Pizza table Novameta BHS-Z-PIZZA-196/85/120

A pizza preparation table keeps ingredients chilled at worktop height while providing space for dough stretching, topping and portioning. The refrigerated counter beneath the work surface circulates cold air to maintain safe temperatures for cheese, vegetables and meats, preventing spoilage during service. Above the counter, the extended worktop gives a continuous flat area for rolling dough, arranging toppings and transferring pizzas to the oven without shifting trays between stations.

The operator loads ingredients into the refrigerated counter, sets the desired temperature, and begins assembling pizzas directly on the worktop. A single GN 1/1 drawer with a closed back holds additional toppings or tools within reach, while the rounded front edge of the worktop prevents sharp corners from damaging dough or causing injury. The table's length allows multiple staff to work simultaneously without crowding, and the modular design permits integration with other Novameta units for a seamless kitchen layout.

Constructed from stainless steel, the table resists corrosion and withstands frequent cleaning. The refrigerated counter option includes an internal evaporator and fan to distribute cold air evenly, while the standard modular table variant provides a solid work surface without cooling. Controls for the refrigeration unit, where fitted, adjust the temperature to suit different ingredients, ensuring consistent performance throughout service.

The 1960 mm length provides ample space for multiple pizzas to be prepared at once, while the 850 mm depth allows for efficient workflow without overreaching. The 1200 mm height matches standard worktop levels, ensuring compatibility with other kitchen equipment. The 823 W power rating indicates the electrical load required for the refrigeration unit, suitable for a standard 230 V single-phase circuit commonly found in professional kitchens.

Cleaning involves wiping the stainless steel surfaces with a damp cloth and mild detergent, while the refrigerated counter requires periodic defrosting and sanitising of the interior to prevent ice build-up and maintain hygiene. The GN 1/1 drawer can be removed for thorough cleaning, and the rounded front edge of the worktop simplifies wiping down without debris collecting in corners.

Variants include a low cooling counter option for ingredients that require less intensive chilling, a standard modular table without refrigeration for dry preparation tasks, and a refrigerated countertop display for open-front presentation of toppings. The table is designed for use in professional catering environments where space and efficiency are critical.