Refrigerated Salad Table

A Refrigerated Salad Table is a convenient dual-function appliance that combines product storage and a preparation work surface in one compact solution — especially effective in pizzerias, grill restaurants and salad bars, where garnishes need to be kept chilled right at the work surface. BHS offers refrigerated salad tables across Europe.

Advantages of the refrigerated salad table

A Refrigerated Salad Table offers several advantages for efficient food preparation. Two-stage refrigeration — a Refrigerated Salad Table with a chilled insert on top and a refrigerated compartment below; garnishes within reach and stockpiles below — no extra trips to the cold room. Speed — a Refrigerated Salad Table provides immediate access to chilled garnishes; pizzeria staff do not need to move to another appliance for each portion. Hygiene — a Refrigerated Salad Table with closed GN containers on top; garnishes are protected from contamination and maintain a stable temperature. Versatility — a Refrigerated Salad Table is suitable for fresh salad garnishes, pizza toppings, sushi components, tapas and cold appetiser elements. See also refrigerated tables with drawers.

Design of the refrigerated insert in the salad table

The upper chilled insert of the refrigerated salad table is the main design feature that determines the appliance’s efficiency. GN containers — a Refrigerated Salad Table with a chilled insert for GN 1/3 or GN 1/6 containers; the standard configuration allows for 3–14 containers depending on the table width. Insert temperature — the chilled insert of the refrigerated salad table maintains +2°C to +8°C; garnishes remain chilled throughout the entire shift without additional insertion/removal. Lid — a Refrigerated Salad Table is available with a transparent lid or without one; the lid protects garnishes during downtime and night hours. Insert depth — the insert of the refrigerated salad table is typically 100–150 mm deep; it matches the standard size of GN 1/3–H100 containers. See also pizza tables.

Sizes and configuration of the refrigerated salad table

A Refrigerated Salad Table is available in various sizes to suit the kitchen workspace layout and preparation intensity. Width — a Refrigerated Salad Table is available in 1000–1800 mm width; wider models include more GN 1/3 compartments on top and a larger refrigerator below. Bottom configuration — a Refrigerated Salad Table with doors or drawers in the lower compartment; doors are available for larger containers, while drawers provide quicker access to smaller packages. Work surface — the stainless-steel work surface of the refrigerated salad table is located behind the chilled insert; it offers sufficient space for food preparation. Castors — a Refrigerated Salad Table comes with adjustable legs or castors depending on the model; the kitchen layout determines the choice between a stationary or mobile solution.

Cleaning and maintenance of the refrigerated salad table

Regular cleaning of the refrigerated salad table is essential, as garnishes come into direct contact with the chilled insert containers. Cleaning GN containers — wash the GN containers of the refrigerated salad table in a dishwasher after each shift; use new or disinfected containers for the next cycle. Cleaning the chilled insert — clean the insert of the refrigerated salad table once a day with a food-safe disinfectant; pay attention to corners and drainage. Maintenance of the lower compartment — clean the interior of the refrigerated salad table weekly; remove dust from the condenser once a month. Cleaning the lid — clean the transparent lid of the refrigerated salad table with a non-abrasive cleaning agent; avoid abrasives that could scratch the acrylic. See also refrigerated tables with a lift mechanism.

HoReCa usage scenarios

A pizzeria with a refrigerated salad table — GN 1/6 containers with tomatoes, eggs, olives, cheese and meat garnishes right next to the pizza preparation area; all topping components remain chilled for an 8-hour shift without restocking. A salad bar with quick service — a Refrigerated Salad Table with 12–14 GN containers for various salad components; staff prepare portions directly from the insert in front of the customer. A restaurant with cold appetisers — a Refrigerated Salad Table for the cold buffet; the chilled insert keeps appetisers at the correct temperature throughout service.

Frequently asked questions

What is the difference between a refrigerated salad table and a standard pizza table? A Refrigerated Salad Table and a pizza table are very similar appliances — the main difference often lies in the configuration of the upper insert and the width of the work surface; a pizza table is usually wider with a larger work area for dough stretching, while a salad table has a deeper or wider GN insert. See pizza tables.

Can the upper insert of the refrigerated salad table be used separately from the lower refrigerator? No — the upper chilled insert of the refrigerated salad table is connected to the refrigeration unit in the lower compartment; both compartments operate as a single refrigeration system. See also refrigerated tables without drawers.

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.