Professionelle køleborde til restaurant, café, kantine og storkøkken. Vælg mellem modeller med 2, 3 eller 4 døre, skuffer, GN 1/1, bagkant eller kantineopsats. Vi fører energieffektive køleborde i rustfrit stål fra bl.a. Tefcold og hjælper gerne med at vælge den rigtige størrelse og indretning til dit køkken.
18 products
In 2023, the Gyros Heroes chain changed suppliers and chose us. Since then, we have delivered 25 refrigeration products to them, including for their branch in Fisketorvet.
Challenge: The customer wanted reliable refrigerated counters that were easy to move around.
Solution: We chose our energy-efficient bestseller CK and added wheels to the model, making it easy for the customer to get them into the store and pull them out for cleaning – without scratching the floor.
Result: An easier workflow for employees, savings on electricity bills, and peace of mind with a 3-year warranty. Supported by the largest spare parts warehouse in Denmark.
The right refrigerated counter depends especially on what you need to store, how quickly employees need access to ingredients, and how the workstation is designed. In some kitchens, a classic refrigerated counter with doors is the most flexible solution, while drawers can be a great advantage in busy production environments.
A refrigerated counter with drawers is particularly suitable if ingredients need to be quickly accessible during production. The drawers provide a good overview and make it easy to organize ingredients in smaller containers, without the employee having to open a large door and move shelves or containers around.
A refrigerated counter with doors, on the other hand, often provides more flexible storage and may be better if you work with larger GN containers, boxes or products of different sizes. For many kitchens, a combination of doors and drawers is the most practical solution.
The choice is therefore not only about price, but also about workflow. In a busy kitchen, the right setup can reduce unnecessary movements and speed up production.
In professional kitchens, GN 1/1 is one of the most used formats. A refrigerated counter with space for GN 1/1 containers makes it possible to store ingredients in the same containers used in the rest of the production.
This provides a more efficient workflow, because ingredients can be moved directly between the refrigerated counter, workstation and oven or other production equipment. This can be a great advantage in restaurants, canteens and catering kitchens, where many processes are built around the GN system.
If GN 1/1 is important for your operation, you should always check both the internal capacity and the depth of the refrigerated counter, as not all models are built for the same container format.
Refrigerated counters are typically available with 2, 3 or 4 doors, as well as in various combinations with drawers. The right size depends on both the cooling needs and the space available in the kitchen.
It is a good idea to choose the size based on the busiest production and not just the average daily operation. A refrigerated counter that works fine most of the day can quickly become too small during peak hours.
The height of the refrigerated counter is important, especially if other equipment is to be placed on top. If the refrigerated counter, for example, is to be used as a base for a griddle, fryer, induction or other hot equipment, a lower model may be necessary to achieve an ergonomic working height.
The placement of the compressor also affects the layout. On some models, the compressor is on the side, while on other models it is located at the bottom. A side-mounted compressor can make service access easy, but typically takes up some of the width. A bottom-mounted solution can provide a different distribution of the internal space.
It is also important to ensure adequate ventilation around the refrigerated counter. If the condenser cannot dissipate heat, it can affect both energy consumption and operational reliability.
A professional refrigerated counter usually runs around the clock, and therefore energy consumption can significantly affect the total operating costs. Even relatively small differences in daily consumption become significant over several years.
For example, if a refrigerated counter uses 1.5 kWh less per day than an alternative model, this corresponds to more than 500 kWh per year. Therefore, a more expensive and energy-efficient model can in some cases be the cheapest solution over the product's entire lifetime.
When comparing refrigerated counters, we therefore recommend looking at both the purchase price, energy label, stated consumption and the capacity you actually need.
A classic refrigerated counter is primarily designed for storage and as a work surface. A saladette or a sandwich bar, on the other hand, is typically equipped with refrigerated GN containers at the top, so that ingredients are directly accessible during preparation.
This makes sandwich bars and saladettes particularly suitable for pizza, sandwiches, salads, takeaways and other kitchens where many cold ingredients are used directly at the workstation.
If you primarily need cooling capacity under a large work surface, a standard refrigerated counter is usually the best choice. If quick access to many ingredients is most important, a saladette or sandwich bar can be more efficient.
It can be difficult to assess the difference between refrigerated counters solely based on measurements and specifications. At Cosina, we take into account the kitchen layout, GN format, the need for drawers or doors, workflow and the necessary cooling capacity, among other things.
We can also help assess whether the refrigerated counter should function as a regular workstation, a base for hot equipment or as part of a larger production line.
If you are unsure about the model or size, please contact us. We will help you find a refrigerated counter that suits both the production and the space you have available.
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