Cooling

Subcategories

• Fridge tables

  Discover our saladette tables (refrigerated saladettes), ideal solutions for optimizing space and efficiency in professional kitchens. These compact units offer refrigerated storage combined with a work surface, perfect for preparing salads and sandwiches. Explore also our refrigerated cabinets for additional storage, and our refrigerated display cases for an attractive presentation of fresh products. At Frigo Horeca, we offer refrigeration equipment suitable for all needs.

  What is a refrigerated preparation table?

  The refrigerated preparation table (refrigerated saladette table) is an essential element for restaurant professionals, offering a remarkable two-in-one solution for storing fresh products while allowing for direct preparation. This multifunctional furniture serves not only as a storage area for temperature-controlled ingredients but also as an organized space for utensils and dishes, thus optimizing efficiency in the kitchen.

  Varieties of refrigerated work surfaces Refrigerated work surfaces come in various formats tailored to each specialty of catering, whether it's pizzerias, sandwich shops, or pastry shops, each benefiting from a specific configuration to meet its needs.

  Refrigeration options: positive and negative Depending on the nature of the products to be stored, refrigerated work surfaces are divided into positive models for fresh foods and negative ones for frozen products.

  Specific work surfaces

  Pizza cabinets: Designed for the preservation of pizza ingredients and equipped with storage spaces for preparation tools, these cabinets with granite work surfaces are ideal for pizzerias.

  Saladettes: Ideal for sandwich shops, they allow you to store fresh vegetables while facilitating sandwich assembly, with some models even offering a showcase to display toppings.

  Pastry towers: Specially designed for bakeries and pastry shops, these towers offer a non-stick marble work surface ideal for pastry preparation, with integrated storage space for finished products.

  Each type of refrigerated work surface is designed to maximize efficiency and quality in food preparation, ensuring freshness and food safety.

  Selecting an appropriate refrigerated preparation table

  For managers of pizzerias, sandwich shops, bakeries, pastry shops, or any other type of restaurant, choosing a professional refrigerated preparation table is crucial for efficiency and service quality. Here are some tips to help you select the furniture that perfectly suits your needs.

  The first step in choosing your refrigerated preparation table is to clearly define its use within your establishment.

  What types of dishes do you offer?

  What are the specificities of your culinary offer?

  These questions will guide you to the most suitable model, whether it's a traditional table (positive or negative), a specific pizza furniture, a pastry tower, or a saladette.

  Selection criteria and advantages by type

  Professional preparation table: Ideal for maintaining food at the right temperature and preparing your dishes in optimal hygienic conditions. Made of stainless steel for durability and easy maintenance. Available in refrigerated models (positive or negative) according to your storage needs.

  Pizza cabinet: Designed to facilitate the work of pizza makers with space to store dough and a granite work surface for preparation. Customization options such as gastro bins for toppings and an integrated saladette increase efficiency.

  Pastry tower: Specifically designed for bakeries and pastry shops, it allows you to work pastries on a non-stick granite surface and store them at the ideal temperature. A hygienic choice that facilitates cleaning and optimizes work organization.

  Refrigerated saladette: Perfect for sandwich shops, it allows you to prepare and store fresh ingredients within easy reach, maximizing workspace and reducing movements. Constructed of stainless steel, it ensures durability, ease of maintenance, and efficiency.

  Selecting the cooling system for your refrigeration equipment

  When purchasing a refrigerated preparation table, the type of cooling system is a determining criterion. It directly influences the management of your food stocks. You will have the choice between static cold and ventilated cold, each presenting its advantages and limitations.

  Static cold Static cold relies on natural air circulation, made possible by the evaporator. This method results in uneven temperature distribution within the device: the upper part is warmer compared to the lower area. It is therefore essential to organize products according to their temperature requirements.

  Advantages Disadvantages -More affordable financially

  -Lower initial acquisition cost

  -Reduced noise level

  -Uneven temperature requiring specific product arrangement

  -Sensitivity to temperature variations during frequent door openings

  Ventilated cold Ventilated cold uses a fan to circulate cold air, ensuring a uniform temperature inside the device. This feature eliminates the need to sort food according to their cold requirement, thus simplifying storage.

