Novameta P105 Cooling Counter for Confectionery Trays

A refrigerated work surface keeps pastry doughs, creams and semi-finished products at a stable temperature while the chef shapes, fills or decorates directly above the chilled compartment. The cooling counter replaces a separate worktop and refrigerator, saving space and eliminating the need to move between stations during intensive production.

The unit circulates cold air through a ventilated system, distributing it evenly across all levels. This prevents warm spots near the door or in corners, which is critical for temperature-sensitive items like yeast dough or delicate mousses. The airflow is calibrated to maintain consistent conditions even when the door or drawer is opened frequently, a common requirement in pastry shops and bakeries.

To use the counter, the operator slides standard 600×400 mm trays into the guides inside the drawer or behind the door. The rails are positioned to match the tray dimensions, allowing smooth movement without catching on edges. Once loaded, the trays sit in the chilled compartment, where the temperature is held between -5 and +8 °C. The chef can then work on the flat stainless steel top, preparing dough or assembling products without leaving the station.

The body is constructed from AISI 304 stainless steel, chosen for its resistance to mechanical stress and compliance with professional kitchen hygiene standards. The internal surfaces have rounded corners to simplify cleaning, while the door and drawer are fitted with high-quality gaskets to retain cold air and reduce energy consumption. The unit stands on adjustable feet, allowing it to be levelled on uneven floors.

Controls are minimal: a thermostat sets the temperature within the specified range, and an indicator light confirms the unit is operating. The 230 V voltage requirement matches the standard single-phase supply in British commercial kitchens, while the 0.293 kW power rating reflects the load on the circuit during normal operation.

The 150 L volume provides storage for multiple 600×400 mm trays, arranged in a single drawer and behind a single door. The 1010 mm width, 700 mm depth and 900 mm height create a compact footprint that fits into tight production areas, while the 90 kg weight ensures stability without making the unit difficult to move when necessary.

Daily upkeep involves wiping down the internal surfaces to remove dough, cream or sugar residues, which can affect hygiene and airflow. The door and drawer gaskets should be checked regularly to ensure a proper seal, and the compressor area should be kept free of obstructions to allow adequate ventilation. Defrosting routines, as recommended by the manufacturer, help maintain efficient cooling performance.

This model is designed specifically for confectionery and bakery workflows, where the combination of a work surface and refrigerated storage streamlines production. It is placed in the catalogue under refrigerated worktables for professional kitchens, alongside other units tailored to pastry and bakery environments.