Restaurants and cafes
A processor or cutter, a prep table and a hand-wash sink are enough to speed up daily mise en place and keep raw and cooked zones apart.
Prep machines and stainless tables
Food Preparation Equipment in Dubai
Food preparation equipment is everything that cuts, slices, mixes and portions food before it is cooked: food processors, vegetable cutters, meat slicers, dough mixers and the stainless tables and chillers they sit on. FIAMMA supplies all of these, including SUS304 prep tables custom-fabricated to your drawing, so the whole prep area can be planned as one zone.
Prep is where most commercial kitchens lose time without noticing. A cook spends forty minutes cutting vegetables by hand that a machine would finish in ten, or a slicer is bought that is too big for the counter, or raw meat and salad share a table because there was nowhere else to put it. None of these show up on the equipment list, but all of them show up in labour cost and in inspection reports.
This page takes the practical view: which machine suits which task, how to split prep into zones, how to size capacity without overbuying, and what to check on guards and cleaning. For the stainless tables and counters around the machines, see our stainless steel kitchen equipment page. If you already know what you need, send the list through the contact page.
What counts as food preparation equipment, and how do you split a kitchen into zones?
Prep equipment covers four groups: machines that cut or slice, machines that mix or knead, work surfaces such as tables and sinks, and cold prep such as prep chillers. The question is not just which machine to buy but where it goes.
Most well-run kitchens divide prep into separate zones, each with its own machines, tables and tools, so that raw food never shares a surface with food that is ready to eat:
- Raw meat and poultry. A dedicated table, sink and slicer or mincer, kept apart from other zones and cleaned between tasks.
- Vegetables and fruit. A cutter or processor and a table with a sink for washing.
- Bakery and dough. A mixer, a floured table and space for resting dough, away from wet and raw areas.
- Cold prep. Salads, sandwiches and pizza topping, done on a chilled prep table so ingredients stay cold while the cook works.
- Hand washing. At least one hand-wash sink at the entrance to the prep area. A pedal operator sink lets staff wash without touching taps.
Which machine for which task?
Start from the task, not the machine name. The table below links the common prep jobs to the equipment that does them and what to check before you buy.
| Task | Equipment | What to check |
|---|---|---|
| Slicing, dicing, grating and julienning vegetables and cheese | Commercial food processor or vegetable cutter | Hourly output in kg, number and type of discs, hopper and feed-chute size, and how quickly parts come apart for washing. |
| Slicing cooked meat, cold cuts and cheese | Meat slicer | Blade diameter, gravity or vertical feed, carriage guard, built-in sharpener, and the thickness range confirmed on the model you buy. |
| Kneading bread, pizza and pastry dough | Spiral dough mixer | Bowl litres and, more usefully, maximum dry flour in kg, two speeds, safety grid, and three-phase power. |
| Keeping fried food hot and crisp before service | French fries warmer | Heating type, drain board, footprint beside the fryer and the voltage. |
| Assembling salads, sandwiches and pizzas | Pizza and salad prep table | Number of GN pans, cabinet temperature, hood cover and cutting-board length. |
| Working space between appliances or a dedicated prep station | Infill table in SUS304 | Exact width, depth and height, backsplash, undershelf and adjustable feet. |
Raw meat, vegetables, dough and cold prep: zoning and colour-coding
Colour-coding is the simplest way to keep zones separate in a working kitchen. Boards, knives, containers and sometimes cloths follow a colour, and staff learn to never cross them. A commonly used scheme is red for raw meat, blue for raw fish, yellow for cooked meat and poultry, green for salad and fruit, brown for root vegetables and white for dairy and bakery. It is a convention rather than a rule, so confirm what Dubai Municipality or your food-safety consultant expects.
Equipment follows the same logic:
- One slicer per risk level where possible. If a single slicer must handle both raw and cooked products, clean and sanitise it fully between them, and never go from raw to ready-to-eat without that step.
- Cold prep stays cold. Ingredients for salads and sandwiches are commonly kept at or below about 5 °C, and a chilled prep table does this while the cook is working. Our prep chiller lists a +2 to +8 °C cabinet range.
