Stop sacrificing prep speed for temperature control. This three-section pizza prep table combines refrigerated storage, a pan rail sized for twelve 1/3 GN pans, and a removable cutting surface to streamline assembly lines while keeping ingredients within a safe holding range.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove all food and pans. Clean the stainless steel top, front, sides, interior floor, and cutting board with mild detergent and warm water. Empty and clean drawers and doors; wipe the aluminum back wall and ABS side walls. Clean condenser coils to maintain efficiency. Sanitize food contact surfaces with an approved sanitizer, dry thoroughly, then reconnect power. Regular cleaning prevents contamination, fires, failures, and inspection issues.#@@#Additional Info#@#MVP Group IPP94-2D pizza prep table measures 94.2" W x 32.3" D x 41.7" H. It has stainless steel sides, a raised pan rail for twelve 1/3 GN pans, a removable cutting board, two doors, adjustable shelves, three drawers, and 3/4 HP R-290 refrigeration.#@@#General Info#@#Description #@#
Stop sacrificing prep speed for temperature control. This three-section pizza prep table combines refrigerated storage, a pan rail sized for twelve 1/3 GN pans, and a removable cutting surface to streamline assembly lines while keeping ingredients within a safe holding range.
#@@# Stainless Steel Top#@#
The unit features stainless steel on the top, front, and sides to resist corrosion and support daily sanitation protocols. Fabricators can place heavy pans and equipment on the surface without deformation, ensuring a consistent work height across shifts.
#@@# Refrigerated Holding#@#
A side-mounted, self-contained refrigeration system maintains product temperatures between 33° and 40°F, controlled by an electronic thermostat with a digital LED readout for precise monitoring. Operators can rely on consistent cold storage while assembling pizzas, salads, or sandwich components.
#@@# Pan Rail Capacity#@#
The raised pan rail accommodates twelve 1/3 GN pans and ships with pans included, enabling immediate setup for ingredient staging. Kitchen managers can reduce tray swaps and speed line throughput by keeping sauces, cheeses, and toppings organized at arm’s reach.
#@@# Access and Storage#@#
Two solid hinged doors, two adjustable shelves, and three drawers provide segregated storage for bulk ingredients and secondary supplies. Staff can organize inventory efficiently to minimize door openings and heat gain during service.
#@@# Mobility and Installation#@#
Four-inch casters, two with brakes, allow technicians to position the table for service access and cleaning, then lock it in place during operation. Installers can connect the unit using the included NEMA 5-15P cord to standard 115v/60/1-ph circuits without additional wiring.
#@@# Energy and Refrigerant#@#
The system uses R-290 refrigerant and a 3/4 HP compressor drawing 5.5 amps, balancing cooling capacity and operating efficiency.
#@@#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 dust with a soft brush or vacuum to preserve airflow and efficiency. Drain and sanitize drip tray monthly using a food-safe sanitizer at manufacturer concentrations. Verify door gaskets weekly for cracks; replace worn seals to maintain 33°–40°F range. Level the unit and check caster locks before service. Calibrate the electronic thermostat quarterly and record temperature logs. Use only approved refrigerant R-290 certified technicians.
