Stop sacrificing prep speed for consistent cold storage. This one-section pizza prep table combines a refrigerated work surface with organized pan storage and an integrated cutting board to support continuous assembly lines in kitchens that demand throughput and temperature control. Designed for food service professionals, the unit pairs stainless steel durability with a self-contained R290 refrigeration system to maintain safe product temperatures during peak service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove food. Wipe stainless steel surfaces with mild detergent and a soft cloth. Lift polyethylene cutting board and clean with warm, soapy water; sanitize and dry. Empty and clean drawers; inspect seals and replace if cracked. Clean condenser coils every month to improve efficiency. Defrost per manual and remove water. Check casters and tighten fasteners. Regular cleaning prevents contamination, fires, higher utility costs, equipment failures, and inspection failures.#@@#Additional Info#@#The MVP Group IPP47-2D stainless steel IKON pizza prep table measures 47.4" W x 32.3" D x 41.7" H, has a 33°–40°F thermostat, fits six 1/3 GN pans, includes a cutting board, two drawers, R-290 refrigeration, 1/2 HP, 115v, 5 amps, and 4" casters.#@@#General Info#@#Description #@#
Stop sacrificing prep speed for consistent cold storage. This one-section pizza prep table combines a refrigerated work surface with organized pan storage and an integrated cutting board to support continuous assembly lines in kitchens that demand throughput and temperature control. Designed for food service professionals, the unit pairs stainless steel durability with a self-contained R290 refrigeration system to maintain safe product temperatures during peak service.
#@@# Pan Rail#@#
Raised stainless steel pan rail holds six 1/3 GN pans and organizes ingredients within arm’s reach, reducing travel between stations and preserving workflow cadence. Chefs maintain consistent portioning and faster line times because the rail keeps pans secure and accessible during heavy use.
#@@# Temperature Control#@#
Electronic thermostat with digital LED display allows precise setpoint management across a 33° to 40°F range, ensuring safe cold holding for perishable toppings. Operators monitor conditions at a glance and adjust quickly to ambient changes, which supports compliance with food safety protocols.
#@@# Work Surface#@#
Removable polyethylene cutting board sits on a stainless steel top to provide a sanitary preparation area that cleans quickly between cycles. Staff swap or sanitize the board without tools to minimize downtime and maintain service continuity.
#@@# Refrigeration System#@#
Side-mounted, self-contained refrigeration uses R290 refrigerant with a 1/2 HP compressor, delivering consistent cooling while conserving floor space. Technicians access components from the side for efficient service checks, and the rear-mounted configuration simplifies kitchen layout planning.
#@@# Storage Drawers#@#
Two drawers provide enclosed refrigerated storage and easy organization of prepped items, reducing open-door time compared with larger walk-in spaces. The drawer design supports sequential prep tasks and protects ingredients from cross-contamination during high-volume shifts.
#@@#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#@#Service personnel should inspect condenser coils weekly and remove debris with a brush or vacuum to preserve heat transfer and efficiency. Replace door gaskets at first sign of wear and verify drawer alignment for uniform sealing. Sanitize the polyethylene cutting board after each use with food-safe sanitizer. Calibrate the electronic thermostat monthly and log temperatures; maintain 33°–40°F. Lubricate caster bearings quarterly and check refrigerant lines for leaks.
