Your Ultimate Guide to Commercial Pizza Prep Tables

The Heart of an Efficient Pizzeria

A commercial pizza prep table is the undisputed cornerstone of any successful pizzeria, a specialized workstation that masterfully combines refrigerated ingredient storage and ample workspace into one essential, productivity-driving unit. With the global pizza market valued at an astounding $144.8 billion in 2022 and projected to continue its significant growth, investing in the right station has never been more critical for the financial health and operational success of modern pizza businesses. This growth signifies increased competition and higher customer expectations, making kitchen efficiency a primary driver of profitability.

Key Features of Commercial Pizza Prep Tables:

• Refrigerated rail designed to hold between 6 and 12 full-size ingredient pans at precise, food-safe temperatures (typically 330F-410F).
• Extra-deep cutting board, often 19 inches or more, providing generous space for stretching dough and assembling even the largest pies.
• Refrigerated base storage offering a substantial 7 to 31 cubic feet of space for bulk dough, sauces, and backup ingredients.
• Durable stainless steel construction to ensure longevity, hygiene, and easy sanitation in a demanding environment.
• Multiple size options, ranging from compact 44-inch units for smaller spaces to massive 93-inch models for high-volume production lines.

The critical difference between a smooth, profitable pizza service and the costly chaos of a disorganized kitchen often comes down to the quality of its central workstation. These units are carefully engineered to keep a wide array of ingredients perfectly fresh and systematically organized. This allows pizza makers to access everything they need within arm's reach, dramatically speeding up the assembly process while rigorously maintaining proper food safety temperatures.

Modern commercial pizza prep tables are more than just steel boxes with cooling; they feature advanced forced-air refrigeration systems, precise digital temperature controls, and robust construction designed to withstand the rigors of a high-paced setting. With proper selection, a quality prep table becomes the command center that transforms your entire pizza-making process from a frantic, disjointed effort into a streamlined, repeatable, and highly efficient operation.

Beyond mere convenience, the right station measurably boosts throughput and product consistency. Teams can move seamlessly from dough to topping to bake with fewer steps and less wasted motion, shaving valuable seconds off each order during peak hours. This efficiency also leads to lower food costs through better portion control and reduced spoilage. Operators consistently report improved health inspection performance thanks to stable cold-holding temperatures and simplified end-of-shift cleanup protocols. Over months and years, these seemingly small gains compound into very real savings in labor, utilities, and food costmaking a well-chosen prep table a significant profit-driving asset rather than just another line item on an expense sheet.

Decoding the Essential Features of a Commercial Pizza Prep Table

A commercial pizza prep table is a marvel of foodservice engineering, specifically designed to streamline every step of the pizza-making process. These units are fully integrated workstations that brilliantly bring together immediate-access refrigeration, a dedicated preparation surface, and bulk cold storage. Understanding their fundamental components and the thoughtful design behind them is the first step in appreciating what makes these tables absolutely indispensable in any busy pizzeria, from a small corner shop to a large-scale chain.

The Refrigerated Rail: Fresh Toppings at Your Fingertips

The refrigerated rail is arguably the most significant feature for speed and food safety. This top section of the commercial pizza prep table contains a series of cut-outs designed to hold standard food pans (typically 1/3 size), keeping your pepperoni, mushrooms, cheese, and various sauces perfectly chilled and ready for immediate use. A dedicated refrigeration system, often using a forced-air design, circulates cold air around each pan, maintaining food-safe temperatures, generally between 33°F and 41°F (0.5°C and 5°C). This consistent chilling is crucial for ensuring ingredients remain fresh and inhibiting the growth of harmful bacteria. Most units include a heavy, insulated lid that covers the entire pan rail when not in use. This feature is vital for maintaining consistent temperatures, preventing airborne contaminants from settling on food, and significantly reducing energy consumption during slower periods or overnight. This highly organized system also inherently prevents cross-contamination, as each ingredient has its own designated, chilled container.

