Saladette buying guide: 2, 3 or 4 doors,
with drawers or doors - which size fits?
A saladette that is too small runs empty at peak, one that is too big takes up length and power. Here is how to choose doors or drawers, GN layout, depth and climate class to match your kitchen.
By JMGT Commercial Kitchen Equipment · Official Hoshizaki dealer · Published 1 October 2026
In short
First count your cold ingredients (one GN 1/3 or 1/4 position each, plus reserve), then measure the available length and the temperature at the unit. 2 doors for small kitchens, 3 doors for most restaurants, 4 doors for busy lines. Choose class 4 or 5 as soon as the saladette stands in the heat. Not yet sure you need a saladette? Read refrigerated counter or saladette first.
2, 3 or 4 doors: how much capacity do you need?
The number of doors determines the width of the saladette and with it the number of GN positions in the worktop and the cabinet volume below. Start with your ingredients, not with the length of the room: a saladette with too few positions forces your cook to swap pans during service.
| Version | Fits | Watch out |
|---|---|---|
| 2-door | Lunch room, bistro, small kitchen with little length | Few GN positions: keep the ingredient count low or choose a unit with a chilled top. |
| 3-door | Regular restaurant with a changing menu | Most chosen size. More positions without making the line too long. |
| 4-door | Busy kitchen, catering, pizzeria, wide salad or topping line | Lots of capacity and positions, but needs the most length and ventilation space. |
For reference from the Hoshizaki range: the Premier K 3 SL (3 sections) measures 1,755 x 700 x 998 mm with 463 litres gross volume; the Premier K 4 SL (4 sections) measures 2,196 x 700 x 998 mm with 625 litres gross. Both are suited to GN 1/1, use R290 and are climate class 5. Our Gram Gastro K 2207 CSG SL is a 4-door saladette with 9 x GN 1/3 in the worktop and 668 litres gross volume.
Dimensions according to manufacturer specifications; always check the current specification of the chosen model when ordering.
Saladette with drawers or with doors?
Both versions cool the same worktop with GN pans. The difference is below the worktop and in how your team works.
Drawers
Fast access to every pan without bending and searching, mise en place separated per dish, less cold loss because you open only one drawer. Less suitable for large or tall pans and loose bulk.
Doors
More free space for large GN pans, bags and bottles. Useful if the saladette also has to be storage. Shelves must stay neatly organised, otherwise time is lost.
If you prefer drawers, a refrigerated counter is often the better choice under the prep area; see our refrigerated counters. Ask about the availability of drawer versions per brand and model.
GN layout: 1/1, 1/3 or 1/4?
Gastronorm sizes are standardised, so you can keep using your existing pans. The worktop of a saladette is made up of several smaller positions; the cabinet below takes GN 1/1.
| GN size | Dimensions (mm) | Typical use |
|---|---|---|
| GN 1/1 | 530 x 325 | Standard size in the cabinet below the worktop; on pizza saladettes also in the top well |
| GN 1/3 | 325 x 176 | Common worktop position for salad, vegetables, cheese |
| GN 1/4 | 265 x 162 | Smaller portions: toppings, garnishes, nuts, sauces |
Pan depth: 65, 100 and 150 mm are common. Deeper pans hold more but cool through more slowly; for quickly changing toppings, shallow pans are often more practical.
Depth 700 or 600 mm, and the climate class
700 mm is the usual depth for a GN 1/1 saladette and gives the most work and cabinet space. A narrower version fits a tight line but costs space. So measure not only the length but also the walkway width behind the line.
The climate class according to EN ISO 23953 shows under which ambient conditions the unit was tested. What counts is the temperature at the unit, not the average kitchen temperature.
| Climate class | Test condition | Fits |
|---|---|---|
| Class 3 | 25 degrees / 60% RH | Cool kitchen or separate prep room |
| Class 4 | 30 degrees / 55% RH | Ordinary restaurant kitchen with some heat |
| Class 5 | 40 degrees / 40% RH | Hot line next to grill, fryer, oven or pizza oven |
Our advice: if the saladette stands on a hot line, choose class 5. A unit in too low a class runs at near-continuous full load.
