Наши хлебобулочные изделия
180 cm Air-Cooled Refrigerated Prep Table
Модель:
TG0.4CL2F
ВЛАСТЬ
213W
220V/380V
НАПРЯЖЕНИЕ
280 KG
Н.Вес
458 L
Емкость
Electric
Энергия
Power source
Electric
Тип уборки
Масса
Цвет
Stainless Steel
1800*760*800 MM
Размер упаковки
Размер
Capacity
Диапазон веса теста
CE/SABS/GSO/ISO
Made in China
Место производства
Место производства
Guangzhou China
280 KG
Temp Range: 0～10℃
458 L
$600-$18,000
Спецификация
180 cm Refrigerated Prep Table for Multi-Operator Chilled Assembly Lines
The TG0.4CL2F is a 180 cm air-cooled refrigerated prep table for bakeries, café kitchens, pizza lines, and pastry rooms that need a longer chilled workstation than a compact prep table can offer. With a listed 458 L capacity, a 0~10℃ range, and a 1800*760*800 mm footprint, it is best positioned for active ingredient access across a wider bench rather than for bulk upright storage.
The commercial advantage of this size is line continuity. Once more than one product family or more than one operator shares the same prep station, a shorter table often creates crowding, interference, and repeated reaching across tools, trays, and ingredient pans. The 180 cm format gives more room for cutting boards, scales, topping containers, trays, and hand movement while keeping chilled stock directly beneath the work surface.
What this machine is actually best for
This model is strongest in larger café-bakeries, dessert counters, sandwich stations, and pastry rooms where chilled ingredients are handled through repeated short cycles. It works well for cake finishing, sandwich assembly, savoury bakery prep, pizza topping support, and pastry garnish stations that need a longer bench without converting the whole room into a large upright cold-storage zone.
Nearby model and parameter comparison
Compared with the 150 cm prep table, the 180 cm version makes more sense when two operators may share the station or when the menu requires broader ingredient spread. Compared with the 180 cm worktop refrigerator, this prep table is more access-driven and better for continuous assembly behavior. The worktop version is a better fit when the bench is used more for staging, tray landing, or support work than for repeated ingredient retrieval.
Cross-category comparison
Choose this machine instead of an upright refrigerator when the operational problem is constant movement between storage and assembly. Choose an upright refrigerator instead when total chilled storage density matters more than workline access. Choose a freezer when the real stock is frozen reserve. Choose a blast cabinet when warm product needs rapid cooling. The TG0.4CL2F is built around active chilled prep, not frozen holding or pull-down control.
Workflow, staffing, and pairing logic
This prep table pairs well with pastry benches, pizza ovens, coffee-and-dessert counters, packaging benches, and separate upright refrigerators or freezers nearby. In a structured line, upright cold storage carries backup ingredients while the prep table holds the active set for the shift. That reduces walking and helps two people share one chilled prep zone with less interference.
Planning and installation guidance
Before buying, confirm whether the station will be run by one operator or two, how many ingredient pans need daily reach-in access, and whether the line needs more working length or more vertical storage. Also check final standing room, ventilation, access path, and nearby heat load. If the bench will mainly support storage and tray staging, a worktop refrigerator may be the cleaner choice.
Описание
Пользовательские случаи
When the 180 cm prep table is the better long-station choice
Choose the TG0.4CL2F when your line needs a longer chilled prep surface rather than simply more refrigeration somewhere else in the room. It is a strong fit for larger café-bakeries, pizza counters, pastry finishing lines, and sandwich or savoury stations where two operators or multiple product groups share one cold-prep area.
Best-fit statement and suitability boundary
Best fit: longer chilled prep lines where ingredient access and bench length both matter. Not ideal: rooms mainly needing upright storage, compact shops where 180 cm is difficult to place, or stations where the top is used mostly for staging instead of active prep.
Scenario comparison
In a café bakery, this model often supports one main sandwich and dessert line because one longer chilled station simplifies service prep. In a pastry room, it works well for larger garnish or assembly sequences. In a central kitchen, however, it is usually a sectional station rather than the main cold-prep line unless one team owns it exclusively.
Nearby model and parameter comparison
Choose the TG0.4CL2F over the 150 cm prep table when more working length, more pans, or more than one operator already makes the shorter table feel tight.
Choose the 180 cm worktop refrigerator when the station is more storage-driven and the top is used for support or staging rather than constant assembly.
Choose an upright refrigerator when maximum chilled volume matters more than line-side access.
Product-line pairing and workflow fit
This table pairs well with pastry benches, pizza ovens, coffee counters, upright refrigerators, and a separate freezer nearby. That pairing keeps bulk stock in vertical storage while the prep table supports only the ingredients that must stay close to the line.
Staffing and planning notes
For shared stations, the advantage is reduced operator interference and less back-and-forth walking. Before ordering, map container count, tool spread, standing space, and how the station connects to the oven, coffee counter, or finishing bench. If the team mainly needs a support bench with cold storage rather than active ingredient access, the worktop refrigerator is often the better match.
FAQ-style clarification
What is this model best for? Long chilled-prep stations for bakery, café, and pastry assembly work.
When is 150 cm enough? When one operator or a narrower ingredient set can still work comfortably on the shorter station.
When is a worktop refrigerator better? When the top functions more as a landing or support surface than a continuous prep line.
Can it replace freezer storage? No. Frozen reserve still belongs in a separate freezer.
What is the common buying mistake? Choosing the longer prep table when the real problem is bulk storage or choosing it for a room that cannot support the extra footprint cleanly.