The Extra-Deep Cutting Board: Your Primary Workspace

Unlike standard prep tables or sandwich stations, a commercial pizza prep table boasts an extra-deep cutting board, a non-negotiable feature for any serious pizza operation. These boards often measure 19 inches or more in depth, providing a vast, uninterrupted surface. This generous workspace is absolutely crucial for efficiently stretching dough, saucing, and assembling large 16- or 18-inch pizzas, providing the perfect platform for a high-speed assembly line workflow. These cutting boards are typically made from high-density, food-grade polyethylene, a material universally chosen for its exceptional durability, non-porous surface, and ease of cleaning. A key feature is that they are almost always removable, which is a massive benefit for deep cleaning and thorough sanitation, allowing staff to take the board to a sink for scrubbing. The durability and size of this workspace directly impact your staff's efficiency, comfort, and the final quality of your finished product.

Refrigerated Storage Base: Maximizing Your Cold Storage

Directly below the cutting board lies the refrigerated base, which functions as a high-capacity workhorse refrigerator. This section offers anywhere from a compact 7 cubic feet to a massive 30+ cubic feet of valuable cold storage. This space is invaluable for storing bulk ingredients that need to be readily accessible, such as extra boxes of cheese, large containers of sauce, backup portions of toppings, and, most importantly, prepped pizza dough. The base typically comes with adjustable, heavy-duty shelves that are epoxy-coated. This coating makes them highly resistant to the corrosion that can be caused by acidic ingredients like tomato sauce and ensures they are easy to clean. You'll generally find two main configurations for accessing this storage: doors or drawers. Doors provide large, open compartments ideal for storing bulky or irregularly shaped items. Drawers, on the other hand, offer superior organization and quicker, more ergonomic access to specific, frequently used ingredients. This thoughtful, integrated design maximizes your kitchen's cold storage footprint and significantly optimizes your operational workflow.

Durable Construction: Built to Withstand the Kitchen

A commercial pizza prep table is a significant investment that needs to be built to last for years in a demanding environment. The vast majority of these units are constructed from high-quality stainless steel, a material revered in the foodservice industry for its immense strength, hygienic properties, and superior resistance to rust and corrosion. You'll often find different grades of steel used in a single unit; for example, a durable and cost-effective 430-grade stainless steel might be used for the exterior sides and back, while a more premium, corrosion-resistant 304-grade stainless steel is used for the interior and all food-contact surfaces. Beyond the steel, the quality of the insulation is critical. High-end tables use foamed-in-place polyurethane insulation injected into the walls and doors. This dense insulation is vital for maintaining thermal retention, keeping ingredients at consistent, food-safe temperatures, and contributing directly to the unit's overall energy efficiency. This robust construction ensures the table's longevity and makes daily sanitation a simpler, more effective process.

How to Choose the Perfect Pizza Prep Table for Your Kitchen

Selecting the right commercial pizza prep table is a strategic decision that will profoundly impact your kitchen's daily workflow, staff efficiency, and ultimately, your profitability. The wrong choice can create a constant bottleneck, leading to slower service times and frustrated employees, while the right one can transform your pizza-making process into a smooth, streamlined, and highly profitable operation. There's no single "best" choice that fits every establishment; the goal is to find the best choice for your specific space, menu, and volume.

Let's break down the key factors to consider to ensure you make an informed decision.

Sizing Up Your Needs: Width and Capacity

When sizing your commercial pizza prep table, the goal is to find the Goldilocks solution: one that's just right for your available space and production volume. A table that's too small will force your team into a constant cycle of restocking ingredients during the busiest rushes, creating delays and service interruptions. Conversely, a unit that's too large wastes valuable kitchen real estate, consumes more energy than necessary, and can disrupt the flow of your kitchen layout.

Start by taking precise measurements of your intended kitchen space, but don't just measure the footprint. Remember to account for door clearance (for both the unit's doors and the kitchen doors), as well as the required airflow clearance for the compressor, which is usually several inches on the sides and back. Smaller 44-inch units are a perfect fit for cozy operations, cafes with a limited pizza offering, or as a secondary prep station for gluten-free products. These typically hold 6 to 8 ingredient pans. The sweet spot for many independent pizzerias is the medium-sized range of 67 to 72 inches. These units offer an excellent balance of functionality and space, accommodating 9 to 12 pans and providing substantial refrigerated storage in the base. For high-volume pizzerias, university cafeterias, or large entertainment venues, large 93-inch and bigger units are essential. They provide enough workspace for multiple pizza makers to work side-by-side without interference. The table's width directly correlates with its pan capacity and storage volume, so be honest about your peak production needs to avoid creating future bottlenecks.

