1 Door Pizza Prep Tables

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For small pizzerias and other establishments, a 1 door pizza prep table is the perfect fit.

Single section pizza prep tables offer a variety of pan configurations and refrigerated storage access through doors or drawers based on your preferences. Even though these units are compact, they still feature wide cutting boards to assemble full-sized pizzas. These pizza prep tables generally hold six 1/3 size food pans.

A 1 door pizza prep table can help any restaurant that makes pizza increase the efficiency and consistency of their workflow. A pizza prep table, also referred to as a makeline, has a pizza-wide cutting board, a raised ingredient rail, and a refrigerated cabinet base. When selecting a unit, take into account the overall width, compressor location, and number of 1/3 size food pans it will hold.

Check the pizza prep table's overall width to make sure it will fit into the available space. Additionally, the compressor unit is either at the back of the table or on one of the sides. It's crucial to check that the compressor air vents have enough space to allow for proper airflow. The compressor motor may burn out if the vents clog, resulting in lost product and revenue. Keep your ingredients crisp, cool, and right within your grasp for quick pizza assembly with a one door pizza prep table from top brands like True Manufacturing, Turbo-Air, and Delfield.

Frequently Asked Questions About 1 Door Pizza Prep Tables

What's the difference between a pizza prep table and a sandwich prep table?

Pizza prep tables are designed with a wider cutting board than sandwich or salad prep tables, since the pizzas that will be assembled have a greater width than typical sandwiches. Additionally, pizza prep tables have a raised rail design to ensure that unwanted toppings aren't accidentally dropped onto food items as they're prepped. Pizza prep tables typically accommodate 1/3 sized food pans and are equipped to cool a much denser and larger amount of food products. Sandwich prep tables generally are designed to hold 1/6 sized food pans and hold veggie toppings or condiments that have a lower density than the cheeses and meats held in pizza prep tables.

What kind of refrigeration is best?

For pizza prep tables, there are a few standard cooling methods used to properly refrigerate ingredients. Each option has its own benefits whether it's initial cost, efficiency, or effectiveness.

  • Air cooled - This is one of the most common methods of refrigeration since it's simple to use and is generally low-maintenance. Air cooling can be less effective than other methods because it relies heavily on moving cooled air throughout the unit. When the top lid to the rail is left open for long periods of time, air is allowed to escape the unit, forcing the refrigeration system to work harder to maintain food-safe temperatures.
  • Cold wall - Some units use forced air cooling for the refrigerated storage space, and a cold wall system to cool the pans of ingredients in the rail. Cold wall cooling uses refrigerant lines and conductive aluminum plates in the walls of the refrigerated rail to maintain temperatures in the rail. Since the rail temperature in these units is controlled independently from the rest of the unit, the rail can be shut off and defrosted at night for more efficient cooling the next day.
  • Glycol - This type of cooling system is similar to cold wall cooling, but instead of using aluminum plates, this system runs cold fluid through the divider rails. Refrigerant and glycol are run through separate sides of an evaporator plate to transfer temperature from one to the other. The chilled glycol is then pumped into the rail walls and effectively chills food pans. Glycol is a specific type of liquid that has been altered to ensure it won't freeze with the cold temperatures. This type of system is beneficial because it doesn't need to defrost, and also since no fans are used, there is no need for air vents around the pans. Pizza prep tables that use this cooling system can accommodate deeper food pans as well since there's no need for a recess to maintain cold food temperatures.

What size food pan is used in a pizza prep table?

Ingredient rails typically use pans that are 12-3/4" long by 6-7/8" wide. There is a two to six inch range in depths. As a result, a variety of toppings can be arranged in the ingredient rail, and each pizza prep table usually includes a full set of food pans. Food pan divider bars are also available if you need to use smaller size pans.

Other Refrigeration Options

Burkett has a wide variety of other refrigerated products to fit the unique needs of your commercial space. We offer larger pizza prep tables along with our single door units, including 2 door, 3 door, and even 4 door models. Sandwich prep tables are similar to pizza prep tables, but are designed for making subs and sandwiches. Reach-in refrigerators, worktop refrigerators, and walk-in coolers are also common choices in many restaurants.