Tefcold PT1310 390 Ltr Three Door Pizza Prep Counter

The Tefcold PT1310 is a refrigerated pizza preparation counter designed to support continuous, high-throughput pizza production in commercial kitchens. It combines a chilled worktop section with dedicated below-counter storage for pizza trays and dough, keeping ingredients cold and organised at the point of preparation. The three-door configuration and dough drawers reflect the practical demands of a busy pizza operation rather than a general-purpose prep counter.

In a working kitchen, the value of this unit lies in how it consolidates everything a pizza chef needs within arm’s reach. Dough balls, toppings, and pizza trays are all held at the correct temperature and accessible without unnecessary movement. During service, that proximity matters — it reduces preparation time and helps maintain a consistent output when orders are stacking up. The ventilated cooling system is designed to hold stable temperatures even during repeated door openings across a busy shift.

From an operational standpoint, the key advantages are:

• Integrated tray guides keep pizza trays organised and accessible during service
• Dough drawers provide dedicated ambient-temperature storage suitable for proved dough
• Granite worktop withstands the demands of constant rolling and pressing work
• Self-closing doors help maintain cabinet temperature without relying on operator discipline
• Automatic defrost reduces routine maintenance demands on kitchen staff

As a counter-height unit, this will sit beneath a standard pass or preparation line. It is a sizeable piece of equipment and will require adequate clearance at the rear and sides for ventilation. Being a refrigerated unit, it will need a dedicated electrical supply, and placement away from direct heat sources — such as ovens or fryers — will support efficient running. It is worth confirming your kitchen’s ambient temperature is within the unit’s operating range, particularly in warmer sites.

This counter is best suited to dedicated pizza operations: independent pizzerias, Italian restaurants, and pizza-focused dark kitchens where throughput justifies a purpose-built prep station. For lower-volume sites that also prepare salads and other cold dishes, a saladette-style counter may offer more versatile storage. For very high-volume operations running multiple pizza stations simultaneously, a larger or multi-section setup may be worth considering.

If you are fitting out a new pizza kitchen or replacing an existing prep counter, it is worth talking through the layout and workflow before ordering — we are happy to help you confirm this is the right unit for how your kitchen runs.