Atosa MPF8202GR 67-inch Pizza Prep Table

Who the MPF8202GR Is Built For

The MPF8202GR is the middle of Atosa's pizza prep table line and the size most dedicated pizzerias choose. It is long enough to carry a full standard topping menu without doubling up pans, with enough board for one experienced maker to keep two pies moving. It also has enough cabinet behind two doors to carry a shift of backup product, while fitting walls that cannot take a 93" table.

It fits:

• Independent neighborhood pizzerias with a full menu and one maker on most shifts, two on weekends.
• Pizza-and-pasta Italian restaurants where the pizza line shares a kitchen with sauté and fry stations.
• Fast-casual build-your-own concepts running a visible line with a broad topping bar.
• Franchise and multi-unit operators standardizing on a mid-size line for typical-volume stores.
• Bars and restaurants that have outgrown a 44" as pizza became a bigger share of sales.

Step down to the 44" MPF8201GR if your menu stays at six rail toppings and one maker. Step up to the 93" MPF8203GR if two people need to build side by side at peak or your rail list passes nine.

Is the 67" the Right Size?

Nine pans: a full standard menu

Nine 1/3-size pans cover the standard pizzeria topping list with every item in its own pan: pepperoni, Italian sausage, ham or Canadian bacon, bacon, mushrooms, onions, green peppers, black olives and one more such as jalapeños or pineapple. That is three more than the 44", which is usually the difference between doubling up pans and giving every topping its own spot.

If you also run specialty pies, salads or wings from the same line, count those cold items too. Past nine, split low-volume items into paired 1/6-size pans or move them to the cabinet. Past eleven or twelve, the 93" is the better choice.

One fast maker or a two-step line

The 67-1/8" width gives a single maker room to have one pie being topped while the next is being stretched and sauced. On a busy night that overlap is how one person stays ahead of the tickets. With two people, it runs as a two-step line: one person stretches and sauces at the dough end, and the other tops and sends at the oven end.

Two people topping side by side is tight on a 67". If that is how your peak hour works, look at the 93".

Check capacity with your own numbers

Pies per hour for one maker = 3,600 ÷ seconds per pie

At 75 seconds a pie, one maker tops out around 48 pies an hour. A two-step line on the 67" can build more because each person does part of the work, but the real limit is usually the oven. Compare the line's pace with what your oven bakes per hour, and size the table so it is never the slower of the two.

18.5 cubic feet behind two doors

The two-section cabinet with four shelves holds refill containers for all nine rail toppings plus cheese, sauce and dough. Two doors also let you organize by use: one side for dough and sauce, the other for topping refills, so the maker always knows which door to open. Measure your dough trays against the cabinet before ordering.

The 67" Next to the Other Sizes

Depth (34-1/8"), height (43-1/8"), the 19-1/4" board, temperature range, plug and warranty are the same on all three.

60" and 72" Tables: How the 67" Compares

Buyers coming from other brands often shop for a 60" or 72" pizza table. The MPF8202GR sits between them at 67-1/8".

• Coming from a 60": the 67" is about 7 inches longer. Check your wall before assuming it drops into a 60" spot, and remember to leave clearance at the compressor side. In return you get more board and room for nine full 1/3-size pans.
• Coming from a 72": the 67" is about 5 inches shorter, which can free room for the compressor side to breathe in a space that was built tight around a 72". Count your pans; if the 72" you are replacing held more than nine items on the rail, the 93" may be the better match.
• Replacing a sandwich prep table of similar length: the 67" is deeper (34-1/8") because of its 19-1/4" pizza board. Measure the aisle behind it.

Fitting the MPF8202GR into Your Kitchen

Wall length

Plan for the 67-1/8" body plus open air at the vented compressor side. Do not put that side against a wall, another cabinet or the oven.

Oven placement

The most common 67" layouts put the oven directly at one end of the table or across a narrow aisle. Put the oven at the end without the compressor. If the oven must sit on the compressor side, leave a real air gap or add a heat shield.

Depth, aisle and doors

At 34-1/8" deep, the table needs a working aisle behind the maker and room for both doors to open fully. On a two-step line, two people stand in that aisle, so leave enough room for a third person to pass behind them.

