Prior to purchasing a refrigerated prep table, operators need to assess the size and capacity needed.
Prep Equipment Guides
Pizza prep tables are sturdy and seemingly simple pieces of kitchen equipment. These units need the same care as standard refrigerators and should not be abused by kitchen staffers.
Prep tables are often one of the most neglected pieces of equipment in the kitchen since they are high-use and can be difficult to move for cleaning. These tables get messy since there are many ingredients involved, for example, flour, sauce and toppings with pizza prep.
Slicers are used for meats, cheeses and veggies across all sorts of operations. While they seem simple to operate, the spinning blade represents a safety risk, and they must be well-maintained to work effectively long term.
Hot and cold food wells can be used in either the back or front of the house in cafeteria, buffet and catering applications. While countertop units have an outer shell and are portable, built-in units are fabricated into counters.
Although defined as a chain of hot food prep equipment, cooklines come in a variety of formats and are supported by equipment of all types. The type and size of the operation as well as its menu will dictate the makeup of the cookline.
Featured Products
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XL Machine
Vitamix
The XL produces up to 24 8-ounce servings in a single blend. The unit features a 4.2 peak output HP motor, 1.5-gallon container, variable speed control and the ability to pulse.
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Vegetable Preparation Machine
Robot Coupe USA Inc.
A Vegetable Preparation Machine accommodates bulky vegetables with a large hopper. A range of 42 discs can slice, ripple cut, and grate into sticks, strips or dices. Parts are removable for cleaning. The 425 rpm, single-speed machine processes delicate food with a direct drive motor.
