67-inch Pizza Prep Table

67-Inch Pizza Prep Tables

A 67-inch pizza prep table is the workhorse of independent pizzerias. It holds a 9-pan refrigerated rail across the top, a 19+ inch extra-deep cutting board (or in the case of the Infrico option, a full 30mm granite work surface), and roughly 16 cubic feet of refrigerated base storage behind two doors. That footprint is the industry standard for a shop building 45 to 60 pizzas per hour with a single pizzaiolo, and the reason 67-inch outsells every other size in our pizza lineup. The Restaurant Warehouse stocks four 67-inch options: the Atosa MPF8202GR at $3,792, the Dukers DPP70 at $4,383, the Infrico IRT-MR67-GTCOMBO at $11,499 for artisan operators who want a full granite top, and the matching Atosa MROS-67P overshelf at $533 for ticket rails and dry storage above the table. Every unit ships free from one of our twelve US warehouses with financing available at checkout.

Why 67-Inch Is the Right Buy for Most Independent Pizzerias

The industry benchmark for a trained pizzaiolo is 60 to 90 pizzas per hour on a well-organized station. A 9-pan rail gives you enough ingredient positions to run a proper independent menu (sauce, pizza cheese, pepperoni, sausage, mushrooms, peppers, onions, olives, plus one specialty position) without constant restocking during a Friday-night rush. The 16 cubic foot base cabinet holds a full shift of pre-portioned dough boxes, sauce buckets, and backup topping pans. The 19+ inch cutting board handles an 18-inch New York style pie without the dough draping off the front edge. And the two-door base configuration means either bulk-dough storage on both sides or a hybrid door-plus-drawer setup if you spec drawers as an upgrade. Two operators can share a 67-inch station during peak service if you run a three-zone board layout (dough on the left, sauce and cheese in the middle, toppings and quality control on the right), which effectively doubles throughput without buying more equipment.

Rail, Base, and Cutting Board on a 67-Inch Unit

Every 67-inch unit on this page holds 9 stainless 1/3-size pans across the top rail. Divider bars let you sub 1/6 or 1/9 pans into any pan well for specialty or low-turn ingredients (roasted garlic, anchovies, feta, artichoke hearts) without giving up rail capacity. Rail depth accommodates pans up to about 6 inches deep with forced-air cooling, which is the sweet spot for a busy independent shop. The refrigerated base sits at 16 cubic feet on the Atosa MPF8202GR and holds a full shift of dough plus backup pans and sauce. On the polyethylene units (Atosa and Dukers), the cutting board is a heavy 1/2 to 3/4 inch NSF-approved HDPE running the full 67 inches, removable for deep cleaning and replaceable when it wears. The Infrico IRT-MR67-GTCOMBO ships with a 30mm granite work surface pre-sealed for foodservice use; treat granite as a stretching and portioning surface only (never cut on it directly, and use pH-neutral cleaners) and pair it with a portable HDPE board for slicing. All three refrigerated units use R290 hydrocarbon refrigerant with front-breathing side-mount compressors, which lets you install flush against a back wall behind a deck oven without starving the condenser of airflow.

Compare 67" Pizza Prep Tables: Which One to Buy?

We stock four 67-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 and volume are your primary drivers, the Atosa MPF8202GR at $3,792 is the industry-standard buy and our most-shipped 67-inch unit. Atosa uses R290 refrigerant, a variable-capacity Embraco-class compressor, Type 304 stainless food-contact interior with coved corners, and a 2-year parts and labor + 5-year compressor warranty structure. If you prefer Dukers or need the slightly larger 70-inch footprint with more base cubes, the Dukers DPP70 at $4,383 is a comparable alternative with similar warranty coverage. If you run a Neapolitan program with long-hydration dough that benefits from a cool stone surface (granite's thermal conductivity slows dough warming during stretching and reduces the flour you need on the bench), the Infrico IRT-MR67-GTCOMBO at $11,499 is the premium play. Whichever cabinet you choose, add the Atosa MROS-67P overshelf at $533 to get your ticket rail, pizza-cutter station, and dry-store cheese cases off the cutting board.

Marble, Granite, or Polyethylene? Work Surface Options for 67-Inch

Three material families dominate pizza prep table work surfaces, and 67-inch is the size at which the material question gets interesting. HDPE polyethylene is the standard: food-grade, non-porous, easy to clean, and durable. Both the Atosa MPF8202GR and Dukers DPP70 ship with HDPE. Marble stays cool for artisan dough handling but is porous and stains from acidic sauces, so it requires pH-neutral cleaners, needs re-sealing every 6 to 12 months, and should never be cut on directly. Granite is harder and less porous than marble, delivers the coolest work surface for slow-hydration Neapolitan dough, and is the lowest-maintenance stone option; the Infrico IRT-MR67-GTCOMBO at $11,499 pairs a 30mm granite top with a full refrigerated two-door base. The stone question comes down to menu economics: if your pizza program depends on hand-stretching high-hydration dough where excess flour degrades crust quality, granite pays for itself in year one through lower flour costs and better product consistency. If your menu is standard American pizza pans, polyethylene is the right buy.

When 67" Is Right vs When to Size Up to 93"

67-inch tables serve most independent pizzerias for the life of the equipment. Move up to a 93-inch pizza prep table only if you cross one of these thresholds:

• Peak hour above 75 pies with a single operator, or 100+ with two. The 9-pan rail starts limiting menu breadth at high volume, and a second operator makes the 67-inch cutting board feel crowded.
• Menu breadth above 10 to 12 cold ingredient positions. Specialty pizzerias with rotating specials or gourmet menus pulling unique ingredients per pie run out of rail positions on a 9-pan configuration.
• Dedicated dual-operator line. A 93-inch cutting board comfortably holds two pizzaiolos side by side, one starting a stretch on the left while the other finishes a build on the right, effectively doubling throughput on a single station.
• Multi-format menu. Shops running large 20-inch pies alongside personal pizzas benefit from the extra rail room and larger base cabinet on a 93-inch.

