{"id":73437,"date":"2026-03-01T09:00:21","date_gmt":"2026-03-01T15:00:21","guid":{"rendered":"https:\/\/www.fermag.com\/?p=73437"},"modified":"2026-03-09T14:28:21","modified_gmt":"2026-03-09T19:28:21","slug":"pep-in-your-prep-what-to-look-for-in-a-pizza-prep-table","status":"publish","type":"post","link":"https:\/\/www.fermag.com\/articles\/pep-in-your-prep-what-to-look-for-in-a-pizza-prep-table\/","title":{"rendered":"What To Look For in a Pizza Prep Table"},"content":{"rendered":"

W<\/b>hile van Gogh very well may have been an <\/b><\/span>adept finger painter, the world at large benefited from him having more advanced, though simple, tools at his fingertips. So, too, should an efficiency-minded pizza establishment.<\/p>\n

After all, from Chicago to New York, pizza-making is a highly personalized art.<\/p>\n

A pizza prep table\u2014which stows cheese, sauce, toppings and, sometimes, dough, for quick assembly\u2014marks a core piece of the lineup<\/a> for many.<\/p>\n

Coming Soon<\/b><\/span><\/h2>\n

Look for at least two product releases at the National Restaurant Association Show this May. For one maker, the new offering\u2019s biggest selling point will be how it catches spilled ingredients, keeping them at food-safe temperatures to enable potential food-cost savings.<\/p>\n

\"IMG

Pan cooling formats vary, with some newer units looking to improve consistent top-to-bottom chilling. Courtesy of West Star powered by Kwick Cool.<\/p><\/div>\n

The other unit, with a granite top, has three sections\u2014one for dough, one for bulk storage and a chilled pan rail. Conscious refrigeration formats help each chamber do its job. In the dough chamber, the air comes down on the side like an air curtain. \u201cIt comes out slow, so it\u2019s not hitting any of the product, and it refrigerates it, so the dough stays good without crusting,\u201d they say. In the pan shoulder, sensing probes mimic food temperature rather than air temperature for added efficiency and temperature accuracy, they say. Both this unit and a prior model from the maker earned Kitchen Innovations Awards<\/a>.<\/p>\n

Prep Work<\/b><\/span><\/h2>\n

In today\u2019s competitive pricing environment, pizza margins are tighter than they once were, points out one maker. So, finding the right pizza prep table\u2014one which not only helps your pizzas get out quickly and easily, but also one that\u2019s reliable for years to come\u2014can be quite impactful.<\/p>\n

Here\u2019s what makers suggest:<\/p>\n

Start big picture, sizing up dimensional and locational limitations. <\/b><\/span>Generally, pizza prep tables range from 43 inches wide with one section, to more than double that with three sections. Note that the unit with the largest frame doesn\u2019t necessarily have the most usable space; pay close attention to components\u2019 placements and how they impact the prep table\u2019s layout. If a unit is going in the front-of-house, consider airflow and temperature fluctuations (for example, from an exterior restaurant door opening). Food shields<\/a> also are a likely addition in a customer-facing use. In the back-of-house, environmental fluctuations also should be considered, chiefly from ovens<\/a>, which add heat, and vents, which can impact airflow. If having an oven near the prep table makes for the best operation flow, look for heat deflection options and recommendations to ensure you\u2019re not taking in hot air to the unit\u2019s detriment. Similarly, condensing unit locations can be flipped with select makers. This swap, one such maker says, could add years to the equipment\u2019s life for an operator with a neighboring heat source or a lot of flour in the area. \u201cA lot of equipment today is \u2018you-get-what-you-get,\u2019\u201d they say. \u201cAdding the in-the-field modification options are huge and could save an operator some serious money in the long run, since the equipment can adapt to their needs instead of the other way around.\u201d<\/p>\n

\"TB065SL2S

Think through kitchen flow and how it may be impacted by a pizza prep table\u2019s doors opening, among other details. Courtesy of Traulsen.<\/p><\/div>\n

Take stock of details and options. <\/b><\/span>Within any given footprint, an operation\u2019s flow will vary, both functionally and environmentally. Drawers and doors are worth a second thought. \u201cSometimes people want doors because they\u2019re holding dough on sheet pans, but drawers are nice because you can open them (partially),\u201d says one maker. Drawers also may be preferable for storing balls of dough. The cutting board also should be considered. If you plan to cut an 18-inch pizza, for example, an 8-inch depth won\u2019t cut it, so to speak. Cutting board material options also vary, with options like plastic, granite and composite. Also think through what lid style best serves you; options include removable tops that can hang by a hook during peak hours, as well as transparent or metal lids that slide up or back. With some units, ambient conditions also become important when thinking of lidless operation. Overall, \u201cpeople don\u2019t pay attention (to details) until it becomes a cumbersome issue and it costs some labor efficiency,\u201d says one maker.<\/p>\n

Quantify your ingredients. <\/b><\/span>In many ways, footprint-and-ingredient considerations are closely linked. For a creative solution for space-strapped operators<\/a>, one brand offers a second refrigerated rail on select 48-inch or 72-inch prep tables, allowing operators to gain storage space vertically, rather than looking to a unit with a larger width or depth. In addition to coils, each of the unit\u2019s pans, on the upper and lower rail alike, are surrounded by liquid cooling technology for wrap-around refrigeration contact to drive consistent temperatures, whereas a pan with less-direct contact might have frozen ingredients on the bottom and warm ingredients up top. This particular unit\u2019s rail and base also have separate refrigeration system shutoffs. \u201cAll they have to do is take that product from the top rail, put it in the base and shut off the rail for the night,\u201d the maker explains. \u201cThey don\u2019t have to take it to the walk-in, and they don\u2019t have to get a reach-in next to it. We\u2019re really trying to mitigate them having more expense, whether in waste or the investment in other products to complement what they could get in (one product).\u201d Some models also allow overnight storage in the pan rail. \u201cSome of the most advanced systems even eliminate the need for defrost, reducing potential downtime,\u201d one manufacturer says. This year, another brand debuted a dry storage ingredient rail option, available across its portfolio of pizza prep tables. On the refrigerated ingredient side, this same maker stows a refrigerated compartment above the compressor\u2014standard as a door but field installable as a drawer\u2014to help maximize storage space.<\/p>\n

