Prior to purchasing a refrigerated prep table, operators need to assess the size and capacity needed.

The volume of product sold during peak periods, along with the number of toppings offered, will determine the appropriate size. In addition, the space required for storing and preparing ingredients should be considered. The pan size will also determine the type of unit needed. Another aspect to consider is whether shelves, drawers, or a combination of both would work best.

The type of work surface, whether stainless steel, polyethylene in a cutting-board style, or a higher-end granite finish, is another factor to consider and is dependent on the concept.

Ingredient rails are recommended for high-volume operations as they help speed up the topping process since staff won’t need to bend down to access the base for ingredients. Pans of toppings are positioned into the rail or opening, where they are kept cold and easily accessed while meals are being assembled. Ingredient rails are either flush with the work surface or elevated and slightly tilted as a raised rail, which makes viewing and scooping toppings easier for staff.

Prep table rails are meant to hold just a few hours’ worth of toppings for peak production, while the refrigerated base holds replacement stock for the rails and for overnight or more extended storage periods.

Rails also come with lids that can be closed during non-production times, which helps keep toppings cold. Lids are typically easily removable for high production times or can come dual-hinged to be easily folded out of the way as needed.