Find Your Pizza Prep Table

PizzaPrepTable.com carries Atosa refrigerated pizza prep tables in three sizes, plus a matching double overshelf for each. Every table has a refrigerated rail of 1/3-size stainless steel topping pans over a 19-1/4" deep cutting board, with a refrigerated cabinet below. All three hold 35°F to 38°F, run on R290 refrigerant, plug into a standard 115V outlet and carry a 3-year parts and labor and 5-year compressor warranty. Choose by how many toppings you run and how many people build at once.

All three are 34-1/8" deep and 43-1/8" high. Only width, pans, doors and cabinet space change from one size to the next. Any door section can be converted to drawers with an Atosa drawer kit; see doors or drawers below.

This page covers how pizza prep tables work and how to build a line around one. For sizing math, clearances, food safety, cleaning and troubleshooting on every model, read our complete pizza prep table guide. Questions? Call or text Sean at 206-419-5801.

What Is a Pizza Prep Table?

A pizza prep table is the workstation where pies are built. It stacks three things a pizza maker needs into one unit. At the top, a refrigerated rail holds the toppings in open pans. In front of the rail, a deep cutting board gives room to stretch dough and build a full pie. Below, a refrigerated cabinet holds the backup toppings, sauce, cheese and dough for the shift.

The point is that the maker never walks. The dough comes out of the cabinet, is stretched and sauced on the board and is topped from the rail, all within one arm's reach. The toppings stay cold right up to the moment they go on the pie. Over a busy dinner rush, removing those steps from every pie decides whether the line keeps up with the oven.

How it differs from other cold equipment

• Reach-in refrigerator: keeps food cold behind a door, with no work surface and no topping access.
• Worktop refrigerator: a flat stainless counter over a cold cabinet, with no topping rail.
• Sandwich and salad prep table: has a rail, but its board is sized for bread and bowls, too shallow to build a 14" or 16" pie on, and it usually uses smaller pans.
• Countertop topping rail: holds pans on an existing counter but has no cabinet below and no deep board, so dough and backup product live somewhere else.

The pizza prep table is the one piece of cold equipment designed around the way pizza is made.

Anatomy of an Atosa Pizza Prep Table

The refrigerated rail and pans

The rail runs the full width of the table behind the board. On the Atosa MPF series it holds six, nine or twelve 1/3-size stainless steel pans, 6" deep, and the pans come with the table. 1/3-size is the standard foodservice size, so replacements and lids are easy to find.

The cutting board

The 19-1/4" deep board runs the full width of the table. It is where dough is stretched, sauced and topped, and on wider tables it is where two people work side by side.

The cabinet

The stainless cabinet below holds 9.7, 18.5 or 28.4 cubic feet behind one, two or three doors, with two epoxy-coated shelves per section. It holds backup toppings, cheese, sauce and, in many shops, the shift's dough. Extra shelves are available by part number.

Doors

Doors are self-closing with a stay-open feature for loading, recessed handles that don't catch aprons and magnetic gaskets for a positive seal.

The refrigeration system

A side-mounted compressor running R290, a natural hydrocarbon refrigerant, cools both the cabinet and the rail. An electronic controller shows the temperature, holds the set point and runs defrost cycles automatically.

Casters and power

5" casters come pre-installed so the table rolls out for cleaning behind and underneath. Every size plugs into a standard NEMA 5-15P outlet on 115V and draws 2.3 to 3.1 amps.

The model number

The last digit of the Atosa model tracks the door count: MPF8201GR has one door, MPF8202GR two and MPF8203GR three.

How a Pizza Prep Table Keeps Toppings Cold

A refrigerator does not add cold; it removes heat. The compressor pumps refrigerant through a coil inside the unit, where it absorbs heat from the air around the food. The refrigerant carries that heat to the condenser coil at the compressor side, where a fan blows it into the room. The controller starts and stops the cycle to hold the set point.

Two cold zones that behave differently

The cabinet is closed and insulated, so it holds temperature tightly. The rail is open to the kitchen. It takes heat from the room, from the oven nearby, from the people on the line and from the dough on the board. That is why good rail practice matters as much as the refrigeration itself:

• Only put cold product on the rail. The rail holds cold food cold; it does not cool warm food down.
• Fill pans to the rim, not above it. Product mounded over the rim sits above the cold zone.
• Cover pans during slow periods and overnight.
• Keep the doors closed between pulls. Every open door lets warm air in.
• Probe the product in the pans, not just the cabinet display.

