{"id":3560715,"date":"2025-07-31T08:49:32","date_gmt":"2025-07-31T08:49:32","guid":{"rendered":"https:\/\/www.coolheadeurope.com\/?p=3560715"},"modified":"2025-08-05T11:14:56","modified_gmt":"2025-08-05T11:14:56","slug":"equipment-that-supports-the-new-pace-of-pizzerias","status":"publish","type":"post","link":"https:\/\/www.coolheadeurope.com\/en\/equipment-that-supports-the-new-pace-of-pizzerias\/","title":{"rendered":"Equipment that supports the new pace of pizzerias"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Trends in the pizza business aren\u2019t just about toppings or dough fermentation times. <\/span><b>They\u2019re about how kitchens operate, and more importantly, how equipment adapts to a faster, more flexible way of working.<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Modern pizzerias demand more than a traditional oven and prep bench. Today, every square metre of the kitchen must be optimised for speed, freshness, and precision. That\u2019s where <\/span><b>smart refrigeration and modular prep solutions<\/b><span style=\"font-weight: 400;\"> come into play. In this article, we answer the most common questions:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">What\u2019s the best way to store pizza ingredients?<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">What should you keep in mind when running a pizzeria?<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">What are common mistakes in storage and preparation?<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><span style=\"font-weight: 400;\">What equipment should you use for both processes?<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b>Essential practices for storing pizza ingredients<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Improper storage or preparation conditions don\u2019t just affect flavour\u2014they compromise food safety, slow down operations, and increase waste. In a busy pizzeria, these issues can quickly impact both the customer experience and your bottom line.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Investing in the right prep and storage equipment helps ensure:<\/span><\/p>\n<ul>\n<li aria-level=\"1\"><span style=\"font-weight: 400;\">Consistent <\/span><b>freshness<\/b><span style=\"font-weight: 400;\"> and <\/span><b>hygienic<\/b><span style=\"font-weight: 400;\"> handling of ingredients<\/span><\/li>\n<\/ul>\n<ul>\n<li aria-level=\"1\"><span style=\"font-weight: 400;\">A<\/span><b> smoother workflow<\/b><span style=\"font-weight: 400;\"> and faster order turnaround<\/span><\/li>\n<\/ul>\n<ul>\n<li aria-level=\"1\"><b>Longer shelf life<\/b><span style=\"font-weight: 400;\"> for dough, sauces, and fresh toppings<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><b>Key considerations for equipping a pizzeria<\/b><\/p>\n<p><span style=\"font-weight: 400;\">Success in a pizzeria goes beyond perfecting dough or toppings; it requires a setup that supports speed, consistency, and hygiene. Here are some key points to consider:<\/span><\/p>\n<p>&nbsp;<\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Ingredient rotation<\/b><span style=\"font-weight: 400;\">: apply FIFO (First In, First Out) to minimise waste and ensure freshness.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Efficient workflow<\/b><span style=\"font-weight: 400;\">: position prep and storage units to reduce unnecessary movement.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Reliable cooling<\/b><span style=\"font-weight: 400;\">: choose units with stable temperatures and quick recovery times.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Easy cleaning<\/b><span style=\"font-weight: 400;\">: surfaces should be smooth, durable, and quick to sanitise.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Energy use<\/b><span style=\"font-weight: 400;\">: opt for Class A equipment with natural refrigerants to cut costs and heat.