  Advantages Disadvantages -Uniform temperature throughout the device

  -Designed for regular and intensive use

  -Simplified storage thanks to homogeneous refrigeration

  -Possible food dehydration due to constant airflow, requiring careful packaging of each product

  -Higher purchase cost compared to static cold

  The decision between static cold and ventilated cold will depend on your specific needs, including budget, type of products to be stored, and frequency of equipment use. A wise choice will guarantee the freshness and quality of your products while optimizing the operation of your kitchen.

  What work surface?

  The choice of work surface is essential to optimize the functionality of your refrigerated preparation table, directly impacting the quality and efficiency of your culinary preparations. Two materials predominate in this area: stainless steel and granite marble, each with specific characteristics adapted to different uses in catering.

  Stainless steel work surface

  Advantages Disadvantages -Versatility: Stainless steel is a standard in the restaurant industry, thanks to its robustness and ability to withstand the demanding conditions of professional kitchens.

  -Durability: It is known for its resistance to high temperatures and corrosion, ensuring a long service life.

  -Maintenance: Its smooth surface facilitates cleaning and hygiene, a major asset in a food environment.

  -Economy: In comparison, stainless steel offers a good value for money, combining durability and affordable cost.

  -Lightness: Easy to handle and install, it is suitable for various kitchen configurations.

  -Thermal conduction: Stainless steel can alter the temperature of foods placed directly on it, which can be a disadvantage for some delicate preparations.

  Granite work surface

  Advantages Disadvantages -Resistance: Granite is extremely resistant to wear, maintaining its aesthetic appearance and texture over the long term.

  -Thermal stability: It does not absorb heat from foods, avoiding the problem of preparation sticking to the surface.

  -Hygiene: Granite offers a non-porous surface that limits bacterial proliferation.

  -Aesthetics: In addition to its practical qualities, granite brings a touch of elegance and sophistication to the workspace.

  -Specific treatment: To maintain its properties and appearance, granite requires the application of hydrophobic or oleophobic products to protect it from water and grease stains.

  What storage?

  The choice between drawers and swing doors for storage in professional kitchens significantly influences efficiency, accessibility, and optimal use of space. Each option has advantages and disadvantages to consider depending on the size of the kitchen, the type of activity, and preferences in terms of workflow.

  Drawers

  Advantages Disadvantages Easy viewing and access: Drawers offer excellent visibility and accessibility to utensils and equipment, allowing significant time savings during preparation.

  Optimal organization: They are perfect for organizing and storing small materials and gastronorm containers, often used for mise en place.

  Space-saving: Drawer opening is less cumbersome, which is particularly advantageous in tight or busy spaces.

  -Reduced refrigerated space: Installing drawers can reduce the available space for refrigerated storage, which can be a compromise for some establishments requiring a large volume of cold storage.

  Swing doors

  Advantages

• Fridge pizza salad

  The pizza saladette fridges offer precisely controlled temperatures, which are essential for pizza ingredients sensitive to temperature fluctuations. They allow restaurateurs to preserve the texture and flavor of dough and toppings, ensuring that each pizza is as good as the last. Additionally, their top surface can serve as a workspace for stretching dough and topping pizzas, making the preparation process more efficient.

  How to choose the right pizza saladette fridge for your pizzeria Choosing the right pizza saladette fridge is essential for any pizzeria aiming to optimize its efficiency and the quality of its products. This type of fridge combines refrigeration space to keep ingredients at hand and a workspace for pizza preparation, offering significant time savings and constant freshness of ingredients.

  When selecting, the size and capacity of the fridge should be considered. Tailor the size of the fridge to the available space in your kitchen and your storage needs. Next, consider the type of cooling: ventilated systems offer even cold distribution, while static systems may be more affordable but require meticulous ingredient organization.

  The material of the workspace is also crucial. Marble, for example, does not stick and maintains a constant temperature, ideal for pizza dough preparation. Stainless steel, although durable and easy to clean, may not be optimal for directly working the dough.

  Storage configuration is another important aspect. Drawers offer quick and easy access to ingredients, while swinging doors can provide more space for larger containers.

  A precise and reliable temperature control system is essential to ensure ingredient freshness. Choose a fridge with easy-to-use control.

