Who the MPF8201GR Is Built For
The MPF8201GR is the smallest pizza prep table Atosa makes and the most compact way to give a kitchen a real pizza line. Everything a dedicated pizzeria table has is here: a refrigerated topping rail, a cutting board deep enough to build a full pie and refrigerated storage underneath. It is condensed into a footprint just over 44" wide, about the size of a 48" work table.
It is built for kitchens where pizza is important but is not the only thing on the menu, or where one person builds every pie:
- Bars, pubs and breweries adding pizza to a food menu, often with a countertop or small deck oven.
- Cafés, wine bars and bakeries running flatbreads, Roman-style pizza or a short specialty list.
- Food halls, ghost kitchens and virtual brands where pizza is one concept among several and every foot of line is shared.
- Small take-out and slice shops with a focused menu and one maker per shift.
- Schools, workplace cafeterias, hotels and stadium stands serving a set pizza menu.
- Food trucks and trailers where length is the scarcest thing on board.
- Second stations in a larger pizzeria, such as a gluten-free or allergen-controlled build area kept apart from the main line.
The limit is six rail pans and one maker. If your rail list runs past eight items, or two people need to build at the same time, the 67" MPF8202GR adds three pans, a second door and 23 inches of board for the same depth, height and plug.
Is the 44" the Right Size?
Six pans: what fits on the rail
Six 1/3-size pans cover a classic core topping menu. A typical setup is pepperoni, Italian sausage, mushrooms, onions, green peppers and black olives. Many shops keep shredded mozzarella in a larger container on the board or in the cabinet rather than in a rail pan, which keeps all six pans free for toppings.
If your menu runs slightly past six items, you have three options before sizing up:
- Split pans. Use 1/6-size pans in pairs inside one 1/3-size opening (with an adapter bar if needed) for low-volume items such as jalapeños, pineapple or anchovies.
- Move slow movers to the cabinet. Items used on a few pies a night can live in a covered container one door-open away.
- Rotate by daypart. A lunch menu with fewer toppings and a dinner menu with specialty items can share the rail if you swap pans at the changeover.
If you need all three, you have outgrown the 44" and should look at the 67".
One maker, one pie at a time
The 44-1/8" width gives one person enough board to stretch, sauce and top one full pie with some room to the side. It does not give room for a second person, or for one maker to keep two large pies in progress. Time your fastest maker on ten typical pies and work out your capacity:
Pies per hour = 3,600 ÷ seconds per pie
At 75 seconds a pie, one maker builds up to 48 pies an hour. If your busiest hour stays under that number with room to spare, the 44" will keep up. If you are near it, plan for growth and consider the 67".
9.7 cubic feet of backup
The single cabinet holds two shelves. That is room for refill containers of the six rail toppings, a container of cheese, sauce and a modest stack of dough. It is not room for a full night of dough for a busy shop. If your dough lives here, measure your trays against the cabinet opening before ordering, and plan to restock from a walk-in or reach-in between rushes.
The 44" Next to the Other Sizes
| MPF8201GR (this model) | MPF8202GR | MPF8203GR |
|---|
| Width | 44-1/8" | 67-1/8" | 93-1/8" |
| Rail pans | 6 | 9 | 12 |
| Cabinet | 9.7 cu. ft., 1 door | 18.5 cu. ft., 2 doors | 28.4 cu. ft., 3 doors |
| Makers at once | 1 | 1, or 2 in a two-step line | 2 side by side |
| Rated current | 2.3 A | 2.8 A | 3.1 A |
| Shipping weight | 295 lb | 406 lb | 527 lb |
Depth (34-1/8"), height (43-1/8"), board depth (19-1/4"), temperature range, plug and warranty are identical across all three. Choosing between them comes down to wall length, topping count and how many people build at once.
Small Kitchens and Small-Size Alternatives
Buyers looking at the 44" are often comparing it with three other ways to get a cold topping station into a small space.
27" and 36" sandwich prep tables
Narrow sandwich tables fit tighter walls, but their boards are sized for bread, not pizza, and their pans are usually smaller 1/6-size. A 14" or 16" pie does not fit on a sandwich-table board, so the maker builds on a separate counter and reaches back for toppings. If pizza is a real menu item, the 44" is the smallest table that actually works as a pizza line.
48" tables
Some brands sell 48" pizza tables. The MPF8201GR is about 4 inches narrower at 44-1/8", which can be the difference between fitting and not fitting between an existing oven and a wall. If you have exactly 48" of wall, the 44" leaves a few inches for the compressor side to breathe.
Countertop refrigerated topping rails
Countertop rails sit on an existing counter and hold pans but have no refrigerated cabinet and usually no deep board. They are useful as a short-term add-on for a few items. As a primary pizza station, they put the dough, backup product and build surface somewhere else, which is the walking the prep table eliminates.
Fitting the MPF8201GR into Your Kitchen
Wall length
Plan for the 44-1/8" body plus open air at the side where the compressor vents. Atosa's spec sheet tells owners to give the unit room to breathe and to keep the condenser clean. Do not push the vented side against a wall, a cabinet or an oven.
Depth and aisle
The table is 34-1/8" deep, which is deeper than a standard 30" work table. Measure from the wall to whatever is behind the maker and make sure there is still a working aisle after the table goes in, with room for the door to swing fully open.
Height and overshelf
The table is 43-1/8" tall. If you add the MROS-44P overshelf, allow for its 47-1/5" height above the rail and check any cabinet, window or hood edge above.
