Prep tables offer storage and prep space for ingredients that need to be cut, sliced or otherwise prepped before use.
Prep tables can support production of a variety of menu items, including sandwiches, burgers, pizza, salad and stir-fry dishes. These units can also be used for dispensing other items, such as cold sauces and dessert toppings. Operators can also use prep tables to support beverage production.
Sandwich prep tables include a prep area on top that provides a solid surface and cooled compartments for sandwich, salad and pizza ingredients. A cooler below holds pans of food that require preparation. Unlike sandwich prep tables, where pans sit level with the cutting board, pizza prep tables have pans raised 3 inches to 4 inches above the cutting board.
These units use either forced air cooling or wrapped wall cooling, also known as conductive cooling. Forced air uses one coil that cools the base and rail zone. The base temperature is 40 degrees F, while the top is 41 degrees F. Forced air units are often recommended for use in lower heat/humidity applications because one coil manages two separate temperature zones.
Wrapped wall or conductive cooling systems use copper lines wrapped around the tank or pan opening, which provide thermal transfer of the cold through the unit’s walls. This creates a cold blanket of air above the product to protect it from ambient kitchen conditions. Due to pans being recessed below the cold air, the top of the food is held at proper temperatures.
Mega top units almost always use forced air cooling, but raised rail tables can use either forced air or wrapped wall cooling.
Sandwich prep table lengths range from 27 inches to 72 inches with between 6 and 24 pan openings and 2 pans positioned from front to back. Although the majority hold 1/6-size pans, some models accommodate 1/3-size pans. Mega top prep tables typically have 3 1/6-size pans positioned from front to back.
Sandwich prep tables feature various configurations, which depend on the manufacturer and application. These units have between 1 and 4 doors and up to 8 shelves or drawers for storage. The interior generally accommodates between 6 and 15 pans, depending on the model. Most tables include 15 to 18 inches of space in front to accommodate a cutting board, which provides more storage space for the interior.
Because the majority of sandwich prep tables have rear-mount refrigeration, these units cannot hold full sheet pans. However, the raised rail model format provides greater interior storage capacity for holding backup product.
All models have stainless-steel exteriors. Cabinet backs and bottoms typically feature galvanized steel construction, while interiors can be stainless steel, painted aluminum or painted galvanized steel. Finished backs in stainless steel or laminate are available. Doors generally include foamed-in-place, high-density polyurethane insulation.
Shelves, pan lids and cutting boards are typically standard with these units.
Stay-open doors offer easy loading. One-piece magnetic door gaskets and 30-second stay-open door alarms are standard on some tables.
Other available options with sandwich prep tables include a backsplash, drawers, different-gauge thicknesses, Plexiglass fronts, shorter casters for ADA compliance, over shelves, different-size adaptor bars for various pan configurations, interior lights, thermometers and pot racks. Operators can purchase pull-out drawers in place of the traditional door and shelving configuration. Drawers can provide for easier access, although this may decrease interior cooler space.
Also available are adjustable shelves and pans, removable cutting boards, sneeze guards and crumb catchers. Some units allow adding tray slides or creating dual-sided tables. Units with front-breathing mechanisms, multidirectional cavities and additional vents will run more economically and efficiently.