  Maintenance and hygiene are paramount. Opt for a model that is easy to clean with smooth surfaces and materials resistant to corrosion. Finally, determine your budget by considering both the initial investment and potential long-term savings.

  Don't hesitate to seek advice from experts to guide you in your choice. A specialist can help you select the model that best suits your specific needs.

• Display counters

  Refrigerated display counters: an essential solution for food service professionals

  A refrigerated display counter is one of the most important pieces of equipment in food retail, hospitality and professional catering. It combines two critical functions: keeping fresh products at the right temperature and presenting them in a clear, attractive and professional way. This is exactly why commercial refrigerated display counters are widely used in bakeries, pastry shops, butcher shops, sandwich bars, snack bars, delis, tearooms and takeaway businesses. A well-chosen display counter does not simply store products. It helps sell them, supports service efficiency and improves the overall image of the business.

  Unlike a standard refrigeration unit, a professional refrigerated display counter is designed for both preservation and presentation. Customers can immediately see the products through the glass, which builds trust and stimulates impulse purchases. Cakes, pastries, sandwiches, salads, desserts, drinks and prepared meals all benefit from being displayed in a clean, well-lit refrigerated counter. In a competitive market, visibility matters. A product that looks fresh and appealing in a commercial display counter will almost always perform better than the same product hidden in cold storage.

  Choosing the right display counter fridge requires more than looking at appearance or price. The correct model depends on the type of food you sell, the amount of product you need to display, the available floor space, the pace of service and the overall layout of your shop. A pastry shop does not have the same needs as a butcher, and a small sandwich bar does not need the same setup as a high-volume deli. That is why selecting the right refrigerated display counter must be based on real operational needs, not superficial criteria.

  Why invest in a professional refrigerated display counter?

  The first reason is obvious: a refrigerated display counter helps maintain product freshness throughout service. In food service and retail, temperature control is non-negotiable. Fresh products must remain stable, visually appealing and properly protected while still being accessible to staff and visible to customers. This is especially important for sensitive items such as desserts, prepared food, dairy products, cold snacks or meat-based products.

  The second reason is commercial. A counter display fridge is not just refrigeration equipment; it is also a sales tool. Product visibility directly affects buying behaviour. Customers judge quality very quickly based on what they see. A clean, bright and well-organised counter sends a strong message: the products are fresh, the business is professional and the offer is worth buying. This applies whether you are selling premium cakes, takeaway sandwiches, salads, drinks or fresh ready-to-serve preparations.

  A commercial refrigerated display counter also improves workflow. It creates a clear separation between the service side and the customer side, keeps products within reach, and supports faster, smoother service. When the unit includes built-in refrigerated storage, daily operations become even more efficient because staff can restock more quickly without leaving the counter area.

  Which businesses need refrigerated display counters?

  Refrigerated display counters are used in a wide range of food businesses. In bakeries and pastry shops, they are ideal for cakes, tarts, desserts, pastries, individual portions and chilled bakery products. In this environment, product presentation is crucial. The finish, colour, layers and freshness of the products need to be visible immediately. A good bakery display counter supports both sales and brand image.

  In butcher shops, delicatessens and catering businesses, a commercial refrigerated display counter is used for meat, prepared meals, specialty products and fresh deli items. In those cases, stable cooling performance, durability and practical service access are key. A poorly chosen display unit can create daily operational problems, especially when products are sensitive and turnover is high.

  In sandwich bars, snack bars, takeaway shops and small food service outlets, a display counter fridge is often used to present sandwiches, salads, desserts, drinks and prepared foods. Speed matters in this type of business. The right solution must therefore balance visibility, compact dimensions, practical access and reliable cooling. In small spaces, a compact model can be the smartest option. In high-traffic locations, a longer refrigerated display counter often makes much more sense.

  How to choose the right refrigerated display counter

  1. Start with the products you want to display

  The first step is to define exactly what you want to present inside the unit. Cakes, pastries and desserts require excellent visibility and attractive presentation. Meat, fish or highly sensitive fresh products require stricter cooling consistency. Sandwiches, drinks, yoghurts, salads and grab-and-go items often require a setup that supports fast restocking and efficient service during the day.