- Dough zones are dry. Flour dust and wet raw food do not mix well. Keep dough work away from sinks and splash.
- Wash areas apart from ready-to-eat zones. Vegetable washing should not drain across a table where cooked food is handled.
How to choose capacity without overbuying
Nameplate capacity is a ceiling, not a daily figure. A cutter rated at 200 kg an hour rarely delivers that, because staff stop to refill the hopper, change discs and clear the chute. As a rough rule, plan on 40 to 60 percent of nameplate.
A vegetable example. A kitchen preparing 300 salads a service at about 150 g of vegetables each needs about 45 kg of cut vegetables. A cutter or processor in the 150 to 200 kg per hour range gets there in well under an hour even at half its rated output, so you do not need anything bigger.
A dough example. A pizzeria making 150 pizzas of 250 g each needs about 37.5 kg of dough. At around 60 percent hydration, dough weighs roughly 1.6 times the flour, so that is about 23 kg of flour. A mixer rated at 20 kg of dry flour would mix it in two batches. Size by maximum flour weight rather than bowl litres, and do not load to the limit with stiff doughs.
| Machine | Listed specification | Typical use |
|---|---|---|
| Spiral dough mixer | 50 L bowl, up to 20 kg dry flour, 2.2 kW, three-phase, two speeds | Bread, pizza and pastry dough in bakeries and pizzerias |
| Commercial food processor | 550 W, 220 to 240 V, up to 150 kg/hour, interchangeable discs | Slicing, grating and shredding vegetables and cheese |
| Vegetable cutter | 750 W, 220 V, up to 200 kg/hour | High-volume shredding, slicing and dicing in central kitchens |
| Precision meat slicer | 300 mm blade, 250 W, 220 V, gravity feed, built-in sharpener | Deli counters, supermarkets and caterers |
| French fries warmer | 1.0 kW, 220 V, infrared heating | Holding fried food next to the fryer |
| Pizza and salad prep table | 9 x GN 1/3 pans, 1800 x 800 x 1050 mm, +2 to +8 °C | Assembling pizzas, salads and sandwiches |
| Infill table | SUS304, 1.2 mm, 600 x 700 x 850 mm standard, customisable | Prep surface between cooking appliances |
Safety guards, cleaning and disassembly: what to check
Prep machines cause some of the commonest kitchen injuries, and they are also where food residue hides. Two things matter more than any extra feature: guards that cannot be bypassed, and parts that come apart easily.
- Interlocked guards. The machine should not start with the hopper open, the pusher lifted or the safety grid raised. Our processor and cutter use safety micro-switches, and the spiral mixer has a wire safety grid that cuts power when lifted.
- Blade and carriage guards. On a slicer, check the carriage guard, the blade cover and a blade-removal tool that does not need you to touch the edge.
- Tool-free disassembly. Discs, hoppers, blades and feed chutes should come off for washing quickly. If it takes ten minutes, staff will skip it.
- Smooth surfaces. Look for few crevices, rounded corners and food-contact parts in stainless steel or food-grade material.
- Dishwasher compatibility. Check whether removable parts can go through your commercial dishwasher rack, or need hand-washing.
- Electrical safety. Check the voltage, phase and whether the motor housing is protected against wash-down water.
Stainless prep tables, sinks and chillers
The machines are the visible part of prep, but the tables, sinks and chillers decide whether the area works. A table that is the wrong height, or a sink that sits across the walkway, costs you every shift.
- Custom stainless tables. Our infill table is SUS304 at 1.2 mm, on 40 x 40 mm tube legs, with adjustable feet, an undershelf and a 100 mm backsplash. It is custom-fabricated to your drawing, so it fills the exact gap between appliances. See also our custom stainless steel fabrication.
- Sinks near the work. A table with a nearby sink saves staff from carrying wet produce across the room.
- Chilled prep. The pizza and salad prep table keeps nine GN 1/3 pans cold under an insulated hood cover, with a food-grade cutting board along the front.
