Built for continuous service in high-traffic kitchens, this three-section sandwich prep table combines substantial cold storage with a refrigerated prep surface that sustains food safety under constant use. Operations gain a 21 Cu. Ft. cold hold capacity and a 71.13-inch worktop that accommodates multiple prep pans while maintaining consistent temperatures from 33°F to 54°F for stored product stability. Facility managers benefit from an ENERGY STAR® design and R-290 refrigerant that reduce operating costs and regulatory risks without sacrificing performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove food pans. Wipe interior and gaskets with mild soap and warm water, rinse, and dry. Clean condenser coils monthly using a soft brush to maintain ENERGY STAR® efficiency. Degrease exterior with non-abrasive cleaner and soft cloth. Inspect door seals and hinges; tighten or replace as needed. Schedule full service annually to prevent breakdowns and reduce fire risk, ensuring CSA and ETL sanitation compliance.#@@#Additional Info#@#Everest Refrigeration’s EPR3 71.13" sandwich prep table offers 21 cu. ft. capacity, R-290 refrigerant, ENERGY STAR® efficiency, 33°F–54°F control, a 1/3 HP compressor, stainless steel build, three doors, six shelves, and a 9ft cord.#@@#General Info#@#Description #@#
Built for continuous service in high-traffic kitchens, this three-section sandwich prep table combines substantial cold storage with a refrigerated prep surface that sustains food safety under constant use. Operations gain a 21 Cu. Ft. cold hold capacity and a 71.13-inch worktop that accommodates multiple prep pans while maintaining consistent temperatures from 33°F to 54°F for stored product stability. Facility managers benefit from an ENERGY STAR® design and R-290 refrigerant that reduce operating costs and regulatory risks without sacrificing performance.
#@@# Stainless Construction#@#
Engineers specified stainless steel for both the interior and exterior to resist corrosion and simplify sanitation workflows. Staff can complete cleaning tasks faster and maintain a hygienic prep environment that supports inspection readiness.
#@@# Ample Cold Capacity#@#
The unit delivers 21 Cu. Ft. of refrigerated storage coupled with a filter capacity of 20 - 23 Cubic Feet, enabling staged ingredient organization and overnight inventory retention. Cooks can access sufficient stock on-site to sustain service during peak periods.
#@@# Consistent Temperature Control#@#
The system maintains a controlled range from 33°F to 54°F, supporting the safety of perishable ingredients and recipe consistency. Operators can avoid product loss due to temperature fluctuations and preserve quality across shifts.
#@@# Efficient Cooling System#@#
A 1/3 HP compressor with a side-mounted location and R-290 refrigerant provides responsive cooling with reduced energy consumption. Managers experience lower electrical demand and streamlined maintenance access for routine service.
#@@# Flexible Storage Layout#@#
The design includes six shelves and an 18-pan drawer style capacity configured for 1/6 x 18 pans, allowing organized ingredient separation and rapid retrieval. Line cooks can minimize movement and shorten assembly times during peak ticket volume.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the Everest Refrigeration EPR3 Sandwich Prep Table.#@@#Maintenance Guide#@#Clean condenser coils monthly to maintain designed cooling efficiency and inspect side-mounted compressor for debris. Wipe interior and exterior stainless steel surfaces with mild detergent and warm water; rinse and dry to prevent corrosion. Verify door swing and gasket condition; replace worn seals to preserve 33°F to 54°F temperature range. Level unit and confirm proper airflow around vents. Schedule professional R-290 refrigerant checks and record maintenance dates.