Pizza & Sandwich Prep Fridge Buying Guide
Pizza or sandwich prep, granite or stainless — how to choose a refrigerated prep station that fits your line.
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Compare the size, capacity and configuration that fit your space.
Use Borrelli product data rather than generic buying advice.
Ask our local team to check your choice before buying.
A prep fridge is two things in one: refrigerated storage below, and a chilled ingredient rail on top where you build pizzas, sandwiches or salads without walking to the fridge. Buy the right one and a whole prep station lives in a single footprint; buy the wrong one and your toppings sit warm or your board’s too small.
Every figure here is from our own range.
Pizza prep or sandwich/salad prep?
- Pizza prep table — a deeper unit with a raised rail of gastronorm pans for toppings and a generous bench (often granite) in front to stretch and build bases. Deeper cabinet, bigger refrigerated base. Our pizza prep tables are 2 and 3 door, up to ~2050mm long.
- Sandwich / salad prep — a shallower counter with the topping rail and a cutting board, built for making sandwiches, rolls and salads to order. Tighter footprint.
If you build pizzas, you want the pizza prep depth and bench; for a sandwich bar or salad line, the shallower prep counter suits better.
Granite or stainless top?
- Granite — the traditional pizza bench: it stays cool, doesn’t stick, and gives a premium surface to work dough on. Our granite prep fridges pair with a VRX servery.
- Stainless — hard-wearing, hygienic, easy to sanitise, and the standard for sandwich and salad prep.
The VRX servery
Several models pair the refrigerated base with a VRX servery — a glass-topped, chilled topping display that keeps ingredients cold and visible (and guarded) while you build. It comes in 1200mm to 2000mm counter-top lengths, glass-top or stainless-lid. If you want the topping rail on show to customers as well as chilled, this is the range.
The range — models
Stainless prep & pizza tables
| Model | Doors | Length | Depth |
|---|---|---|---|
| SH2000/700 | 2 | 1360mm | 800mm |
| SH3000/700 | 3 | 1800mm | 700mm |
| SH3000/800 | 3 | 2050mm | 800mm |
Granite prep fridges (with VRX servery)
| Model | Capacity | Top |
|---|---|---|
| PZ2610TN-BUNDLE | 428 L | Granite + VRX servery |
| PZ3600-BUNDLE | 465 L | Granite + VRX servery |
VRX serveries (counter-top)
| Length | Top |
|---|---|
| 1200mm | Glass top |
| 1500mm | Glass top |
| 2000mm | Glass top |
| 1200mm | Stainless lid |
| 1500mm | Stainless lid |
Tap any model for live pricing, full specs and stock. Prep fridges run 2 to 3 doors of refrigerated storage beneath the prep surface; match the door count to your backup stock and the length to your line.
What to look for
- Pan configuration — how many and what size gastronorm pans the top rail holds; it sets how many toppings you can have to hand.
- Board depth — enough bench in front to actually work on, especially for pizza.
- Cabinet temperature — the base holds chilled backup stock; the rail keeps the working ingredients cold and safe.
- Castors — many prep fridges roll for cleaning behind and around.
- Ventilation — like any refrigeration, give it air and keep it off the cook line’s heat.