self-closing doors, automatic defrost and digital readout support routine use.

• The bench is unsuitable for mobile environments, including mobile catering vehicles.
• The installation needs room for the hinged doors and top covers, plus handling for a 185 kg unit.
• Backup-stock planning needs to work with one level of shelving.

• Thermaster TSB1555 Pizza Prep Bench – Gross Volume: 526.9L: The TSB1555 has 526.9 L gross volume and a 400 W rating, compared with the TPB1800's 785.3 L gross and 500 W; both list 240 V.
• Thermaster TPB2400 Pizza Prep Bench – Gross Volume: 1101.7L: The TPB2400 has 1101.7 L gross volume, three doors and a 700 W rating, compared with this model's 785.3 L gross, two doors and 500 W; both list 240 V.

• Position and access. Choose a fixed-location kitchen position and check the route against the dimensions in Key Specifications above. Plan handling for the 185 kg bench and leave room to open the doors and top covers.
• Electrical supply. Allow for a 240 V single-phase supply, 500 W power rating and the fitted 10 A plug. Confirm the final site connection and service access before positioning the bench.
• Prep and storage layout. Arrange the nine included GN 1/3 pans and full-length PE board to suit the topping workflow. Plan backup stock on the cabinet's one level of shelving, matching the +2 to +8°C range to the food's storage requirements.
• Cleaning and care. Include the removable PE board, pans, top lid covers, rounded internal corners and door seals in routine care. Follow the unit's operating instructions for commissioning, cleaning and maintaining the automatic-defrost and drainage systems.
• Repositioning. Use the castors for positioning and apply the front brakes in the final location. Keep the bench out of mobile catering vehicles and other mobile environments.

For body dimensions, see Key Specifications above.