Pizza Tables

Pizza tables — the chilled work surface and refrigerated drawers provide the optimal temperature environment for pizza dough processing and ingredient storage right next to the preparation surface, reducing movement and speeding up the pizza preparation process in HoReCa kitchens across Europe.

Chilled work surface and dough temperature

Pizza tables — the main feature of a pizza table is the work surface material and its temperature contribution to pizza dough quality. Marble or granite surface — pizza tables marble and granite are naturally cool materials that absorb hand heat and slow dough rising; high investment for establishments, but pastry professionals value such a surface for dough processing; high-butter-content pizza dough, for example, does not rise as quickly on marble as on warm steel. Active chilling surface — pizza tables some pizza tables are equipped with active surface chilling — cold air or cooling fluid circulation beneath the work surface; surface temperature maintained at +2°C to +8°C; optimal for cheese, dough and garnish processing. Stainless steel surface — pizza tables simpler pizza table configurations feature a stainless steel work surface, where cold air from inside the table is accessible through ventilation openings; not as effective as granite or active chilling, but more affordable and easier to clean. Dough processing time — pizza tables a chilled surface extends the time pizza dough can be processed before refrigeration is interrupted; especially important for thin-crust pizza styles, where dough rises quickly in a hot kitchen.

Refrigerated drawers and GN containers for ingredients

Pizza tables — the refrigerated drawers or basins beneath the work surface are the second key element of a pizza table. Refrigerated drawers — pizza tables the drawers under the pizza table are actively chilled (integrated into the refrigeration system); temperature +2°C to +6°C; ideal for mozzarella cheese, fresh vegetables, meat and other ingredients. GN containers in drawers — pizza tables drawers typically hold GN 1/3 or GN 1/6 containers with ingredients; standard GN sizes allow easy container replacement and dishwasher cleaning; pizza ingredients are directly accessible without leaving the preparation area. Basins above drawers — pizza tables in many pizza table models, open basins (topping wells) are located above the work surface instead of or in addition to drawers — direct access to ingredients without opening doors or drawers; faster work in high pizza turnover environments. Temperature stability with open basins — pizza tables open ingredient basins are more sensitive to heat infiltration; ensure basins are not placed in direct sunlight or near heat sources. See also refrigerated table with drawers.

Performance in intensive pizza preparation environments

Pizza tables — in a pizzeria, a pizza table operates in an intensive environment with frequent door and drawer openings. Refrigeration system power — pizza tables the pizza table compressor must restore the internal temperature after each drawer opening; in an intensive pizzeria environment, where drawers are opened hundreds of times per shift, the refrigeration system power must be higher than in less intensive environments. Door seal — pizza tables tight sealing of refrigerated drawers is important for energy efficiency; drawers should be closed after each use. Temperature range — pizza tables the optimal temperature for drawers and basins is +2°C to +5°C; higher temperatures risk ingredient quality; lower temperatures may damage some ingredients (fresh greens). Pizza table capacity — pizza tables table length (usually 1.2–1.8 m) determines the number of work surfaces and drawers; choose according to the maximum pizza turnover per shift.

Cleaning and HACCP compliance

Pizza tables — cleaning the pizza table at the end of each shift is a mandatory HACCP requirement. Work surface disinfection — pizza tables disinfect the work surface after each shift; clean marble or granite surfaces with food-safe cleaning agents; acidic substances (vinegar, citric acid) can damage marble surfaces — use pH-neutral or alkaline agents. Drawer cleaning — pizza tables remove drawers and wash in a dishwasher; wash GN containers daily; disinfect the inside of drawers and let dry before placing new ingredients. Temperature measurement — pizza tables HACCP requires temperature logging; measure the internal temperature of drawers at least twice per shift; record in the HACCP log. Condensation control — pizza tables with intensive use and frequent drawer openings, condensation may form inside; regularly check the condensation drainage system. See also cold equipment.

HoReCa usage scenarios

Pizzeria with high pizza turnover per shift — pizza tables; chilled granite surface; drawers with GN containers for all toppings; operator works at one table from preparation to pizza dispatch. Restaurant with a pizza section and extensive menu — pizza tables; pizza table with chilled basins for frequently used ingredients; work surface for dough rolling. Fast-casual establishment with a pizza conveyor — pizza tables; larger pizza table with 6–8 drawers for different ingredients; intensive refrigeration system; BHS is a regular equipment supplier.

Frequently asked questions

Can a pizza table work surface be stainless steel instead of granite? Pizza tables — yes, a stainless steel surface is more affordable and easier to clean; granite and marble naturally absorb heat and are better for dough processing; an actively chilled stainless steel surface (with a refrigeration system underneath) can achieve a granite-like effect; the choice depends on priorities (price, cleaning convenience, dough processing); see refrigerated table with granite top.

How many topping containers fit in standard pizza table drawers? Pizza tables — it depends on the table width and configuration; in a typical 1.5 m pizza table, drawers hold 6–12 GN 1/6 containers (176×162 mm) or 4–6 GN 1/3 containers; a larger number of containers is suitable if pizza is prepared with many different ingredients. See refrigerated tables.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.