Novameta Saladette Counter P121 940 mm for Fresh Ingredient Prep

A refrigerated saladette counter keeps ingredients chilled while they are sliced, tossed and plated. The unit circulates cold air beneath a solid worktop, maintaining a set temperature around the food. This method prevents wilting and preserves colour, texture and flavour without freezing the produce. A saladette is designed for continuous access: the operator lifts ingredients from the chilled drawers, works on the flat surface, then returns the remainder to cold storage without leaving the station. The Novameta P121 940 mm saladette counter is built as a single stainless-steel unit. The operator loads up to five GN1/6 gastronorm drawers with prepared vegetables, dressings or garnishes. These slide into the refrigerated cavity beneath the worktop. A raised top shelf above the work surface holds bowls or containers for immediate use, keeping them within arm's reach. The worktop itself has a built-in opening that can be used for waste disposal or to hold a container for trimmings. Adjustable legs allow the unit to sit level on uneven floors. To start, the operator sets the digital thermostat to the desired temperature between -5 °C and +8 °C. Once the cavity reaches the set point, the refrigeration system cycles automatically to maintain it. The operator opens the drawers, removes ingredients, prepares them on the worktop, then returns any leftovers to the drawers. The raised top shelf is used for items needed during the current task, while the drawers store the bulk of the ingredients. The entire construction is stainless steel, chosen for durability and hygiene in professional kitchens. The 230 V electrical supply and 2.8 A current draw are standard for a single-phase commercial circuit. The 75 kg weight requires two people to move the unit safely, and the 940 mm width dictates the space it occupies on the work line. The 130 L volume determines how much produce can be stored at once, while the adjustable height of 840–960 mm allows the worktop to align with adjacent equipment. The seamless stainless-steel surfaces and rounded corners let you wipe down the unit in minutes after a busy service without trapping food debris. The stainless-steel surfaces are wiped down with a damp cloth and mild detergent after each service. The drawers are removed, washed separately and dried before being returned to the cavity. The refrigeration coils should be vacuumed periodically to remove dust, and the legs are checked for stability. No other maintenance is required beyond the parts named in the construction. The P121 940 mm saladette counter is a single model with no variants. It is categorised under refrigerated prep tables in the Novameta professional catering range.