3 Door Pizza Prep Tables

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For high volume kitchens and pizzerias that offer a bigger selection of toppings, 3 door pizza prep tables are a great choice.

There are numerous configurations for three-section pizza prep tables, each with different options for pan layouts and door/drawer refrigerator access. These units feature wide cutting boards to assemble full-sized pizzas, unlike a sandwich prep table which has a much smaller cutting board. These pizza prep tables generally hold around twelve 1/3 size food pans.

Our three-door pizza prep tables come with plenty of fridge space and several pan layouts. A pizza prep table, often called a makeline, includes a cutting board large enough to fit a pizza, a raised ingredient rail, and a refrigerated base. When selecting a unit, take into account the overall width, compressor location, and number of food pans it will hold.

Check the pizza prep table's overall width to make sure it will fit in your desired location. It is essential to make sure that the compressor air vents have enough space to allow for proper airflow because the compressor unit is often on the side of the table or at the back. The compressor motor could burn out if the vents get clogged, which would result in a loss of both product and revenue. With a 3 door pizza prep table from top brands like True Manufacturing, Turbo-Air, and Delfield, you can keep your ingredients cool, crisp, and within easy reach for assembling pizzas quickly.

Frequently Asked Questions About 3 Door Pizza Prep Tables

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

Pizza prep tables are built with a wider cutting board than sandwich or salad prep tables because assembled pizzas are wider than regular sandwiches. Pizza prep tables also have raised rail designs to prevent accidentally spilling unwanted toppings onto food items as they are being prepared. Pizza prep tables are often designed to cool a significantly denser and greater quantity of food products, as well as 1/3 sized food pans. In contrast to the cheeses and meats housed in pizza prep tables, vegetable toppings and sauces on sandwich prep tables often have a lower density.

What kind of refrigeration is best?

To keep ingredients appropriately refrigerated in pizza prep table, there are a few refrigeration methods that are most widely used. Regardless of initial cost, efficiency, or effectiveness, each choice has its advantages.

  • Air cooled - This is one of the most widely used refrigeration methods since it is simple and generally requires little maintenance. Air cooling can be less efficient than other methods since it depends so much on circulating cooled air throughout the device. When the top lid of the rail is left open for prolonged periods of time, the refrigerated system must work harder to keep temperatures that are safe for food.
  • Cold wall - Some units cool the refrigerated storage area with forced air, while the ingredient pans in the rail are cooled by a cold wall system. Cold wall cooling makes use of refrigerant lines and conductive aluminum plates in the rail's walls to maintain consistent temperatures inside the rail. These units allow for the rail to be turned off and defrosted at night for more effective cooling the following day because the rail temperature is controlled independently from the rest of the unit.
  • Glycol - Similar to cold wall cooling, this kind of cooling system circulates cold fluid through the divider rails rather than using aluminum plates as the cooling medium. To transfer temperature from one side to the other of an evaporator plate, glycol and refrigerant are fed via different holes in the plate. Once poured into the rail walls, the chilled glycol effectively chills the food pans. Glycol is a particular kind of liquid that has undergone modifications to ensure that it won't freeze in the cold. This type of technology has the advantages of not requiring defrosting and of not requiring air vents around the pans because no fans are needed. Since there is no need for a recess to maintain cold food temperatures, commercial pizza prep tables using this cooling system may also accommodate deeper food pans.

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

Pans measuring 12-3/4" long by 6-7/8" wide are frequently used for ingredient rails. There is a two to six inch depth range. Each pizza prep table typically comes with a full set of food pans, allowing a variety of toppings to be arranged easily in the ingredient rail. 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 different sizes of pizza prep tables along with our three door units, including 1 door, 2 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.