Key Takeaways
• Refrigerated prep tables integrate cold storage with a work surface, improving efficiency at prep stations
• Different menu types need different prep tables: sandwich/salad, pizza, or mega-top configurations
• Tables range from 36 to 93 inches wide with 12 to 30+ cubic feet of storage
• Compressor location matters: top-mounted compressors are quieter; underneath units are more compact
• Atosa, Turbo Air, and True Manufacturing offer reliable options at different price points
A refrigerated prep table is one of those pieces of equipment that seems simple but makes a huge difference in kitchen efficiency. The cold storage is directly under the work surface, so staff assemble items without walking away from their station. It’s especially transformative for restaurants relying on quick assembly.
This guide covers what a prep table is, how different configurations work, and how to choose one that matches your specific menu.
What a Prep Table Is
A refrigerated prep table (also called a prep cooler, sandwich table, or salad table) combines two things: cold storage below and a stainless steel work surface above.
You roll the table up to your production line. Staff remove ingredients from the cold storage, assemble items on the work surface above, and the finished product moves to packaging or plating.
The efficiency gain is significant. A sandwich shop assembling sandwiches can position a prep table so the maker stands in one spot, with ingredients immediately below and finished sandwiches sliding along the top to packaging. No walking back to a reach-in. No lost time.
Prep tables maintain 33 to 38 degrees Fahrenheit, cold enough for food safety and ingredient quality.
Types of Prep Tables by Menu Function
Sandwich and Salad Prep Tables
Sandwich prep tables (also called 12-inch or 15-inch pans) are designed for shallow storage of ingredients used in quick assembly.
Configuration: - 4 to 6 hotel pans wide (typically 36 to 60 inches wide) - Shallow storage (usually 12 to 18 inches deep) - Cutting board surface top - Storage capacity: 12 to 18 cubic feet
These work for sandwich shops, delis, and salad-focused restaurants. Staff store meats, cheeses, vegetables, and dressings in the pans below and assemble items on top.
Popular models: - Atosa SLM4016: 48 inches wide, 4 pans, 16 cubic feet, cost $1,500-$2,000 - Turbo Air TST-48-12: 48 inches wide, 4 pans, 13 cubic feet, cost $1,800-$2,300
Pizza Prep Tables
Pizza prep tables (also called mega-top or deepwell) are designed for storing dough, sauce, cheese, and toppings. They have deeper storage than sandwich tables and wider work surfaces.
Configuration: - 48 to 93 inches wide - Deeper storage (18 to 24 inches) to accommodate larger containers and deeper pans - Large, sturdy work surface for stretching and assembling pizzas - Storage capacity: 18 to 30+ cubic feet
The larger work surface and deeper storage make them ideal for high-volume pizza production.
Popular models: - Atosa MPF8604: 60 inches wide, 23.5 cubic feet, cost $2,500-$3,200 - Turbo Air TPR-60SD-D2: 60 inches wide, 21 cubic feet, cost $2,800-$3,500
Mega-Top Prep Tables
Mega-top tables are the largest prep tables, with extra-large work surfaces and significant storage. They’re used for high-volume operations with multiple menu items.
These might include multiple ingredient stations on one large table, serving as the central prep hub for a busy kitchen.
Configuration: - 72 to 93 inches wide - Deep storage (20-30 cubic feet) - Extra-large work surface - Multiple prep stations possible
Cost: $3,500-$5,000+
Sizing Your Prep Table
Prep table size depends on your menu breadth and volume.
Single vs. Multiple Stations
For a sandwich shop with one sandwich maker during peak service, a 48-inch table is plenty. One person assembling sandwiches needs ingredients within arm’s reach, and a 4-pan table provides what’s typically needed.
For a busy casual dining restaurant with multiple prep stations, a 72 or 93-inch mega-top table might serve two or three prep workers simultaneously, with different sections for different ingredients.
Pan Capacity Assessment
Count the ingredient types you need accessible during peak service:
A sandwich shop typically needs: - 2 pans of turkey - 2 pans of ham - 1 pan of cheese - 1 pan of lettuce and tomato - 1 pan of condiments = 7 pans total
A 4-pan table doesn’t fit this. A 6-pan table (60-inch model) would work.
A pizza shop might need: - 3 pans of dough - 2 pans of sauce - 1 pan of cheese - 1 pan of toppings (multiple toppings might span 2-3 pans) = 8-9 pan capacity
A 60-inch pizza table with mega-top configuration works for this.
Work Surface vs. Storage
Don’t just calculate storage; also consider work surface. A 36-inch table that’s mostly storage and minimal work surface limits assembly speed. A wider table with substantial work surface improves efficiency even if storage is similar.
For high-volume prep work, prioritize work surface size. A 60-inch table with a large work surface beats a 48-inch table with less workspace.
Cutting Board Options
Prep table tops come in different configurations.
Solid Stainless Steel Top
A solid stainless steel work surface is easy to clean and durable. It’s standard on most prep tables.
Solid tops are good general-purpose surfaces for any type of prep.
Removable Cutting Board Inserts
Some prep tables have removable cutting board inserts that go into the solid stainless top. These are useful if different staff members prefer cutting surfaces or you want separate cutting boards for different ingredients (raw proteins vs. vegetables).