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

Buying Considerations: Warranty, Electrical, Delivery

Every 67-inch pizza prep table we stock is NSF-certified for foodservice sanitation, meets UL, ETL, or cETL electrical safety standards, and complies with DOE energy efficiency requirements. Rails on all three refrigerated units are NSF-7 rated: they hold 41°F or below for at least 4 hours with the rail lid open at 86°F ambient. Electrical is standard on this size: all three cabinets run on a 115V/60Hz single-phase circuit with a NEMA 5-15P plug, drawing 5 to 8 amps depending on model. A dedicated 15 or 20-amp circuit is strongly recommended so the compressor does not share power with an oven, dishwasher, or mixer. Warranty across the polyethylene units (Atosa and Dukers) is 2 years parts and labor plus 5 years on the compressor. Infrico coverage runs similar on the compressor with brand-specific parts terms; verify on the product page. Delivery 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. Freight is free. Inspect the crate at delivery, note any external damage on the driver's paperwork before you sign, and photograph everything. Financing runs a same-day soft-pull application at checkout with zero credit impact.

Related Pizza Prep Table Sizes and Brands

Not sure a 67-inch is the right size? Step down to a 44-inch pizza prep table for cafes, food trucks, and secondary lines under 30 pies per hour. Step up to a 93-inch pizza prep table for high-volume shops running 75+ pies per hour or dual-operator lines. 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 against stocked equivalents.

Frequently Asked Questions

How many pizzas per hour can a 67-inch pizza prep table handle?

A single trained pizzaiolo on a 67-inch prep table handles 45 to 60 pizzas per hour, and 60 to 90 with a well-organized three-zone board layout and pre-chilled ingredients. Two operators sharing a 67-inch station can push 90+ pies per hour if the rail is loaded before the rush. If your peak hour regularly exceeds those numbers, move up to a 93-inch.

How is a 67-inch different from a 60-inch pizza prep table?

A few extra inches of cutting-board and rail width. Most manufacturers price 67-inch and 60-inch tables close, but a 67-inch gives you an extra pan of ingredient capacity and a bit more room to work an 18-inch pie. Our two 67-inch polyethylene units (Atosa MPF8202GR and Dukers DPP70) are the standard for independent pizzerias; the Dukers is technically 70 inches wide.

How many pans does a 67-inch pizza prep table hold?

67-inch pizza prep tables hold 9 stainless 1/3-size pans across the top rail. Divider bars let you sub 1/6 or 1/9 pans for lower-turn specialty toppings without giving up rail positions.

What is the cutting board depth on a 67-inch pizza prep table?

The cutting board on a 67-inch pizza prep table runs 19 to 20 inches deep so you can stretch and top an 18-inch New York style pie without the dough hanging off the front edge. Some models offer a 19.25-inch deeper board as an upgrade.

What is the difference between the Atosa MPF8202GR and the Dukers DPP70?

Both are 9-pan, two-door units with R290 refrigerant, front-breathing compressors, and 2+5 warranty coverage. The Atosa MPF8202GR at $3,792 is 67 inches wide with a 16 cubic foot base. The Dukers DPP70 at $4,383 is 70 inches wide with a slightly larger base. Choose Atosa for price and industry-standard footprint; choose Dukers if you want the extra base cubes or already run other Dukers equipment.

When is the Infrico granite pizza prep table worth $11,499?

When your menu depends on hand-stretching high-hydration or Neapolitan dough. Granite's thermal conductivity keeps the work surface cool, which reduces the flour needed on the bench during stretching. Less flour means less scorching on the oven deck, better crust texture, and lower ingredient costs over the life of the unit. For standard American pizza menus, the $7,700 spread between the Atosa MPF8202GR and the Infrico is hard to justify.

Can two pizzaiolos share a 67-inch station?

Yes, with a three-zone board layout. Dough goes on the left, sauce and cheese in the middle, toppings and quality control on the right. One operator can begin stretching a new skin on the left while the other finishes a pizza on the right. That is the most efficient use of a 67-inch cabinet during peak service.

Does a 67-inch pizza prep table need a dedicated electrical circuit?

Yes, we recommend it. All three stocked units run on 115V/60Hz with a NEMA 5-15P plug and draw 5 to 8 amps. A dedicated 15 or 20-amp circuit prevents the compressor from sharing power with your oven, dishwasher, or mixer, which protects food safety and equipment longevity.

What temperature range does a 67-inch pizza prep table maintain?

Every 67-inch pizza prep table we stock holds ingredients between 33 and 41°F, safely under the FDA 41°F food-safety threshold. The operational sweet spot for cheese, dough, and meats is 36 to 38°F. Digital controllers let you dial in a set point, and R290 hydrocarbon refrigerant recovers quickly when the rail lid stays open during a rush.

What is the warranty on a 67-inch pizza prep table?

Standard coverage on the Atosa and Dukers cabinets is 2 years parts and labor plus 5 years on the compressor. Register the unit with the manufacturer within 30 days of delivery to keep extended coverage active. Infrico warranty terms are brand-specific; verify on the product page.

How much refrigerated base storage does a 67-inch unit have?

The Atosa MPF8202GR holds 16 cubic feet in the two-door base, which is enough for a full service day of pre-portioned dough boxes, sauce, and backup topping pans. The Dukers DPP70 offers slightly more base storage. If you run overnight dough production, plan on a companion reach-in refrigerator to hold the extra volume.