How to Choose Undercounter, Worktop and Prep Table Refrigeration for Efficient Kitchen Workflow
Cafés & Coffee Shops
Bakeries & Sandwich Bars
Pizzerias & Salad Concepts
Ghost Kitchens & Food Trucks
Hotels & Catering Kitchens
In a busy kitchen, every extra step slows down service. Undercounter refrigerators, worktop fridges and prep table refrigeration keep ingredients within arm’s reach so chefs and baristas can work faster, safer and more consistently.
This guide explains how to choose undercounter refrigeration, worktop refrigerators and prep table fridges that support an efficient workflow in restaurants, cafés, bakeries, pizzerias, ghost kitchens and hotel operations.
What is the difference between undercounter, worktop and prep table refrigeration?
These three refrigeration styles look similar from the outside, but they play different roles in your kitchen. Understanding the difference helps you decide where each type belongs in your workflow.
| Refrigeration Type | Core Function in the Kitchen | Typical Use Cases |
|---|---|---|
|
Undercounter Refrigerator
undercounter refrigerator |
Fits beneath existing counters or workbenches to provide chilled storage in tight spaces, without an integrated worktop or cutting surface on top. | Bars, cafés, server stations and compact cook lines where you need cold ingredients or beverages within reach but already have separate counters installed. |
|
Worktop Refrigerator
worktop refrigerator |
Combines a refrigerated base with a smooth work surface on top, creating an all‑in‑one station where staff can prep ingredients directly above cold storage. | Prep areas in restaurants, cafés and hotels where you want to maximize usable counter length while keeping produce, dairy and garnishes close by. |
|
Prep Table Refrigerator
prep table refrigerator |
Adds a refrigerated base plus a top pan rail for ingredients. Designed for fast assembly of pizzas, sandwiches, salads and bowls, with all toppings in front of the operator. | Pizzerias, salad concepts, sandwich shops and fast‑casual lines where most dishes are built to order from a set of chilled components. |
How can you match undercounter, worktop and prep table fridges to your concept?
A coffee shop, a pizzeria and a hotel kitchen may all use undercounter refrigeration, but their priorities are different. Start with your menu, throughput and available space, then choose the mix of units that best supports your daily routine.
| Foodservice Concept | Recommended Refrigeration Mix | Key Planning Questions |
|---|---|---|
|
Café & Coffee Shop
|
Undercounter refrigerators under the bar for milk and syrups, a worktop refrigerator for light food prep, and a compact prep table fridge if you assemble sandwiches or salads onsite. | How many chilled ingredients do you use at the bar and in the kitchen? Do you finish pre‑made food or build most items from scratch? |
|
Pizzeria & Salad Concept
|
One or more pizza or salad prep table refrigerators on the line, plus undercounter or worktop fridges nearby for backup toppings and dough storage. | How many toppings do you offer at once? Can a single prep table fridge hold all your main ingredients within easy reach? |
|
Full‑Service Restaurant & Bistro
|
Worktop refrigerators in prep rooms for mise en place, undercounter fridges on the hot line for critical proteins and sauces, and prep table fridges on any cold station for salads or cold starters. | Which stations struggle most during peak service? Would point‑of‑use refrigeration reduce trips back to the main cold room? |
|
Bakery & Sandwich Bar
|
Worktop fridges for cream, fillings and toppings, combined with sandwich prep table refrigeration where you assemble sandwiches, baguettes or breakfast items. | Do you prep fillings in batches or make to order? Where should staff stand to assemble items without turning away from customers? |
|
Ghost Kitchen & Food Truck
|
Compact undercounter refrigerators and narrow prep table fridges that maximize limited space while covering a focused menu across multiple delivery brands. | What is your exact footprint? Can a single refrigeration line serve multiple concepts without cross‑contamination or confusion? |
|
Hotel & Catering Kitchen
|
Multiple worktop refrigerators in prep areas, undercounter refrigeration on banquet and à la carte lines, and dedicated prep tables for salad, cold buffet and sandwich production. | Which areas handle the highest plate counts? Do you need separate fridges for different production teams working at the same time? |
Which features should you compare when buying undercounter and prep table refrigeration?
