A refrigerated worktop with a full-length glass top creates a visible preparation area where customers can watch ingredients being assembled without direct contact. The glass acts as a hygienic barrier while keeping the display open, allowing fresh produce, desserts or sandwich components to remain in view throughout service. Under the glass, a refrigerated chamber maintains ingredients at a consistent low temperature, slowing spoilage and preserving texture for salads, desserts and pre-prepared items.

The worktop operates on a forced-air cooling system. Two internal fans circulate chilled air evenly across the chamber, eliminating hot spots and ensuring every shelf reaches the same temperature. This continuous airflow prevents condensation from forming on the glass, keeping the display clear and the ingredients visible at all times. The refrigeration unit is housed beneath the work surface, freeing the entire top for food preparation and presentation.

To use the unit, ingredients are loaded into the refrigerated chamber through three separate doors, each opening to a section of the internal space. The glass shelf inside provides an additional display level for finished items or excess stock, raising them closer to customer eye level. Operators place ingredients directly on the glass top for assembly, using the refrigerated chamber below to replenish stock as needed. The worktop remains in continuous operation, requiring no start-up or shut-down cycle between services.

The unit is constructed from stainless steel, with a sealed refrigeration system and a glass top that is tempered for safety. The three doors are hinged for easy access, and the internal glass shelf is removable for cleaning. The refrigerated chamber accepts standard gastronorm containers up to 150 mm deep, though none are supplied with the unit.

A 230 V electrical supply powers the refrigeration system and the two internal fans, drawing current suitable for a standard commercial circuit. The 137 kg weight indicates a floor-standing unit that requires no wall mounting, though it should be positioned on a level surface to ensure proper door alignment. The 1365 mm width provides ample preparation space for multiple dishes, while the 695 mm depth fits within a standard worktop run without projecting into the customer area.

Cleaning involves wiping the glass top and internal glass shelf with a sanitising solution, and removing any debris from the refrigerated chamber. The stainless steel surfaces can be cleaned with a non-abrasive cloth and commercial kitchen cleaner. The two fans should be checked periodically to ensure they remain unobstructed, and the door seals inspected for wear to maintain cooling efficiency.

The worktop is supplied without gastronorm containers, allowing operators to select the sizes and types that suit their menu. The catalogue places this unit in the refrigeration section, under worktop refrigerators with display features.