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A professional refrigerated counter combines chilled storage with a practical work surface. It is one of the most useful pieces of refrigeration in restaurants, cafés, pizzerias, bakeries and production kitchens because ingredients remain directly in the operator's work zone. The current range is much broader than a standard GN counter: it includes positive-temperature counter coolers, counter freezers, 600 mm snack counters, bakery and pizza tables, saladettes, sandwich-preparation counters, low undercounter units and value-focused G-Line models.
The correct choice starts with workflow rather than litres. Decide what containers and trays you use, the maximum counter depth, whether chilled or frozen storage is required, whether doors or drawers suit the operator, and whether the top will be used for active preparation with GN pans, a granite worktop or 600×400 bakery trays.
Several TEFCOLD generations can be visible in the same category. An earlier CK counter may therefore sit next to the newer CK-X1 generation. Compare energy use, climate class, controller functions, worktop configuration and long-term operating cost rather than purchase price alone.
|
Type / range |
Best suited to |
Key points to check |
|---|---|---|
|
CK / CK-X1 |
Heavy-duty professional kitchens; classic 700 mm GN1/1 chilled counter. |
SS304, doors or drawers, splashback option, climate class, X1 energy and connectivity. |
|
CF |
Frozen ingredients directly below the work surface. |
-20 to -10 °C, GN1/1, door count, splashback, higher energy demand. |
|
SK |
Narrow kitchens and 600 mm-deep work lines. |
600 mm depth, non-standard GN1/1 interior, SS304, doors / BT variants. |
|
BK |
Bakeries and pastry production using 600×400 trays. |
800 mm depth, Euronorm guides, 2 or 3 doors, line height. |
|
PT |
Pizzerias and dough / topping preparation. |
700 or 800 mm depth, granite, GN well or topping unit, 400×600 trays. |
|
SA / SS |
Salads, sandwiches, takeaway and active ingredient preparation. |
Open GN zone, preparation board, doors / drawers, 700 or 800 mm depth. |
|
G-Line GC/GF/GP/GSS/GS |
Value-focused professional applications. |
SS201 instead of SS304, chilled or frozen duty, GN1/1 and specialist top. |
|
UC |
Low undercounter installations where the specified mounting conditions allow. |
Approx. 670-680 mm height, GN1/1, doors or drawers, airflow and heat load. |
Depth is often more important than total volume. SK counters are approximately 600 mm deep for narrow work lines. CK and CF are the classic 700 mm GN1/1 format. BK bakery counters and some PT pizza tables are around 800 mm deep because they must accept 600×400 trays and provide a wider preparation surface.
Not every pizza counter is 800 mm. PT920, PT930 and PT1365 are 700 mm-deep GN1/1-based models, while PT1200, PT1300 and PT1310 are 800 mm deep and built around 400×600 pizza / Euronorm trays. Select by containers and process, not by product-family name alone.
CK is TEFCOLD's classic professional refrigerated-counter family for busy kitchens. The 700 mm-deep cabinet is built around GN1/1, with 2-, 3- and 4-door versions to match the length of the work line. CK counters use SS304 stainless steel, ventilated cooling and automatic defrost, with worktop versions available with or without a rear splashback.
The newer CK-X1 generation is the major current update. CK7210X1, CK7310X1 and CK7410X1 are Energy Class A, Climate Class 5 counters operating roughly from -2 to +8 °C. They add Bluetooth/NFC connectivity and HACCP-compliant data export. Climate Class 5 is particularly relevant in hotter professional kitchens.
TEFCOLD reported in 2025 that CK7210X1, CK7310X1 and CK7410X1 use approximately 48%, 42% and 54% less energy respectively than the specific previous models they replace. These are model-to-model manufacturer comparisons, not a universal percentage for every older counter.
Within CK-X1, the code also reflects worktop configuration. X1 and X1SP versions differ in overall height and worktop / splashback layout: the approximately 860 mm version suits a flatter line, while the approximately 960 mm SP version provides the raised rear arrangement used against a wall.
Check the exact external dimensions before ordering. A splashback is useful against a wall, while an island or a custom continuous stainless worktop may be better served by the lower no-splashback configuration.
CF7210, CF7310 and CF7410 are 700 mm-deep GN1/1 counter freezers for frozen ingredients within the active work zone. They use SS304, ventilated cooling, automatic defrost and self-closing doors. The typical operating range is approximately -20 to -10 °C and Climate Class 4.
