This stainless steel prep table delivers precise refrigeration while supporting high-volume production with stable temperatures and efficient operation. Facilities obtain reliable cold storage for prep pans and bulk ingredients without sacrificing workflow or sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove all food. Wipe interior and Mega Top pans with a mild detergent and warm water; rinse and dry. Clean condenser coils with a soft brush every month to maintain efficiency and lower energy use. Degrease exterior stainless steel with non-abrasive cleaner; rinse. Check door gaskets and hinges; tighten or replace worn parts to avoid breakdowns. Empty drain lines and run auto defrost cycles as recommended by CSA.#@@#Additional Info#@#Omcan USA's 47" stainless steel prep table offers 9.5 cu. ft. refrigerated storage, a rear-mounted R-290 system, 33°F–41°F control, auto defrost, and two self-closing doors.#@@#General Info#@#Description #@#
This stainless steel prep table delivers precise refrigeration while supporting high-volume production with stable temperatures and efficient operation. Facilities obtain reliable cold storage for prep pans and bulk ingredients without sacrificing workflow or sanitation.
The unit accepts up to 18 1/6 pans and arranges them for fast access during service. Operators load standardized pans to maximize portioning speed and reduce line time.
A mechanical controller maintains a safe temperature range for perishable toppings. Managers monitor performance easily and avoid temperature excursions that risk product loss.
The unit uses a rear mount self-contained refrigeration system with R-290 hydrocarbon refrigerant and a 1/4 HP compressor, delivering consistent cooling with efficient energy draw. Technicians benefit from side rear breathing compressor placement that simplifies service access.
The cabinet offers 9.5 cubic feet of interior capacity and two self-closing doors with plastic shelves, enabling organized storage of sauces, prepped ingredients, and secondary containers. Staff reduce restocking frequency and maintain a continuous production rhythm.
All stainless steel construction resists corrosion and permits aggressive cleaning regimens required in commercial kitchens. Engineers design recessed handles and welded surfaces to reduce contamination points and extend service life.
The tabletop runs on 110v single-phase power, draws 4.56 amps, and ships with a NEMA 5-15P cord, matching common kitchen circuits and easing installation. The product carries cETLus and ETL Sanitation listings, providing documented compliance for institutional procurement and inspection processes.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect condenser coils weekly and remove debris to maintain thermal transfer and reduce compressor load. Clean interior surfaces with mild detergent and warm water; sanitize regularly per HACCP protocols. Defrost automatically, but verify drain lines for blockages and clear using a flexible brush. Lubricate door hinges quarterly and inspect gaskets for cracks; replace when sealing degrades. Monitor temperature 33°F to 41°F and record logs daily to ensure compliance.
