Stop settling for makeshift prep stations when a purpose-built pizza prep table can transform throughput and consistency. This refrigerated counter features a sizable cold box, a durable stainless finish, and an integrated poly cutting board to support continuous topping assembly while maintaining regulated product temperatures. Designed for high-volume kitchens, the unit balances holding capacity with ergonomic service height, keeping staff productive during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit before service. Remove toppings pan rail and wash pans with warm, soapy water; sanitize and air dry. Clean poly cutting board with mild detergent, rinse, and towel dry. Defrost and wipe interior with a non-abrasive cloth; remove debris from condenser coils and vacuum weekly to maintain efficiency. Inspect door gasket for tears and replace when worn. Keep vents clear to reduce fire risk and ensure CSA and ETL sanitation compliance.#@@#Additional Info#@#SABA's SPP-44-6 pizza prep table offers 13.8 cu. ft. of refrigerated storage, a stainless steel exterior, poly cutting board, R-290 refrigerant, side-mounted refrigeration, and a 1/4 HP compressor for reliable foodservice performance.#@@#General Info#@#Description #@#
Stop settling for makeshift prep stations when a purpose-built pizza prep table can transform throughput and consistency. This refrigerated counter features a sizable cold box, a durable stainless finish, and an integrated poly cutting board to support continuous topping assembly while maintaining regulated product temperatures. Designed for high-volume kitchens, the unit balances holding capacity with ergonomic service height, keeping staff productive during peak periods.
#@@# Capacity Optimization#@#
Engineers designed the cold compartment with a capacity of 13.8 Cu. Ft. to store full pan complements and bulk ingredients without risking temperature drift. Operators can load multiple pans while maintaining consistent chill performance, thanks to a compact internal layout that minimizes wasted air space.
#@@# Efficient Refrigeration#@#
The system utilizes R-290 refrigerant and a side-mounted refrigeration package to deliver uniform cooling across the single section. Technicians will find that the 1/4 HP compressor provides reliable duty cycles while using a modest electrical draw at 115v and 4 amps.
#@@# Durable Work Surface#@#
An integrated poly cutting board across the work surface offers a food-safe prep area that resists staining and scoring from frequent use. Chefs will appreciate the seamless transition from prep to topping, which reduces cross-contamination risk and cleanup time.
#@@# Professional Exterior#@#
Stainless steel exterior panels and robust construction withstand heavy daily handling in restaurants, campuses, and institutional kitchens. Managers will notice reduced cosmetic wear and simplified sanitation procedures, as surfaces clean easily with standard commercial detergents.
#@@# Service Accessibility#@#
Single door access and door-style service simplify loading and inventory rotation with minimal disruption to the refrigerated environment.
#@@#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 coils monthly; remove lint and debris to maintain efficiency. Clean surfaces with pH-neutral detergent and warm water; rinse and dry to prevent corrosion. Sanitize food-contact surfaces after each use with an approved sanitizer and follow dwell time. Check door gaskets for cracks and replace when seal integrity is compromised. Lubricate hinges quarterly and tighten hardware to factory torque. Calibrate thermostat biannually and record temperatures daily for compliance.
