Stop compromising between prep capacity and consistent chill. This three-section commercial prep table delivers controlled low temperatures across a broad work surface while integrating storage and a durable cutting surface for continuous pizza assembly operations. Designed for heavy kitchen cycles, it maintains a temperature range of 33° to 40°F with a side-mounted refrigeration system that uses R-290 refrigerant for efficient cooling performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove pans and cutting board; wash with warm, soapy water and rinse. Wipe interior stainless steel floor with mild detergent; rinse and dry. Clean condenser coils with a brush; vacuum debris to maintain efficiency. Degrease exterior stainless steel with non-abrasive cleaner; dry to prevent corrosion. Check door seals and drawer tracks; replace or lubricate as needed to avoid breakdowns and pass CSA inspections.#@@#Additional Info#@#MVP Group’s IPP94-6D IKON pizza prep table is 94.2" W x 32.3" D x 41.7" H. It has a stainless front, top, and sides, a raised pan rail for twelve 1/3 GN pans, a removable cutting board, six drawers, R-290 refrigeration, and weighs 565 pounds.#@@#General Info#@#Description #@#
Stop compromising between prep capacity and consistent chill. This three-section commercial prep table delivers controlled low temperatures across a broad work surface while integrating storage and a durable cutting surface for continuous pizza assembly operations. Designed for heavy kitchen cycles, it maintains a temperature range of 33° to 40°F with a side-mounted refrigeration system that uses R-290 refrigerant for efficient cooling performance.
#@@# Stainless Steel Exterior.#@#
The stainless steel front and sides provide corrosion resistance and simplify sanitation routines in busy kitchens. Crew members can complete routine cleaning faster, maintaining a professional front-of-house appearance.
#@@# Raised Pan Rail.#@#
The raised pan rail holds twelve 1/3 GN pans for ingredient organization and rapid access during peak service. Line cooks can reduce transit time between the station and oven by staging toppings within immediate reach.
#@@# Poly Cutting Board.#@#
The removable polyethylene cutting board offers a hygienic, knife-friendly work surface that detaches for washdown. Staff can quickly replace or service the board to preserve workflow and prevent cross-contamination.
#@@# Drawer Storage System.#@#
Six drawers provide secure chilled storage beneath the work surface to keep dough, sauces, and toppings cold between shifts. Managers can optimize inventory spacing and reduce prep time by organizing components within the unit footprint.
#@@# Precise Temperature Control.#@#
The electronic thermostat with a digital LED display and automatic defrost maintains a temperature range of 33° to 40°F for consistent food safety parameters. Operators can monitor setpoints instantly, avoiding manual calibration disruptions.
#@@# Mobile Service Access.#@#
Four-inch casters, two of which lock, allow technicians to roll the unit for maintenance and line reconfiguration without heavy lifting.
#@@#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#@#Specify routine maintenance for the IKON IPP94-6D to ensure reliable operation. Inspect gasket integrity weekly and replace damaged seals. Clean condenser coils monthly to maintain heat transfer; remove debris with a brush or vacuum. Sanitize removable polyethylene cutting board and GN pans after each shift with approved sanitizer. Verify digital thermostat calibration quarterly and record temperatures between 33° and 40°F. Drain and clean condensate pan quarterly.