Delivery path
At 295 lb shipping weight it is the easiest of the three tables to bring in, but it still needs to clear every door and turn at its 34-1/8" depth. Measure before the truck arrives. Move it upright, and if it was tipped well past vertical, let it stand before plugging in as the manual describes.
Power
The 2.3 A draw is the lowest in the line, and the standard NEMA 5-15P plug fits an ordinary grounded 115V receptacle. Avoid extension cords, and avoid sharing the circuit with a microwave or mixer that could trip the breaker during service.
Setting Up a One-Person Line
On a 44" table, the order of the line matters more than on a long table because there is less room to recover from a bad layout.
- Dough on the cabinet side you start from. Pull a ball, stretch it on the board and move toward the oven.
- Sauce and cheese at the center of the board. These go on every pie.
- Highest-volume toppings in the center pans. Pepperoni and sausage in the middle two; lower-volume items at the ends.
- Oven at the end without the compressor. A countertop or deck oven at the end of the table keeps the build-to-bake move to one step and keeps oven heat away from the compressor's vented side.
- Boxes off the board. Put them on the MROS-44P overshelf or at the cut station.
Allergen and specialty stations
The 44" is a common choice for a second, separate build station for gluten-free crusts or allergen-controlled pies. Dedicated pans, utensils and a separate board area help keep those pies apart from the main line. Follow your own allergen procedures and local code; separate equipment helps but does not guarantee an allergen-free product.
Running and Caring for the MPF8201GR
- Pull down before loading. Let the cabinet reach temperature empty and check it with a thermometer before putting food in.
- Load cold product only. The rail holds cold toppings cold; it is not designed to cool warm food.
- Probe the rail. The display shows cabinet temperature. Check product in the pans with a thermometer a few times a shift. Cold-held TCS foods must stay at 41°F or below under the FDA Food Code.
- Cover pans during lulls and overnight.
- Clean the condenser monthly, or more often in a floury kitchen, with the unit unplugged.
- Wipe gaskets daily and check them monthly for tears or gaps.
- Keep it running overnight rather than switching it off.
Full cleaning, maintenance and troubleshooting steps are in the pizza prep table guide.
Drawer Kit for the MPF8201GR
The 44" has one door section. The Atosa MPF8204227010 drawer kit is made for it and turns that section into two drawers. Its exterior is 29-1/4" W x 28-7/8" D x 27-1/4" H.
Each kit is field-retrofittable. It replaces one door section with two full-extension stainless drawers with recessed handles, needs no modifications to the table and installs 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.
Doors or drawers? Drawers put backup cheese and high-volume toppings in front of the maker without bending to look past a door, and a full-extension drawer shows the whole pan at once. Doors hold taller items, such as dough trays and sauce containers, better. On a one-section table the choice is all doors or all drawers, so decide where the dough will live first: if it lives in the cabinet, keep the door; if dough comes from a reach-in, drawers usually work faster.
Parts and Accessories
- MROS-44P overshelf: a 44" double stainless overshelf rated at 180 lb, adjustable to three heights.
- Extra shelf: Atosa part W0402572, with four clips.
- Spare pans and lids: standard 1/3-size, 6" deep. A second set lets you swap pans during service and wash the first set at close.
- Replacement cutting board: order by model number so the length matches.
- Drawer kit: Atosa MPF8204227010, two drawers in place of the door.
Warranty and Certification
Atosa covers the MPF8201GR with 3 years parts and labor and 5 years on the compressor from the date of original installation, against defects in materials and workmanship under normal use and maintenance. It is ETL listed, conforming to UL 471 and certified to CSA C22.2 No. 120. Keep your invoice and installation date on file.
Before You Order the MPF8201GR
- Your rail list is six toppings or fewer, or you are comfortable splitting pans.
- One person builds at a time, and your busiest hour fits within one maker's pies per hour.
- You have about 44-1/8" of wall plus clearance at the compressor side.
- The 34-1/8" depth leaves a working aisle and full door swing.
- Every door on the delivery path clears 34-1/8" plus handling room.
- A grounded 115V NEMA 5-15 outlet is at the spot.
- Your dough trays fit the cabinet, or dough lives elsewhere.
- You have decided on the MROS-44P overshelf.
Need more pans or a second maker? Compare the 67" MPF8202GR. For the full buying guide, see pizza prep tables.
MPF8201GR FAQ
How many pans does the MPF8201GR hold?
Six 1/3-size stainless steel pans, 6" deep, included.
How big is it?
44-1/8" wide, 34-1/8" deep and 43-1/8" high. Shipping weight is 295 lb.
Is the 44" big enough for a pizzeria?
For a focused menu and one maker, yes. For more than about eight rail toppings or two makers at peak, choose the 67" MPF8202GR.
What outlet does it need?
A grounded 115V outlet for its NEMA 5-15P plug. It draws 2.3 A.
What temperature does it hold?
35°F to 38°F.
Will it fit in a food truck?
It is the usual choice for trucks because of its width, but check the 34-1/8" depth, 43-1/8" height and 238 lb net weight against your vehicle, and plan airflow at the compressor side.
Which overshelf fits it?
The MROS-44P.
Can I add drawers?
Yes. The Atosa MPF8204227010 kit replaces the single door with two full-extension drawers.
What is the warranty?
3 years parts and labor and 5 years on the compressor.
