Stop trading speed for control. This three-section pizza prep unit delivers controlled refrigeration, robust capacity, and a workflow-focused top surface so teams maintain pace without compromising product integrity. Designed for high-traffic kitchens, the counter pairs a large cold storage volume with a stainless surface and integrated cutting board to support continuous assembly lines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove ingredients. Wipe stainless steel top, front, sides and interior floor with a mild detergent and warm water; rinse and dry. Remove polyethylene cutting board and wash with warm, soapy water; sanitize and air dry. Clean condenser coils every month to maintain efficiency. Defrost automatically—verify drain is clear. Inspect door gaskets for wear and replace if cracked. Empty and secure before reconnecting power.#@@#Additional Info#@#MVP Group’s IPP94 three-section IKON pizza prep table offers 32 cu. ft.#@@#General Info#@#Description #@#
Stop trading speed for control. This three-section pizza prep unit delivers controlled refrigeration, robust capacity, and a workflow-focused top surface so teams maintain pace without compromising product integrity. Designed for high-traffic kitchens, the counter pairs a large cold storage volume with a stainless surface and integrated cutting board to support continuous assembly lines.
#@@# Capacity Management#@#
The unit provides 32 cubic feet of refrigerated storage, enabling bulk ingredient staging and extended service runs. Operators reduce midshift restocking by storing full trays and pans on the adjustable shelves, improving throughput during peak periods.
#@@# Pan Rail Configuration#@#
A raised pan rail accepts twelve 1/3 GN pans, allowing organized ingredient layout and rapid access for assembly staff. Chefs minimize motion and cycle time by positioning common toppings and sauces within arm's reach.
#@@# Worksurface Integration#@#
A removable polyethylene cutting board mounts on a stainless top, combining durable prep space with a hygienic cleaning path. Line cooks maintain sanitary prep zones and can quickly replace the board for shift changes or deep cleaning.
#@@# Refrigeration Performance#@#
A side-mounted, self-contained refrigeration system uses R290 refrigerant and a 3/4 HP compressor to sustain temperatures between 33° and 40°F. Kitchen managers rely on the digital LED thermostat and automatic defrost to hold setpoints and limit temperature excursions during heavy use.
#@@# Serviceability and Mobility#@#
Four-inch casters, two with brakes, permit repositioning for floor plan changes and simplify access for maintenance. Technicians appreciate the removable panels and standard electrical connection that reduce service time and increase uptime.
#@@# Construction and Compliance#@#
The cabinet features stainless steel front, sides, and top with a 304 stainless interior floor and ABS side walls and door backs for corrosion resistance.
#@@#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 preserve heat transfer and reduce run time. Clean interior and stainless steel surfaces with a mild detergent and soft cloth; rinse and dry to prevent corrosion. Sanitize polyethylene cutting board after each shift using approved food‑safe sanitizer. Verify door gaskets for gaps or cracks and replace when sealing degrades. Level unit and check caster brakes; confirm thermostat setpoint and log temperatures daily.