<\/span><\/li>\n<\/ul>\n<h2><b>Common misconceptions in storage and preparation<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Despite advances in kitchen planning, some mistakes persist:<\/span><\/p>\n<ol>\n<li><b> Choosing equipment by size, not functionality<\/b><b><br \/>\n<\/b><span style=\"font-weight: 400;\">A bigger counter isn\u2019t always better. It\u2019s important to consider practical details, like whether drawers fit standard GN (Gastronorm) containers; these are modular trays commonly used in professional kitchens to organise ingredients efficiently. Shelves that aren\u2019t adjustable can also limit flexibility, making daily prep more complicated and slower.<\/span><\/li>\n<\/ol>\n<p><strong><a href=\"https:\/\/www.coolheadeurope.com\/en\/prodotto\/inox\/counter-cabinets\/qn-2200\/\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-3560717 size-full\" src=\"https:\/\/www.coolheadeurope.com\/wp-content\/uploads\/2025\/07\/2507_che_blog-Body-eng.jpg\" alt=\"QN 2200 - GN1\/1 Freezer counter\" width=\"2400\" height=\"1060\" srcset=\"https:\/\/www.coolheadeurope.com\/wp-content\/uploads\/2025\/07\/2507_che_blog-Body-eng.jpg 2400w, https:\/\/www.coolheadeurope.com\/wp-content\/uploads\/2025\/07\/2507_che_blog-Body-eng-300x133.jpg 300w, https:\/\/www.coolheadeurope.com\/wp-content\/uploads\/2025\/07\/2507_che_blog-Body-eng-1024x452.jpg 1024w, https:\/\/www.coolheadeurope.com\/wp-content\/uploads\/2025\/07\/2507_che_blog-Body-eng-768x339.jpg 768w, https:\/\/www.coolheadeurope.com\/wp-content\/uploads\/2025\/07\/2507_che_blog-Body-eng-1536x678.jpg 1536w, https:\/\/www.coolheadeurope.com\/wp-content\/uploads\/2025\/07\/2507_che_blog-Body-eng-2048x905.jpg 2048w, https:\/\/www.coolheadeurope.com\/wp-content\/uploads\/2025\/07\/2507_che_blog-Body-eng-600x265.jpg 600w\" sizes=\"(max-width: 2400px) 100vw, 2400px\" \/><\/a><\/strong><\/p>\n<ol start=\"2\">\n<li><b> Disconnected kitchen flow<\/b><b><br \/>\n<\/b><span style=\"font-weight: 400;\">If your refrigerated topping display unit (VRX) is positioned too far from the dough bench, or if the saladette blocks movement between stations, your team loses valuable time during service. The kitchen layout should minimise friction, not create it.<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<ol start=\"3\">\n<li><b> Ignoring long-term energy cost<\/b><b><br \/>\n<\/b><span style=\"font-weight: 400;\">A fridge that consumes too much may go unnoticed day to day, but it adds up fast. Opt for Class A units with natural refrigerants to reduce energy waste and kitchen heat without sacrificing performance.<\/span><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<h3><b>Core features of a modern pizza kitchen<\/b><\/h3>\n<p><span style=\"font-weight: 400;\">To support these best practices, here are some <\/span><b>Inox counter options <\/b><span style=\"font-weight: 400;\">that can help streamline your pizza kitchen. <\/span><b>These models combine preparation space and ingredient storage in a single, compact solution<\/b><span style=\"font-weight: 400;\">, adaptable to different team sizes and workflows:<\/span><\/p>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><a href=\"https:\/\/www.coolheadeurope.com\/en\/prodotto\/inox\/counter-cabinets\/qr-2100\/\"><b>QR 2100<\/b> <\/a><span style=\"font-weight: 400;\">\u2013 for open kitchens with no splash back required.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><a href=\"https:\/\/www.coolheadeurope.com\/en\/prodotto\/inox\/counter-cabinets\/qr-2200\/\"><b>QR 2200<\/b><\/a><span style=\"font-weight: 400;\"> \u2013 ideal when wall protection is needed.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><a href=\"https:\/\/www.coolheadeurope.com\/en\/prodotto\/inox\/counter-cabinets\/qz-16\/\"><b>QZ 16<\/b><\/a><b> or <\/b><a href=\"https:\/\/www.coolheadeurope.com\/en\/prodotto\/inox\/counter-cabinets\/qz-20\/\"><b>QZ 20<\/b><\/a> <span style=\"font-weight: 400;\">\u2013 great for small teams that need everything at arm\u2019s reach.<\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><a href=\"https:\/\/www.coolheadeurope.com\/en\/prodotto\/inox\/counter-cabinets\/qz-30\/\"><b>QZ 30<\/b><\/a><b> or <\/b><a href=\"https:\/\/www.coolheadeurope.com\/en\/prodotto\/inox\/counter-cabinets\/qz-26\/\"><b>QZ 26<\/b><\/a><span style=\"font-weight: 400;\"> \u2013 robust, high-capacity versions for larger production volumes.