A refrigerated prep table keeps ingredients at safe temperature right where they’re needed, cutting steps between the cooler and the cutting board during a busy service.
What to Check Before You Buy
Pan capacity, top configuration, and refrigeration type determine how well a prep table fits your station’s actual workflow.
- Count the pan wells you need for your menu’s most active ingredients
- Confirm cutting board space above the refrigerated rail
- Check door vs. drawer storage below for your prep needs
- Verify caster height and mobility if the table needs to move
- Match length to your station’s counter space
Choosing the Right Configuration
Pan count and door style should follow how your line actually works, not just what fits the available floor space.
| Configuration | Best For | Key Feature |
|---|---|---|
| Sandwich/salad prep table | Delis, sandwich shops | Wide pan rail for toppings |
| Pizza prep table | Pizzerias | Extra-wide rail for pizza toppings |
| Mega top prep table | High-volume stations | Extra pan capacity and counter space |
Frequently Asked Questions
How many pan wells do I need?
Count the toppings or ingredients your station uses most during peak service, and choose a table with at least that many wells to avoid running back to the walk-in.
What temperature should a prep table hold?
Most health codes require 41°F or below for cold-held ingredients, so confirm the unit can maintain that even with the lid open during service.
Doors or drawers underneath — which is better?
Doors offer more flexible storage for varied container sizes, while drawers can speed up access to frequently used items during a rush.
Is a used prep table a good option?
Yes, as long as the compressor and gaskets are in good shape; the stainless steel body typically outlasts several refrigeration cycles.
Ready to upgrade your prep station?