Stop compromising speed for consistency. This prep table combines robust refrigeration and organized topping storage to support continuous pizza assembly while ensuring product safety and cutting accuracy. Designed for high-volume kitchens, it delivers consistent temperatures, ample pan capacity, and durable surfaces to keep pace with peak service periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove pans and cutting board; wash with warm, soapy water and rinse. Wipe stainless steel interior and exterior using non-abrasive cleaner; dry completely. Clean condenser coils every 3 months with brush or vacuum to improve efficiency and lower energy use. Degrease lids, rails, and door gaskets; inspect seals and replace as needed to prevent temperature loss and contamination. Sanitize food-contact surfaces to stop bacteria and pass CSA and health inspections.#@@#Additional Info#@#Asber APTP-67 is a 67.25" two-door pizza prep table with 20.8 cu. ft.#@@#General Info#@#Description #@#
Stop compromising speed for consistency. This prep table combines robust refrigeration and organized topping storage to support continuous pizza assembly while ensuring product safety and cutting accuracy. Designed for high-volume kitchens, it delivers consistent temperatures, ample pan capacity, and durable surfaces to keep pace with peak service periods.
#@@# Capacity And Layout#@#
This unit provides 20.8 cubic feet of refrigerated storage arranged behind two insulated doors, enabling extended ingredient hold times without frequent restocking. Operators benefit from four adjustable shelves on a rail system that accommodates full sheet organization and simplifies inventory rotation.
#@@# Pan Configuration#@#
The prep rail accepts nine 1/3 size pans, each 4 inches deep, enabling concentrated organization of sauces, cheeses, and toppings within arm’s reach. Chefs experience reduced prep time because staff can place and retrieve standard pans quickly during continuous production.
#@@# Temperature Control#@#
The system maintains temperatures between 32°F and 41°F, and the cabinet holds stable product conditions between 33°F and 38°F under normal load. Staff can monitor and set precise conditions to meet food safety standards and extend ingredient life.
#@@# Refrigeration System#@#
The side-mounted refrigeration uses R-290 hydrocarbon refrigerant and a 1/3 HP compressor to deliver efficient cooling with lower energy draw. Facility managers benefit from lower operating costs and compliance with current efficiency expectations while enjoying cETLus and ETL-Sanitation certifications.
#@@# Worksurface And Lid#@#
The unit includes a 19-inch removable and reversible white poly cutting board integrated with an insulated lid to protect product temperature when not in use. Kitchen teams maintain sanitary cut surfaces and can switch board orientation for convenient cleaning and prolonged service life.
#@@#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#@#Clean condenser coils every 3 months to maintain 33°–38°F setpoints and efficient heat transfer. Defrost evaporator per manufacturer schedule and remove ice build-up manually when necessary. Sanitize stainless steel interior and poly cutting board after each use with NSF-approved detergent, then rinse and dry. Inspect door gaskets weekly and replace if deformation appears. Verify caster brakes and level unit to prevent stress on hinges and door alignment.