Saladettes

Saladettes – prepare chilled and serve directly

A saladette combines two things in one unit: a refrigerated base for supplies and a chilled top section where GN containers are ready at hand. Salads, toppings, garnishes, and sauces stay at the right temperature throughout service without anyone needing to run to the cold store. That’s why you find them in almost every pizzeria, takeaway, and salad bar.

What matters when buying

• Top section configuration: Commonly GN 1/3 and GN 1/4 side by side. Calculate how many components your menu requires – this determines the length of the unit.
• Base unit: Doors provide space for full crates, drawers save handling steps for portioned goods. Combinations of both are common.
• Top cover: Hinged or roll covers keep the cold in overnight and protect against contamination.
• Work surface: Models with granite tops are popular in pizzerias because dough can be easily worked on them.
• Environment: Pay attention to the allowable ambient temperature. In a hot kitchen, weakly dimensioned units will reach their limits.

Related equipment

If the chilled top section is not needed, a standard refrigerated counter is more cost-effective. For pizzerias, there are also pizza counters with refrigerated top. What differentiates the designs is explained in the guide Buying refrigerated counters.

All units come with manufacturer’s warranty, advice at +49 6724 2069393.