C-38 Licensed · EPA 608 Certified

Prep Table & Undercounter
Repair, Service & Installation

Prep tables and undercounter refrigerators are the most used equipment on your kitchen line. When they cannot hold temperature, your cooks lose efficiency and your food safety is at risk. We service sandwich prep tables, pizza prep tables, salad top units, chef bases, and undercounter coolers and freezers — any brand.

(408) 581-2241
500+ Repairs Completed
5.0 ★ Google Rating
All Brands Prep & Undercounter
Same Day Service Available
CA License #1127709 EPA 608 Universal Same-Day Emergency
WHAT WE DO

Prep Table & Undercounter Services

Complete repair, maintenance, and installation for all kitchen line refrigeration.

Temperature & Cooling Failures

Not reaching setpoint, uneven cooling, rail pans not staying cold, base section warming up. We diagnose compressor, thermostat, fan, and airflow issues — critical for health inspections where holding temps must be 41°F or below.

Compressor & Sealed System

Compressor replacement, refrigerant leak repair, and sealed system service for prep tables and undercounters. These units use compact compressors that work extremely hard in hot kitchen environments — proper maintenance extends their life significantly.

Cutting Board & Pan Rail Service

Cutting board replacement, pan rail adjustment, food pan adapter kits, and lid mechanisms. Proper pan rail function is essential for food safety — ingredients in the rail must stay at safe holding temperatures throughout service.

Door & Drawer Repairs

Door gasket replacement, drawer slide repair, handle replacement, and hinge adjustment. Prep tables take constant abuse from kitchen staff — drawer slides and gaskets wear faster than on any other refrigeration equipment.

Condenser & Fan Service

Condenser coil cleaning, fan motor replacement, and airflow restoration. In kitchen environments with grease-laden air, condensers clog 2–3x faster than in clean environments. Quarterly cleaning is essential.

New Equipment Installation

Complete installation of sandwich prep tables, pizza prep tables, salad top units, chef bases, and undercounter coolers and freezers. Includes leveling, electrical connection, temperature verification, and operational walkthrough.

Prep Table & Undercounter Repair: What to Know

Prep tables and undercounter refrigerators sit on the front line of every commercial kitchen. They endure constant opening, food spills, heat from nearby cooking equipment, and heavy daily use. This harsh environment means they need more frequent service than equipment in cleaner, cooler locations.

The biggest risk with prep table failure is food safety. Health inspectors check holding temperatures at the pan rail — if ingredients are above 41°F, they can cite you on the spot. A prep table that looks fine but is running 5 degrees warm can cost you a health inspection score.

Sandwich Prep vs. Pizza Prep vs. Chef Base

Sandwich prep tables have a refrigerated rail on top for holding pans of ingredients, plus a refrigerated cabinet below. Pizza prep tables are similar but wider, with a larger cutting surface and deeper pan compartment. Chef bases are low-profile undercounter units designed to sit under cooking equipment like griddles or fryers. Each type has specific service requirements — pizza prep tables, for example, handle heavier loads and need more robust drawer mechanisms.

Brands We Service

True, Turbo Air, Beverage-Air, Traulsen, Continental, Delfield, Victory, Arctic Air, and all other manufacturers. True and Turbo Air are the most common in Bay Area restaurants — we stock their most common parts.

Prep Table Not Cooling?

Use our free diagnostic tool to identify common prep table and undercounter problems before you call.

Try Diagnostic Tool
Rail pans not cold enough Base section warming up Compressor running nonstop Drawer won’t close properly
FAQ

Prep Table Questions

Prep table repairs typically cost $150 to $800. Thermostat or fan motor replacement runs $150–$350. Door gaskets and drawer slides are $100–$250. Compressor replacement is $500–$800 — but on older units, a new prep table may be more cost-effective. We will give you an honest recommendation.
Pan rail temperature problems are usually caused by a failing evaporator fan (air not circulating to the rail), a dirty condenser coil (system cannot reject enough heat), low refrigerant, or the rail cover being left open too long. In hot kitchen environments, prep tables need the condenser cleaned quarterly — grease buildup is the most common culprit.
Commercial prep tables typically last 7–12 years depending on usage intensity and maintenance. High-volume pizza shops and sandwich shops wear through prep tables faster than lower-volume restaurants. Quality brands like True can last 12–15 years with proper care. Regular condenser cleaning is the single most important maintenance task. Learn about maintenance plans.
A chef base is a low-profile refrigerated unit (usually 20–26 inches tall) designed to sit under cooking equipment like griddles, charbroilers, or fryers. It keeps ingredients at arm’s reach for the cook. A standard undercounter is taller (around 34 inches) and replaces a cabinet in the kitchen line. Chef bases endure more heat from above and need more frequent service as a result.

Related Refrigeration Services

Walk-in Coolers & Freezers → Ice Machine Service → Reach-in & Display Cases → All Refrigeration Services →

Prep Table Service Across 3 Bay Area Counties

Prep table and undercounter refrigeration repair, maintenance, and installation throughout Santa Clara, San Mateo, and Santa Cruz counties.

San Jose Los Gatos Palo Alto Sunnyvale Santa Cruz Redwood City San Mateo Mountain View
View all 37+ cities we serve →

Need Prep Table or Undercounter Service?

Repair, maintenance, or new installation — all brands, same-day service available. C-38 licensed.

Call (408) 581-2241
Same-Day Service Available C-38 Licensed · CSLB #1127709