Refrigerated Table with Drawers

A refrigerated table with drawers is standard equipment in à la carte restaurant kitchens, where speed and ergonomics determine the pace of order preparation. Drawers provide faster access to products than doors—no need to open them wide, just one movement is enough. BHS helps select and deliver this equipment to HoReCa businesses.

How a refrigerated table with drawers works

The equipment operates using a compressor cooling system with thermoelectric control, maintaining a temperature of +2 to +8°C inside the drawers. The stainless steel work surface is large enough for active work, and beneath it are one or more drawers with separate cooling. Drawers are usually equipped with GN container holders—1/1, 1/2 or 1/3 GN format—allowing standardised containers to be inserted and removed in one movement. The cooling system is typically located in the upper part or rear of the unit, simplifying maintenance. The temperature control displays the status on a digital display at the front of the equipment.

When and where this model is needed

A refrigerated table with drawers is the optimal solution for an active preparation station—frying, grilling or expedited preparation areas. In restaurants, such equipment is usually placed next to the hot plate, with products (meat, vegetables, sauces) stored in the drawers that are needed directly during preparation. In salad and cold dish assembly stations, a drawer refrigerated table provides immediate access to all components. In a pizzeria, pizza topping ingredients are stored in drawers right next to the dough preparation table. BHS advises on the optimal model choice based on workflow analysis.

Materials and HACCP

The equipment body and work surface are made of AISI 304 stainless steel—a material that meets HACCP food safety requirements. The inside of the drawers is easy to clean, with no edges or openings for bacteria accumulation. A temperature of +2 to +8°C complies with HACCP requirements for storing fresh products. Regular cleaning and disinfection after each shift is mandatory. The condensate drainage system prevents moisture build-up. BHS advises on HACCP compliant cold equipment maintenance standards.

HoReCa usage scenarios

In a steakhouse restaurant, a drawer refrigerated table next to the grilling station holds prepared and marinated steaks at the correct temperature—the chef serves them directly to the grill without moving. In a pizzeria, a 1800 mm width table with 4 drawers holds all pizza topping components in GN containers right next to the dough preparation surface. In a hotel restaurant’s buffet preparation area, a drawer refrigerated table holds daily portions of cold dishes and salads. Also explore cold table spare parts.

Frequently asked questions

What is the difference between drawers and doors? Drawers provide faster access to products—one hand movement is enough to retrieve the needed product without leaving the work position. Doors are suitable for larger loads. Tables with drawers are more expensive but offer ergonomic advantages in intensive preparation environments.

Is it possible to combine drawers with doors? Many models are available in a combination—part of the equipment has doors, part has drawers. This allows optimising storage capacity and convenience. BHS advises on the most suitable configuration choice.

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.