Our Baking Products
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
Power source
Electric
Shipping Port
Weight
Material
Stainless Steel
1800*760*800 MM
Functions
Size
Capacity
Certifications
CE/SABS/GSO/ISO
Made in China
Place of Production
Price
Guangzhou China
290 KG
Temp Range: -5～10℃
470 L
$600-$18,000
Specification
180 cm Flagship Worktop Refrigerator for Heavier Chilled Bench Support
The TG0.4L2F is a 180 cm flagship air-cooled worktop refrigerator built for bakeries, pastry labs, café kitchens, and foodservice rooms that need substantial chilled storage directly below a usable bench. With a listed 470 L capacity, a -5~10℃ range, and a 1800 × 760 × 800 mm footprint, it is aimed at sites where one under-bench cabinet has to do more than simply hold a few containers for prep.
Its commercial logic is storage-driven bench efficiency. The cabinet keeps daily chilled stock near the working area, while the stainless top serves as a landing zone for trays, a light assembly surface, or a support bench for small equipment. Compared with a prep-focused refrigerated table, this model is better when the room needs stronger under-bench capacity and a more all-purpose work surface rather than a station built mainly around frequent ingredient grabbing.
For bakeries, this is a useful format when one bench must support pastry ingredients, creams, butter, fruit preparations, and other chilled components through long operating hours, while still giving the room a stable top for staging trays or performing lighter bench tasks. It is especially helpful in tighter rooms where replacing a separate upright refrigerator plus stainless table with one integrated unit simplifies movement.
Where it fits in the workflow
The TG0.4L2F usually sits between storage and active production rather than inside the most aggressive assembly point. It works well beside pastry benches, coffee and dessert counters, wrapping benches, and support stations where cold ingredients must remain close but the top surface also needs to stay useful.
Why buyers step up to the longer flagship worktop
The 180 cm size is normally chosen when 150 cm no longer gives enough bench length or under-bench capacity. Buyers in this stage often want one more serious refrigerated bench that can support longer shifts, more stock, and a cleaner working layout than a small cabinet can provide.
Honest boundary
This machine is not a blast chiller, freezer, or dough retarder. It is also not as prep-driven as a true refrigerated prep table. It is the right machine when the bench must carry more chilled storage responsibility without becoming a tall upright cabinet.
Description
More Information
Who should choose the 180 cm flagship worktop refrigerator
This model suits bakeries, pastry rooms, café kitchens, and mixed-service counters that need one larger under-bench refrigerator with a serious work surface on top. It is especially useful when a compact worktop unit has become too small but the operation still prefers a low bench layout rather than another upright cabinet.
Comparison guidance
Choose this worktop refrigerator instead of the 180 cm prep table when the station is mainly storage-driven and the top is used for staging, support, or lighter work rather than constant assembly.
Choose the 150 cm flagship version instead when the layout is tighter and the longer bench is unnecessary.
Choose an upright refrigerator instead when maximum chilled storage density matters more than bench integration.
Choose a freezer or dual-temperature cabinet instead when the stock is primarily frozen or split across chilled and frozen categories.
Useful equipment pairing
The TG0.4L2F pairs well with pastry benches, sheeters, coffee counters, dessert finishing areas, packing stations, and ingredient staging zones. In bakery use it often supports cream, butter, fruit, and filling management while keeping the top free for staging and short tasks.
Pre-purchase checks
Confirm whether the room needs a prep-driven refrigerated table or a storage-driven worktop refrigerator.
Plan internal zones by ingredient family so the larger cabinet does not become disorganized.
Check aisle clearance, door opening space, and nearby heat exposure before installation.
Buyer FAQ
Who benefits most? Operations needing a longer refrigerated bench with stronger storage responsibility.
Is it mainly for prep? It supports prep, but it is best understood as a chilled worktop refrigerator rather than a true prep line table.
When is the prep table better? When operators repeatedly access ingredients during continuous assembly work.
When is another machine better? If you need frozen storage, blast cooling, or more vertical storage density than a worktop cabinet provides.