- Cold storage close by. Prep is quicker when chillers and freezers are within a few steps. Read about commercial chillers and freezers.
- Height and reach. Standard working heights suit most staff, but custom height is possible for tall or short teams, and a 600 mm depth keeps everything within reach.
Layout and workflow: how food should move through prep
A good prep layout moves food in one direction and avoids crossing paths. For a typical restaurant or central kitchen:
- Receive and store. Deliveries go straight to chillers, freezers or dry store, not onto prep tables.
- Wash and trim. Vegetables are washed at a sink; meat is trimmed on a dedicated table with its own sink.
- Cut and mix. Food moves to the machine for its task: cutter, processor, slicer or mixer, each at its own station.
- Portion and hold. Prepared items go into labelled GN containers and back to the chiller, or onto the chilled prep table.
- Pass to the cooking line. Prepared ingredients go to the cooking and plating areas, never back through raw zones.
- Clean down. Each station is cleaned and, where needed, sanitised before the next task.
Maintenance: blades, motors and mixers
Prep machines are simple, which is why neglect is common. A short routine extends their life and keeps results consistent.
- Daily. Disassemble removable parts, wash, rinse, sanitise and dry. Wipe the body and the base. Check cables and plugs for damage.
- Blades and discs. Dull blades crush rather than cut and strain the motor. Replace or sharpen on a schedule. On a slicer, use the built-in sharpener as the maker describes and clean the blade afterwards.
- Mixers. Check the hook, the bowl and the safety grid, and grease and belts as the manual specifies. Do not overload stiff doughs.
- Lubrication and seals. Follow the manufacturer's schedule, and use only food-grade lubricants where the machine calls for them.
- Keep a log. A simple checklist on the wall, signed daily, helps with inspections and shows when a part is wearing out.
- Spare parts. Ask the supplier which blades, discs and seals are held locally, and for how long.
Where it is used
Central and production kitchens
Higher volumes call for a bigger cutter, a spiral mixer and several prep tables arranged as stations, so tasks do not queue behind one machine.
Bakeries and pizzerias
A spiral dough mixer, a dough table and a chilled pizza prep table cover the main steps from dough to topping.
Butchers, delis and supermarket counters
A gravity-feed slicer, a dedicated raw-meat table and clear separation of cooked cuts make the counter safe and quick.
Hotels and catering companies
Large functions need cold prep and portioning stations that can be set up and cleaned down fast, with custom tables sized to the room.
Cloud and dark kitchens
Compact prep zones with a chilled prep table and a small cutter save floor space for the cooking line.
Benefits
Machines and tables from one source
Cutters, mixers, prep chillers and custom stainless tables are supplied together, so heights and positions agree on the drawing.
Tables cut to your gaps
SUS304 infill tables and prep stations are custom-fabricated to your layout rather than chosen from a standard size list.
Specifications stated plainly
Capacity, power and dimensions are listed on each product page, so you can compare before you ask for a quotation.
Safety features built in
Guards and interlocks on the processor, cutter and mixer are part of the machines, not extras.
Straight advice on sizing
We help you size to your actual volume so you do not pay for capacity you will not use.
Related products
Equipment from the FIAMMA range that goes with this page.
Commercial Food Processor
Heavy-duty commercial food processor and vegetable prep machine. Features a wide hopper for large ingredients, continuous feed chute, and safety micro-switches to prevent operation when open. Comes with interchangeable disc blades for slicing, dicing, grating, shredding, and julienning.
Preparation EquipmentView details →
Precision Meat Slicer
Heavy-duty gravity feed meat slicer designed for deli counters, supermarkets, and catering companies. Features a hard-chromium alloy blade, built-in dual-stone blade sharpener, adjustable slice thickness dial from 0 to 15 mm, and a secure food carriage guard.
Preparation EquipmentView details →
High-Capacity Vegetable Cutter
Industrial vegetable cutter engineered for rapid shredding, slicing, and dicing of green vegetables, root crops, and fruits. High-quality construction and safety limit switches ensure optimal operator protection during commercial prep cycles.
