4 Door Pizza Prep Tables

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High volume commercial kitchens and pizzerias that offer a large variety of toppings and ingredients will benefit from a 4 door commercial pizza prep table.

Four door commercial pizza prep tables provide large pan capacities and an impressive amount of refrigerated storage for extra goods. Having four sections means more crew members can work comfortably together for greater efficiency. Extra wide cutting boards provide plenty of room to slide each pizza down the line as it's assembled. These pizza prep tables generally hold around fifteen 1/3 size food pans.

There is plenty of fridge space and different pan arrangements available with our four-door pizza prep tables. A pizza prep table, also known as a makeline, has a cutting board big enough to hold a pizza, a high ingredient rail, and a chilled base. Consider the unit's total width, the location of the compressor, and the number of food pans it can hold before making a purchase.

To make sure it will fit in the desired location, measure the full width of the pizza prep table. Because the compressor unit is frequently on the side of the table or at the back, it is crucial to ensure that the air vents have enough room to allow for proper airflow. If the vents clog, the compressor motor could burn out, resulting in a loss of both product and revenue. With a 4 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 4 Door Pizza Prep Tables

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

Because assembled pizzas are wider than sandwiches, pizza prep tables are designed with a wider cutting board than sandwich or salad prep tables. To avoid accidentally dropping unwanted toppings onto food items while they are being prepared, pizza prep tables also include raised rail designs. Pizza prep tables are frequently made to cool 1/3 sized food pans as well as a substantially denser and larger number of food ingredients. Vegetable toppings and sauces on sandwich prep tables frequently have a lesser density than the cheeses and meats stored in the pizza prep tables.

What kind of refrigeration is best?

There are a few refrigeration systems that are most frequently utilized to keep materials properly chilled in pizza prep tables. Regardless of initial cost, efficiency, or effectiveness, each choice has its advantages.

  • Air cooled - Given its simplicity and relatively low maintenance requirements, this is one of the most used refrigeration techniques. Since it relies so heavily on moving cooled air throughout the device, air cooling can be less effective than other techniques. The refrigeration system has to work harder to maintain temperatures that are safe for food when the top lid of the rail is left open for extended periods of time.
  • Cold wall - Some units use forced air to cool the refrigerated storage space while using a cold wall system to cool the ingredient pans in the rail. Cold wall cooling uses conductive aluminum plates and refrigerant lines in the rail's walls to keep the interior at a constant temperature. These units have a rail temperature that is independently controlled from the remainder of the unit, allowing the rail to be shut off and defrosted at night for better cooling the next day.
  • Glycol - This type of cooling system, like cold wall cooling, circulates cold fluid through the divider rails as opposed to employing aluminum plates as the cooling medium. Glycol and refrigerant are introduced into an evaporator plate through various holes in order to transfer temperature from one side to the other. The glycol is chilled before being put into the rail walls, which effectively chills the food pans. Glycol is a specific kind of liquid that has undergone modifications to make sure it won't freeze in the cold. Due to the lack of need for fans, this type of system has the advantages of not requiring defrosting or air vents around the pans. Commercial pizza prep tables with this cooling technology may also support deeper food pans because there is no need for a recess to maintain cold food temperatures.

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 four door units, including 1 door, 2 door, and even 3 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.