Choosing Your Refrigerated Prep Table

Refrigerated prep tables are essential to your restaurant. Choosing the right one might be difficult. There are two basic styles of prep tables in restaurants which offer different sizes, styles and methods of chilling food. Determine which one is right for your restaurant and seek out the convenience for the space and features you need.

Two Main Styles

Salad/Sandwich Prep Table:

The most common style is the sandwich/salad prep table top. This type of unit is flat with a prep surface next to wells indented into the surface. It features an enhanced refrigeration system, new and improved grill system for better airflow management and uniform temperature distribution throughout the cabinet. Pans are cooled from the bottom. Airflow assures that food in the open containers is kept below 41 degrees Fahrenheit and above freezing, giving an increased shelf life and giving food a better appearance. The construction of the cabinet is heavy-duty stainless steel finish on the front, sides, top, door(s) and grill. The cutting board supplied is 10 inches wide constructed of high-density white polyethylene plastic, which is readily removable to clean.

Pizza Prep Tables:

Pizza prep tables are similar to sandwich prep tables and can also vary in several ways. The all-purpose, commonly known, “raised rail,” deli/pizza prep table assures that condiments are held below 41 degrees Fahrenheit and above freezing. It eliminates the chance of freezing the product with lids open or closed. The refrigerated area rests usually around 4–8 inches above the worktop to allow making and dropping ingredients on a pizza easier. The cutting board supplied with the cabinet is 19 inches wide, nearly twice as large of a sandwich prep table, to support the largest of pizzas. It is constructed of high-density white polyethylene plastic and readily removable for cleaning. Forced air from the evaporator is discharged and recirculated slightly over and mostly under the pans, which are recessed approximately 3 inches from the top of the raised raid into the cabinet directly.

Recirculated, forced air from the evaporator is discharged in three ways. Slightly over and mostly under the pans which are recessed approximately three inches from top of raised rail and into the cabinet directly. The construction is the same as the salad/sandwich prep table.

Shopping Tips

Here are a few other factors to examine when shopping for a refrigerated prep table.

Keeping Food Cold

Various types of refrigeration in prep tables keep food cold. The most common is forced cold air that circulates below and between pans. The pans are placed below the top of the well, and cold air blows out of the overhang, allowing the cold air to spread over the food to keep it cool. Another method of cooling involves running refrigerant lines around a well next to every pan. This is more effective but it can lead to frequent spikes and drops in temperature depending on its flow.

Consider Alternative Features

Schubert Equipment offers two sizes of prep table tops, mega top vs. standard top. The difference between the two is that the mega top has a fifty percent greater pan capacity than the standard table top. All models fit into the two main styles and there are a number of variable features that make the models different.

Visit the Schubert Equipment Sales online store for a complete commercial equipment package including design assistance and installation where required.