Prep Tables

Common Questions About Refrigerated Prep Tables

How do I decide on a food prep table?

Having a prep table cooler can save tremendous time spent preparing made-to-order dishes, such as sandwiches, pizzas, and salads, or making a large quantity of items ahead of time – some business models would be impossible without them. To make sure you choose the one that's right for your business, you should figure out your basic needs first. Consider what dishes you'll be preparing on your table. Make a list of the ingredients and their quantity you'll need on hand, both in the pans on top and in the storage compartments below. Then, think about how often you'll use your table. Will it be used only during the lunch rush, or will it be accessed regularly throughout the day? Finally, decide where in the kitchen you'll place your unit.

Our selection includes models from some of the leading refrigeration manufacturers, including True food prep tables and Turbo Air pizza prep tables.

Do I need a sandwich/salad table or a pizza table?

Sandwich/salad tables and pizza tables are named for the dish they're best suited for. The primary difference between the two is the depth of their workspace and cutting boards. Salad and sandwich tables have shallower work surfaces, typically between 10 and 12 inches. Pizza units have surfaces deep enough to hold a pizza, usually around 20 inches. A pizza prep table often will have a raised rail above the service area for holding pans of ingredients and toppings.

What pan capacity do I need?

Selecting a unit with the right capacity is critical. Storing empty pans wastes space and energy, and the quality of food can suffer if it sits unused and may have to be thrown out. These tables are designed to hold standard-sized food pans, with sixth-size pans being the most common. Most units include adjustable rails that can hold full-size, half-size, and quarter-size pans as well. The smallest sandwich prep table is 27 inches long and holds 6 sixth-size pans, while the largest tables are over 119 inches long and can hold 32 sixth-size pans. Many sizes are available between those two extremes.

On some units, the pan rail doesn't extend down the full length of the table. This leaves extra space behind the work area for storing dry ingredients or placing small countertop equipment, such as a panini press or a microwave oven, maximizing the workspace.

What considerations should I make for exhaust and intake?

The refrigeration systems on any prep table need to breathe air just like people do. The air intake and exhaust areas must be clear of obstructions to keep the equipment running properly, and the location of these areas varies between models. Knowing where you'll want your equipment installed will help you choose one with an air intake and exhaust that won't be blocked by a wall or other equipment. A front-breathing refrigerated table is usually a safe bet if you're putting your table in close quarters, such as in a prep line or against a wall.

Which type of cover do I need?

Pan tops are designed to hold their temperatures for a couple of hours while remaining uncovered, but they can't hold safe temperatures all day, so they need to be covered with a lid to stay cold. A sliding top can slide back into the unit and out of the way. If your unit will be used in the front of the house, consider one of these so your customers can watch as their food is prepared. Lift-up lids are best for back-of-house use, where ambient air is warmer and the unit needs to be opened and closed frequently.

Should I get cold wall or forced-air cooling?

Forced-air prep table coolers blow refrigerated air over the tops of pans to keep them cold. This kind of cooling is common in sandwich/salad units that store a lot of vegetables. They're best for use in high-volume establishments because food can dry out when left sitting too long. Cold wall systems are common in pizza tables and are better at keeping dense items – such as cheese, meat, and sauce – at safe temperatures. This technology is also found in most raised rail systems.