Handle high-volume prep without sacrificing temperature control or workspace integrity. This stainless steel refrigerated prep table provides consistent cooling, a durable work surface, and storage capacity designed for commercial kitchens that require reliable daily performance. Food service managers will appreciate the 7.1 Cu. Ft. capacity and precise digital control that maintain product freshness across service windows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove pans and wipe food debris with a damp cloth. Clean interior with mild soap and warm water; rinse and dry completely. Scrub door gasket and inspect for wear; replace if damaged. Clean condenser coils every month using a brush or vacuum to maintain cooling efficiency and lower energy use. Degrease exterior stainless steel with non-abrasive cleaner and soft cloth. Regular cleaning prevents contamination, fire risk, breakdowns, and inspection failures.#@@#Additional Info#@#Omcan USA's Aurora 1-section refrigerated prep table offers 7.1 cu. ft.#@@#General Info#@#Description #@#
Handle high-volume prep without sacrificing temperature control or workspace integrity. This stainless steel refrigerated prep table provides consistent cooling, a durable work surface, and storage capacity designed for commercial kitchens that require reliable daily performance. Food service managers will appreciate the 7.1 Cu. Ft. capacity and precise digital control that maintain product freshness across service windows.
#@@# Temperature Control#@#
Digital controller with LCD display maintains a 33°F to 40°F range, allowing staff to set and monitor cold chain parameters accurately. Managers gain repeatable results for ingredient safety and quality during peak service periods.
#@@# Cold System#@#
Rear mount, self-contained refrigeration uses R-290 hydrocarbon refrigerant to deliver efficient heat transfer and stable cabinet temperatures. Technicians benefit from simpler installation and reduced service complexity compared with remote systems.
#@@# Workspace Durability#@#
Stainless steel top and exterior resist corrosion and stand up to repeated sanitation cycles common in institutional kitchens. Chefs require less maintenance downtime and retain a sanitary preparation surface that supports pans and small equipment.
#@@# Service Access#@#
One self-closing door with a lockable handle and an adjustable PVC coated shelf provides organized cold storage for prep ingredients. Supervisors can configure internal layout to optimize stock rotation and minimize retrieval time.
#@@# Capacity And Configuration#@#
Accommodation for six 1/6 pans and a 7.1 Cu. Ft. interior volume enable compact yet flexible mise en place for pizza, sandwich, and salad lines. Line cooks receive accessible ingredient staging within arm's reach to sustain high throughput.
#@@# Power And Certification#@#
Unit operates on 110v/60/1-Ph at 3.6 amps with NEMA 5-15P cord and meets cETLus and ETL-Sanitation listings for safety and cleanliness.
#@@#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#@#Clean condenser coils monthly to maintain thermal transfer and reduce run time. Inspect door gaskets weekly; replace if torn to preserve seal integrity. Manually defrost when frost exceeds 1/4 inch to restore efficiency. Calibrate the digital controller monthly; verify the LCD reads 33°F to 40°F. Sanitize stainless steel surfaces after each shift with a food-safe cleaner to prevent corrosion. Lubricate caster bearings quarterly; tighten hinge hardware annually.
