Stop compromising throughput for control. This two-section stainless steel prep table combines precise refrigeration and organized workflow to support high-volume pizza, sandwich, and line side operations, delivering consistent cold storage and rapid access to ingredients without sacrificing work surface durability. Users gain a refrigerated platform built to operate on standard 115v power while providing a large modular pan rail and integrated cutting surface for continuous prep cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove all food and pans. Wipe interior and stainless steel surfaces with mild detergent and warm water; rinse and dry to prevent corrosion. Clean removable cutting board and pans with warm, soapy water; sanitize food-contact surfaces per CSA guidelines. Vacuum condenser coils monthly to maintain efficiency and reduce energy use. Empty and clean drain lines and door gaskets; inspect seals and replace when worn. Defrost per manual and ensure complete dryness before restarting.#@@#Additional Info#@#MVP Group’s IPP71-4D two-section IKON pizza prep table measures 70.8" W x 32.3" D x 41.7" H. It features stainless steel sides, a raised pan rail for nine 1/3 GN pans, a removable cutting board, four drawers, and rear refrigeration.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This two-section stainless steel prep table combines precise refrigeration and organized workflow to support high-volume pizza, sandwich, and line side operations, delivering consistent cold storage and rapid access to ingredients without sacrificing work surface durability. Users gain a refrigerated platform built to operate on standard 115v power while providing a large modular pan rail and integrated cutting surface for continuous prep cycles.
#@@# Working Surface#@#
The unit features a removable polyethylene cutting board across a stainless steel top, creating a sanitary, impact-resistant prep surface that crews can replace for quick sanitation cycles. Operators find the raised pan rail holds nine 1/3 GN pans securely, enabling organized ingredient layout and immediate access during peak service.
#@@# Temperature Control#@#
An electronic thermostat with a digital LED readout controls the refrigeration system and maintains a 33° to 40°F range, giving staff repeatable cooling for produce, cheese, and sauces. Kitchen managers can monitor setpoint stability and adjust quickly to varying load conditions to protect food safety.
#@@# Cooling System#@#
The self-contained, side-mounted refrigeration system uses R290 refrigerant and a 1/2 HP compressor to deliver efficient cold production while reducing operational energy draw on 115v/60/1-ph circuits. Maintenance crews can access the rear-mounted components for service without disturbing the prep zone.
#@@# Storage Organization#@#
Four full-width drawers provide secure cold storage, and drawer access simplifies stock rotation for high-turnover items, minimizing door openings that raise internal temperature. The specification of drawer access aligns with heavy-use environments where rapid retrieval and replenishment improve line speed.
#@@#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 weekly and remove debris to maintain 33°–40°F stability and reduce run time. Clean interior surfaces with mild, nonabrasive detergent and warm water; sanitize cutting board after each shift. Verify door gasket integrity and replace seals showing cracks to prevent temperature gain. Level the unit and engage two brakes on the 4" casters during service. Schedule technician service for R290 refrigerant and compressor at regular intervals.
