Stop compromising workspace efficiency for inconsistent cold storage. This stainless steel pizza prep table combines refrigerated capacity, flexible organization, and robust construction to support high-volume prep lines while maintaining tight temperature control for toppings and ingredients. Designed for commercial kitchens, the unit delivers reliable performance under continuous use and integrates easily into existing service workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit before cleaning. Remove pans and board; wash in warm, soapy water and sanitize. Wipe stainless surfaces with a non-abrasive cleaner and a soft cloth. Clean condenser coils monthly to maintain efficiency and lower energy use. Remove grease from vents and oven-adjacent areas to reduce fire risk. Inspect door gaskets and replace if cracked. Dry all surfaces before reconnecting power. Regular cleaning prevents contamination, breakdowns, and inspection failures.#@@#Additional Info#@#MVP Group’s IPP47 IKON pizza prep table offers 12 cu. ft. refrigerated storage, a stainless steel worktop, a removable cutting board, and a raised pan rail for six 1/3 GN pans.#@@#General Info#@#Description #@#
Stop compromising workspace efficiency for inconsistent cold storage. This stainless steel pizza prep table combines refrigerated capacity, flexible organization, and robust construction to support high-volume prep lines while maintaining tight temperature control for toppings and ingredients. Designed for commercial kitchens, the unit delivers reliable performance under continuous use and integrates easily into existing service workflows.
#@@# Compact Refrigeration#@#
Place 12 Cu. Ft. of refrigerated storage beneath the prep surface to free up reach-in space and reduce trips to remote coolers. Operators will store multiple containers and maintain product readiness within the 33° to 40°F electronic thermostat range.
#@@# Raised Pan Rail#@#
Position six 1/3 GN pans in the raised pan rail for organized ingredient staging and hygienic separation. Staff will access common toppings quickly while the included pans sit at ergonomic height for scooping and assembly.
#@@# Durable Work Surface#@#
Use the removable polyethylene cutting board and stainless steel top for heavy prep and frequent cleaning cycles without degradation. Chefs will sustain sanitation protocols easily because the board detaches for washing and the metal top resists corrosion.
#@@# Controlled Cooling System#@#
Rely on a side-mounted self-contained refrigeration system using R290 refrigerant and a 1/2 HP compressor to maintain setpoints consistently. Kitchen managers will reduce spoilage risk as the digital LED display offers clear temperature readout and automatic defrost minimizes manual intervention.
#@@# Mobile Installation#@#
Move the unit on 4-inch casters with two brakes to reposition for line changes or cleaning access without lifting. Maintenance teams will secure the counter in place during service and then unlock and roll it for floor washing or configuration adjustments.
#@@#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 coil weekly and remove debris to sustain heat exchange efficiency. Clean interior surfaces with mild detergent and warm water; sanitize polyethylene cutting board after each shift. Check door gasket for cracks and replace when compression fails. Verify electronic thermostat reads 33°–40°F; recalibrate if variance exceeds 2°F. Drain and inspect automatic defrost components monthly. Lubricate casters and test brake function quarterly.