Removable inserts add flexibility but require careful handling and cleaning.
Cutting Board Options on Top
Most prep tables let you place a cutting board (wood or plastic) on top of the solid stainless surface. This is how most kitchens actually use them.
A cutting board provides easier cleanup and more comfortable cutting surface than stainless directly.
Compressor Location: Top vs. Underneath
Where the compressor sits affects noise, clearance, and maintenance.
Top-Mounted Compressor
Compressor sits on top of the prep table unit. This design: - Is quieter during operation (compressor vibration doesn’t transfer to the work surface as much) - Takes up more height above the table - Makes cleaning around the compressor trickier - Might interfere with overhead equipment if you have low ceilings
Underneath Compressor
Compressor is mounted underneath or on the side. This design: - Creates more vibration that transfers to the work surface - Takes up less total height - Makes maintenance and cleaning easier - Works better if you have low ceilings or overhead equipment
For most operations, top-mounted compressors are preferable because they’re quieter. However, if ceiling height is limited, underneath compressors are necessary.
Top Brands for Prep Tables
Atosa: The Value Leader
Atosa makes affordable prep tables popular in small to mid-size operations.
Popular models: - Atosa SLM4016: Sandwich/salad table, 48 inches, 16 cubic feet, cost $1,500-$2,000 - Atosa MPF8604: Pizza/mega-top table, 60 inches, 23.5 cubic feet, cost $2,500-$3,200 - Atosa MPF8605: Pizza/mega-top table, 72 inches, 28 cubic feet, cost $3,200-$4,000
Strengths: - Most affordable upfront cost - Good functionality for price point - Straightforward maintenance
Turbo Air: The Best Value for Quality
Turbo Air offers solid prep tables that balance quality and affordability.
Popular models: - Turbo Air TST-48-12: Sandwich table, 48 inches, 13 cubic feet, cost $1,800-$2,300 - Turbo Air TPR-60SD-D2: Pizza table, 60 inches, 21 cubic feet, cost $2,800-$3,500 - Turbo Air TPR-93SD-D2: Mega-top, 93 inches, 30+ cubic feet, cost $4,500-$5,500
Strengths: - Better build quality than Atosa at modest price premium - Good parts availability - Solid warranty support
True Manufacturing: The Premium Choice
True makes high-end prep tables for restaurants prioritizing durability.
Popular models: - True TPP-60: Pizza table, 60 inches, 22 cubic feet, cost $3,500-$4,200 - True TPP-93: Mega-top, 93 inches, 30+ cubic feet, cost $5,000-$6,000
Strengths: - Premium build quality - Exceptional longevity - Best parts availability
Features Worth Considering
Self-Closing Doors
Some prep tables have self-closing doors on storage compartments. This prevents cold air loss if someone forgets to close them.
Self-closing adds cost but improves efficiency and food safety.
Digital Temperature Controls
Digital displays showing current temperature and allowing easy adjustment are standard on better models. Budget models have mechanical controls.
Digital controls are worth the small upgrade cost.
Adjustable Shelving
Interior shelving that adjusts lets you customize storage for your specific pans and containers.
Most quality prep tables have adjustable shelving. Budget models might have fixed shelves.
Ease of Access
Simple things matter: How easy is it to open storage and reach items? Can you open all the way without obstruction? Are handles sturdy?
Test actual models if possible, or get feedback from peers using them.
Installation and Space Requirements
Prep tables are typically 34 to 36 inches tall (designed to work at counter height), 18 to 24 inches deep, and 36 to 93 inches wide.
Installation requires: - Electrical hookup (115V or 208V) - Floor space with no obstructions - Proper clearance around sides for air circulation - Leveling for proper door operation - Proximity to your main prep area
Professional installation costs $200-$400.
Maintenance and Care
A well-maintained prep table lasts 10-15 years.
Daily
Check doors close properly.
Wipe down the work surface.
Check for obvious problems (unusual noises, temperature variations).
Weekly
Record temperature readings.
Listen for unusual sounds.
Check gasket seals are complete.
Monthly
Clean condenser coils (usually underneath or on side).
Check drain lines for clogs.
Inspect shelving for damage.
Annually
Have a qualified technician service the unit.
Check refrigerant levels.
Inspect compressor.
Making Your Decision
A prep table makes the most sense if your kitchen has high-volume assembly-style prep work. It’s transformative for sandwich shops, delis, pizza operations, and fast-casual restaurants.
If most of your cooking is cooked-to-order without pre-assembly, a prep table might not be necessary.
Consider: 1. What items do you assemble quickly that could benefit from nearby cold storage? Be specific. 2. How many people work this station during peak service? Size accordingly. 3. What food items are you storing? Different items might need different pan configurations. 4. How much work surface do you actually need? Don’t sacrifice workspace for storage. 5. What’s your budget? Atosa is budget-friendly, Turbo Air is good value, True is premium.
Most restaurants that use them love them. A 48-inch sandwich table or 60-inch pizza table becomes the workhorse of your prep area.
Ready to add or upgrade your prep area? Shop Prep Tables to compare sandwich, pizza, and mega-top prep tables from Atosa, Turbo Air, and True Manufacturing. We’ll help you find the right size and configuration for your menu.