Why the oven position matters

A pizza oven is the biggest heat source in the room. The closer the compressor side sits to it, the hotter the air the condenser has to reject heat into, and the harder the compressor works. Put the table's vented side away from the oven and away from walls so it can breathe.

The part that needs your attention

In a pizza kitchen, flour in the air clogs the condenser coil faster than in most kitchens. A clogged coil makes the compressor run longer, raises temperatures and shortens the compressor's life. Atosa tells owners to clean it frequently; on a pizza line, plan on at least monthly, with the unit unplugged.

Why Atosa Pizza Prep Tables

We carry one line because it covers the job with clear, published specifications. Here is what the Atosa MPF series gives you, from Atosa's own spec sheet.

• Pans included. Six, nine or twelve stainless 1/3-size pans, 6" deep.
• A real pizza board. 19-1/4" deep, full width.
• Stainless steel inside and out. For cleaning and corrosion resistance.
• Doors built for a busy line. Self-closing with stay-open, recessed handles, magnetic gaskets.
• Two shelves per section. Epoxy-coated, with extra shelves available.
• Standard power. 115V, NEMA 5-15P plug, 2.3 to 3.1 amps. No special outlet required.
• Natural refrigerant. R290 with a side-mounted compressor.
• Mobile. Pre-installed 5" casters.
• Certified. ETL listed to UL 471 and CSA C22.2 No. 120.
• Warranty. 3 years parts and labor and 5 years on the compressor.
• Matching overshelves. NSF-approved 18-gauge stainless double shelves for each table width, adjustable to three heights.
• Drawer kits. Field-retrofittable kits for every door position.

Because the three tables share depth, height, board, temperature range and plug, the choice comes down to one question: how much width your menu and your staff need. Comparing against another brand? See the Atosa vs. True comparison.

Doors or Drawers?

Every Atosa MPF table ships with doors. Atosa also makes field-retrofittable drawer kits that replace one door section with two full-extension stainless drawers. They install without modifications to the table and without factory service. Each drawer is rated for 100 lb and takes 6"-deep pans: two 12" x 20" full-size pans, six 1/3-size, twelve 1/6-size or eighteen 1/9-size per drawer.

A full conversion of the 93" takes two MPF8205227000 kits and one MPF8205227001. You do not have to convert every section; one drawer section and one or two door sections is a common mix.

When drawers win

• High-volume backup product, such as shredded cheese, pepperoni and sauce in pans, that gets pulled again and again during a rush.
• Lines where the maker should not bend and look past a door. A full-extension drawer shows the whole pan at once.
• Product already held in hotel pans, which drop straight into the drawer.

When doors win

• Dough trays and tall containers, which fit shelves better than 6"-deep drawers.
• Mixed storage of odd-sized containers.
• Kitchens where the dough lives in the prep table cabinet.

A practical rule: keep a door where the dough lives and put drawers in the section closest to the busiest pans.

The Complete Pizza Station

The prep table is the center of the station, but it is one of several pieces that have to work together. Plan them as a set.

Dough

• Mixer: sized to your batch, usually set up away from the line because of the flour.
• Scale: for dividing dough balls to the same weight, which is the start of a consistent pie.
• Dough trays with lids: to hold and proof dough balls. Measure them against the cabinet shelves.
• Cold storage: a walk-in or reach-in for dough fermenting over one or more days, with the shift's dough moved to the prep table cabinet.

Build

• Prep table: board, rail and cabinet.
• Overshelf: boxes, shakers, ladles and tickets above the rail.
• Portion tools: sauce ladles or spoodles, cheese cups or a scale, and a topping chart.
• Dough tools: bench scraper, dough docker and sheeter or press if your style uses them.

Bake

• Oven: deck, conveyor, or wood- or gas-fired. The oven sets the pace of the line, and its heat sets where the prep table can go.
• Peels, screens or pans: depending on style.

Finish and hand off

• Cut station: cutting board, rocker or wheel cutter.
• Boxes: folded ahead of the rush and stored on the overshelf or near the cut station.
• Pass or pickup shelf: where finished pies leave the line.

Building a Pizza Make Line

A good line moves every pie in one direction: from dough storage to the board, into the oven, out to the cut station, boxed and handed off, without anyone crossing paths.

Common layouts

• Straight line: table, oven and cut station along one wall. Simple, but uses the most wall.
• L-shape: table on one wall and oven on the next. The maker pivots to load, and the line uses less wall.
• Facing lines: table on one side of an aisle and ovens on the other. Common with deck ovens and two-person lines.
• Display line: table facing the customer in build-your-own concepts. Most health codes require a food shield between customers and open pans; the overshelf is not one.

