• 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 ~2020mm 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. If you want the topping rail on show to customers as well as chilled, this is the range.

Prep fridges run 2 to 3 doors of refrigerated storage beneath the prep surface, roughly 1800–2020mm long and up to 800mm deep (pizza prep is the deeper one). Match the door count to how much chilled backup stock you keep under the bench, 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.