Work process
What separate frozen storage costs your kitchen
Kitchens that work with frozen products and keep the frozen storage separate pay for it during every service. The costs are not visible on the invoice, but they are there.
Chef leaves workstation for a frozen product
Delay per action. Dozens of times an evening.
Freezer is in a different corner of the kitchen
More steps, more risk of errors under pressure.
Getting product, door open, door closed, walking back
Temperature fluctuations with frequent use.
Frozen products warm up during transport
Quality loss before the dish reaches the plate.
In stock for delivery
Large range, competitive prices, order today
JMGT holds a large range of Hoshizaki freezer counters in stock. Including advice on placement and professional on-site installation.
Range
Which type suits your kitchen?
The choice depends on your volume, your work process and the conditions in your kitchen. Four versions, each for a specific situation.
2-door freezer counter
Smaller kitchens, limited mise en place
Compact format, full freezing performance. For kitchens that want frozen products at the workstation without sacrificing floor space.
Application: Lunch rooms, small restaurants
Request a quote3-door freezer counter
Restaurants, hotels and catering companies
More storage without extra steps. Suitable for kitchens with peak service and extensive mise en place of frozen products.
Application: Restaurants, hotels, catering
Request a quoteGN freezer counter
Production kitchens and care facilities
Aligned with gastronorm pans and tight work processes. Integrates into your GN system, fewer actions per preparation.
Application: Production kitchens, care facilities
Request a quoteHeavy-duty freezer counter
Large kitchens and production facilities
Built for the most demanding conditions. Resistant to high loads, continuous use and hot kitchens.
Application: Large kitchens, production facilities
Request a quoteNot sure which type fits? Schedule a free kitchen check and we will advise based on your work process.
Suitable for you if
When do you choose a freezer counter?
A freezer counter is the right choice when you work daily with frozen products and the distance between workstation and frozen storage costs time.
Hoshizaki freezer counters in stock at promotional prices
JMGT regularly has freezer counters available with attractive discounts. 2-door, 3-door and GN versions. Direct delivery throughout the Netherlands; installation optional (quoted separately), including workstation advice.
Who is a freezer counter for?
A freezer counter belongs in kitchens that work with frozen products in the mise en place every shift: restaurants with frozen sauces and proteins, care facilities with portioned meals, caterers running on volume. The typical setup is a low cabinet with a stainless steel work surface, placed right in the work line so the chef has frozen product within reach without walking to a separate freezer room. That saves steps per action and keeps the temperature stable, because products do not thaw on the way.
The work surface doubles as a worktop: portioning, breading or plating happens at the spot the product comes from. For kitchens with limited floor space, that combines storage and workstation in a single unit.
The difference from a refrigerated counter
A refrigerated counter cools to roughly +2 to +8 degrees Celsius and is meant for fresh products in the daily mise en place. A freezer counter freezes to -18 degrees Celsius or lower. That difference is bigger than it looks: the lower temperature places heavier demands on the compressor and insulation, especially with frequent door openings in a hot kitchen. A freezer counter is built for that; a refrigerated counter or domestic freezer quickly loses its freezing temperature under intensive use. If you work with both fresh and frozen product, you combine the two in the work line. For that, look at our refrigerated counters, or for larger bulk storage go to the freestanding freezers. JMGT advises, based on your work process, which combination delivers the most.