44-inch Pizza Prep Table

44-Inch Pizza Prep Tables

A 44-inch pizza prep table is the smallest full-cabinet refrigerated pizza station made for commercial kitchens. It gives you a 6-pan refrigerated rail, an extra-deep 19+ inch cutting board, and roughly 9 cubic feet of refrigerated base storage in a footprint narrow enough to slide into a food truck galley, a ghost kitchen line, a cafe with a pizza program on the side, or the corner of a small independent pizzeria where a 67-inch table simply will not fit. The Restaurant Warehouse stocks three 44-inch options: the Atosa MPF8201GR at $2,693, the Dukers DPP44 at $3,194, plus the matching Atosa MROS-44P 44 inch overshelf at $444 for ticket rails and dry storage above the table. If you build under about 30 pizzas per hour with a single operator and a short topping list, a 44-inch pizza prep table is the right call. Every unit ships free from one of our twelve US warehouses, comes with financing at checkout, and carries manufacturer-backed warranty coverage.

Fit and Footprint: Where a 44" Pizza Prep Table Works Best

The exterior width on a 44-inch pizza prep table runs about 44 inches (the Atosa MPF8201GR measures 44 inches, the Dukers DPP44 sits close to the same). Depth is where a pizza prep table diverges from a sandwich prep table: the cutting board runs 19 to 20 inches front to back, so overall cabinet depth is closer to 33 to 36 inches. Overall height with the rail lid closed runs about 43 to 46 inches. For install, plan on 3 inches of rear clearance if the compressor is not front-breathing, and 12 to 18 inches on the compressor side so you can pull the tray for coil cleaning. In a food truck, the 44-inch fits between a griddle and a hand sink on a standard 10-foot line, and lets you run a legitimate pizza program on wheels. In a ghost kitchen or shared cloud-kitchen space, it is the size that lets a single-brand pizza concept fit inside a standard 200 sq ft rental slot with room for an oven and a dough bench. In a cafe or coffee bar rolling out a lunch pizza program, it lives on the back line without eating your barista's real estate. In a small independent pizzeria, it becomes the primary station for one operator handling 100 to 200 pizzas across a full service day. What a 44-inch is not built for: a two-cook line, a menu with more than 6 to 8 topping pans, or a peak hour above 30 pies. When any of those apply, size up to the 67-inch.

Rail, Base, and Cutting Board on a 44-Inch Unit

Every 44-inch unit on this page holds 6 stainless 1/3-size pans in a single row across the top rail. That is enough for a classic pizza menu with pizza sauce, low-moisture mozzarella, pepperoni, mushrooms, green peppers, and one specialty topping held cold. With divider bars you can sub in 1/6 pans for lower-turn ingredients like anchovies, roasted garlic, or specialty cheeses without giving up rail capacity. The refrigerated base sits at 9 cubic feet on the Atosa MPF8201GR and holds two to three shift's worth of pre-portioned dough boxes plus backup topping pans and a couple of sauce buckets. The cutting board is a heavy 1/2 to 3/4 inch NSF-approved polyethylene running the full width of the unit, sized to stretch a 16-inch pie without the dough draping off the front edge. On a well-designed 44-inch, the board is removable for end-of-shift deep cleaning and replaceable when it wears out. Both stocked units use R290 hydrocarbon refrigerant with a front-breathing side-mount compressor, which lets you install flush against a back wall and next to a deck oven without starving the condenser of airflow.

Compare 44" Pizza Prep Tables: Which One to Buy?

We stock three 44-inch SKUs so you can match the table to your kitchen instead of forcing your kitchen to match the table. Here is the head-to-head:

If price is the deciding factor, the Atosa MPF8201GR at $2,693 is the fastest way to put a real 44-inch pizza prep table on your line for under $2,800. Atosa is our most-shipped brand in the pizza category, uses R290 refrigerant, a variable-capacity Embraco-class compressor, Type 304 stainless food-contact interior, and a 2-year parts and labor + 5-year compressor warranty structure. If you want a heavier-duty long-term buy and have $500 of budget headroom, the Dukers DPP44 at $3,194 gives you a slightly larger refrigerated base cabinet and a comparable warranty package. Regardless of which cabinet you choose, add the Atosa MROS-44P overshelf at $444 to get your ticket rail, dry-store cheese cases, and pizza cutter station off the cutting board and out of the way of the pizzaiolo.

When to Size Up From 44" to 67"

44-inch pizza prep tables have real ceilings. If you cross any of these lines, plan to upgrade to a 67-inch pizza prep table:

• Peak hour above 30 pies. The 6-pan rail runs out of ingredient positions and the single operator loses seconds per pie to reaching around the station.
• More than 8 toppings held cold. Sub-dividing 1/3 pans into 1/6 or 1/9 sizes works to a point, but past 8 SKUs the operator starts scanning instead of grabbing, and ticket time drifts.
• Two operators on the same station. The 44-inch cutting board is only wide enough for one pizzaiolo. Two cooks fight for the board and lose more time than they save. A 67-inch or 93-inch station shares gracefully.
• Menu expansion to specialty or gluten-free. A dedicated gluten-free line needs its own rail pans, its own cutting-board zone, and its own dough box storage. A 44-inch handles this as a secondary station attached to a larger primary; it cannot handle it as the only station.