Once you know the basic configuration you need, focus on the details that affect speed, ergonomics, and day‑to‑day running costs. Doors vs. drawers, pan layout, compressor position and cleaning access can all make a big difference.
| Feature | Impact on Workflow & Storage | Questions to Ask Before Buying |
|---|---|---|
|
Doors vs. Drawers
|
Door cabinets suit larger containers and pans, while refrigerated drawers allow faster access to smaller mise en place portions without crouching or searching in the back of the cabinet. | Do you mainly store whole containers or pre‑portioned ingredients? Would drawers at waist height reduce bending and speed up picking? |
|
Pan Capacity & Layout (Prep Tables)
|
The number and size of pans in the top rail determine how many toppings and fillings you can present at once and how well they match your most common menu combinations. | How many ingredients must be visible in the rail? Could you group rarely‑used items in the base cabinet instead of the top rail to keep your layout simple? |
|
Worktop & Cutting Surface
|
A robust, easy‑to‑clean surface supports chopping, assembly and plating. Overhanging cutting boards on prep tables can increase usable depth for building sandwiches and pizzas. | How much clear work surface do staff need at this station? Will they cut directly on the top, or place separate boards on top of the fridge? |
|
Compressor Location & Ventilation
|
Side‑ or rear‑mounted compressors influence where you can place the unit. Good airflow around vents is essential for reliable temperature control and long‑term performance. | Will the fridge sit between other appliances or against a wall? Is there enough clearance for ventilation and service access? |
|
Cleaning & Daily Maintenance
|
Smooth interiors, removable gaskets and accessible condenser areas reduce cleaning time and help maintain hygiene in high‑use stations like salad or sandwich prep. | How easily can staff wipe up spills in the pan rail or cabinet? Is there a straightforward way to clean and inspect the condenser on a regular schedule? |
How should you position undercounter and prep table fridges in your kitchen layout?
Even the best undercounter refrigerator will slow you down if it is placed in the wrong spot. The goal is to reduce walking distance, minimize bending and keep the busiest paths clear during peak service.
| Kitchen Zone | Role of Undercounter / Prep Refrigeration | Placement Tips for Workflow |
|---|---|---|
|
Cold Prep Room
|
Worktop refrigerators provide chilled storage for vegetables, dairy and proteins used for mise en place throughout the day, keeping frequently used items at hand. | Align worktops in a line or U‑shape so staff can move easily between sinks, cutting areas and worktop fridges without crossing through other teams’ paths. |
|
Hot Line & Cooking Stations
|
Undercounter fridges hold small pans of proteins, sauces and garnishes used directly at the grill, fryer or sauté station, reducing trips to remote refrigerators. | Place units at the ends of cooking lines or beneath pass‑through shelves, and avoid blocking access to fire equipment or major circulation paths. |
|
Cold Station & Salad Line
|
Prep table refrigerators store and present all salad and cold starter ingredients, allowing staff to assemble plates and bowls without stepping away from the station. | Keep the pan rail parallel to the service direction so staff can slide along the line, passing dishes to the pass or service counter without turning around. |
|
Bar & Beverage Counter
|
Undercounter refrigeration keeps milk, juices, garnishes and ready‑to‑serve desserts just below the bar top, supporting quick drink and snack service. | Position fridges where bartenders can open doors or drawers without backing into guests or colleagues. Consider drawer units for frequently used garnish containers. |
|
Service Pass & Pickup Area
|
Smaller undercounter fridges may hold sauces, garnishes or desserts plated at the pass, keeping finishing touches close to the plating area. | Avoid placing fridges where servers queue. Ensure doors and drawers do not open into the main path between kitchen and dining room. |
How can you plan capacity and standardize undercounter refrigeration across sites?
For multi‑unit operators and growing concepts, consistency is just as important as capacity. Standardizing a small set of undercounter, worktop and prep table models makes training, stocking and maintenance easier as you open new locations.
| Planning Step | Focus Area | Practical Actions |
|---|---|---|
|
1. Map Station‑by‑Station Needs
|
Understand which ingredients each station needs during peak service and how often staff access them. | List for each station: main chilled ingredients, container sizes and how many pans or containers are used at once. Use this to sketch the ideal undercounter or prep table layout. |
|
2. Choose Core Unit Sizes
|
Select a small set of widths and configurations (doors, drawers, prep rails) that can be repeated across sites and station types. | Aim to cover most stations with just a few standard footprints, adjusting only where necessary for unusual layouts or very high‑volume stations. |
|
3. Plan Service & Cleaning Routines
|
Keep units performing well by building simple tasks into daily and weekly routines, especially in high‑use prep table fridges. | Define who checks temperatures, cleans pan rails, wipes door gaskets and keeps vents clear. Use the same routine for all similar units across locations where possible. |
|
4. Review Performance After Opening
|
Check how well undercounter and prep table refrigeration supports real‑world service once the kitchen is running at full speed. | Ask chefs and frontline staff where they still feel bottlenecks. Adjust layout and container organization before rolling the same design to additional locations. |
Disclaimer: This guide is for general information only. Always follow local regulations, safety guidance and manufacturer instructions when selecting, installing and operating undercounter, worktop and prep table refrigeration in commercial kitchens.
