In this FAQ/guide we cover questions like “What is a prep station?” and  “What is the difference between megatops/ mega-tops and traditional salad, sandwich, deli prep tables?”  In order to help guide you through we have formatted this guide in the set of easy to read questions and answers (FAQ/Frequently Asked Questions) One Fat Frog Restaurant Equipment has written this short guide to help you understand the basics needed when purchasing a new or used prep station for the commercial kitchen setting.  Let’s talk a little about commercial preparation stations. Call 407-936-2733 or email sales@onefatfrog.com

• Which area has the refrigerated area?
  • A commercial prep station or cooler has a refrigerated area on the top that closes when not in use.
• What do I store in this area?
  • In this area or in these pans is where you would store the:
  • • toppings
    • tomatoes
    • other condiments).
• What about if you are making pizzas?
  • If you are making pizzas you would store:
    • cheese
    • sauce
    • mushrooms
    • black olives
    • etc.

• Is there a refrigerator underneath the counter area?
  • All of these units have a refrigerator underneath the counter area and a hooded area that covers pans in which you can put cold prep items.
  • For example if you were making pizza you would put:
    • pineapple
    • tomato sauce
    • cheeses
    • mushrooms
    • olives
    • etc.
  • How is it similar to any other commercial food setup?
    • If you’ve ever been through a Subway sub shop you will have seen a variation on this in their line.
    • Their sandwich sub prep stations are actually part of their serving line.

• What about the sizes of the sandwich prep tables?
  • Favorite sizes of sandwich prep tables are:
    • 48″
    • 60″
    • 72″
  • How many doors?
    • Between one and three doors;
    • Units with four or more doors are also available.
    • These standard sizes are often found in the used restaurant equipment market.

• What differentiates a prep station cooler from a megatop?
  • The main difference is that the megatop has a deeper cutting board area
    • Will hold more pizza dough.

Thanks One Fat Frog Restaurant Equipment for providing us with this great guide to starting your prep station as well as the general questions that go along with running a prep station. Interesting in buying a new or used piece of pizza equipment from Hobart Mixer to Baker’s Pride, Marsal or Blodgett pizza oven?  Call 407-936-2733 or email sales@onefatfrog.com or check out our online store