\"dry

Customizable add-ons like storage rails can go a long way in terms of capacity and operational flow. Courtesy of Continental Refrigerator.<\/p><\/div>\n

Consider your menu mix.<\/b><\/span> Are you offering gourmet pizzas garnished with microgreens and truffles, plus multiple sauces, or do you simply need space for a handful of basic toppings? \u201cIf you\u2019re only doing five different pizzas, you could get away with a sandwich prep table,\u201d suggests one maker. Or, if you\u2019re somewhere in the middle, with a potential pizza menu expansion on the horizon, consider how or if your prep table may need to change down the line.<\/p>\n

Study built-in product support. <\/b><\/span>Prepurchase, at least one maker offers a 90-day equipment trial period, plus test kitchen access. Post-purchase, warranties and service relationships vary. Parts and labor coverage generally spans one to seven years, and compressor coverage goes up to seven years with the brands we spoke to. At least one maker offers lifetime coverage on its drawer tracks, which tend to see wear and tear with frequent opening and closing, and even occasional use as a staff stepladder. Another maker touts the longevity of their heavy-duty stainless hinges and drawer guides, and says to watch out for other units with plastic wheels or aluminum components. Generally, makers suggest thinking through OEM parts availability to potentially save money in the long run. \u201cWe are a premium product at a premium price for a reason,\u201d says one manufacturer. \u201cNow, can you find something that\u2019s half the price and can ship in 24 hours? You sure can, but in a year-and-a-half when it fails and you can\u2019t find factory OEM parts to replace it, and now you\u2019ve got a dead unit, you\u2019ve got to go out and buy another one.\u201d Other makers echo this sentiment, urging operators to consider the long-term savings that might come with more energy-efficient, feature-rich models.<\/p>\n

Post Prep<\/b><\/span><\/h2>\n

Once your unit is in place, keep up with advised maintenance, per your maker\u2019s guidelines. While many do remember to wash debris from gaskets, also be sure to check gaskets for tears to ensure proper sealing and temperature retention. \u201cThat\u2019s really the beginning of the end, because now you\u2019ve got air intake, now you\u2019re going to freeze up a coil,\u201d one maker says. \u201cIt\u2019s like a domino effect.\u201d To combat potential tears, one maker added a metal guard covering the gasket; with this addition, food cannot fall between the cracks, they say.<\/p>\n

Some makers also tout easy-access condenser coils for simpler cleaning. Cleaning the inside of the drain pan, cleaning the condenser and wiping out the interior, particularly if dough is stored down below, mark a few other suggested points of upkeep.<\/p>\n

\n

Table Stakes<\/strong><\/h2>\n

Weigh some of the newest options and features on pizza prep tables before going all in on a model.<\/span><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

As makers roll out more choices, you\u2019ll want to study the field before hitting a stride with pizza prep tables.<\/p>\n","protected":false},"author":137,"featured_media":73438,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[5231,5254],"tags":[],"segment":[],"manufacturer-category":[],"manufacturer-subcategory":[],"manufacturer-tag":[],"byline":[],"article-level":[],"class_list":["post-73437","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-buying-guides","category-pizza-prep-equipment"],"_links":{"self":[{"href":"https:\/\/www.fermag.com\/wp-json\/wp\/v2\/posts\/73437","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fermag.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fermag.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fermag.com\/wp-json\/wp\/v2\/users\/137"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fermag.com\/wp-json\/wp\/v2\/comments?post=73437"}],"version-history":[{"count":12,"href":"https:\/\/www.fermag.com\/wp-json\/wp\/v2\/posts\/73437\/revisions"}],"predecessor-version":[{"id":73472,"href":"https:\/\/www.fermag.com\/wp-json\/wp\/v2\/posts\/73437\/revisions\/73472"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fermag.com\/wp-json\/wp\/v2\/media\/73438"}],"wp:attachment":[{"href":"https:\/\/www.fermag.com\/wp-json\/wp\/v2\/media?parent=73437"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fermag.com\/wp-json\/wp\/v2\/categories?post=73437"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fermag.com\/wp-json\/wp\/v2\/tags?post=73437"},{"taxonomy":"segment","embeddable":true,"href":"https:\/\/www.fermag.com\/wp-json\/wp\/v2\/segment?post=73437"},{"taxonomy":"manufacturer-category","embeddable":true,"href":"https:\/\/www.fermag.com\/wp-json\/wp\/v2\/manufacturer-category?post=73437"},{"taxonomy":"manufacturer-subcategory","embeddable":true,"href":"https:\/\/www.fermag.com\/wp-json\/wp\/v2\/manufacturer-subcategory?post=73437"},{"taxonomy":"manufacturer-tag","embeddable":true,"href":"https:\/\/www.fermag.com\/wp-json\/wp\/v2\/manufacturer-tag?post=73437"},{"taxonomy":"byline","embeddable":true,"href":"https:\/\/www.fermag.com\/wp-json\/wp\/v2\/byline?post=73437"},{"taxonomy":"article-level","embeddable":true,"href":"https:\/\/www.fermag.com\/wp-json\/wp\/v2\/article-level?post=73437"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}