Premium Chilled Work Counter for Pastry Trays

Use in confectionery and HoReCa kitchens

Refrigerated worktables for confectionery trays combine chilled storage with a practical work surface, which is particularly important for pastry shops, bakeries and restaurant kitchens with an intensive production workflow. The chef or pastry cook can prepare dough, shape products or fill trays directly above the chilled compartments, reducing the need to move between separate stations.

This type of equipment helps maintain stable temperatures for doughs, creams, mousses and other semi-finished pastry products that are sensitive to temperature fluctuations. Better temperature control often leads to more consistent results, for example when working with yeast dough or delicate creams.

In pastry production areas, refrigerated worktables are typically placed where quick access to pre-baking or decorating preparations is required. In cafés and smaller kitchens they save space by combining a worktop and a refrigeration zone in one compact unit. This category is especially suitable for businesses that regularly use 600×400 mm trays and require a well-organised workflow.

Construction and design for confectionery trays

Professional refrigerated worktables for confectionery trays are usually adapted to the standard 600×400 mm tray size widely used in confectionery and bakery production. A key construction feature is the guide and drawer system that allows trays to slide smoothly, ensuring efficient use of internal space and clear product organisation.

The body is typically made of stainless steel, providing resistance to mechanical stress and compliance with professional kitchen hygiene standards. Smooth surfaces and rounded internal corners make cleaning easier, while high-quality gaskets help retain cold air and reduce energy consumption.

Compared to universal refrigerated tables, models for confectionery trays often offer greater internal depth and rails calibrated for the specific tray size. This reduces the risk of trays catching on edges and ensures more even air circulation around the products. Airflow is usually designed to deliver cold air uniformly across all levels without creating warm spots near the door or in corners.

Technical parameters and selection criteria

When selecting a refrigerated worktable for confectionery trays, professional kitchens usually start with the temperature range and cooling type. Pastry products typically require stable positive temperatures, often between +2 and +8 °C, to preserve dough and cream consistency. Ventilated cooling maintains even temperatures across all levels, while static cooling may be sufficient for lighter workloads.

The next essential parameter is capacity. It is important to evaluate how many 600×400 mm trays the model can hold and how they are arranged—whether in columns, drawers or on rails behind doors. The configuration affects work speed and ergonomics, allowing pastry professionals to choose the model best suited to their production line.

Energy efficiency and compressor solutions influence operating costs and equipment stability. Professional kitchens often prefer models with reliable compressors, accessible service areas and clear energy consumption information. It is also important to consider whether the equipment is designed for frequent opening of doors or drawers, which is typical in pastry production.

Practical aspects commonly checked before purchase:

• whether the model is fully compatible with 600×400 mm trays and allows smooth tray movement;
• whether the ventilation system provides even cold distribution across all levels;
• the type of compressor and accessibility of service and maintenance components;
• the materials used for the body and internal surfaces and their suitability for intensive work.

Operation and maintenance in professional kitchens

Pastry professionals store dough, creams, meringue mixtures, par-baked items and other temperature-sensitive products daily, so refrigerated worktables must operate reliably and consistently. Correct tray arrangement ensures proper air circulation, reducing the risk of uneven cooling. Overloading drawers or compartments can reduce cooling efficiency.

Daily maintenance usually includes checking and cleaning door and drawer gaskets to ensure proper sealing. It is important to clean internal surfaces regularly from dough, cream or sugar residues, as these can affect hygiene and create unpleasant odours. Many manufacturers recommend following specific defrosting routines to keep heat exchangers and fans performing efficiently.

Professional kitchens often establish maintenance schedules that include regular inspection of refrigerated worktables. Timely filter cleaning, ensuring ventilation around the compressor and monitoring temperature readings help identify potential issues early, reducing unplanned downtime and supporting consistent production flow.

BHS service and spare parts

BHS provides professional service and technical support for refrigerated worktables for confectionery trays across Estonia. Service specialists assist with equipment selection for pastry shops or restaurants, carry out installation and provide recommendations for optimal operation based on workload.

BHS offers a wide range of spare parts for refrigeration equipment, including compressors, gaskets, control panels and electronic modules. Quick availability is essential because refrigeration downtime can impact product quality and order fulfilment.

Scheduled maintenance and timely replacement of worn components help extend equipment lifespan and maintain stable temperature performance. The BHS service team supports both planned servicing and rapid response in case of unexpected issues to restore equipment operation as quickly as possible.

Frequently asked questions about refrigerated worktables for confectionery trays

Are all refrigerated worktables compatible with 600×400 mm confectionery trays?

Not all refrigerated worktables are designed for 600×400 mm trays, so compatibility should always be checked in the manufacturer’s specifications. Models built specifically for confectionery trays typically provide clear information on tray size and number of levels.

What temperature range is usually optimal for storing confectionery products?

Semi-finished confectionery products are often stored at positive temperatures, typically between +2 and +8 °C, though exact requirements depend on the product. It is important to choose a unit capable of maintaining stable temperatures even during frequent door opening.

Is ventilated cooling better than static cooling?

Ventilated cooling usually provides more even temperature distribution across all levels and is particularly suitable for multi-level tray storage. Static cooling may be sufficient for lighter workloads, but professional pastry environments often prefer ventilated systems to reduce temperature fluctuations.

How many trays can typically fit in one refrigerated worktable?

The number of trays depends on the model, its height and rail configuration. Some units can hold several dozen 600×400 mm trays, while others support fewer trays but offer more convenient access. It is advisable to compare real tray capacity with production needs before purchase.

What maintenance actions help extend equipment lifespan?

Regular cleaning of internal surfaces and gaskets, filter checks, ensuring proper compressor ventilation and following recommended defrosting procedures help extend equipment lifespan. Timely preventive maintenance reduces the risk of unexpected breakdowns in a professional kitchen.