Preparation EquipmentView details →
Industrial Spiral Dough Mixer
Heavy-duty spiral dough mixer designed for bakeries and pizzerias. Features a dual-motor system driving the bowl and hook independently, safety grid protection with auto shut-off, two mixing speeds, and a reverse bowl rotation setting. Delivers perfect gluten development for bread, pastry, and pizza doughs.
Preparation EquipmentView details →
Commercial French Fries Warmer
Overhead infrared heating station and heated base unit designed to maintain fried foods at crisp, serving-hot temperatures. Removable curved perforated drain board keeps foods drained of excess oils, ensuring texture and quality are preserved.
Preparation EquipmentView details →
Pizza & Salad Prep Chiller
Combination preparation table and under-counter chiller cabinet. Top section accommodates GN 1/3 cooling ingredient pans under a retractable insulated hood cover. Heavy-duty food-grade polyethylene cutting board runs along the front, providing an optimal workspace for assembling pizzas, salads, and sandwiches.
Cooling and Display EquipmentView details →
Stainless Steel Infill Work Table
Custom manufactured stainless steel infill work table. Ideal for filling gaps between heavy cooking appliances or creating dedicated prep stations. Constructed from premium heavy-gauge SUS304 stainless steel with sound-deadening under-panel reinforcement, adjustable bullet feet, and a rear backsplash to keep walls clean.
Custom Fabricated EquipmentView details →
Frequently asked questions
What is food preparation equipment?
It is the equipment used to cut, slice, mix, portion and chill food before it is cooked or served. That includes food processors, vegetable cutters, meat slicers, dough mixers, work tables, prep sinks and chilled prep counters.
What equipment does a commercial kitchen prep area need?
At minimum a hand-wash sink, stainless work tables, a vegetable cutter or food processor, cold storage close by and a place for waste. Add a slicer for meat and cheese, a dough mixer for bakery work and a chilled prep table for salads and sandwiches as your menu requires.
How do I choose a commercial food processor?
Check output in kg per hour, the number and type of discs, feed-chute size, safety interlocks and how easily parts come apart for cleaning. Our commercial food processor lists up to 150 kg per hour with interchangeable discs for slicing, grating and shredding.
What size dough mixer do I need?
Size it by the maximum dry flour weight, not just bowl litres. Dough weighs roughly 1.6 times the flour at around 60 percent hydration. Our spiral dough mixer takes up to 20 kg of dry flour in a 50 L bowl, so a batch yields about 30 kg of dough.
What should I look for in a meat slicer?
Blade diameter, gravity or vertical feed, a carriage guard, a built-in sharpener and easy blade removal for cleaning. Our slicer has a 300 mm blade and gravity feed. Please confirm the thickness range of the model on the product page before you specify it.
Do I need separate equipment for raw and cooked food?
Ideally yes, or at least separate boards, knives and containers with a full clean and sanitise between tasks. Many kitchens use colour-coding to keep zones apart. Confirm what your food-safety consultant or Dubai Municipality expects.
Can the prep tables be made to a custom size?
Yes. Our infill table is custom-fabricated in SUS304 to your width, depth and height, with a backsplash, an undershelf and adjustable feet. Send a drawing or dimensions through the contact page.
How often should prep machines be cleaned?
Food-contact parts are normally cleaned and sanitised after each use or at the end of each shift, and between raw and ready-to-eat products. Follow the manufacturer's instructions for disassembly and any lubrication.
Do you supply prep equipment for bakeries?
Yes. We supply a spiral dough mixer, a bakery deck oven and chilled prep tables, plus custom stainless tables for dough work. See our bakery equipment page for the wider picture.
Do you supply food preparation equipment outside Dubai?
Yes. We supply across the UAE, including Abu Dhabi, Sharjah, Ajman, Ras Al Khaimah, Fujairah and Umm Al Quwain.
Related guides and solutions
Planning a prep area?
Send your menu, daily volumes and the kitchen layout. We will suggest machines and tables by task and zone and come back with a quotation.
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