Quick sizing checklist:

• Confirm a clear, level path for delivery and installation, measuring doorways and hallways.
• Verify the manufacturer's specified minimum clearance for airflow around the compressor.
• Map out the full swing of the doors and the pull of the drawers to avoid collisions with adjacent stations or walkways.
• If you plan to roll the unit for cleaning, ensure the casters can handle any floor transitions or thresholds.
• Check the unit's height to ensure it provides a comfortable, ergonomic working surface for your staff.

Access and Organization: Choosing Your Door and Drawer Configuration

How your team physically interacts with the commercial pizza prep table is a key determinant of its effectiveness. The configuration of doors and drawers in the refrigerated base directly affects workflow speed, organization, and even food waste.

Door configurations offer large, open cabinet-style compartments. This design is fantastic for storing bulky items like large dough boxes, gallon jugs of sauce, or large blocks of cheese. When choosing a door model, look for features like self-closing mechanisms to prevent energy loss from doors being left ajar, and easily removable magnetic door gaskets that create a tight seal and are simple to clean. Drawer configurations are the heroes of organization. They allow staff to access specific ingredients with precision and speed, without having to bend down and search inside a large cabinet. This is a major ergonomic and efficiency advantage during high-volume service. Many operators find that combination units, which feature both doors and drawers, offer the ultimate flexibility. This setup allows you to store bulk items behind the doors while keeping frequently accessed, portion-controlled ingredients like specific meats or cheeses in the drawers. The choice should directly reflect your menu's complexity and your established workflow patterns.

Matching the Model to Your Menu and Establishment

A successful selection process matches the unit's specific capabilities to your establishment's unique identity and menu. Dedicated pizzerias that produce hundreds of pies a day absolutely need an extra-deep cutting board, a robust pan capacity in the rail, and sufficient refrigerated storage for multiple dough boxes. Deli operations that are expanding into flatbreads or specialty pizzas can also benefit immensely from the larger workspace for assembling these more complex items. Even some sandwich shops find that the deeper cutting board and increased pan capacity of a pizza prep table serve their high-volume, complex sandwich menu better than traditional, shallower units.

Finally, always consider your projected volume and menu complexity. High-volume operations need greater capacity and more durable components to withstand constant use. A more focused menu with fewer, high-volume toppings (like a classic pepperoni pizza place) requires less pan diversity than a gourmet pizzeria offering dozens of specialty ingredients. The ultimate goal is to find a commercial pizza prep table that feels like it was custom-designed for your specific operation, enhancing your strengths and eliminating potential weaknesses.

The Technical Side: What's Under the Hood?

When you're investing in a critical piece of foodservice equipment like a commercial pizza prep table, what's under the hood is just as important, if not more so, than the visible features on the outside. The refrigeration system, the type of refrigerant used, and the engineering of its components are what keep your ingredients perfectly chilled, your energy bills in check, and your business compliant with health codes. Understanding these technical aspects ensures you make a smart, long-term investment that will serve your kitchen reliably for years to come.

Understanding Refrigeration Systems and Compressor Placement

The compressor is the powerful heart of your prep table's refrigeration system, responsible for circulating the refrigerant that removes heat from the cabinet. Its physical location on the unit can make a world of difference in terms of maintenance, kitchen layout, and overall performance.

Side-mount compressors are the most common configuration found in commercial prep tables. They are housed in a dedicated compartment on either the left or right side of the unit. This placement makes them relatively easy to access for routine cleaning of the condenser coil and for any necessary repairs, often without needing to move the entire table. However, they require adequate clearance on that side for proper airflow to prevent the system from overheating, which would lead to inefficient cooling and higher energy bills.

Rear-mount compressors, while less common in prep tables, position the mechanics at the back of the unit. This can be problematic in tight kitchens, as they can be very difficult to service if the unit is placed against a wall. A significant innovation that addresses this issue is the front-breathing design. These units, regardless of where the compressor is physically located, draw in and expel air from a grille on the front of the unit. This is a game-changer for space-challenged kitchens, as it allows you to place the unit flush against a back wall and right next to other equipment without impeding airflow. For comprehensive guidelines on maintaining proper food safety temperatures, the U.S. FDA food safety guidelines provide an excellent and authoritative reference.