Arranging the rail

Put the toppings used on the most pies at the center of the maker's reach. Arrange the rest in the order they go on, with slow movers at the ends. On a two-person 93" line, mirror the high-volume pans at both ends so nobody reaches across. Keep raw meats away from ready-to-eat finishing items, and give every pan its own utensil.

One maker or two

One maker can work any size; on a 44" the whole rail is within one reach. A 67" supports a two-step line, with one person stretching and saucing and the next topping. A 93" lets two people build complete pies side by side, each with their own share of the board and the rail.

The overshelf

Boxes, shakers, ladles, gloves and ticket rails belong on the overshelf, not the board. A cluttered board is the most common thing slowing down a make line, and on a 44" table it can stop the line altogether. Each Atosa MROS overshelf is sized to one table width, so order the size that matches your table.

Prepping Toppings Before Service

The rail only holds what you put into it. The quality of the pie, and how long the toppings last, is set in prep before the first ticket.

• Cut to a consistent size. Same-size slices cook evenly and portion predictably.
• Dry wet vegetables. Wet mushrooms, peppers, onions and fresh tomatoes release water in the oven and are a common cause of a soggy center. Pat them dry or precook them.
• Precook and drain raw meats. Raw sausage and similar toppings are usually cooked and drained before service so they do not release fat and water onto the pie.
• Cool cooked toppings before they go into the table. The FDA Food Code calls for cooked food to be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours. Use shallow pans in a walk-in or a blast chiller, not the prep table.
• Label and date. The Food Code calls for ready-to-eat, temperature-controlled foods held more than 24 hours to be date-marked, with a limit of 7 days at 41°F or below, counting the day of preparation.
• Batch to the shift. Prep enough for the rush, keep the backup in the cabinet below, and refill pans from there.

Building a Pie on the Line

Every shop has its own recipe, but the motions at the prep table are the same, and a well-set table makes each one quicker.

1. Pull the dough. Take a ball from the cabinet. Many styles call for letting it temper briefly before stretching, so follow your own process.
2. Flour and stretch. Use a light dusting of flour or semolina on the board. Stretch by hand or press to size. Keep flour off the open pans.
3. Sauce. Use a portion ladle or spoodle for the same amount on every pie. Consistent portions control both food cost and bake.
4. Cheese. Portion by weight or with a fixed cup.
5. Top. Work in rail order so you never hunt for a pan.
6. Peel or pan and bake. Move it straight to the oven.
7. Finish. Delicate items such as fresh basil and arugula are often added after the bake so they don't scorch.
8. Reset. Scrape the board, wipe and start the next one.

Portion control starts at the table. Tools in fixed spots on the overshelf, pans in a fixed order and a scale within reach keep every pie the same no matter who is on the line.

Pizza styles and the table

Style changes the line more than people expect. A thin New York pie needs a clear board for a wide stretch. Pan styles such as Detroit and Sicilian are built in pans, so the board becomes a pan-loading station and the cabinet holds proofing pans. Deep dish uses more cheese and sauce per pie, which pushes backup storage. For style-by-style setups, see regional pizza styles and prep table setups.

Beyond Pizza

A pizza prep table is the cold line for everything built on dough and many things that are not. The same rail and board work for:

• Calzones, strombolis and garlic knots.
• Subs and hot sandwiches, with the deep board leaving room for several at once.
• Salads, with greens and dressings in the cabinet and toppings on the rail.
• Flatbreads and breakfast pizzas.

If one table serves several menus, plan the rail for the busiest one and keep the other menu's backup in the cabinet below.

Which Size for Which Kitchen

• Bar, brewery or café adding pizza: pizza is one item among many, often with one cook. The 44" carries a focused menu in the least wall.
• Food truck or trailer: the 44" is the usual choice. Check its 34-1/8" depth, 43-1/8" height and 238 lb net weight against the vehicle, and plan airflow at the compressor side.
• Independent pizzeria: the 67" holds a nine-topping menu and supports a two-step line in the rush.
• Build-your-own or fast casual: the 67" or 93", depending on topping count, with a code-compliant food shield on the customer side.
• Delivery-heavy and high-volume shops: the 93" for twelve pans and two makers side by side.
• Second station: a 44" beside a main line for gluten-free, specialty or overflow pies.

Choosing the Right Size

Three numbers settle it.

