2003.00 € HT 1590.00 € HT
The refrigerated saladette 3 doors with a granite worktop (350 L, 8 bins) is the prep table for professionals who want a work surface that stays cold. The granite keeps its coolness in the middle of service — a decisive asset for pizza and any preparation where the dough must not stick — above a 3-door refrigerated cabinet and a row of 8 GN bins for the toppings.
Granite has a thermal inertia superior to stainless steel: it stays cold even in the middle of a rush. For a pizza maker, that is decisive — the dough does not warm up on contact with the surface, the gluten does not relax too quickly and the dough does not stick. You work more cleanly and for longer without the surface warming up. It is also a dense, hygienic and easy-to-clean surface, which withstands intensive use.
A saladette combines two functions in a single unit: a row of refrigerated GN bins on top (8 bins here) to keep all your toppings within reach (vegetables, cheeses, sauces, meats), and a 3-door 350-litre refrigerated cabinet below for the stock. The upper part keeps the bins chilled, the lower part preserves your reserves. Format 1370 × 700 × 850/1090 mm, positive cold +4/+10 °C.
For a pizzeria above all — granite is made for that — but also for any tacos, sandwich, kebab or burger kitchen with heavy preparation that wants a surface that stays cold to hand. Do you favour maintenance and budget? The stainless steel worktop version (same format). For a more compact table, the 2 doors / 5 bins (comparison below).
In practice, the granite saladette structures the station: you spread and shape directly on the cold surface, you garnish from the bins lined up just above, and you store dough balls and reserves in the cabinet below — without ever leaving your station. This fluid movement, repeated hundreds of times per service, saves precious time and limits trips to the fridge. With the granite that never warms up, the dough quality stays constant from the first service to the last.
| Specification | Saladette 3 doors granite |
|---|---|
| Worktop | Granite (thermal inertia) |
| GN bins (top) | 8 bins |
| Cabinet (below) | 3 doors · 350 litres |
| Temperature | +4 / +10 °C |
| Dimensions | 1370 × 700 × 850/1090 mm |
| Power | 230 W |
| Granite (this model) | Stainless steel | |
|---|---|---|
| Strength | Stays cold (inertia) | Maintenance, robustness |
| Ideal for | Pizza, dough | Fast food, food truck |
| Budget | Premium | More economical |
Training included, delivery throughout France, 2-year warranty (extendable to 3 years as an option) and after-sales service with spare parts. Pizza or fast food, granite or stainless steel? Request your express quote: our sales team steers you towards the right table.
Granite has a strong thermal inertia: it stays cold even in the middle of service. The dough does not warm up on contact with it, does not stick, and the gluten holds better — a real asset for pizza.
A unit that combines a row of refrigerated GN bins on top (for the toppings) and a refrigerated cabinet with doors below (for the stock). Ideal for preparing pizzas, sandwiches, tacos or kebabs.
8 refrigerated GN bins on top and a 3-door 350-litre cabinet below. The GN bins are generally not included.
In positive cold, between +4 and +10 °C, to preserve toppings and fresh products.
1370 × 700 × 850/1090 mm (the height includes the rear edge of the bins).
Stainless steel is easier to maintain, more resistant to intensive use and cheaper — ideal for fast food or food truck. Granite is justified above all for pizza and dough, thanks to its lasting coolness.
01 86 04 40 64 · Mon–Sat 9am–6:30pm · Sun 10am–5pm
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