Commercial Prep Table Pricing Guide 2025
Commercial Prep Table Pricing Guide 2025
Pizza Prep, Sandwich Units & Mega-Tops at Auction
Expert Insights from 15 Years in Professional Kitchens
Save 40-70% on Refrigerated Prep Tables📊 Commercial Prep Table Auction Prices by Type
Prep tables are the workhorses of any commercial kitchen. Understanding the different types and their auction values helps you buy smart:
Pizza Prep Tables
Stone/Granite/Marble Surface
Retail: $4,000-8,000
$800-$3,500
40-50% of retail
Specialized for pizza operations
Standard Sandwich Units
Cutting Board Surface
Retail: $3,000-6,000
$600-$2,800
35-45% of retail
Most versatile option
Mega-Top Units
Extended Pan Capacity
Retail: $4,500-8,500
$1,200-$4,000
45-55% of retail
Maximum ingredient storage
Units with Overhead Shelf
Built-in Storage Above
Retail: $5,000-9,000
$1,500-$4,500
40-50% of retail
Space-saving design
🍕 Pizza Prep vs. Sandwich Prep: Critical Differences
Pizza Prep Tables - The Specialized Workhorse
- Stone, granite, or marble work surface for dough stretching
- Larger refrigerated base (typically 19-23 cu ft) for dough trays
- Wider units (93" common) to accommodate pizza making
- Rail heights designed for pizza pans
Sandwich/Salad Prep Tables - The Versatile Option
- Replaceable polyethylene cutting board surface
- Standard refrigerated base (12-19 cu ft)
- More pan configurations available (8-18 pans)
- Cutting boards can be resurfaced with belt sander when worn
⚠️ The Temperature Truth Nobody Talks About
Cabinet: 38°F | Prep Wells: 52°F+
This temperature differential is NORMAL but dangerous if ignored
After 15 years as a chef, my biggest pet peeve: KEEP THE LIDS CLOSED!
Why This Matters:
- Food Safety: Items in wells can enter danger zone (40°F+) quickly
- Health Inspections: Open wells = instant violation if foods exceed 41°F
- Product Quality: Warm mayo, wilted lettuce, spoiled proteins
- Energy Costs: Open lids increase runtime by 40%+
🔍 Pre-Purchase Inspection: What Chefs Look For
Critical Inspection Points:
- Check pan slide condition - bent slides = constantly fighting pans
- Test all lids - warped lids won't seal, killing efficiency
- Verify refrigeration reaches 38°F in cabinet within 20 minutes
- Look for ice buildup in wells (drainage issues)
- Check cutting board thickness (under 1/2" needs replacement)
- Inspect door gaskets - gaps mean 30% higher energy costs
- Test that rail holds temperature with lids open for 5 minutes
Red Flags - Walk Away:
- Compressor cycles every 5 minutes (overworked unit)
- Rust inside cabinet (poor maintenance/drainage)
- Missing pan dividers (expensive to replace)
- Cracked stone surface on pizza tables (unrepairable)
- Refrigerant smell or oil traces
Green Flags - Great Value:
- Units with overhead shelving (saves $500+ in metro shelving)
- Complete pan sets included (12 pans = $300+ value)
- Upgraded casters for easy movement
- Digital controls with temperature alarms
- NSF certified with recent inspection stickers
💰 Brand Analysis & Real Auction Values
| Brand | Type Focus | Avg Auction Price | % of Retail | Chef's Notes |
|---|---|---|---|---|
| True | All types | $1,800-3,500 | 45-50% | Bulletproof reliability, holds temp best |
| Turbo Air | Sandwich/Salad | $1,200-2,800 | 40-45% | Great value, good warranty support |
| Continental | Pizza specialist | $1,500-3,200 | 40-45% | Excellent pizza tables, deep wells |
| Beverage Air | All types | $1,000-2,500 | 35-40% | Decent quality, watch compressor hours |
| Delfield | Heavy duty | $1,400-3,000 | 40-45% | Built like tanks, parts getting scarce |
🛠️ Maintenance Reality: 30-40% More Than Regular Coolers
Why Prep Tables Need More Love:
- Condensation Management: Wells create moisture requiring daily drainage
- Gasket Wear: Lid gaskets wear 3x faster than door gaskets
- Condenser Load: Runs 40% more than enclosed refrigeration
- Pan Slide Maintenance: Requires quarterly lubrication
| Maintenance Task | Frequency | Skip It And... |
|---|---|---|
| Clean condenser coils | Bi-weekly | Compressor failure in 2 years |
| Check/clear drain lines | Weekly | Water damage, mold growth |
| Lubricate pan slides | Quarterly | Bent slides, fighting pans daily |
| Replace lid gaskets | Annually | 30% higher energy costs |
| Deep clean wells | Daily | Health code violations |
🔪 Cutting Board Wisdom
Cutting Board Materials & Costs:
Polyethylene (Standard): $150-250 replacement, can resurface 2-3 times
Wood (Premium): $300-500 for hardwood (cherry, maple, walnut, teak)
Composite: $200-350, most durable but can't resurface
🧮 Prep Table ROI Calculator
Calculate Savings vs. Retail & Labor Efficiency
📏 Size Matters: Choosing the Right Footprint
| Size | Best For | Pan Capacity | Typical Price | Power Draw |
|---|---|---|---|---|
| 48" | Small delis, cafes | 8-10 ⅙ pans | $600-1,500 | 1/5 HP |
| 60" | Sandwich shops | 12 ⅙ pans | $800-2,000 | 1/3 HP |
| 72" | Busy kitchens | 16-18 ⅙ pans | $1,200-2,800 | 1/3 HP |
| 93" | Pizza operations | 12 ⅓ pans | $1,500-3,500 | 1/2 HP |
🌡️ Energy Efficiency & Operating Costs
Monthly Operating Cost Estimates:
48" unit: $45-65/month
72" unit: $75-110/month
93" pizza table: $95-140/month
*Based on $0.12/kWh, proper maintenance, and KEEPING LIDS CLOSED
Energy-Saving Features Worth Extra Money:
- Foam-insulated lids (vs. standard) - saves 20% energy
- ECM fan motors - 70% less energy than standard
- LED lighting - minimal heat addition to cabinet
- Oversized condensers - run cooler, last longer
🔥 Current Prep Table Inventory
We typically have 20-35 prep tables in weekly auctions
Pizza prep, sandwich units, and mega-tops from True, Turbo Air, and more
View Prep Tables →💡 Search tip: Try "prep", "sandwich", "pizza" or brand names for best results
❓ Frequently Asked Questions
Q: What's the advantage of units with overhead shelving?
Overhead shelving saves valuable kitchen real estate and keeps frequently used items at eye level. These units typically auction for $200-400 more but save you $500+ in separate shelving. Great for tight kitchens.
Q: How do I know if a pizza prep table's stone is real granite?
Real granite stays cool to touch, has natural pattern variations, and won't scratch with a knife (but will dull it instantly). Synthetic stones feel warmer and show uniform patterns. Both work fine for pizza, but real granite commands 10-15% premium at auction.
Q: Why do some units have different refrigeration in the base vs. the rail?
Dual refrigeration systems allow independent temperature control - keep dough at 35°F in the base while maintaining vegetables at 38°F in rails. More complex but worth it for high-volume operations. Single system units work fine for most applications.
Q: Should I worry about units from closed pizza chains?
Chain restaurant equipment often shows heavy use but good maintenance. Check hour meters and service records. Pizza chain units typically have oversized refrigeration systems (built for reliability) which is actually a plus. Just budget for new cutting boards and pan slides.