• Toppings. Count every cold item that goes on a pie. Up to six fits the 44", up to nine fits the 67", and up to twelve fits the 93".
• People. One maker can work any size. Two people need the 67" as a two-step line, and the 93" to build side by side.
• Peak hour. Time your fastest maker on ten typical pies. One maker can build 3,600 ÷ seconds per pie in an hour. At 75 seconds, that is 48 pies an hour. If your busiest hour needs more, you need a second maker and a table long enough for both.

Then check the space: wall length plus open air at the compressor side, a working aisle in front of the 34-1/8" depth, and every door on the delivery path. Shipping weights are 295 lb, 406 lb and 527 lb. The full sizing method, with worked examples, is in the pizza prep table guide.

Delivery and First Start

• At delivery: inspect the crate and the unit before signing, note any damage on the receipt and take photos.
• Setup: remove all packaging and protective film, wash the pans, board and interior, set the shelves, roll the table into place, level it and lock the casters.
• Power: plug into a grounded outlet that matches the data plate. No extension cords.
• Pull-down: let the empty cabinet reach temperature and check it with a thermometer before loading.
• Loading: load the cabinet first with pre-chilled product, then fill the rail.

The full checklist is in the pizza prep table guide.

Food Safety at the Prep Table

• 41°F or below. The FDA Food Code calls for cold-held, temperature-controlled foods to stay at 41°F or below. Atosa rates these tables at 35°F to 38°F, which leaves a margin below 41°F for the open rail.
• Probe the pans. Check product in the rail at the start of every shift and during the rush, and keep a log if your health department asks for one.
• Separate raw and ready-to-eat. Keep raw or partially cooked items away from ready-to-eat toppings, and store raw items below ready-to-eat items in the cabinet.
• One utensil per pan. Shared spoons move allergens and contamination from pan to pan.
• Allergens. For gluten-free or allergen-free pies, a separate small station with its own pans and board is the most reliable setup.
• Overnight. Cover the pans or move product into covered containers, and keep the unit running.

Keeping It Running

• Every shift: check the display and probe the rail.
• Daily: wash pans and the cutting board, wipe the rail and gaskets, and cover or move product at close.
• Weekly: clean the cabinet, check the drain and clean under and behind the table.
• Monthly: unplug and clean the condenser coil, more often in a floury kitchen, and inspect the gaskets.
• Always: mild detergent and soft cloths on stainless. No steel wool and no chlorine bleach, which cause scratching, pitting and rust spots.

Step-by-step cleaning, a maintenance schedule and troubleshooting for warm rails, leaks and noises are in the pizza prep table guide.

Common Mistakes

• Buying for today's menu only. If you plan to add toppings, size the rail for the menu you will run.
• Putting the compressor side against the oven or a wall. It shortens the compressor's life and warms the rail.
• Loading warm product. The table holds cold; it does not cool.
• Overfilling pans. Product above the rim is above the cold zone.
• Skipping the condenser cleaning. The most common cause of a warm table in a pizza kitchen.
• Cluttering the board. Move boxes and tools to the overshelf.
• Forgetting the delivery path. Measure every door, hallway and turn before the truck arrives.

Common Questions About Pizza Prep Tables

What is the difference between a pizza prep table and a sandwich prep table?

A pizza prep table has a much deeper cutting board (19-1/4" on the Atosa MPF) to build a full pie, and larger 1/3-size topping pans. A sandwich table has a shallower board and usually smaller 1/6-size pans.

Which size do I need?

Match pans to your topping list and length to your staff: six pans for the 44", nine for the 67" and twelve for the 93".

Do the tables come with pans?

Yes. Six, nine or twelve stainless steel 1/3-size pans, 6" deep, depending on size.

What temperature do they hold?

35°F to 38°F, per Atosa.

Do I need a special outlet?

No. All three use a standard NEMA 5-15P plug on 115V and draw 2.3 to 3.1 amps.

Can I add drawers?

Yes. Atosa drawer kits replace any door section with two full-extension drawers. See doors or drawers for the kit that fits each position.

Do I need the overshelf?

Most lines benefit from one. It keeps boxes and tools off the cutting board. Order the one that matches your table's width, and check the 47-1/5" height against anything overhead.

Why is the center of my pizza soggy?

Usually too much sauce, wet toppings or an under-baked crust. Portion the sauce, dry or precook wet vegetables, drain cooked meats and check oven temperature and bake time.

Can I use it for sandwiches and salads too?

Yes. The deep board and rail work for subs, salads and flatbreads as well as pizza.

How often should I clean the condenser?

At least monthly, unplugged, and more often in a floury kitchen.

What is the warranty?

3 years parts and labor and 5 years on the compressor.