From rethinking kitchen design components to equipping for off-premises dining, designers look to accommodate demands.

Anything from a simple 24-inch wall shelf to a 25-foot chef counter that contains several components, such as hot food tables, sinks, steam tables, dish tables, refrigerators and utility storage, can be custom fabricated.

Anything from a simple 24-inch wall shelf to a 25-foot chef counter that contains several components, such as hot food tables, sinks, steam tables, dish tables, refrigerators and utility storage, can be custom fabricated.

What distinguishes a prep table for pizza production is its raised condiment rail, which situates the topping pans higher than the surface on which the staff member makes the pizza.

Prep tables are known as one of the most neglected pieces of equipment in the kitchen since they are high use and can be difficult to move for cleaning. For example, many ingredients involved with pizza prep, such as flour, sauce and a variety of toppings, these tables get messy.

Since pizza prep tables, or topping tables, come in a range of sizes and capacities, operators need to determine how much space they need to store and prepare ingredients. End users also should decide what size pans they will use as well as whether drawers, shelves or a combination of the two will best serve the operation.

Typically, pizza prep tables feature a raised condiment rail that keeps the topping pans higher than the surface on which staff make the pizza. Some units use a flat surface and wider openings for topping storage. Made-to-order pizza concepts, including those in the fast-casual space where customers can view pie ingredients, tend to favor these pizza prep tables.

Prep tables, specifically sandwich prep tables, offer storage and prep space for ingredients that need to be cut, sliced or otherwise prepped before use. Operators can use these units for menu items other than sandwiches, such as burger toppings, pizza, salad and stir-fry dishes. They can also be used as dispensing units for other items, such as cold sauces and dessert toppings.

Consultant Q&A with Gary Jacobs, CEO of Jacobs | Doland | Beer, New York

As one of the most frequently used pieces of equipment, sandwich prep tables require extra care in cleaning and maintenance. The warning signs that a refrigerated prep table may need replacing include repeated or continuous failures of the different components within the unit. If the cost of repairs approaches the amount for a new unit, the prep table should be replaced.