  Before buying a professional refrigerated display counter, you need to ask the right questions. How many product lines need to be visible at the same time? How often will the counter be opened or restocked? How long will products stay on display during service? What matters more in your case: aesthetics, capacity, cooling performance or service speed? This is where many buyers make a weak decision. They look at appearance first and operational logic second. That is backwards.

  2. Choose the right size for your space and volume

  The dimensions of a refrigerated display counter must match both your floor plan and your sales volume. A unit that is too small quickly becomes overcrowded. Products are harder to see, air circulation is reduced and the overall presentation becomes messy. A unit that is too large can block circulation, make the shop feel heavy and increase costs without delivering proportional value.

  For smaller shops or more focused product displays, a compact model may be enough. For example, the refrigerated display counter 1000 with straight glass panel and reserve is a practical option for businesses with limited space or a more selective chilled offer. If you need extra display capacity without moving to a very large unit, the refrigerated display counter 1500 with reserve can offer a very balanced compromise between visibility, workflow and footprint.

  For larger operations or businesses with a wider chilled range, a longer display line is often the better move. A refrigerated display counter 3000 with reserve gives you more room to organise products, separate categories and improve the overall visual structure of the offer.

  3. Static cooling or ventilated cooling?

  The type of refrigeration is one of the most important technical decisions. Static cooling can be a more economical option and may work well for certain products and certain budgets, but the temperature is generally less uniform across the unit. Ventilated cooling offers better air circulation and more even temperature distribution, which usually makes it the stronger option for delicate products, high-turnover environments and demanding professional use.

  If you need reliable cooling for more sensitive items or simply want a more robust all-round solution, a ventilated model is often the safer choice. A good example is the refrigerated display counter with upright glass, ventilated cooling and reserve VZ15/B5-VR2, which is designed for professional presentation and stronger temperature consistency.

  The correct question is not “which option is cheaper?” but “which refrigeration system actually fits my products and daily operating conditions?” Cheap equipment that does not fit your workflow is expensive in practice.

  Straight glass, visual style and the image of your shop

  The design of the front glass affects much more than appearance. It influences visibility, perceived quality, cleaning convenience and the overall style of the counter. A straight glass refrigerated display counter usually creates a cleaner, more modern and more professional look. It works especially well in contemporary bakeries, premium snack bars, modern delis and businesses that want a sharp visual identity.

  Some businesses may prefer a more traditional or visually substantial presentation, especially when they want the counter itself to create a strong retail presence. A larger unit such as the ventilated 2-meter display counter can provide a broader presentation area and stronger visual impact, making it a good option for businesses that need more display length and a more dominant service line.

  Design should never be treated as a superficial detail. The counter becomes part of the customer experience. It supports product perception, reinforces your concept and affects how professional the entire business feels. Customers may not analyse the details consciously, but they react to them immediately.

  The strategic value of built-in reserve storage

  Many professionals underestimate the value of a refrigerated display counter with reserve. In real operations, this feature is a major practical advantage. A built-in reserve allows staff to store extra chilled products directly below the display area. That means faster restocking, fewer trips to external cold storage and a better chance of keeping the display full and attractive throughout the day.

  In a busy service environment, this improves productivity immediately. Staff can react faster, the counter remains visually stronger during peak hours and the overall workflow becomes smoother. For sandwich bars, pastry shops, delis and takeaway food businesses, reserve storage often makes a visible difference in day-to-day efficiency.

  This is one reason why models such as the 1000 mm refrigerated display counter with reserve, the 1500 mm refrigerated display counter with reserve and the 3000 mm refrigerated display counter with reserve can be so practical for professional use.

  Layout, installation and access constraints

  Even the best commercial display counter fridge becomes a problem if it is badly placed. Layout matters. You need to think about customer flow, staff movement, cleaning access and the proximity of hot zones such as ovens, hotplates or cooking lines. A refrigerated display counter installed too close to heat sources may struggle more and will not operate under ideal conditions.

  You also need to think about delivery and installation before you order. These counters are often large, heavy and not always easy to move. Door widths, corridors, steps, unloading conditions and the final installation path all need to be checked in advance. Too many buyers ignore this and only realise the problem when the equipment arrives. That is sloppy planning.

