Available space, ingredient organization, and refrigeration configuration: the elements to consider when designing a functional pizza station.
Preparing pizza requires speed, precision, and organization. During service, ingredients must be easily accessible, the worktop must stay clear, and every element of the station must be arranged functionally.
For this reason, choosing a pizza station is about more than just the dimensions of the refrigerated counter.
How much space is needed? Where should ingredients be kept? Are more doors or more drawers the better choice? Is a refrigerated display case needed? And which configuration allows for the smoothest workflow?
This article starts from these practical requirements to explore how to design a pizza station, combining a refrigerated counter, worktop, and, where necessary, a refrigerated display case.
It’s the first question to ask when designing a pizza station.
Before defining the counter configuration, it’s important to assess the available footprint and understand how to organize the space dedicated to preparation.
The first variable to consider is depth. Dalmec’s Pizza PLUS counters are available in two versions:
Two depths that allow the counter to be adapted to the available space and to the station’s configuration.
Added to this is another important choice: THE WORKTOP.
The Pizza PLUS counter can be configured without a worktop, with a total unit height of 810 mm, or with a granite worktop, reaching an overall height of 1,040 mm.
The second configuration integrates a true dedicated preparation surface directly into the counter: the 30 mm-thick granite worktop, with bevelled edges, provides the space needed to stretch the dough, add toppings, and prepare the pizza before baking.
The counter thus becomes part of the work station, integrating refrigeration and preparation into a single structure.
The configuration of the refrigerated compartments can be adapted to the available space, the type of products, and the way the work is organized.
Pizza PLUS counters can be configured with 2, 3, or 4 refrigerated doors, or with various refrigerated drawer unit configurations in place of the doors. The choice can depend on the quantity and type of ingredients to be stored, as well as on how they are organized within the counter.
Not everything needed during preparation, however, has to be refrigerated.
On the 2- and 3-door models, in both the 700 mm and 800 mm depths, a non-refrigerated drawer unit with 4 or 7 drawers can be added. This configuration allows a separate space to be dedicated to utensils, materials, and other items needed for the work.
The choice between doors, refrigerated drawers, and non-refrigerated drawers therefore allows the counter’s volume to be organized according to different storage and stock-keeping needs. The configuration chosen also determines the counter’s overall length, an aspect to consider in relation to the available space.
Another element to evaluate when designing the pizza station is the REFRIGERATED PIZZA DISPLAY CASE.
This is an additional, optional solution that can be paired with the refrigerated counter featuring a raised granite worktop. The display case is fixed directly above the granite worktop and includes a dedicated space for gastronorm pans, allowing the different ingredients used during preparation to be divided and kept within easy reach.
This way, ingredients can be stored under refrigerated conditions, organized by type, and easily accessible directly from the work area, making preparation management smoother during service.
Here too, the most suitable configuration depends on the composition of the station and on the type and quantity of ingredients to be organized.
Dalmec Pizza Refrigerated Display Cases are available in 700 mm and 800 mm depths, to be paired with the corresponding counters.
Available in the following lengths:
They can be fitted for:
Available in the following lengths:
In this case, the configuration options increase further, with fittings for:
The choice of pan configuration allows the display case space to be organized according to the number and type of ingredients used.
All display cases can also be configured with or without glass, depending on the station’s requirements.
Beyond configuration and space organization, when choosing a pizza counter it’s also important to evaluate certain technical characteristics related to refrigeration and construction.
Pizza PLUS counters are available in climate class 5 and can be configured with two different temperature ranges:
The structure is built in AISI 304 stainless steel and features 60 mm of insulation. The refrigeration unit is a tropicalized monoblock, with a capacitive display and R290 natural refrigerant.
Choosing a pizza counter, then, isn’t just about refrigerated capacity or the unit’s dimensions. It means designing a space where refrigeration, preparation, and ingredient organization are conceived to work together.
Depth, compartment configuration, worktop, and, where necessary, refrigerated display case are elements that can be combined in different ways, depending on the available space and the pizzeria’s needs.
For this reason, the most functional solution isn’t necessarily the one that offers the most space, but the one in which every element finds its place, and everything needed during service is organized exactly where it’s needed.
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