Built for high-volume kitchens that require consistent chilled prep and uninterrupted service, this prep table combines robust refrigeration with intuitive controls to keep ingredients at safe temperatures while staff maintain fast assembly lines. Designed for three-section workflows, the unit supports large-scale sandwich and salad production with organized pan storage and reliable forced-air cooling that minimizes temperature variance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove all food and pans. Empty condensate trays and sweep debris from vents. Wipe stainless interior and exterior with a mild soap solution and a soft cloth; rinse and dry. Clean door gaskets with warm, soapy water and inspect seals for wear. Wash removable pans and shelves in warm, soapy water and dry thoroughly. Clean condenser coils every month to maintain efficiency and reduce breakdown risk. Sanitize food-contact surfaces before reuse.#@@#Additional Info#@#The Dukers DPP90 90" sandwich and salad prep table has a side-mount forced-air refrigeration system with digital control (34°F to 47°F), automatic defrost, three self-closing doors, adjustable shelves, and twelve 1/3-size pans.#@@#General Info#@#Description #@#
Built for high-volume kitchens that require consistent chilled prep and uninterrupted service, this prep table combines robust refrigeration with intuitive controls to keep ingredients at safe temperatures while staff maintain fast assembly lines. Designed for three-section workflows, the unit supports large-scale sandwich and salad production with organized pan storage and reliable forced-air cooling that minimizes temperature variance.
#@@# Cold Range#@#
Forced-air refrigeration circulates cold air uniformly across the cabinet to maintain setpoints between 34°F and 47°F, protecting perishable ingredients and reducing product waste. The self-contained side mount system uses R290 refrigerant and digital temperature control for efficient operation and simplified monitoring.
#@@# Access Doors#@#
Three solid self-closing doors provide secure, insulated access to the refrigerated compartment and reduce heat infiltration during service periods. The self-closing mechanism prevents doors from remaining open, preserving set temperatures and lowering energy draw.
#@@# Pan Capacity#@#
The unit accommodates twelve 1/3 size pans in the top well, enabling organized staging of toppings, dressings, and garnishes across three sections. Operators benefit from included pans that eliminate initial accessory purchases and speed setup for service.
#@@# Construction Quality#@#
Stainless steel interior and exterior deliver a durable, cleanable surface that meets sanitation expectations for commercial kitchens and hospitals. The material resists corrosion and simplifies daily cleaning protocols while supporting heavy use.
#@@# Mobility And Stability#@#
Five-inch casters, two with brakes, allow crews to reposition the table for cleaning or reconfiguration and lock it securely during operation. The caster platform reduces installation time and eases routine maintenance access beneath the unit.
#@@#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 or vacuum to maintain heat transfer and efficiency. Sanitize stainless steel interior and exterior using a mild detergent solution; rinse and dry to prevent corrosion. Verify door gaskets for cracks and replace if leakage appears. Level the unit and secure braked casters to prevent movement. Monitor digital temperature and record readings daily between 34°F and 47°F to ensure food safety.