CF is available with different worktop / splashback layouts. Frozen counters naturally require more energy than similarly sized positive-temperature counters, so compare kWh/day or kWh/year as well as purchase price. A CF is most valuable when frozen stock must be accessed continuously during service.
SK6210, SK6310 and SK6410 are approximately 600 mm-deep professional snack counters. They are useful where a standard 700 mm counter would make the aisle too narrow. SK uses SS304, ventilated cooling, automatic defrost, self-closing doors and adjustable legs.
The trade-off is internal format. SK is not a full-depth GN1/1 counter; for example, SK6310 uses shelves around 328×430 mm. Choose SK for space efficiency, but choose CK when direct GN1/1 integration is essential.
Door sections provide flexible storage for shelves, GN pans and larger packs. Drawers are more ergonomic for frequently used smaller portions because the operator can reach ingredients quickly without searching through a full cabinet.
CK includes 4- and 6-drawer configurations and mixed door / drawer layouts, while CK-X1 can accept optional 1/2 or 1/3 drawer kits. Drawers improve workflow but reduce universal open volume, so specify them around actual portion sizes and mise-en-place.
UC5210, UC5310 and UC5410 are low, roughly 670 mm-high GN1/1 refrigerated counters with doors. UC5240, UC5360 and UC5480 are corresponding drawer versions. The 700 mm depth retains GN1/1 compatibility while the lower cabinet height allows installation beneath a separate worktop or in a low equipment line.
Do not assume every UC can sit directly under any hot appliance. Follow the exact installation instructions, maintain condenser airflow and assess the heat load from equipment above. A dedicated chef-base solution may be required where radiant or conductive heat is high.
BK210 and BK310 are designed for bakeries, pastry production and kitchens that use 600×400 trays. Their approximately 800 mm depth and Euronorm guides allow trays to move directly between production and refrigerated storage without repacking into GN containers.
BK210 provides two door sections and BK310 three. The professional stainless construction, ventilated cooling and automatic defrost support daily production use. A restaurant working only with GN1/1 usually gains little from the extra depth; here the deeper body exists to serve the bakery process.
PT contains two distinct layouts. PT920, PT930 and PT1365 are 700 mm-deep pizza counters with granite worktops and GN1/1-based lower storage. PT920 and PT930 include a refrigerated GN1/6 ingredient well for compact pizza preparation.
PT1200, PT1300 and PT1310 are 800 mm-deep tables with guides for 400×600 pizza trays in the refrigerated door sections. PT1310 also has seven dough drawers, but those drawers are ambient, not refrigerated. This is an important specification detail that cannot be inferred from the photograph alone.
Many PT models can be paired with GVC / VK topping units for GN1/3 or GN1/4 pans. The combined system creates a complete pizza-preparation station with dough, chilled toppings and a work surface in one zone.
SA saladettes are designed for active preparation of salads, snacks and other dishes. Typical SA910, SA920, SA1045 and SA1365 models use GN1/1 storage, SS304 construction, fan-assisted cooling and automatic defrost. Smaller GN pans can be arranged in the top preparation zone and a glass guard is optional on selected models.
Not every SA has the same top or temperature duty. SA912, SA914 and SA1365 S/S differ in lid, drawer or top configuration. SA910BT is a freezer counter and should not be described as a standard open-top saladette simply because it belongs to the SA family. Always check the exact model layout.
SS counters are aimed at sandwich, salad and takeaway preparation. The top GN ingredient area plus a preparation surface supports fast assembly, while reserve ingredients remain in the cabinet below. SS7200 and SS7300 are 700 mm-deep GN1/1-family models; SS8200 and SS8300 are deeper, around 800 mm.
Check the number and size of GN pans accepted in the top, the total counter width and whether the ingredient zone has a lid or guard. GN pans are often not part of the standard equipment, so pans and divider bars should be specified together with the counter.
G-Line by TEFCOLD is the value-focused part of the professional gastro range. GC counter coolers, GF counter freezers, GP pizza counters and GSS / GS saladettes provide the essential professional functions but often use SS201 stainless steel instead of the more corrosion-resistant SS304.
GC72 / GC73 are ventilated GN1/1 counter coolers, GF72 is a GN1/1 counter freezer and GP92 / GP93 are pizza counters with granite worktops. G-Line is a rational choice when purchase cost is a priority, while SS304 is preferable in harsher, wetter or more chemically aggressive environments.
