Foodservice Equipment Reports

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Interior of Fazoli's Restaurant

My Equipment Wishlist: Hot-Cold Pickup Shelves

For a growing number of customers, the perfect restaurant experience is walking through the door, breezing past the line, finding a bag with their name on it and walking out—without ever speaking to a human.
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Fryer Lessons

3 Lesser Known Fryer Maintenance Tips

While you understand the importance of training employees to filter oil daily and regularly boil-out fryers, there might be other best practices you never thought to share.
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FER Young Lion Award Winner Dan Poulin

2020 Young Lion Award Winner: Dan Poulin

Battling the elements and going on calls with technicians is just one example of Poulin’s hands-on approach to business that has helped Pine Tree Food Equipment grow and find continued success in the ever-changing foodservice industry.
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IMAGE GALLERIES

Pizza Prep Tables

The typically raised, angled refrigerated rail holding ingredient pans on pizza prep tables makes them ideal for assembling pizzas. Dispersing toppings onto pizza crusts is easy, and a deep prep area of 14 inches to 19 inches, with cutting board, provides enough room to prep extra large pies. (Sandwich prep tables, on the other hand, have a flat top surface and shallower prep/cutting board area of 8 inches or 9 inches. So while pizza prep tables also work well for burrito, salad or deli prep, the reverse is not true.)

Read: The Ultimate Guide to Buying a Pizza Prep Table