Stop wasting time and compromising product quality with undersized counters; this pizza prep table seamlessly combines refrigerated storage with a robust work surface, allowing kitchens to maintain steady throughput and consistent preparation standards. Designed for high-volume food service, it features forced-air refrigeration alongside a 19-inch poly cutting board and a stainless steel top, supporting continuous slicing, topping, and staging tasks. Food service managers will appreciate the balance of capacity, temperature control, and serviceability, which keeps lines moving and minimizes waste.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove food and pans, lift poly cutting board and wipe with mild soap and warm water. Clean stainless steel surfaces with non-abrasive cleaner and soft cloth. Vacuum condenser coils every month to maintain efficiency. Defrost off-cycle as prompted by electronic control; remove condensate residue from evaporator. Inspect door gasket for wear and replace if needed. Dry all components completely before reconnecting power.#@@#Additional Info#@#Continental Refrigerator PA43N-D is a 12 cu. ft.#@@#General Info#@#Description #@#
Stop wasting time and compromising product quality with undersized counters; this pizza prep table seamlessly combines refrigerated storage with a robust work surface, allowing kitchens to maintain steady throughput and consistent preparation standards. Designed for high-volume food service, it features forced-air refrigeration alongside a 19-inch poly cutting board and a stainless steel top, supporting continuous slicing, topping, and staging tasks. Food service managers will appreciate the balance of capacity, temperature control, and serviceability, which keeps lines moving and minimizes waste.
#@@# Capacity Management#@#
A 12 Cu. Ft. interior provides ample refrigerated storage while keeping frequently used ingredients within easy reach for rapid assembly. Operators gain space for multiple pans and bulk ingredient packs without increasing service distance, effectively reducing cycle time during peak periods.
#@@# Temperature Control#@#
Forced air refrigeration and electronic controls maintain consistent temperatures throughout the cabinet, preventing hotspots and ensuring ingredient integrity. Chefs benefit from predictable holding conditions that reduce spoilage risk and support safe cold chain practices.
#@@# Work Surface Durability#@#
The 300 series stainless worktop resists corrosion and mechanical wear, while the 19-inch poly cutting board offers a hygienic prep area that simplifies cross-use between dough handling and topping operations. Staff can perform heavy prep directly at the counter without additional staging, enhancing workflow density.
#@@# Drawer Organization#@#
Two drawers accommodate two 12 x 20 x 6 pans each, creating organized, accessible topping storage that minimizes reach time and keeps mise en place orderly. Kitchen teams benefit from clear ingredient separation and rapid refill during service peaks.
#@@#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#@#Inspect condenser coils monthly and remove dust with a soft brush to maintain heat transfer efficiency. Clean stainless steel surfaces using a neutral pH detergent and a microfibre cloth; rinse and dry to prevent spotting. Sanitize the poly cutting board after each shift with a food-safe sanitizer and allow air drying. Verify door gasket integrity weekly and replace compromised seals to sustain temperature control. Defrost per manufacturer schedule and record service actions.
