For a small pizzeria operating in Toronto (1,000–1,500 sq. ft.), the standard refrigeration setup requires three core units: a 60-inch or 72-inch refrigerated pizza prep table for active ingredient topping, a 2-door solid reach-in refrigerator (45–50 cu. ft.) for dough and cheese bulk storage, and a single-door reach-in freezer (20–23 cu. ft.) for meats and seasonal toppings. All refrigeration must hold temperatures at or below 4°C (40°F) to meet Toronto Public Health DineSafe inspection standards.
### Essential Refrigeration Breakdown for Pizzerias
1. **Refrigerated Pizza Prep Table (60" to 72")**
* **Capacity:** Holds 6 to 10 standard 1/3-size pans in the top rail with refrigerated undercounter storage below.
* **Key Feature:** Look for forced-air cooling across the top pan rail and a wide, durable cutting board surface (at least 19" deep) for tossing and dressing pies.
2. **2-Door Solid Reach-In Commercial Refrigerator**
* **Capacity:** 45–49 Cu. Ft.
* **Role:** Stores pre-portioned pizza dough trays, shredded mozzarella blocks, and sauce containers.
* **Compressor Placement:** Bottom-mounted compressors are recommended in high-heat pizza kitchens as they draw cooler air from near the floor.
3. **1-Door Commercial Reach-In Freezer**
* **Capacity:** 23 Cu. Ft.
* **Role:** Preserves frozen meats, specialty pizza dough, and dessert items. Operating temperature must maintain between -18°C and -22°C (0°F to -8°F).
### Toronto DineSafe & Operational Standards
Toronto Public Health mandates strict continuous cold-holding temperatures. Ensure all units are commercial-grade, certified to CSA/ETL Sanitation (NSF-7) standards, and equipped with built-in digital temperature monitors.