  In smaller shops, choosing a compact and well-positioned model can be far smarter than forcing a large unit into a restricted space. On the other hand, under-sizing your refrigerated display counter in a high-volume business is another common mistake. If the product offer looks compressed and overcrowded, the counter stops doing its job properly.

  Lighting, finish and product presentation

  Lighting is often underestimated, yet it plays a direct role in selling. A professional refrigerated display counter with good lighting helps products stand out, improves readability and makes food look fresher and more desirable. This is especially true for pastry shops, dessert counters, delis and grab-and-go concepts where visual appeal is a major sales driver.

  The finish of the unit also matters. The colour, the quality of the glass, the clean lines of the counter and the general build quality all shape how customers perceive the products inside. A well-finished counter supports a more premium image and gives the whole retail space a more coherent professional look.

  Which refrigerated display counter for which business?

  For bakeries and pastry shops

  In these businesses, visual presentation is critical. Cakes, pastries, desserts and chilled bakery products need to be shown clearly and elegantly. A straight-glass refrigerated display counter with strong lighting and clean design is often an excellent choice. The goal is not just to keep products cold, but to make them irresistible.

  For butcher shops, delicatessens and catering businesses

  Here the focus shifts toward cooling stability, durability, capacity and practical access. Products are often more sensitive, service can be intense and hygiene standards are strict. A ventilated refrigerated display counter or a model with reserve storage is often the more logical professional choice.

  For sandwich bars, snack bars and fast service concepts

  In these environments, speed and efficiency matter most. The display counter needs to support quick product identification, practical service access and reliable preservation throughout the day. A well-sized counter with good visibility and a smart internal layout makes daily service easier and more profitable.

  Hygiene, cleaning and long-term durability

  A refrigerated display counter for professionals must be easy to clean and built for intensive use. In food service, a dirty or difficult-to-maintain display immediately damages customer trust and staff efficiency. Glass surfaces must remain clean, internal areas should be accessible and the refrigeration system should be maintainable over time.

  Regular cleaning of the glass, display surfaces, seals and cooling components helps preserve both hygiene and performance. Good maintenance also improves the lifespan of the equipment. A refrigerated display counter is an investment. Poor buying decisions and poor maintenance both become expensive over time.

  Why refrigerated display counters are also sales tools

  The major mistake many operators make is to think only in terms of refrigeration. That is too narrow. A refrigerated display counter is also a merchandising tool. It shapes the customer view of the offer, guides attention, supports upselling and encourages impulse buying. A chilled drink beside a sandwich, a dessert placed at eye level, a neatly organised deli section or a visually strong pastry display can all increase basket size.

  When chosen well, the counter improves both sales performance and brand perception. It helps you sell more, but also sell better. In food retail and hospitality, presentation is part of the product. The counter is therefore not a background item. It is one of the central commercial assets in the shop.

  Our selection of refrigerated display counters

  Choosing the right format depends on your space, your product range and your daily service requirements. For more compact environments, a refrigerated display counter 1000 with reserve can be a practical and efficient solution. If you need more display space while keeping a balanced footprint, the refrigerated display counter 1500 is often a strong middle-ground option.

  If your business requires ventilated refrigeration and a more technical solution, the VZ15/B5-VR2 ventilated refrigerated display counter is worth considering. For broader product presentation, the ventilated 2-meter display counter offers a longer display line, while the refrigerated display counter 3000 with reserve is better suited to businesses that need maximum chilled display capacity.

  How to buy the right professional refrigerated display counter

  Before buying, ask the right questions. Which products will be displayed? How much display space do you really need? Do you need ventilated cooling? Do you need reserve storage? Is your shop layout better suited to a compact unit or a long service line? Do you want a more modern straight-glass design or a more traditional commercial presence?

  A good purchase is not simply the cheapest purchase. It is the one that fits your business model, your product range and your service reality. A commercial refrigerated display counter that is correctly chosen will improve presentation, support food preservation, speed up service and strengthen your sales performance. Whether you need a refrigerated display counter for a bakery, a display counter fridge for a snack bar or a professional counter display fridge for a larger food service environment, the key is to choose a solution that truly matches your daily operation.