If you are on the fence, buy one size up from your current peak. Replacing equipment on year 3 costs more than upgrading once at purchase, and pizza volume tends to grow faster than operators plan for.

Buying Considerations: Warranty, Electrical, Delivery

Every 44-inch pizza prep table we stock is NSF-certified for foodservice sanitation, meets the electrical safety standards of UL, ETL, or cETL, and complies with current DOE energy efficiency requirements. The rails on both stocked units are NSF-7 rated, which means they hold 41°F or below for at least 4 hours with the lid open at 86°F ambient. Electrical is simple on this size: both cabinets run on a standard 115V/60Hz single-phase circuit with a NEMA 5-15P plug, drawing 4 to 6 amps. That means you can drop either into a standard commercial outlet without pulling a new circuit, which matters for food truck operators and mobile pop-ups running on tight inverter or shore-power budgets. For food safety and equipment longevity, we recommend giving refrigeration its own 15 or 20-amp dedicated circuit whenever possible. Warranty across the board is 2 years parts and labor plus 5 years on the compressor from both Atosa and Dukers. Register the unit with the manufacturer within 30 days of install to keep extended coverage valid. Delivery on 44-inch pizza prep tables is LTL freight, curbside, from one of our twelve US warehouses; most orders ship within 1 to 3 business days and land in 3 to 7 business days depending on your zip. Freight is free. Inspect the crate at delivery, note any external damage on the driver's paperwork before you sign, and photograph everything. If you need financing, we run a same-day soft-pull application at checkout with zero credit impact.

Related Pizza Prep Table Sizes and Brands

Not sure a 44-inch is the right size? Step up to a 67-inch pizza prep table when you cross the 30-pizzas-per-hour mark. A 93-inch pizza prep table makes sense for high-volume shops, chains, catering, and dual-operator lines running 75+ pies per hour. Compare the full lineup in the master pizza prep tables collection, or narrow to just Atosa pizza prep tables if you have already picked your brand. Comparing True to what actually ships? See our True pizza prep table page for a factual value comparison.

Frequently Asked Questions

How many pizzas per hour can a 44-inch pizza prep table handle?

A single pizzaiolo on a 44-inch prep table handles up to about 30 pizzas per hour on a 6-pan rail with a standard 5 to 7 topping menu. If your peak hour regularly exceeds 30 pies with a single operator, move up to a 67-inch. Two cooks cannot share a 44-inch station; the cutting board is only wide enough for one.

Will a 44-inch pizza prep table fit in a food truck?

Yes. At 44 inches wide, 33 to 36 inches deep, and 43 to 46 inches tall, a 44-inch pizza prep table fits on a standard food truck line between a griddle and a hand sink. Confirm your interior galley width and check that your truck's 30-amp or 50-amp shore-power service leaves headroom for the 4 to 6 amp compressor draw. Both stocked units use R290 refrigerant, which is efficient enough for inverter and generator operation.

Does a 44-inch pizza prep table need a dedicated electrical circuit?

Not strictly. Both stocked 44-inch units draw 4 to 6 amps on a 115V/60Hz single-phase circuit and plug into a standard NEMA 5-15P receptacle. You can share a circuit with lightweight loads, but for food safety and equipment longevity we recommend giving refrigeration its own 15 or 20-amp outlet whenever possible.

How many pans does a 44-inch pizza prep table hold?

44-inch pizza prep tables hold 6 stainless 1/3-size pans in a single row across the top rail. Divider bars let you sub in 1/6 or 1/9 pans for lower-volume specialty toppings. The rail depth accommodates pans up to about 6 inches deep with forced-air cooling.

What is the cutting board depth on a 44-inch pizza prep table?

The cutting board on a 44-inch pizza prep table runs 19 to 20 inches deep so you can stretch a 16-inch or 18-inch pie without the dough hanging off the front edge. That is roughly twice as deep as a comparable-width sandwich prep table.

Can I use a 44-inch pizza prep table as a sandwich prep station?

You can. Some operators do use it as a hybrid station for high-volume complex sandwich menus that benefit from the deeper board. That said, the pan configuration is optimized for pizza in 1/3-pan volume, not the 1/6-pan diversity a sandwich prep table gives you. If your primary menu is sandwiches, buy the sandwich unit.

What temperature range does a 44-inch pizza prep table maintain?

Every 44-inch pizza prep table we stock holds ingredients between 33 and 41°F, safely under the FDA 41°F food-safety threshold. Digital controllers let you dial in a specific set point (36 to 38°F is the operational sweet spot for cheese, dough, and meats), and R290 hydrocarbon refrigerant recovers temperature quickly even when the rail lid stays open during a rush.

What is the warranty on a 44-inch pizza prep table?

Standard coverage across both stocked units is 2 years parts and labor plus 5 years on the compressor from Atosa and Dukers. Register the unit with the manufacturer within 30 days of delivery to keep the extended coverage active. If you buy through The Restaurant Warehouse, our team helps handle warranty claims so you are not on hold with the factory during a service call.

How much refrigerated base storage does a 44-inch unit have?

The refrigerated base on a 44-inch unit holds approximately 9 cubic feet on the Atosa MPF8201GR. That is enough for two to three shifts of pre-portioned dough boxes plus a few backup topping pans and a sauce bucket or two. If you run a high-dough-volume menu that needs more cold storage, plan on a companion reach-in refrigerator to hold overnight dough production.