There are numerous ways you can improve your pizzeria business. But when running a successful pizza business, one of the most important methods is preparing your products before they’re delivered to your customers. This will ensure that every item you serve is fresh and ready to eat. This means that the pizza prep table system will hugely impact how customers perceive your business and make them want to come back again and again. Each comes with its special features and attributes, but still, there are things you should consider before purchasing one. Let’s take you through the process.

Choosing A Pizza Prep Table

Determine The Volume Of The Product That Needs To Be Held

The size and depth of the display unit determine the volume of the product that needs to be held. A prep table can be designed to hold a large amount of product if you have a large table space, but if you only have a small area to work in, it will not accommodate all of your products at once. In this case, a smaller prep table may be more efficient for your needs. The size and depth of the prep table also affect its cost-effectiveness.

peppering pizza on a prep table

A Prep Table As A Display Unit

The design of a prep table can also affect how well it works as a display unit by providing a place for customers to view your products before purchasing them. This can help increase sales since people will be able to see what they are purchasing before they buy it, which makes it more likely that they will make an impulse purchase based on their initial impressions of your product line or brand name rather than just buying based on price alone.

Compressor Size

The compressor is the heart of your pizza prep table. It’s also one of the most important factors when buying a pizza prep table. A small compressor can be used for cooking small batches of dough, but if you plan on turning out many pizzas at once, you’ll need a larger unit. If you plan on using the same compressor for multiple purposes (like when making bread), make sure it can handle the extra work. The compressor is also essential for delivering enough moisture into your oven to produce a thin-crust pizza with a crisp edge.

Drawer Or Cabinet Base?

If you want to store everything on top of your pizza prep table but don’t want to sacrifice a drawer space, try using a cabinet base instead. This is especially useful if you have limited storage space in your kitchen and even better if you have an extra cabinet that can be converted into storage! If you have an open floor plan, it is best to use a drawer-style pizza prep table because they provide more room for working with different ingredients and can be placed against any wall in your kitchen.

Rear-mounted Or Side-mounted?

pizza prep table with drawers and swing open door

The refrigeration system of an air-cooled prep table is either on the back or the side. Rear-mounted units will need additional space for them to breathe adequately. These prep tables do not handle full sheet pans because of their positioning. If this is a deal breaker, pick a raised rail model instead.

Rear-mounted systems are usually front-breathing units, so they won’t need as much space for clearance since the vents pull and release air from the front and bottom. They can be flush against the wall or incorporated into existing counters to provide a seamless design.

Side-mounted compressors, prevalent on pizza prep tables, give quick access to components during cleaning and service without having to move them. Casters also make this easier to prep tables with rear-mounted systems.

You will discover that most salad/sandwich prep tables are rear-mounted. Proper ventilation allows for greater air circulation. Therefore the existence of additional vents should be a bonus.


When selecting a pizza prep table, examine the features that will best fit your needs. Some tables, for example, may include built-in cutting boards, while others may include additional shelf or storage sections. Consider which characteristics are most important to you and your company, such as the number of pans the table can accommodate, the size of the cutting board, and the existence of a built-in refrigerator.

Temperature Control

This is another crucial element to consider when purchasing a pizza prep table. This will keep your ingredients at the proper temperature, preventing rotting and preserving the quality of your cuisine. Look for tables with digital temperature controls, allowing you to adjust and monitor the temperature precisely. Consider the table’s refrigeration system, such as self-contained or remote, to verify that it will fit your specific needs.

Brand And Price

A pizza prep table’s brand and price can influence your decision. It is critical to select a renowned manufacturer with a track record of providing high-quality equipment. You should also consider the cost of the pizza prep table, as this may affect your budget. Look for a table with a decent combination of features and pricing, and make sure it is within your budget.

Parts Of A Prep Table


A hood entirely conceals the pan rail, keeping pan temperatures cool and protecting against contamination. Larger units may feature two hoods instead of one to cover the entire width instead of one heavy lid that can be difficult to lift and close.

The lids are either stainless steel or insulated. Stainless steel hoods will protect the ingredients and keep them at acceptable temperatures for a short period and during slower periods. As a result, pans will need to be moved to the base for the night to be fresh and safe for the next day. This extra step will be eliminated by using an insulated cover.

Refrigerated prep tables are available with a variety of hood options. Telescoping lids are frequently standard. Hinged flat lids, flat lift-off lids, and clear Plex lids are all choices.

Pan Rail

A pan rail is a storage and cooling area for ingredients and toppings at the top of a refrigerated prep table. It has many rows of pan slots for easy viewing and access by employees. The holes are made to fit a specified pan size and can be flat or raised in relation to the surface.

Cutting Board

The cutting board, an essential component of a prep table, is securely linked to brackets at the front. This flat and solid surface is ideal for preparing and assembling items. For easy cleaning, many cutting boards in refrigerated prep tables are removable.

Polyethylene cutting boards are the most common. However, composite cutting boards are also available. These composite boards are constructed from pressed resin-treated wood fibers, which are less abrasive to knives and less likely to retain bacteria.

Depending on the prep table type, the cutting board size may vary. Some versions feature narrow cutting boards, while others have larger ones. Models with a “cutting top” have extra-deep cutting boards at least 17 inches deep, allowing more space for larger food items or orders. A cutting board’s normal thickness is 0.5 inches.

Refrigerated Base

The chilled base is the bottom component of a prep table. This space doubles as a refrigerator for bulk materials regularly used to replace empty pans. The base can be in one of two configurations, drawers or a cabinet. Drawers have pan holes for simple and exact refilling, and the cabinet has movable wire shelves for more versatility by supporting large containers or different size pans.

Taking Care Of Your Prep Table

It is critical to have a continuous maintenance and cleaning schedule in place to preserve the longevity and functionality of your prep table. This should involve a deep cleaning every two months and regular cleaning after each use. It is critical to clear the drain lines, clean the evaporator coils, fan blades, condensers, and motors, and check for any refrigeration leaks during the biweekly cleaning.

Prep tables are widely utilized in busy kitchens and can rapidly become cluttered. To avoid corrosion from acidic spills, clean up any spills and remove any food debris as soon as possible. If spills are allowed for an extended period, they can cause evaporator difficulties. Regular wipe-downs with warm water can help avoid buildup on rails.

It’s best to clean the compressor coils with chemicals every week to prevent dirt and muck accumulation. This is especially significant in pizza prep tables, which have deep fins and are more likely to get the dough into the coils. Before cleaning, check sure the unit and fans are turned off. A fin brush can be used to remove the dough, but warm water and air drying for 15 minutes can be useful for tougher buildup.


In conclusion, the pizza prep table is vital equipment in any pizzeria. It is used to store ingredients, prepare toppings, and make pizzas. When choosing a pizza prep table, it is important to consider factors such as size, refrigeration capabilities, and durability. Proper maintenance and cleaning of the table are also crucial to ensure food safety and prolong the life of the equipment. Overall, a pizza prep table is a valuable investment for any pizzeria looking to streamline its pizza-making process and provide high-quality pizzas to customers.

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