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Prep Tables
Refrigerated cold tables are a mainstay in most commercial kitchen operations and are sold in numerous
configurations. Some common names are: Cold Table, Sandwich Prep Table, Salad Prep Table, Roll
Top Table, and Pizza Prep Table. Refrigerated prep tables are useful in a variety applications from
Garde stations and line stations in busy scratch kitchens to finishing stations in large banqueting to
main service areas in small cafes and everywhere in between. Think of Subway or Freshii chains or any
made-to-order QSR application. When considering these units, think about the number of ingredients
you’ll need available for quick access as well as the quantity of each.
Common Components in All Prep Tables
Food Pan Area – can be configured
to hold any size of gastronome
pan from a full size to 1/9 pan and
everything in between.
Lid/Cover – that either rolls down
or lifts on and off for access to the
food pans.
Cutting Board – located in front
of the food pan rail and used for
assembling dishes and as a small
work area.
Refrigerated Cabinet – holds extra
prepped ingredients waiting for
service, typically accessed by swing
doors with interior shelving but can
also come with drawers.
Air flow – Prep tables are generally front or side breathing. See the section called
“Clearances” in the Undercounter section of this Guide for more details.
Gaskets – damaged gaskets have a huge impact on efficiency.
Temperature control – easily accessible to adjust as needed, but health inspectors generally
want to see an independent interior thermometer.