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180 cm Flagship Air-Cooled Worktop Refrigerator with Storage
Model:
TG0.4L2F
POWER
230W
220V/380V
VOLTAGE
290 KG
N.Weight
470 L
Capacity
Electric
Energy
Specification
Power source
Electric
Shipping Port
Guangzhou China
Material
Stainless Steel
290 KG
Weight
1800*760*800 MM
Size
Temp Range: -5～10℃
Functions
Certifications
CE/SABS/GSO/ISO
Capacity
470 L
Made in China
Place of Production
Description
180 cm Flagship Air-Cooled Worktop Refrigerator with Storage
The TG0.4L2F flagship worktop refrigerator is a 1.8 m, air-cooled, 2-door undercounter cabinet with a full stainless steel top. It is designed for kitchens that need strong chilled storage directly under a working surface: bakeries, cafés, pizzerias, hotel kitchens, and central production rooms.
With around 458 L of internal volume in a 1800 × 760 × 800 mm footprint and a 0–10 °C working range, it combines reliable line refrigeration with a robust worktop that can carry cutting boards, prep equipment, or small machines.
Use this model when you want more than a basic prep table: a heavy-duty storage base that can run all day, every day under real production loads.
What makes this a “flagship” worktop refrigerator
1) High-volume storage in a 1.8 m base cabinet
The 458 L internal space gives you real storage capacity: trays, GN pans, containers of toppings, sauces, cream, fillings, and mise-en-place stay within arm’s reach of the line. You are not just cooling a few ingredients; you are keeping a serious stock of chilled product directly below the work surface.
This is ideal when you want to minimise walking back to large upright fridges or cold rooms.
2) 0–10 °C line refrigeration with air circulation
The cabinet is built to hold an adjustable 0–10 °C range, which covers most chilled storage needs for bakery, pastry, beverage, and hot kitchen work:
0–4 °C for proteins, dairy and sensitive fillings
4–8 °C for vegetables, sauces and ready-to-use toppings
Air-cooled refrigeration helps keep the temperature more even throughout the cabinet, which matters when doors are opened often during service.
3) Full stainless steel worktop for real-world use
The 1800 × 760 mm stainless work surface is not decorative; it is meant to be used:
As a cutting and assembly bench for sandwiches, burgers, pizzas, salads or desserts
As a base for smaller equipment (for example, a countertop convection oven, small sheeter, coffee machine, blender station)
As a landing zone for trays and containers coming from mixers, ovens or chillers
Because the base is a full refrigerator, you get both chilled storage and a strong, easy-to-clean top in one footprint.
4) Heavy cabinet and insulation for daily commercial duty
At around 280 kg net weight, this is not a light, hollow unit. The cabinet is built for long operating hours in a professional kitchen:
Heavier construction and insulation help with temperature stability
Doors feel solid and stay aligned better over time
The unit is less likely to shift when staff lean, cut or load heavy containers on top
For busy bakeries or central kitchens, this difference shows up in lower maintenance headaches and more consistent performance.
5) Front-loading 2-door layout with adjustable storage
Two front doors with internal shelving (or GN rails, depending on your final configuration) let you organise storage by zone:
One side for dairy, creams and fillings
One side for vegetables, toppings, sauces or finished products
Shelves can be adjusted to match your preferred containers. This is more flexible than fixed drawer layouts when your menu changes seasonally.
Product Image
Recommended applications
Bakeries and pastry labs
Use the TG0.4L2F as a base cabinet between your mixer area and your oven:
Store butter blocks, cream, fillings, ganache, fruit purees and prepped toppings
Keep chilled dough pieces or laminated sheets ready for sheeting and shaping
Use the top as a staging bench for trays before they go into the proofer or oven
This setup reduces walking and keeps cold-sensitive ingredients close to the action.
Pizzerias and sandwich shops
Run the worktop refrigerator under a prep rail or topping station:
Lower section: stock of cheese, proteins, sauces and vegetables
Upper surface: cutting boards, pizza screens, GN topping containers, scales
Compared with a simple prep table, the flagship worktop version is aimed at heavier storage and long-hour operation in delivery or high-traffic locations.
Cafés and beverage counters
In cafés or drink shops where space is tight, the 1800 mm worktop can support:
Espresso machines and grinders
Blender stations for smoothies and iced drinks
Cake displays nearby, using the base as storage for cream, sauces, toppings and ingredients
One cabinet replaces separate undercounter fridges and standalone tables.
Central kitchens and cloud kitchens
For central production rooms and ghost kitchens:
Line several 180 cm worktop refrigerators along a wall to create a long, continuous cold prep bench
Assign each cabinet to a different menu or brand in a shared kitchen
Combine with upright fridges and freezers for bulk storage; use worktops for “ready-for-today” ingredients
How the flagship 180 cm worktop differs from the 180 cm prep table
You already have a page for the 180 CM Air-Cooled Refrigerated Prep Table (model TG0.4CL2F). That page focuses on ingredient prep: open phrasing, cutting and assembling directly on the table with a standard 213 W air-cooled system and 458 L capacity.
It is useful to clearly separate the roles of the two 180 cm models:
TG0.4CL2F – 180 cm refrigerated prep table (standard)
Emphasis on prep: cutting, topping, assembly
Same basic capacity and dimensions
Good for mixed menus and general food prep near the lineTG0.4L2F – 180 cm flagship worktop refrigerator (this page)
Emphasis on robust storage under a strong work surface
Positioned for heavier loading, longer operating hours, and more intensive back-of-house use
Better as a base for other equipment or as a cold storage bench in larger installations
When you describe them this way on the site, Google has a clear reason to treat both URLs as distinct pages: one is the standard prep table, the other is the flagship storage worktop.
Practical layout and usage tips
Place the worktop refrigerator where you genuinely need both cold storage and a bench: along the hot line, behind a serving counter, or between a mixer and oven.
Avoid installing directly beside strong heat sources like fryers or large ovens; leave a small gap or use a heat shield where necessary to protect cooling performance.
Plan internal storage by category (proteins/dairy/vegetables/fillings) and label door sections, so staff do not need to search while the doors stay open.
For bakeries, use the cabinet as the “today’s ingredients” chiller and keep bulk stock in upright fridges or a cold room; this reduces door-open time on your main storage.
Include the cabinet in your daily cleaning routine: wipe the worktop and door gaskets, clear condensate trays if accessible, and check for blocked air vents inside.
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