Eco-Friendly and Efficient: The Rise of R290 Refrigerant

The type of refrigerant coursing through your commercial pizza prep table has a significant impact on both your monthly operating costs and your business's environmental footprint. For decades, the industry relied on CFCs and HFCs, but environmental regulations have spurred a shift toward much safer alternatives. The current industry standard is R290 Hydrocarbon refrigerant, and for very good reason. Unlike older refrigerants, R290 has a Global Warming Potential (GWP) of just 3 and an Ozone Depletion Potential (ODP) of 0, making it an exceptionally climate-friendly choice. Beyond its environmental benefits, its superior thermodynamic properties also translate into real-world energy efficiency gains. Systems using R290 can absorb heat more effectively, meaning the compressor runs for shorter periods and consumes less electricity to maintain the desired temperature. Over the life of the unit, this efficiency leads to noticeable savings on your utility bills, often more than offsetting a slightly higher upfront cost.

Advanced Features Worth the Investment

Modern commercial pizza prep tables are increasingly incorporating advanced technology that can fundamentally transform how your kitchen operates and how you maintain your equipment. Digital temperature controllers are now a standard feature, allowing you to set and monitor exact temperatures with precision. Easy-to-read external displays and programmable alerts ensure you stay within the critical 33°F to 41°F range, which is vital for food safety and ingredient quality. Programmable defrost cycles are another key feature, automatically melting any ice buildup on the evaporator coils at predetermined times, which improves cooling efficiency and prevents system strain. Perhaps the most impressive innovation is the availability of self-cleaning condenser devices. These systems use a small, rotating brush that automatically sweeps across the condenser coils on a regular schedule, preventing the buildup of dust, grease, and debris that is the leading cause of refrigeration failures. Finally, bright and efficient LED lighting is now common, providing clear illumination inside the refrigerated base with minimal heat generation compared to older incandescent bulbs.

Pizza Prep Tables vs. Sandwich/Salad Prep Tables: What's the Difference?

A commercial pizza prep table and a standard sandwich/salad prep table can look remarkably similar at first glance. Both are typically made of stainless steel, both have a refrigerated top rail for ingredients, and both have a refrigerated storage base below. However, a few small but crucial design distinctions can make or break your kitchen's efficiency. Choosing the wrong type of table for your primary application can lead to daily frustration, slower service, and wasted product. Understanding these key differences is essential to selecting the right unit for your specific operational needs.

The most significant and immediately noticeable difference is the cutting board depth. A true commercial pizza prep table is defined by its workspace, which is 19 inches deep or more. This extra real estate is not a luxury; it is essential for the core task of stretching dough and assembling large pizzas without the dough hanging over the edge, picking up contaminants, or making a mess. It allows for an efficient, linear assembly line workflow, where a pizza can be stretched, sauced, and topped all on one continuous surface during busy periods.

In stark contrast, sandwich and salad prep tables feature much shallower cutting boards, usually only 8 to 12 inches deep. This is perfectly adequate and, in fact, ideal for their intended purpose. Building a sandwich or a salad involves more compact ingredients and focused, precise movements, and the shallower depth keeps everything within easy ergonomic reach without requiring the user to lean forward.

The pan size and configuration difference is also critical to workflow. Pizza prep tables are built to hold larger 1/3 size food pans. This is because core pizza ingredients like mozzarella cheese and pepperoni are used in large quantities, and larger pans mean fewer trips to the walk-in cooler for refills during a dinner rush. Sandwich prep tables, on the other hand, are designed to use smaller 1/6 size pans. This configuration is perfect for holding a wider variety of smaller-portioned ingredients, like sliced tomatoes, onions, pickles, and various deli meats.

While you could technically attempt to make a pizza on a sandwich prep table, the experience would be frustrating, inefficient, and unprofessional. You would constantly struggle with the limited workspace, and the small ingredient pans would need to be refilled constantly, creating a major bottleneck in your production line. If you are serious about selling pizza, investing in a proper commercial pizza prep table is a foundational decision that will pay dividends in speed, quality, and staff satisfaction.

Installation, Maintenance, and Ensuring Longevity

A commercial pizza prep table is a significant capital investment whose day-to-day performance and ultimate longevity depend heavily on proper installation and a consistent maintenance routine. Taking excellent care of your prep table from the moment it arrives will protect your investment, ensure unwavering food safety, reduce the risk of unexpected downtime, and keep your kitchen's primary production center running smoothly for a decade or more.