• Ice machines

  Contact us if you wish to purchase other models of machines not listed in the shop. We have numerous models of ice machines for different types of ice: flakes, granules, cubes, blocks, etc... We also offer various production capacities per hour, ranging from 21kg per hour to 400kg per hour.

• Refrigerated cabinets

  Discover our rigorously chosen selection of refrigerated cabinets, designed to meet the requirements of catering professionals. Our models, including those from the renowned Diamond brand, offer reliable performance, optimised storage capacity and exemplary energy efficiency.

• Freezer cabinets

  Discover our range of professional freezer cabinets at Frigo Horeca. Our freezer cabinets offer exceptional cooling performance.

• Fridge bar

  Bar fridges and minibars offer more than just functionality; they also add a touch of elegance to your space. They are designed to seamlessly integrate into the environment of your establishment while providing top-notch cooling performance. These compact models are perfect for hotel rooms, small bars, or meeting rooms.
• Minibar fridges
• Self-service walls

  Professional wall display cabinets are designed to enhance the customer shopping experience. They provide maximum product visibility and reduce the need for interaction with staff, which is ideal during peak hours. They are also highly energy-efficient, helping to significantly reduce operating costs.
• Drinks fridges

  A well-designed beverage fridge should offer more than just cooling; it should be a showcase for your products. With transparent glass doors and strategically placed lighting, your beverages are presented attractively, enticing customers to make a purchase. These are powerful marketing tools that can turn a simple offer into a sale.

  Why choose a beverage fridge for your establishment? Beverage fridges are essential in bars, restaurants, and other commercial establishments. They play a key role in chilling beverages while displaying them attractively. These fridges act as showcases, allowing customers to easily see the available options, and contribute to the ambiance and design of the establishment. Additionally, they facilitate service by making beverages accessible directly from the point of sale, thus avoiding unnecessary back-and-forth trips.

  Exploring different models of beverage fridges:

  Back bar fridge: Specially designed for bars, this large appliance can store a variety of bottles, from sodas to spirits. Placed strategically, it offers a clear view of the available beverages, making the bartender's job easier.

  Mini fridge: Ideal for hotels, this compact model is perfect for chilling beverages in tight spaces like hotel rooms. It's designed to operate quietly, ensuring guest comfort.

  Glass door fridge: Universal and versatile, it suits various types of establishments. Its transparent showcase provides a clear display of beverages, whether in supermarkets or restaurants.

  To make the best choice, consider the following factors: Type of beverages: The choice will depend on the types of beverages you offer – cans, wine bottles, beers, or sodas. Evaluate the average quantity of beverages to be stored to determine the necessary fridge capacity.

  Placement: The size of the available space is crucial. Smaller models are suitable for limited spaces, while larger models require more space.

  Cooling system: Static cooling is suitable for rapid beverage turnover, while ventilated cooling is ideal for uniform preservation and larger capacities.

  Additional features: Consider options such as LED lighting, security systems to prevent theft, or double compartments for varied storage needs.

  Price and budget: The cost varies depending on specifications: size, cooling system, lighting, number of compartments, security, and number of shelves. Prices start at around €100 for a mini fridge and can reach €4000 for more sophisticated models.

  By considering these criteria, you'll be able to select the beverage fridge that fits seamlessly into your establishment, enhancing the customer experience and service efficiency.

• Chest freezer fridges...

  With their large storage capacity, chest freezers are essential for establishments that purchase in bulk. They are also crucial for maintaining food safety, as they keep food at temperatures that prevent bacteria growth. Their robust design also ensures longevity and reliability, even in the most demanding environments.

• Rapid cell freezing

• Freezer cold room

  The freezer cold room is designed to meet the needs of professionals looking for a reliable and efficient solution for preserving food at very low temperatures.

• Self-service gondolas

• Combined cell cabinets

  Discover our full range of high-quality refrigeration cabinets at Frigo Horeca. Designed to meet the needs of professionals, our refrigeration solutions offer reliable performance and exceptional energy efficiency. Browse our selection to find the perfect solution for your business.

• Freezer tables

• Drinks dispenser

• Water fountain