P•APIZZERIA
ATLAS
Candidates 0
Pizzeria buildout planning

Plan your pizzeria before you buy equipment.

Check whether your site, utilities and access can support the equipment you want.

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Illustrative example · not your plan or verified model specifications

Your site

Illustrative former restaurant interior

Corner Slice

Single-phase power

Natural gas available

Rear door 42″

Existing hood unknown

Candidate equipment

Hobart HSL300 manufacturer image

Hobart HSL300

Requires three-phase

Example crated width 46″

Example unit width 34″

Planning result

Power mismatch

Single-phase site, three-phase equipment.

Delivery needs verification

Check the crate, clear opening and unpacking plan.

Next step

Ask a licensed electrician to verify service and equipment options.

How it works

From site to kitchen, in three steps.

1

Describe your site

Add location, space type, utilities and access details.

2

Choose equipment

Research real models for your concept and site.

3

See blockers and next steps

Identify mismatches, unknowns and what needs verification.

Explore your kitchen workflow

See how the stations work together.

Dough · Prep · Oven · Refrigeration · Warewashing · Pickup

KITCHEN WORKFLOW LAYER

Explore the working kitchen.

Stand at the kitchen entrance. Look left, center and right, then select a machine to learn what it does.

Swipe sideways to look around the kitchen →

Illustrated pizzeria kitchen seen from the entrance
Hover to preview · click for the full guideDrag or swipe to look aroundType illustrations explain equipment; confirm exact models in the catalog
KITCHEN FIELD GUIDE / 04 / BUILD THE PIE
Illustration of pizza prep table

Pizza prep table

Cooks stretch dough and add toppings here. The refrigerated ingredient rail keeps frequently used toppings close.

Core equipment · significant purchase

Follow the pizza

Dough + toppingsPizza prep tableUnbaked pizza

Three questions before buying

  1. How many topping pans are needed during a rush?
  2. How much clear worktop and floor width are available?
  3. Where will power and cold ingredients come from?

What you may find here

Refrigerated pizza prep tableIngredient railWork surface
See real prep tables
Practical guides

Questions to take into the real world.

Visiting a possible site?Use the printable site checklist before a lease decision.Building an equipment list?Map needs by kitchen workflow before choosing models.All planning guides

You can start with “not sure.”

Add what you know now. Resolve the questions as your build takes shape.

Start my buildout plan