Our Baking Products
150 CM Air-Cooled Prep Table Refrigerator for Bakery Food Prep
Model:
TG0.3CL2F
POWER
265W
220V/380V
VOLTAGE
220 KG
N.Weight
360 L
Capacity
Electric
Energy
Power source
Electric
Shipping Port
Weight
Material
Stainless Steel
1500*760*800 MM
Functions
Size
Capacity
Certifications
CE/SABS/GSO/ISO
Made in China
Place of Production
Price
Guangzhou China
220 KG
Temp Range: 0～10℃
360 L
$600-$18,000
Specification
150 cm Refrigerated Prep Table for Compact Ingredient Access and Bench Efficiency
The TG0.3CL2F is a 150 cm air-cooled refrigerated prep table for bakeries, pastry rooms, café kitchens, and mixed bakery-foodservice counters that need chilled ingredients directly under the workstation. With a listed 360 L capacity, a 0~10℃ range, and a 1500*760*800 mm footprint, it is best positioned as a compact active-prep station rather than as a bulk-storage refrigerator.
That distinction matters because many buyers compare a prep table only by liters. In daily use, the bigger advantage is retrieval rhythm. Creams, fruit, fillings, toppings, dairy, sandwich ingredients, and ready-to-use components stay close to the operator instead of inside an upright cabinet across the room. In smaller shops, that can save more time than adding another tall refrigerator, because the station reduces repeated walking during assembly, finishing, or garnish work.
What this machine is actually best for
This model is strongest where one operator or a compact two-person team handles a defined chilled-prep task. It fits cake finishing, pastry garnish work, sandwich build-up, café cold prep, and dessert assembly lines where one surface must support both worktop use and refrigerated ingredient access. If the room already has bulk cold storage elsewhere, a prep table like this improves the last meter of workflow rather than trying to become the entire cold system.
Nearby model and parameter comparison
Compared with the 180 cm prep table, the 150 cm format is the more disciplined choice when one station serves a smaller menu or fewer operators. Compared with the 150 cm worktop refrigerator, this prep table is more access-driven and better for repeated ingredient retrieval during active assembly. The worktop version is the better choice when the under-bench cabinet is more storage-driven and the top is used more for staging or light support work than continuous prep.
Cross-category comparison
Choose this cabinet instead of an upright refrigerator when the problem is too much walking between storage and the bench. Choose an upright refrigerator instead when total chilled volume matters more than line-side access. Choose a freezer instead when the stock is frozen reserve inventory. Choose a blast cabinet when warm product needs rapid pull-down. The TG0.3CL2F is about chilled ingredient access during active prep, not frozen storage or process cooling.
Workflow, staffing, and pairing logic
This prep table pairs well with pastry benches, coffee counters, cake decorating areas, small deck ovens, packaging benches, and a separate upright refrigerator or freezer nearby. In a practical bakery workflow, bulk stock stays in upright storage while the prep table carries only the day's active chilled ingredients. That split helps one operator work faster and keeps the bench cleaner during busy periods.
Planning and installation guidance
Before buying, confirm whether 150 cm gives enough top length for your busiest preparation task. Review container count, ventilation clearance, nearby heat sources, and how close the station should sit to pastry finishing or sandwich assembly. If two operators will share the same station heavily, the 180 cm version is often the more realistic choice.
Description
More Information
When the 150 cm prep table is the right compact cold-prep station
Choose the TG0.3CL2F when your production issue is not lack of refrigeration somewhere in the room, but lack of refrigerated access at the actual bench. It is a strong fit for compact bakeries, pastry studios, café kitchens, and mixed-menu counters where one operator needs chilled ingredients within reach during active assembly.
Best-fit statement and suitability boundary
Best fit: compact workstations that need chilled ingredients directly below the prep surface. Not ideal: rooms mainly needing bulk upright storage, stations shared heavily by multiple operators, or operations whose main cold need is frozen reserve rather than chilled assembly ingredients.
Scenario comparison
In a boutique pastry shop, this model often works as the main garnish and finishing station because one operator can manage cream, fruit, and toppings from a single compact bench. In a café bakery, it supports sandwich and dessert assembly through the shift. In a central kitchen, however, it is usually too short to act as the main shared prep line unless it serves one specialized product group only.
Nearby model and parameter comparison
Choose the TG0.3CL2F over the 150 cm worktop refrigerator when the station is access-driven and ingredients need to be pulled repeatedly during prep.
Choose the 180 cm prep table when two operators, wider menu spread, or more containers already make 150 cm too tight.
Choose an upright refrigerator when storage volume matters more than bench-side access.
Product-line pairing and workflow fit
This model pairs well with upright refrigerators for backup stock, pastry benches for finishing work, coffee counters, and packaging areas. That pairing creates a cleaner layout: bulk chilled stock in upright storage, active ingredients in the prep table, and frozen reserve in a separate freezer if needed.
Staffing and planning notes
For one-person and two-person teams, the real benefit is fewer repeated stock runs. Before ordering, count how many ingredient pans must stay within reach, confirm final standing space, and decide whether the station belongs near the cake bench, sandwich line, or pastry assembly point. If the top is used more for tray landing than active prep, the worktop refrigerator may be the better fit.
FAQ-style clarification
What is this model best for? Chilled ingredient access during compact bakery, pastry, or café prep work.
When is an upright refrigerator better? When total chilled storage volume matters more than bench-side retrieval speed.
When should I choose 180 cm instead? When one operator cannot work comfortably within 150 cm or when two operators share the station.
Can it replace freezer storage? No. Frozen reserve stock still needs a separate freezer.
What is the common buying mistake? Buying a prep table when the real need is bulk storage, or buying the 150 cm version when workflow already demands a longer station.
