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.

This equipment is also quite versatile as operators often use it for sandwich and salad prep as well as sushi applications.

Cooling Systems

Operators can choose between two methods for cooling the top or raised rail. While forced air systems exchange air from the base, a cold wall system conducts cooling right on the rail, transferring refrigerated temperatures above the product. Forced air models connect the rail and base and mount the evaporator coil either in the rear or on the side.

Cold wall wrapped rail systems have separate upper rails with refrigerant running through the evaporator coil for consistent temperatures left to right. Because the base and rail operate independently, the unit has two temperature zones.

Sizes

Pizza prep tables run from single-door units that measure 48 inches wide up to 4-door models between 110 and 120 inches wide. Other sizes include 60, 68, 93 and 118 inches, but these tables also come in widths of 42 and 44 inches.

Two-tier drawers can accommodate two 6-inch deep 12-inch-by-20-inch pans per drawer. Three-tier drawers can fit one to two 4-inch-deep 12-inch-by-20-inch pans per section. Traditional pizza operators require storage space for screens and/or pans as well.

Construction

Pizza prep table construction materials vary, depending on the manufacturer. A majority offer stainless-steel fronts, doors, ends and tops on the exterior and aluminum interiors. The inside may also include a combination of metal and plastic. Stainless interiors are available. Two-inch foam insulation is typically standard.

Standard and Optional Features

Operators can choose from a variety of standard pizza prep table features, depending on the model and manufacturer.

Some types use spring-loaded self-closing doors, snap-in removable door gaskets and epoxy-coated steel shelves. Units utilize different ways to remove condensation on the exterior, including hot gas, automatic non-electric condensate evaporators and electric condensate vaporizers. Some models offer slide-out condensing units to make cleaning easier. Units may offer standard 19-inch-deep nylon cutting boards with composite types as an option. Electronic controls with LED displays are available with some models.

Refrigerator systems can have capillary tubes or expansion valves for quick temperature recovery. Automatic cycle defrost timers help defrost evaporator coils with some pizza prep table types.

Using a catch pan or garnish rack system keeps pizza pans off the prep work area so cheese and pizza toppings don’t stick to the bottom and get burnt onto the pies or pans during the cooking process. This also helps prevent a mess in the oven.

In terms of options, most pizza prep tables come with doors, but some factories do offer drawers with two or three tiers. Drawers represent a good option for pizza operators looking to place covers over pans when storing ingredients. Operators can also include slide-in/pull-out shelf assemblies with door models. Operators can also specify locks for drawers and doors. Prep tables with tray racks can store dough trays or bulk cheeses.

Dual-rail models have a standard rail on the surface and a second elevated rail that holds another row of pans. The elevated row has separate temperature controls and a dedicated drain.

Pizza prep tables come with casters, but operators can specify legs instead. Operators may choose single or double overshelves for additional storage options.

See-through lids, rather than stainless steel, provide easier viewing of pan ingredients.