Novameta P202 1500 mm Cooling Counter with Lifting Mechanism

A refrigerated worktable with a lifting mechanism keeps ingredients chilled at arm's reach while providing a stable, adjustable surface for cutting, portioning and assembling dishes. The cooling unit circulates cold air through an insulated base, maintaining a consistent temperature that slows spoilage and preserves freshness during high-volume service. A compressor-driven system ensures rapid recovery after doors are opened, so the internal climate remains stable even when the table is accessed frequently.

The integrated lift mechanism raises or lowers the entire worktop in one smooth motion, allowing each cook to set the height that best suits their posture. This adjustment reduces strain on the back and joints during long shifts, and the table can be reconfigured quickly when different tasks or staff members take over. The worktop itself is a continuous stainless-steel surface that stays level and rigid throughout the lift, providing a secure platform for knives, scales and containers.

To use the table, the operator loads ingredients into the refrigerated base through doors or drawers, then sets the desired temperature on the control panel. Once the cooling cycle starts, the internal fan distributes cold air evenly across the stored items. The worktop can be raised or lowered at any time using the lift controls, adapting the height to the current task without interrupting the cooling. When service is complete, the table is cleaned with food-safe detergents and the condenser area is cleared of dust to maintain airflow and efficiency.

The construction is stainless steel throughout, chosen for its resistance to impact, moisture and detergents. The refrigerated base is fully insulated, with gaskets sealing each door or drawer to prevent cold air escaping. The lift mechanism is built into the frame, with moving parts designed to remain smooth under frequent use. The compressor is mounted to allow adequate ventilation, and the entire unit is sized to fit through standard kitchen doorways.

The controls include a temperature dial that sets the cooling range from -5 °C to +8 °C, covering short-term storage of fresh produce, sauces and semi-prepared foods. A separate lift control adjusts the worktop height between 800 mm and 1000 mm, accommodating cooks of different statures and tasks that require standing or sitting. The 230 V electrical supply is standard for professional kitchens, and the 2.8 A current draw is typical for a unit of this capacity.

A 230 L volume provides enough space for daily ingredients in a medium to large kitchen, while the 1500 mm length allows multiple cooks to work side by side. The 133 kg weight ensures stability during lifting and food preparation, and the footprint of 1500 mm by 700 mm fits into most kitchen layouts without obstructing traffic. The temperature range of -5 °C to +8 °C opens processes such as holding chilled sauces, marinating proteins and storing cut vegetables, but excludes deep freezing.

Cleaning involves wiping the worktop and exterior surfaces with food-safe detergents after each service. The refrigerated interior and door gaskets should be cleaned weekly to prevent odours and maintain a tight seal. The condenser and ventilation openings require periodic clearing of dust and grease to keep the compressor running efficiently. The lift mechanism should be kept free of debris to ensure smooth operation, and moving parts can be lubricated as needed.

The Novameta P202 is a single model with no stated variants. It is placed in the catalogue under refrigerated worktables with lift mechanisms, alongside other professional cooling and preparation equipment for HoReCa environments.