Placement: where a saladette should and should not stand
A saladette with open pans loses cold as soon as warm air or a draught moves over the worktop. So do not place the unit directly next to a fryer, grill or oven, and not where the exhaust airflow of a hood pulls across the pans.
Leave enough ventilation space around the refrigeration unit, keep the condenser grille clean and use the insulated lid outside service. The warmer the surroundings, the higher the climate class you need.
Practical experience: what we see during kitchen checks
During customer visits and kitchen checks we regularly see the same two choices. First: a saladette chosen on the available space instead of the number of ingredients. The result is a unit where the cook has to swap pans mid-service or keep spare pans in a separate fridge.
Second: a standard model standing right next to a hot line, where the ambient temperature is well above 25 degrees. The refrigeration then runs almost continuously and the pans do not hold temperature at peak. Measuring beforehand and counting the ingredients prevents both.
Jos Menting, owner of JMGT: "We count the ingredients and measure the line before we recommend a number of doors. The right size is rarely clear in the first phone call."
Five questions to choose the right saladette
How many separate cold ingredients does your busiest dish or pizza need?
Each GN 1/3 or 1/4 position is one ingredient. Add about a quarter reserve for seasonal changes.
How much free length do you have on the line?
Measure including space for ventilation and for opening doors or drawers.
What is the ambient temperature at the unit on the hottest day?
Measure at working height, next to the saladette. This determines the climate class.
Will the saladette also be used as storage?
If so, choose doors and more cabinet volume. If not, consider drawers.
Which GN pans and which depth do you use now?
Pans of 65 to 150 mm deep are common; deeper means more content but slower cooling through.
Keep reading? Which Hoshizaki cooling series suits you? · Hoshizaki or Gram
Frequently asked questions
How many doors should a commercial saladette have?
It depends on how many cold ingredients your cook needs at peak and on the length available on the line. A 2-door saladette suits lunch rooms and small kitchens, a 3-door suits regular restaurants, a 4-door suits busy kitchens, pizzerias and catering. Count your ingredients first, add a reserve, and only then choose the width.
Saladette with drawers or with doors: which is better?
Drawers give fast access to the pans below and keep mise en place separated per dish, so there is less bending and searching. Doors give more free space for large pans and bulk. If the cook works from the saladette for the whole service, many kitchens choose drawers; if it also serves as storage, a door model stays more practical. Ask about availability per model.
Which GN sizes fit in a saladette?
The cut-out in the worktop is usually made up of GN 1/3 and GN 1/4 positions, sometimes with GN 1/6. GN 1/3 measures 325 x 176 mm and GN 1/4 measures 265 x 162 mm. The cabinet below is on common models suited to GN 1/1 (530 x 325 mm). Always check the number of positions and the size per position in the specifications.
Do I need 700 mm depth or is 600 mm enough?
A depth of 700 mm is the usual size for GN 1/1 saladettes and gives the most work and cabinet space. A narrower version saves space on the line but costs cabinet space and sometimes worktop. Measure your kitchen and check that your GN pans fit in the cabinet before you decide.
Which climate class do I need for a saladette?
Climate class 3 is tested at 25 degrees and 60% humidity, class 4 at 30 degrees and 55%, class 5 at 40 degrees and 40% (EN ISO 23953). If the saladette stands next to a grill, fryer or pizza oven, temperatures are usually well above 25 degrees and you choose class 4 or 5. The Hoshizaki Premier SL saladettes and our Gram Gastro saladette are, for example, climate class 5.
Can JMGT advise me on the right saladette?
Yes. During a free kitchen check JMGT looks at the available length, ambient temperature, menu and number of covers, and on that basis recommends the number of doors, the GN layout and the climate class. You receive a no-obligation quote.
Next step
Send us your menu, the available length and the situation at the line. We recommend the number of doors, GN layout and climate class and send a no-obligation quote.