A refrigerated prep table keeps ingredients cold in a rail of food pans on top and stores backup product in a refrigerated cabinet below, so cooks can build orders without walking to the reach-in. Picking the right one comes down to your menu, how many people work the station, and how much space you have.
1. Choose the style for your menu
- Sandwich and salad prep tables have a refrigerated pan rail over a cutting board. They suit delis, cafés, salad bars and burrito lines that build orders from many smaller ingredients.
- Mega top prep tables have a deeper rail that holds more pans than a standard top of the same length. Choose one if you run a big menu or need more ingredients within reach on a short counter.
- Pizza prep tables have a wider, deeper cutting board for stretching and topping dough, with a refrigerated rail behind it. The cabinet below holds dough trays and backup toppings.
2. Pick the length
Refrigerated prep tables are sold by width. Sandwich tables commonly come in lengths from about 27 to 72 inches, and pizza tables in longer sizes such as 44, 67 and 93 inches. Match the length to the number of cooks working the station at once, and measure the spot on your line, including space for doors to swing open.
3. Plan the pan rail
- Count your ingredients. List every topping or filling the station needs and check that the rail holds enough pans, with a few spare spots.
- Check the pan sizes it takes. Most rails take fractional pans such as 1/6 or 1/3 size. Confirm whether pans come with the unit or need to be bought separately.
- Keep the lid closed. An insulated lid over the rail helps the pans stay cold during slow periods and overnight. Cold-held food needs to stay at 41°F or below under the FDA Food Code, which many health departments follow.
4. Doors or drawers below
Doors give you more open storage for tall containers and dough trays. Drawers let cooks reach backup product without bending into a cabinet. Some kitchens mix both.
5. Add an overshelf
An overshelf above the rail gives you a place for plates, squeeze bottles and to-go containers without using counter space. Check that the shelf is made to fit your table's length and series.
6. Check refrigeration, power and certifications
- Many current models use R290, a natural refrigerant with a very low global warming potential.
- Most refrigerated prep tables run on a standard 115V outlet. Confirm the plug type on the spec sheet.
- Look for NSF or ETL sanitation listings for health inspections.
- Leave the ventilation clearance the manufacturer asks for, especially on a hot cooking line.
7. Measure the way in
Long prep tables can be hard to bring into older buildings. Measure every doorway, hallway and stairway between the street and the kitchen before you order.
Where to start
Browse our refrigerated prep tables, including the Atosa MSF sandwich and mega top series, Atosa MPF pizza prep tables, and Dukers sandwich and pizza prep tables. Need help choosing a size for your line? Call us at 646-651-9580 or use the Request a quote button on any product page.
