Stop sacrificing speed for consistency. This commercial pizza prep counter combines precise refrigeration control with a spacious work surface and integrated pan storage to enhance prep lines and minimize service time. Operators benefit from reliable cold storage, a durable cutting surface, and a layout designed for continuous production in high-volume kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove all food and pans. Empty condensate tray and clean interior with mild soap and warm water; rinse and dry. Remove cutting board and wash with food-safe detergent; sanitize and air dry. Clean door gasket and check seals for damage; replace if torn. Brush condenser coils and remove debris to improve efficiency. Degrease exterior stainless steel with non-abrasive cleaner. Keep vents clear to prevent fires and maintain CSA-compliant operation.#@@#Additional Info#@#Asber APTP-46 is a 46" pizza prep table with 11.6 cu. ft.#@@#General Info#@#Description #@#
Stop sacrificing speed for consistency. This commercial pizza prep counter combines precise refrigeration control with a spacious work surface and integrated pan storage to enhance prep lines and minimize service time. Operators benefit from reliable cold storage, a durable cutting surface, and a layout designed for continuous production in high-volume kitchens.
#@@# Cold Temperature Control#@#
Setpoint stability between 32°F and 41°F preserves ingredient integrity and reduces waste. Digital thermostatic control maintains product temperatures from 33° to 38°F under typical load, ensuring toppings remain within safe holding ranges during peak service.
#@@# Ample Refrigerated Capacity#@#
With 11.6 cubic feet of usable interior volume and one insulated, self-closing door, the unit stores bulk ingredients without frequent restocking. Two adjustable shelves on a rail system allow staff to configure storage for pans, containers, and boxed goods to meet daily menu needs.
#@@# Pan Rail Organization#@#
The top accommodates seven full 1/3 size pans, each 4 inches deep, enabling organized mise en place for multiple stations. Removable pans simplify cleaning and swapping, reducing downtime between menu changes and keeping lines moving.
#@@# Integrated Cutting Surface#@#
A 19-inch removable and reversible white poly cutting board provides a sanitary, knife-friendly work area directly above the refrigerated well. Quick removal supports rapid cleaning and replacement routines, and reversing extends service life under heavy daily use.
#@@# Durable Construction#@#
Stainless steel front and sides combine with a stainless interior and galvanized back panel to resist corrosion and simplify sanitation workflows. The cabinet meets ETL-Sanitation criteria and uses robust materials that withstand commercial cleaning agents and continuous use.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service personnel should clean condenser coils monthly to maintain 33°–38°F operation and reduce compressor load. Inspect door gasket weekly; replace at first sign of cracking to preserve cold seal. Sanitize stainless steel interior with diluted quaternary ammonium or mild detergent after each shift; rinse and dry. Lubricate caster stems quarterly and verify brake function. Defrost per manufacturer schedule and monitor thermostat accuracy; log temps daily to ensure consistent performance.