Proper Placement and Mobility with Casters

Before your new commercial pizza prep table is even plugged in, its placement must be carefully planned. Position the table to optimize the natural workflow of your pizza line, minimizing unnecessary steps for your staff between the prep table and other stations. The compressor, the engine of the unit, needs proper airflow to dissipate heat and operate efficiently. As a rule of thumb, ensure there's adequate space (typically 4-6 inches, but always check the manufacturer's specifications) around the intake and exhaust vents. Most quality tables come with pre-installed casters, which are invaluable for both initial placement and ongoing maintenance. They allow you to easily move the unit for deep cleaning underneath and behind it—areas that can otherwise become unsanitary. It is critical that at least two of the casters are locking; once the table is in its final position, engage these locks to ensure the unit is stable and will not shift during vigorous use.

The Importance of Safety and Sanitation Certifications

When purchasing a commercial pizza prep table, it is imperative to look for key certification marks, such as ETL-Sanitation (or its equivalent, NSF) and cETLus (or its equivalent, UL). These marks are not just stickers; they are crucial, independent verifications that the unit meets stringent public health and safety standards. The sanitation mark (ETL or NSF) signifies that the materials used are non-toxic, corrosion-resistant, and that the unit is designed to be easily and thoroughly cleaned, preventing the harborage of bacteria. The electrical safety mark (cETLus or UL) assures you that the unit's wiring, compressor, and other electrical components have been rigorously tested to be safe, minimizing the risks of electrical shock or fire. These certifications are often a non-negotiable requirement for passing health department inspections and demonstrate your unwavering commitment to a safe food service operation.

A Routine Maintenance Checklist for Your Commercial Pizza Prep Table

Consistent, proactive maintenance is the absolute key to maximizing the lifespan and performance of your commercial pizza prep table. A small amount of effort on a regular basis goes a very long way in preventing costly emergency repairs and frustrating breakdowns.

• Daily Cleaning: At the end of every shift, wipe down all stainless steel surfaces, the cutting board, and the interior of the cabinet. Remove and thoroughly wash all ingredient pans and their lids. Clean up any spills inside the refrigerated base immediately.
• Weekly Checks: Roll the unit out from the wall to sweep and mop the floor underneath. Carefully inspect the door and lid gaskets for any signs of cracking, tearing, or brittleness. A compromised seal leads to significant energy loss and makes the compressor work harder. Clean the gaskets gently with warm, soapy water (avoid harsh chemicals).
• Monthly Condenser Cleaning: This is the single most critical preventive maintenance task. Unplug the unit from the wall. Locate the condenser coil (usually behind a front or side grille) and use a stiff-bristled brush and a vacuum to carefully remove all accumulated dust, grease, and debris. Clogged coils are the number one cause of compressor failure.
• Temperature Log Monitoring: Maintain a simple daily log of the unit's operating temperature, checked at the beginning of each shift. This written record helps you quickly identify any gradual temperature fluctuations that could indicate an impending mechanical problem long before it becomes a crisis.

Pro tips for longevity: Replace worn cutting boards before deep grooves and knife scars form; these grooves can harbor bacteria and make cleaning difficult. It's wise to keep a spare set of door gaskets on handthey are relatively inexpensive and can prevent significant downtime if a seal fails during a busy weekend. If your model has removable lid components, schedule quarterly checks of the hinges and lid alignment to prevent cold air leaks and excessive frost buildup in the rail.

Troubleshooting quick list: If rail temperatures are drifting above 410F, first confirm the lid is being kept closed when not in active use, then check for clear airflow around the condenser, and finally, verify that the pans are sitting flush in the rail and are not overfilled, which can block airflow. For excess frost on the evaporator coil inside the unit, check the door seals for leaks and ensure the automatic defrost cycles are occurring as programmed. Persistent issues always warrant a call to a qualified service technician after you have documented the temperatures and recent cleaning steps, which will help them diagnose the problem much more efficiently.

Frequently Asked Questions about Commercial Pizza Prep Tables

When you're preparing to invest in a piece of equipment as central as a commercial pizza prep table, it's natural and smart to have questions. Getting clear answers helps ensure you select the right model and get the most out of it for years to come. Here are our answers to the questions we hear most often from restaurant owners and kitchen managers.

What is the ideal temperature for a commercial pizza prep table?

