CASTA TEPP-ICE Corner TRICE1200 Teppanyaki-Ice Station

A refrigerated teppanyaki plate brings the temperature of a blast freezer to a worktop, letting chefs shape and chill liquid bases into ice-cream rolls, sorbets, granitas and instant chocolate decorations in front of customers. The surface cools to -38 °C, pulling heat from the mixture as it is spread, scraped and rolled with spatulas. Because the plate is horizontal and open, the process becomes a visual performance that suits show cooking, street-food stalls and event catering.

The operator pours a liquid or semi-liquid base onto the chilled plate, spreads it thin with a spatula, then waits a few seconds for the layer to set. Once firm, the layer is scraped into curls or ribbons, rolled into portions, and served immediately. The same plate can chill cocktails, flash-freeze fish for ceviche, or create artistic chocolate garnishes. A folding shelf above the plate holds the liquid bases ready for use, while six GN 1/9 neutral containers beneath keep ingredients organised.

The TRice1200 is built as a self-contained corner station on lockable castors, so it can be positioned against a wall or island. The frame and worktop are AISI 304 stainless steel, chosen for hygiene and durability in busy kitchens. A tropicalised compressor maintains the set temperature even when the ambient air is warm, and the control panel offers pre-programmed start-up sequences to simplify daily operation.

Temperature is adjustable from 0 °C to -38 °C, giving the flexibility to work with delicate creams that need only light chilling or with harder sorbets that require deep freezing. The 1.23 kW power rating reflects the load on a standard 230 V single-phase circuit, the type commonly found in professional kitchens and food trucks.

Three neutral drawers under the worktop provide storage for tools and packaging, while a plexiglass shelf above the plate displays finished creations or holds serving plates. The overall footprint of 1200 mm by 750 mm fits into most commercial kitchens and event spaces, and the height adjusts from 850 mm to 1350 mm to suit different operators.

Cleaning follows the stainless-steel construction: the plate and worktop are wiped down after each service, the GN containers and drawers are removed for washing, and the plexiglass shelf is cleaned with a damp cloth. The compressor and control panel require no daily maintenance beyond checking that the unit is free of dust and obstructions.

The TRice1200 is a corner version of the TEPP-ICE range, designed to maximise space in compact kitchens or street-food setups. It is placed in the catalogue under refrigerated worktops and multi-functional chilling stations.