Do you run a pizzeria, sandwich shop, or even a full-service restaurant? Chances are, you’re familiar with the convenience of a prep table cooler. In almost every food service operation, there is a need to have ingredients organized and accessible. Let’s take a look at the different styles of prep tables and see which one suits your kitchen.

Raised Rail Prep Tables

This is the most popular style of prep table. Small food containers tuck well inside the rail for quick, assembly-line-style prep. By moving the rail away from the work surface, spillage is minimized, allowing for a cleaner, more organized process.

Raising the rail will also significantly increase your lower storage space by keeping food containers off the base entirely. These models are available in many sizes, from 1 to 4 doors, and range from approximately 48″ to approximately 111″. Units can be specified to suit a particular location.

There are three methods to cool the rail.

1) Wrapped Rail/Cold Wall – The most common method used on recent model prep tables. By wrapping copper wires around the rail liner, cold is transferred through the liner to the trays.

2) Forced Air – Cool air from the base of the unit is forced upward toward the food pans. Getting to the right temperature can be tricky as food tends to freeze easily.

3) Air-Over – When using recessed pans, air moves up and over the surface of the pans in an effort to prevent ambient air from reaching the ingredients. Ergonomically this method is praised, however adverse conditions can lead to limited reliability. It is also common for some moisture to evaporate as cold air moves over the food.

TIP: Lids and covers should be used whenever you are not preparing. This will keep the ingredients fresh and prevent temperature change or moisture evaporation.

Flat Prep Tables

These units are standard sandwich prep tables. The most popular models use Air-Over cooling systems and are generally cheaper in price than Raised Rail style units.

There are three variations of Flat-Top prep tables.

1) Rear Compressor Units

– The most popular of the three. With the compressor unit mounted on the back of the cooler, it happens to be the lowest price, while lacking in storage capacity. Units are available in 27″, 32″, 36″, 60″ and 72″ sizes. These sizes are general as some manufacturers vary slightly.

2) Side compressor/high volume tray opening

– With the compressor unit mounted on the side, this unit makes full use of its lower storage capacities. These models accommodate three rows of 1/6 size pans or one row of full size pans. You’ll find average lengths of 48-50″, 60-62″, 72-74″ and 84-86″. Sizes may vary by manufacturer.

Side compressor/standard tray opening

– These units follow the same design as the large volume tray opening units, except for one difference: less space for trays. These units allow for two rows of 1/6 size pans or one row of 1/3 size pans. You will find average lengths similar to high volume units.