Built for continuous pizza prep in commercial kitchens, this two-section 72-inch pizza top refrigerated counter combines organized staging with reliable refrigeration to maintain ingredient integrity and streamline production. The unit delivers 22.8 cubic feet of chilled storage and three full-size pan top capacity directly beneath a stainless steel refrigerated pan rail and 19-inch cutting board, supporting rapid assembly and minimizing handoffs. Stainless steel front, sides, and top provide a sanitary work surface and resist corrosion in high-use environments, while the aluminum interior balances durability with efficient thermal transfer. A side-mounted self-contained refrigeration system uses R290 hydrocarbon refrigerant and a 1/2 HP compressor to achieve consistent temperatures with lower global warming potential, and the design carries cULus and UL Sanitation classifications for compliance in institutional settings. This pizza prep counter ships assembled from the United States and supports single-phase 115v, 60 Hz operation drawing 4.5 amps for straightforward integration into standard kitchen electrical layouts. Four refrigerated drawers optimize ingredient organization and reduce cross-contamination risk by keeping toppings chilled and accessible beneath the prep surface. The stainless worktop and integrated 19-inch cutting board concentrate prep tasks at one ergonomic height, reducing transfer time between topping, cutting, and boxing. A full-size pan top arrangement accepts up to three pans for mise en place, enabling line cooks to maintain continuous throughput during peak service. Side-mounted refrigeration placement simplifies service access for technicians and preserves interior layout for storage and workflow. The specified weight of 540 pounds and overall dimensions in the 61–72 inch width class reflect a robust, stable footprint suited to restaurant, pizzeria, campus dining, and hospital kitchen floors where durable, consistent performance matters.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug before cleaning. Wash pans, cutting board, and drawers with warm, soapy water; rinse thoroughly. Clean stainless steel top and exterior with non-abrasive cleaner and soft cloth. Vacuum condenser coils and clear debris monthly for airflow. Wipe aluminum interior with mild detergent; rinse and dry. Check door seals for wear; replace if needed. Reinstall dry parts and reconnect power.#@@#Additional Info#@#The Beverage Air DPD72HC-4 is a 72" pizza top refrigerated counter with 22.8 cu. ft. storage, four drawers, stainless steel top, refrigerated pan rail, 19" cutting board, R290 refrigerant, aluminum interior, and UL certifications. Made in USA.#@@#General Info#@#Description #@#
Built for continuous pizza prep in commercial kitchens, this two-section 72-inch pizza top refrigerated counter combines organized staging with reliable refrigeration to maintain ingredient integrity and streamline production. The unit delivers 22.8 cubic feet of chilled storage and three full-size pan top capacity directly beneath a stainless steel refrigerated pan rail and 19-inch cutting board, supporting rapid assembly and minimizing handoffs. Stainless steel front, sides, and top provide a sanitary work surface and resist corrosion in high-use environments, while the aluminum interior balances durability with efficient thermal transfer. A side-mounted self-contained refrigeration system uses R290 hydrocarbon refrigerant and a 1/2 HP compressor to achieve consistent temperatures with lower global warming potential, and the design carries cULus and UL Sanitation classifications for compliance in institutional settings. This pizza prep counter ships assembled from the United States and supports single-phase 115v, 60 Hz operation drawing 4.5 amps for straightforward integration into standard kitchen electrical layouts. Four refrigerated drawers optimize ingredient organization and reduce cross-contamination risk by keeping toppings chilled and accessible beneath the prep surface. The stainless worktop and integrated 19-inch cutting board concentrate prep tasks at one ergonomic height, reducing transfer time between topping, cutting, and boxing. A full-size pan top arrangement accepts up to three pans for mise en place, enabling line cooks to maintain continuous throughput during peak service. Side-mounted refrigeration placement simplifies service access for technicians and preserves interior layout for storage and workflow. The specified weight of 540 pounds and overall dimensions in the 61–72 inch width class reflect a robust, stable footprint suited to restaurant, pizzeria, campus dining, and hospital kitchen floors where durable, consistent performance matters.#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Clean Beverage Air DPD72HC-4 condenser coils monthly for efficiency. Remove debris from the pan rail, wipe stainless surfaces with mild detergent, and sanitize the aluminum interior and drawers after each shift. Wash the cutting board with soapy water, rinse, and dry. Check gaskets weekly for damage, level the unit, verify 115v electrical connections, ensure airflow, and schedule annual service to maintain safe operation.