Built to streamline high-volume prep lines, this refrigerated pizza prep table combines accurate temperature control with continuous workflow capacity. Designed for commercial kitchens, it keeps ingredients safe while enabling the fast assembly of pizzas, salads, and other prepared items. The stainless steel construction supports rigorous daily use and simplifies cleaning routines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning and remove food. Wipe interior and exterior stainless steel with a mild detergent and soft cloth. Clean poly cutting board and drawers with warm, soapy water; rinse and dry. Vacuum condenser coils monthly to maintain efficiency. Inspect door seals and hinges; replace worn parts. Clean vents and oven areas to prevent grease buildup and fire risk. Follow manufacturer specs for refrigerant R-290 service and ensure unit is dry before reconnecting power.#@@#Additional Info#@#Blue Air's BAPP93-D4RM-HC prepares pizzas with a 93.25" stainless steel refrigerated counter, 30.8 cu. ft. capacity, four drawers, one door, side-mounted R-290 refrigeration, 115v/60Hz/1-Ph power, 3.5 amps, and a poly cutting board.#@@#General Info#@#Description #@#
Built to streamline high-volume prep lines, this refrigerated pizza prep table combines accurate temperature control with continuous workflow capacity. Designed for commercial kitchens, it keeps ingredients safe while enabling the fast assembly of pizzas, salads, and other prepared items. The stainless steel construction supports rigorous daily use and simplifies cleaning routines.
#@@# Capacity Optimization#@#
This unit provides 30.8 Cu. Ft. of internal storage to hold ample product across three sections and four drawers, allowing teams to stage ingredients for peak service periods. Operators gain organized access to chilled items while reducing trips to remote walk-ins, enhancing efficiency.
#@@# Cooling Performance#@#
A self-contained, side-mounted refrigeration system utilizes R-290 refrigerant and a 3/8 HP compressor to maintain consistent temperatures for perishable toppings and sauces. Technicians will appreciate the 115 volts, 60 hertz, 1-Ph electrical configuration that integrates seamlessly with standard commercial circuits.
#@@# Work Surface Utility#@#
The poly cutting board work surface provides a sanitary, durable area for assembly and portioning while resisting knife marks and stains. Chefs achieve steady production rates by working directly on the prep surface adjacent to ingredient wells and drawers, ensuring a smooth workflow.
#@@# Durable Construction#@#
All stainless steel interior and exterior components offer corrosion resistance and comply with commercial sanitation expectations, while welded seams reduce contamination points. Facilities staff benefit from straightforward maintenance and a long service life under heavy use, making it a reliable choice.
#@@# Access and Organization#@#
The design includes doors and drawers that allow flexible storage strategies, featuring one full door plus multiple drawers organized for fast ingredient rotation.
#@@#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#@#Inspect upon delivery for damage. Report any discrepancies immediately to customer service.#@@#Maintenance Guide#@#Inspect condenser coils monthly and remove dust with a soft brush to maintain heat exchange efficiency. Drain and sanitize the condensate pan weekly using a food-safe sanitizer. Lubricate door hinges quarterly and verify latch alignment to preserve gasket sealing. Validate temperature setpoints daily and log readings; adjust thermostat if variance exceeds 2°F. Defrost per manufacturer guidelines, replace worn gaskets promptly, and service refrigerant circuits with CSA-certified technicians only.
