Refrigerated Table for Pastry Trays Novameta FP0-E206-146/70/90

A refrigerated work surface built for 600×400 mm baking trays keeps doughs, creams and semi-finished pastries at stable temperatures while the chef works directly above the chilled compartments. The Novameta P206 cooling counter combines a practical worktop with a ventilated refrigeration zone, eliminating the need to move between separate preparation and storage stations in busy bakeries, pastry shops and restaurant kitchens.

The unit circulates chilled air with a fan-driven evaporator. Cold air rises from the base, passes evenly across every tray level, and returns through a grille at the top. This ventilated system prevents warm spots near the door or in corners, ensuring that yeast doughs, delicate creams and mousses remain at consistent temperatures throughout the day.

To use the counter, the operator slides standard 600×400 mm trays onto the internal rails. The drawer and two hinged doors open smoothly, allowing quick access without disturbing the airflow. Once loaded, the trays sit above the chilled compartments while the worktop remains clear for rolling, shaping or decorating. After use, the trays are returned to the refrigerated zone, and the doors are closed to restore the set temperature.

The body is constructed from AISI 304 stainless steel, chosen for its resistance to mechanical stress and compliance with professional kitchen hygiene standards. Rounded internal corners and smooth surfaces simplify cleaning, while high-quality gaskets around the drawer and doors help retain cold air and reduce energy consumption. The unit measures 1460 mm wide, 700 mm deep and 900 mm high, providing a compact footprint that fits into organised pastry production lines.

Controls are minimal: a thermostat sets the desired temperature within the -5 °C to +8 °C range, and an internal fan ensures even distribution. The 0.293 kW compressor draws 2.8 A at 230 V, plugging into a standard single-phase circuit found in most professional kitchens. The 110 kg weight indicates a sturdy, floor-standing unit that does not require wall mounting or additional support.

The 270 L volume allows storage of multiple 600×400 mm trays, arranged in a single drawer and behind two doors. This configuration supports a workflow where trays are loaded and unloaded frequently without overcrowding. The temperature range of -5 °C to +8 °C accommodates both chilled storage and brief cooling of warm preparations, such as par-baked items or freshly mixed creams.

Daily upkeep involves wiping down the stainless steel surfaces to remove dough, cream or sugar residues, and checking the door and drawer gaskets for proper sealing. Regular defrosting of the evaporator and fan ensures efficient cooling, while keeping the compressor area clear of obstructions maintains airflow and reduces energy use.

The Novameta P206 is a single model designed for 600×400 mm trays. It is categorised under refrigerated worktables for confectionery and bakery production.