SS304 is the standard material across many high-duty CK, SK, CF, BK, PT and SA models. It handles frequent cleaning and food-service conditions well. SS201 looks similar and can work well in value-oriented equipment, but its corrosion resistance is lower.
Material should be matched to the real environment. A dry secondary preparation area may suit G-Line perfectly, while frequent exposure to moisture, salt, acids or stronger cleaning chemicals makes SS304 the safer long-term choice.
Most professional counters use ventilated or fan-assisted cooling to distribute temperature more evenly and recover more quickly after door opening. CK-X1, CK, CF, SK and many preparation counters use automatic defrost to reduce routine manual work.
Airflow must remain unobstructed. Do not pack products against fan openings or internal air channels where the manufacturer requires clearance. An overloaded cabinet can develop temperature differences even while the controller display appears normal.
Climate class indicates the ambient conditions for which the counter is designed. CK-X1 is Climate Class 5, corresponding to demanding test conditions around +40 °C, while many earlier CK, CF, SK, SA and G-Line counters are Climate Class 4, commonly associated with ambient conditions up to about +30 °C.
The important temperature is the air around the refrigeration system, not the dining room. Ovens, fryers, dishwashers and enclosed furniture can create a much hotter local environment. Assess the actual installation position before choosing the model.
A refrigerated counter can operate with its factory worktop or form part of a continuous custom stainless work line. A rear splashback helps protect the wall against liquids and food debris, while a no-splashback version is often better in an island or under a continuous custom surface.
Leave adequate condenser airflow and service access. Do not cover the refrigeration section with decorative panels unless the installation instructions explicitly allow it. Also check leg adjustment, optional castors, condensate arrangement and socket location before installation.
Refrigerated counters normally run 24/7, so energy cost becomes significant over several years. Compare kWh/day or kWh/year, energy class and usable net volume. Compressor input power alone does not describe annual energy consumption.
CK-X1 demonstrates why generation matters: the manufacturer reports substantial savings versus the specific previous CK models. Where both generations are listed, calculate the energy difference over several years rather than comparing only purchase price. Counter freezers such as CF or GF will naturally consume more energy than comparable positive-temperature counters.
For GN1/1 kitchens, 700 mm is usually the most universal format. Use 600 mm SK where aisle width is critical, and around 800 mm for bakery trays or 400×600 pizza trays.
Not in the same way as CK. SK is built for a shallower line and has smaller internal shelves; choose a 700 mm GN1/1 counter when direct GN integration is required.
CK-X1 adds Energy Class A, Climate Class 5, Bluetooth/NFC control, HACCP data export and, according to TEFCOLD's specific model comparisons, approximately 42-54% lower energy use than the models it replaces.
It relates to the worktop / rear splashback configuration. Always check the exact external height and product image because variants with the same door count can be intended for different line layouts.
Choose CF when frozen ingredients must remain directly under the work surface during service. If frozen stock is accessed only occasionally, an upright freezer may use floor space more efficiently.
Doors are more flexible for larger containers and packs. Drawers are faster and more ergonomic for repeatedly used small portions, but reduce open universal storage volume.
No. PT920, PT930 and PT1365 are 700 mm deep, while PT1200, PT1300 and PT1310 are 800 mm. Choose according to GN pans or 400×600 pizza trays.
No. The seven dough drawers are ambient-temperature drawers; separate door compartments provide the refrigerated storage.
A saladette is built for active food preparation and includes an ingredient pan zone, lid, preparation board or another specialist top. CK is primarily refrigerated storage plus a worktop.
Both support preparation. SS is more specifically oriented to sandwich / takeaway assembly with a top GN zone and preparation surface, while SA follows the saladette format. Exact top layouts vary by model.
Yes. GC, GF, GP, GSS and GS are professional ranges, but they are value-focused and often use SS201 rather than SS304.
Only when the exact installation conditions allow it and condenser airflow is protected. UC is a low GN1/1 undercounter range, not automatically a dedicated chef base for any hot appliance.
It is a higher ambient-duty class; CK-X1 is tested for demanding conditions around +40 °C. This matters in hot kitchens near ovens, fryers and other heat sources.
A holding counter is intended for already chilled food. Use a blast chiller for rapid controlled cooling of hot food, then transfer the chilled product to the counter or upright cabinet.
