Saladettes

Professional saladettes: the ultimate cold-prep station

The refrigerated saladette is the essential unit for kitchens that prepare salads, sandwiches, burgers and toppings. It combines a refrigerated GN ingredient well on top and a refrigerated base below, keeping all components cool and within reach. The result: fast, hygienic assembly with no back-and-forth.

Well chosen, the saladette optimises your plating station while respecting the cold chain. This guide details the criteria to know in order to select the saladette suited to your volume and menu.

What is a saladette?

A saladette is a refrigerated counter fitted, on its upper part, with a well holding chilled Gastronorm (GN) pans. The operator takes ingredients directly (raw vegetables, sauces, toppings) to make salads and sandwiches, while the lower unit, closed by doors, stores reserves cool. A lid or glass display protects the pans and preserves freshness.

Built from stainless steel, the saladette withstands intensive use and is easy to clean, a decisive asset for meeting hygiene rules.

Why equip your kitchen with a saladette

The saladette addresses a speed challenge: all ingredients are pre-portioned and within reach, which considerably speeds up service during rush periods. It also addresses a hygiene challenge: ingredients stay at a controlled temperature, in line with HACCP requirements, limiting risks and waste.

Finally, by combining preparation, storage and cold holding in a single unit, it optimises the workspace.

GN pans, lid or glass display: understanding the options

The number and format of the GN pans (GN 1/3, GN 1/4…) determines the variety of ingredients you can present at once. The top can be fitted with a lid (protection and cold retention) or a glass display (neat presentation, useful in self-service). Choose according to your menu and service style.

How to choose your saladette: the key criteria

• Number of GN pans: according to the variety of your ingredients.
• GN format: to standardise with your other equipment.
• Number of base doors: for storage volume.
• Top type: lid or glass display depending on your service.
• Cooling type: fan-assisted for evenness.
• Energy class: to control consumption.
• Stainless steel: for robustness and hygiene.

Materials, hygiene and HACCP

Stainless steel and removable GN pans make full cleaning of the station easier, essential for meeting HACCP protocols. Maintaining a stable positive temperature in the ingredient well and the base, controlled by a thermostat, guarantees the freshness of opened products throughout service.

Energy consumption and refrigerants

Good insulation and an efficient compressor limit consumption, even with an ingredient well opened regularly. Recent models use the R290 refrigerant, which is more eco-friendly. Compare the energy class on the product sheets to assess the operating cost.

Installation, maintenance and lifespan

Place the saladette away from heat sources, clean the GN pans and top daily, and regularly check the condenser and gaskets. These simple actions preserve performance and extend the life of the appliance.

HENDI saladettes at Horeca Mat Pro

At Horeca Mat Pro, we offer stainless-steel HENDI saladettes designed for intensive use. Each product sheet details the number of GN pans, number of doors, top type and dimensions. Enjoy trade prices excluding VAT, dispatch within 24-48 h and delivery throughout Belgium.

Different needs for different trades

In snack bars and sandwich shops, the saladette is the central assembly station. In restaurants, it serves as a cold station for starters and garnishes. In food trucks and fast food, its compactness and speed are decisive. The number of GN pans and doors is chosen according to the variety of your menu and your service pace.

Right-sizing to control your budget

A suitable saladette improves service speed without unnecessary energy overhead. Choose the number of pans and doors according to your real volume. Compare the technical sheets of our HENDI saladettes to find the right balance between capacity, ergonomics and price.

Frequently asked questions

What is the difference between a saladette and a refrigerated counter?

The saladette includes a GN ingredient well on top for preparation, whereas the refrigerated counter offers a full worktop.

How many GN pans should I plan for?

It depends on the variety of your ingredients: the richer your menu, the more pans you will need.

Lid or glass display?

The lid protects and retains cold; the glass display showcases ingredients, useful in visible or self-service.

Which cooling type should I choose?

Fan-assisted cooling ensures an even temperature, suited to the frequent openings of the station.

Organising your saladette station

The efficiency of a saladette relies on organising its pans. Place the most-used ingredients within immediate reach and group them logically to quickly assemble salads and sandwiches. Refresh the pans regularly to guarantee freshness and keep quantities suited to your service pace to avoid waste. An overfilled pan or one left open too long compromises the cold chain: remember to close the lid between activity peaks.

Common mistakes to avoid

The first mistake is underestimating the number of GN pans needed: a varied menu requires more slots. The second is neglecting the base, whose storage volume must match your production. Finally, installing the saladette near a heat source or without ventilation impairs cold retention in the ingredient well. Anticipating these points ensures a truly efficient and hygienic station.

Maintenance and lifespan

Clean the GN pans, lid and worktop every day, and disinfect food-contact surfaces. Dust the condenser once a month and check the condition of the base door gaskets. Regular maintenance keeps a stable temperature in the ingredient well, preserves the freshness of opened products and extends the life of the appliance.

Our expert advice

Choose a stainless-steel, fan-cooled saladette with a number of GN pans and a base suited to your menu. Standardise the GN format with your other equipment to simplify transfers. At Horeca Mat Pro, we select robust HENDI saladettes and advise you on the ideal configuration based on your service volume, menu and available space.

Professional refrigeration and the energy transition

The professional refrigeration sector is rapidly moving towards greater energy efficiency. Natural refrigerants such as R290 (propane) are gradually replacing older high-global-warming gases, offering better efficiency and a reduced environmental impact. On the insulation side, high-density foams and high-performance gaskets limit heat loss. Investing today in a recent, well-rated prep counter means lastingly reducing your electricity bill while adopting a responsible approach. The energy class shown on each product sheet lets you objectively compare the operating cost over the appliance whole lifespan, often far higher than the initial purchase price.

Why choose Horeca Mat Pro

Assembling salads and sandwiches quickly and well requires a well-designed station. A specialist in hospitality equipment, Horeca Mat Pro selects HENDI references proven for their reliability and value for money. You benefit from trade prices excluding VAT, detailed product sheets to compare transparently, fast dispatch within 24-48 h and delivery throughout Belgium. Our team understands the realities of the field and remains at your disposal to guide you towards the model best suited to your activity, volume and budget. Making the right choice from the start means equipping yourself with peace of mind for many years.

Key points to remember

To choose your saladette well, carefully compare the technical sheets, check compatibility with your space and organisation, and favour a model with a good energy rating. Anticipate your real needs to avoid undersizing, which saturates quickly, as well as oversizing, which increases consumption. Finally, plan for regular maintenance from commissioning: cleaning, gasket checks and condenser dusting.

A well-chosen, well-maintained saladette will serve you faithfully for many years, preserving the quality of your products, the food safety of your establishment and control over your operating costs. Investing in reliable equipment also means gaining peace of mind day to day and avoiding costly breakdowns in the middle of service.

What are the delivery times?

Our HENDI equipment is dispatched within 24 to 48 hours and delivered throughout Belgium, for equipment quickly operational in your kitchen or point of sale.

Are the prices suited to professionals?

Yes, all our prices are shown excluding VAT and designed for hospitality professionals, with excellent value for money across the entire HENDI range.