Freezer Table for Professional Kitchens

A Freezer Table for Professional Kitchens is a freezing unit with an integrated work surface – the frozen interior maintains products at low temperatures, while the stainless steel surface provides additional workspace.

Freezer table – structural difference from a fridge

A freezer table (under-counter freezer) maintains a temperature of -10°C to -20°C in its stainless steel compartment, which differs from a tabletop fridge (+2°C to +8°C). This low temperature is used to store frozen products: monthly supplies of meat, fish, ice cream or semi-finished products that do not require daily access. The work surface above the freezer – typically a stainless steel surface – serves standard kitchen workspace purposes: preparation, placement or storage of utensils. Compact-sized freezer tables are usually 60–180 cm wide and 60 cm deep – a standard GN size that fits most commercial kitchens.

Options and configurations

Each version provides a different access and storage configuration to meet various workflow requirements.

HACCP temperature requirements for freezers

The HACCP standard for freezers specifies that the temperature for frozen products must be -10°C or lower, but ideally -18°C for stable storage. A freezer table for professional kitchens must be equipped with a temperature monitoring system that records the temperature and alerts to deviations. Temperature logging is done regularly – at least twice a day – and records must be kept in HACCP documentation, which is a mandatory requirement for all food processing businesses. Freezer cleaning and defrosting must be carried out according to the equipment instructions to ensure optimal freezing efficiency, proper energy consumption and hygiene.

HoReCa applications

In a restaurant kitchen, a freezer table stores frozen meat, fish fillets, ice supplies and frozen semi-finished products close to the preparation work surface, reducing travel time for product retrieval and improving workflow efficiency. In a patisserie, a freezer table stores frozen coatings, chocolate decoration materials or finished patisserie products before serving, ensuring safe storage before delivery. In a bar, a freezer table provides a constant supply of ice and frozen components for cocktail preparation – everything the bartender needs is within reach. BHS supplies freezer tables to HoReCa establishments.

Frequently asked questions

How often should a freezer table be defrosted? The defrosting frequency depends on the equipment technology – models with automatic defrosting do not require manual defrosting. For manual defrosting models, defrosting is recommended every 3–6 months or when an ice layer becomes visible on the interior walls – regular defrosting ensures efficiency and product safety. Check with BHS consultants for details.

Can the work surface of a freezer table be used as a standard kitchen work surface? Yes – the work surface of a freezer table (typically stainless steel) is a durable and hygienic workspace that fully serves preparation tasks, just like other stainless steel work surfaces. For specific surface specifications, consult BHS consultants.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.