• 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 — 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.

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.

Stainless prep & pizza tables

Granite prep fridges (with VRX servery)

VRX serveries (counter-top)

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.

• 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.