Height and overshelf

The table is 43-1/8" tall. The MROS-67P overshelf adds a 47-1/5" tall double shelf above the rail. Check what is overhead before ordering.

Delivery

Shipping weight is 406 lb. Measure every door and turn at the 34-1/8" depth, check for stairs or steps, and plan enough people or equipment to move it upright.

Power

The table draws 2.8 A on a standard grounded 115V NEMA 5-15 outlet. Avoid extension cords and shared circuits with high-draw countertop equipment.

Setting Up a 67" Line

Single maker

• Dough end of the board farthest from the oven; toppings toward the oven end.
• Sauce and cheese at the center of the board.
• Pepperoni, sausage and the other highest-volume items in the center three pans, with lower-volume items to the ends.
• One door for dough and sauce, one for topping refills.

Two-step line

• Person one: stretch and sauce at the dough end, then slide the pie down the board.
• Person two: cheese, toppings and into the oven.
• Put the pans each person needs on their side of the rail so neither reaches across.
• Use the MROS-67P overshelf for boxes, tickets and shakers so the board stays clear for two pies in progress.

Customer-facing lines

Build-your-own concepts often run the 67" facing the customer. If customers can reach toward the open pans, most health codes require a food shield between them and the rail. The overshelf is a storage shelf, not a sneeze guard.

Running and Caring for the MPF8202GR

• Let the cabinet pull down empty and check it before loading food.
• Load only pre-chilled product into the rail and cabinet.
• Probe rail product a few times a shift. Under the FDA Food Code, cold-held TCS foods must stay at 41°F or below.
• Keep pans filled to the rim, not mounded above it.
• Cover pans during lulls and at close.
• Clean the condenser coil at least monthly, unplugged. A long pizza line next to an oven puts a lot of flour and heat into the air the compressor breathes.
• Wipe both doors' gaskets daily and check them monthly.
• Keep the unit running overnight.

For full cleaning, maintenance and troubleshooting steps, see the pizza prep table guide.

Drawer Kits for the MPF8202GR

The 67" has two door sections, left and right. Each takes the Atosa MPF8205227000 drawer kit (left/right doors), so you can convert one section or both. Its exterior is 25-3/4" 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. Many lines keep a door where the dough lives and switch the section nearest the busiest pans to drawers.

Parts and Accessories

• MROS-67P overshelf: a 67" double stainless overshelf rated at 200 lb, adjustable to three heights.
• Extra shelves: Atosa part W0402573, with four clips each.
• Spare pans and lids: standard 1/3-size, 6" deep.
• Replacement cutting board: order by model number.
• Drawer kits: Atosa MPF8205227000 for either the left or right door.

Warranty and Certification

Atosa covers the MPF8202GR 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.

Before You Order the MPF8202GR

• Your rail list is seven to nine toppings.
• One maker, or a two-step line, covers your busiest hour.
• You have 67-1/8" of wall plus clearance at the compressor side.
• The 34-1/8" depth leaves a working aisle and room for both doors.
• Every door on the delivery path clears 34-1/8" plus handling room, and you can move 406 lb upright.
• A grounded 115V NEMA 5-15 outlet is at the spot.
• Your dough trays fit the cabinet.
• You have decided on the MROS-67P overshelf.

Smaller menu? Compare the 44" MPF8201GR. Two makers side by side? Compare the 93" MPF8203GR. Full buying guide: pizza prep tables.

MPF8202GR FAQ

How many pans does the MPF8202GR hold?

Nine 1/3-size stainless steel pans, 6" deep, included.

How big is it?

67-1/8" wide, 34-1/8" deep and 43-1/8" high. Shipping weight is 406 lb.

Can two people work on it?

Yes, as a two-step line with one person stretching and saucing and one topping. Two people topping side by side is more comfortable on the 93".

Will it replace a 60" or 72" table?

It is about 7 inches longer than a 60" and about 5 inches shorter than a 72". Measure your wall and allow for compressor clearance.

What outlet does it need?

A grounded 115V outlet for its NEMA 5-15P plug. It draws 2.8 A.

What temperature does it hold?

35°F to 38°F.

Which overshelf fits it?

The MROS-67P.

Can I add drawers?

Yes. The Atosa MPF8205227000 kit fits either door section; order one per section you convert.

What is the warranty?

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