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Makeline Prep Tables

Makeline prep tables help pizza shops, sandwich lines, cafes, and high-volume prep areas keep ingredients cold and within reach. Compare models, layouts, and worktop styles to choose the best for your operation.

Keep Assembly Lines Moving with Makeline Prep Tables

Makeline prep tables help pizza shops, sandwich shops, cafes, delis, and high-volume kitchens store ingredients and assemble orders from one refrigerated station. The right table should balance cold holding, pan capacity, workspace, and easy access for staff during rush periods.

Common Makeline Applications

Pizza prep – Hold sauces, cheeses, and toppings within reach of the assembly area.
Sandwich and salad lines – Store proteins, vegetables, dressings, and garnishes for fast order building.
Grab-and-go prep – Support production of wraps, bowls, and prepared foods.
High-volume kitchens – Reduce staff steps by combining refrigeration and prep space.

What to Consider

Pan layout – Match the number and size of pans to your menu and prep process.
Cutting board space – Ensure enough space is provided to keep prep efficient, organized, and safe.
Refrigeration type – Review airflow, temperature control, and door/drawer configuration.
Cleaning access – Removable pans, boards, and gaskets make sanitation easier.

Frequently Asked Questions

What is a makeline prep table used for?

Makeline prep tables keep refrigerated ingredients organized and within reach for assembly-line food prep. They are commonly used for preparing pizza, sandwiches, salads, bowls, and other made-to-order menu items.

How do makeline prep tables differ from sandwich prep tables?

Makeline tables are typically designed for assembly workflows and may offer larger ingredient rails or configurations for pizza and high-volume prep. Sandwich prep tables are often optimized for sandwich, salad, and deli ingredients.

What pan capacity should a makeline table have?

A makeline prep table should have enough pan capacity to hold the ingredients used most often during peak service. Pizza shops may need more topping pans across a longer rail, while sandwich or salad lines may need a mix of fractional pans for proteins, vegetables, cheeses, sauces, and garnishes.

Should I choose a refrigerated makeline with doors or drawers?

Doors usually provide more flexible storage for larger items, while drawers can provide easy access to pans and frequently used ingredients. Choose based on how staff build orders and how the line is organized.

Prep Tables