Precise temperature control is absolutely critical for both food safety and ingredient quality. Your commercial pizza prep table must maintain a consistent product temperature between 33°F and 41°F (0.5°C and 5°C). This temperature range, often referred to as the 'food safety zone,' is essential because it significantly slows the growth of harmful bacteria. This applies to both the refrigerated storage base and the top ingredient rail. Maintaining this range ensures you are in compliance with FDA food safety guidelines and will pass your local health inspections. Modern units with digital controllers and external displays make it effortless to monitor these temperatures at a glance.

How much do commercial pizza prep tables typically cost?

The investment required for a commercial pizza prep table can vary widely based on its size, features, brand reputation, and the quality of its materials. Generally, you can expect the following price ranges: Smaller, entry-level units (around 44 inches wide) can start in the $2,000 to $3,000 range. These are excellent for smaller operations, food trucks, or as a secondary station. Mid-range, workhorse models (typically 60-72 inches) usually fall into the $3,500 to $7,000 price bracket and represent the most common choice for most independent pizzerias. Large, premium units (93 inches or larger), especially those equipped with advanced features like multiple drawers and self-cleaning condensers, can exceed $10,000. Factors that drive the price up include the use of higher-grade 304 stainless steel, the quality and warranty of the compressor, and the inclusion of drawer configurations, which are more complex to manufacture than simple doors.

Can I use a sandwich prep table for making pizzas?

While it might seem technically possible in a pinch, using a sandwich prep table for professional pizza production is strongly not recommended. The two main problems you will immediately encounter are severe workspace limitations and an inadequate pan configuration. Sandwich prep tables have very shallow cutting boards (usually 8-12 inches deep), which simply do not provide enough space for stretching pizza dough. You'll find the dough constantly hanging over the edge, creating a messy, unhygienic, and inefficient process. Furthermore, they are designed to use smaller 1/6 size pans, which severely limit your capacity for high-volume toppings like cheese and pepperoni, requiring constant and disruptive refilling during your busiest service periods. A dedicated commercial pizza prep table, with its signature 19+ inch deep cutting board and larger 1/3 size pans, is unequivocally the right tool for the job.

Are drawers worth the extra cost?

For many operations, the answer is a resounding yes. While units with drawers have a higher upfront cost than those with only doors, they can pay for themselves in efficiency and organization. Drawers allow for faster, more ergonomic access to ingredients. Staff don't have to bend down and search inside a dark cabinet; they can simply pull a drawer to see all its contents. This is especially useful for portion control and for organizing a wide variety of different toppings. If your workflow involves quick access to many different items, or if staff comfort and speed are top priorities, the investment in drawers can provide a significant return by reducing ticket times and improving employee satisfaction.

Conclusion: Make the Smart Investment for Your Business

After exploring every facet of commercial pizza prep tables—from their core components and sizing considerations to their advanced technologies and maintenance requirements—one thing is abundantly clear: this piece of equipment is the beating heart of any serious pizza operation. It is far more than a simple table; it is the silent, hardworking partner that can make or break your service during the dinner rush. When orders are flying in and the pressure is on, your prep table becomes the command center of your kitchen, with every ingredient perfectly chilled, systematically organized, and a workspace that is optimized for speed and consistency.

The investment you make in the right prep table pays tangible dividends across your entire business. Faster service directly translates to happier, more loyal customers and increased table turnover. Better organization on the line reduces costly food waste and improves portion control, directly benefiting your bottom line. Consistent, reliable temperatures ensure unimpeachable food safety, protecting your customers and your reputation while satisfying health inspectors. Finally, durable, high-quality construction means this workhorse will serve your business reliably for years, making it one of the smartest and most impactful long-term investments you can make in your operational infrastructure.

Whether you are launching your first pizzeria or upgrading an existing kitchen, remember the key takeaways. Size matters, so choose a unit that fits your space and volume. Features count, so select a door-and-drawer configuration that matches your workflow. And above all, quality is non-negotiable. The purpose-built features like the extra-deep cutting board, the capacity for 1/3 size pans, and the advanced refrigeration systems are all specifically designed to keep your workflow smooth, efficient, and profitable.

Your pizzeria deserves a central station that works as hard and as smart as you do. Don't compromise with a solution that is almost right. Instead, choose to invest in a commercial pizza prep table that is perfectly suited to your menu, your team, and your business goals. It is a foundational decision that will support your success for many years to come.