<\/span><\/li>\n<\/ul>\n<p><span style=\"font-weight: 400;\">To complete your setup, here\u2019s a quick overview of complementary units, such as saladettes and topping displays, that support specific tasks like ingredient organisation and cold storage.<\/span><\/p>\n<table>\n<tbody>\n<tr>\n<td><b>Model<\/b><\/td>\n<td><b>Type<\/b><\/td>\n<td><b>Ideal use<\/b><\/td>\n<td><b>Key features<\/b><\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/www.coolheadeurope.com\/en\/prodotto\/inox\/saladette\/crm-93a-2\/\"><span style=\"font-weight: 400;\">CRM 93A<\/span><\/a><span style=\"font-weight: 400;\"> \/ <\/span><a href=\"https:\/\/www.coolheadeurope.com\/en\/prodotto\/inox\/saladette\/crs-90a-2\/\"><span style=\"font-weight: 400;\">CRS 90A<\/span><\/a><span style=\"font-weight: 400;\"> \/ <\/span><a href=\"https:\/\/www.coolheadeurope.com\/en\/prodotto\/inox\/saladette\/crz-90a\/\"><span style=\"font-weight: 400;\">CRZ 90A<\/span><\/a><\/td>\n<td><span style=\"font-weight: 400;\">Saladette<\/span><\/td>\n<td><span style=\"font-weight: 400;\">Pizza prep, salads, sandwich stations<\/span><\/td>\n<td><span style=\"font-weight: 400;\">Space-saving, GN1\/1 compatible, VRX mountable, hygienic surface<\/span><\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/www.coolheadeurope.com\/en\/prodotto\/inox\/vrx\/vrx-15-38\/\"><span style=\"font-weight: 400;\">VRX 15\/38<\/span><\/a><span style=\"font-weight: 400;\">\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">&amp;<\/span><\/p>\n<p><a href=\"https:\/\/www.coolheadeurope.com\/en\/prodotto\/inox\/vrx\/vrx-20-38s-s\/\"><span style=\"font-weight: 400;\">VRX 20\/38S\/S<\/span><\/a><\/td>\n<td><span style=\"font-weight: 400;\">Topping display unit<\/span><\/td>\n<td><span style=\"font-weight: 400;\">Compact cold storage solution<\/span><\/td>\n<td><span style=\"font-weight: 400;\">Mountable on counters\/saladettes, stainless steel or glass lids, chilled trays and maintains freshness and visibility<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>&nbsp;<\/p>\n<h2><b>Implications for the future<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">The trend is clear: <\/span><b>flexibility, compactness and efficiency<\/b><span style=\"font-weight: 400;\"> have become just as essential as the dough recipe itself. Yet these aren\u2019t the only shifts redefining how modern pizzerias operate.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The growing interest in menu diversification, like <\/span><b>gluten-free bases, vegan options or seasonal ingredients<\/b><span style=\"font-weight: 400;\">, also requires greater versatility in prep and storage. Meanwhile, delivery continues to reshape the business model, with apps and lean teams becoming the norm. One of the real secret ingredients might just be how your prep station is designed.<\/span><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Trends in the pizza business aren\u2019t just about toppings or dough fermentation times. They\u2019re about how kitchens operate, and more importantly, how equipment adapts to a faster, more flexible way of working. Modern pizzerias demand more than a traditional oven and prep bench. Today, every square metre of the kitchen must be optimised for [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3560716,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-3560715","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-new-products"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Equipment that supports the new pace of pizzerias - Cool Head Europe<\/title>\n<meta name=\"description\" content=\"Discover how smart refrigeration and modular solutions are transforming modern kitchens: speed, freshness, and precision.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.coolheadeurope.com\/attrezzature-che-supportano-il-nuovo-ritmo-delle-pizzerie\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Equipment that supports the new pace of pizzerias - 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