Stop sacrificing prep capacity for strict temperature control. This stainless steel two-section mega-top prep table combines a deep refrigerated cabinet with a full-length top that holds fifteen 1/6 pans, enabling large-scale sandwich and salad assembly without compromising cold chain integrity. Food service teams achieve continuous production cycles and consistent product quality while operators monitor and adjust conditions with simple analog controls.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove all food. Wipe interior with a mild soap solution and a soft cloth, rinse, and dry to prevent bacterial growth and foodborne illness. Remove and wash pans and cutting board in hot, soapy water. Clean condenser coils and vents with a brush to improve efficiency and lower utility bills. Degrease lids and surrounding surfaces to reduce fire risk. Inspect door seals and shelves; replace worn parts to avoid breakdowns. Reconnect power when fully dry.#@@#Additional Info#@#SABA's SPS-36-15M prep table offers 7.8 cu. ft.#@@#General Info#@#Description #@#
Stop sacrificing prep capacity for strict temperature control. This stainless steel two-section mega-top prep table combines a deep refrigerated cabinet with a full-length top that holds fifteen 1/6 pans, enabling large-scale sandwich and salad assembly without compromising cold chain integrity. Food service teams achieve continuous production cycles and consistent product quality while operators monitor and adjust conditions with simple analog controls.
#@@# Capacity Optimization#@#
This unit provides 7.8 cu. ft. of refrigerated storage, sized to accept fifteen 1/6 pans across the mega-top and a dual-door cabinet below, allowing teams to stage ingredients for peak service periods. Technicians can reconfigure two adjustable shelves to store bulk supplies or prepped containers, minimizing restock intervals and reducing service interruptions.
#@@# Precise Temperature Control#@#
Analog temperature control maintains an operating range from 33 °F to 41 °F, enabling chefs to hold perishable items within safe limits for food safety compliance. The self-contained rear refrigeration system stabilizes internal conditions under load, and the system uses R-290 refrigerant to deliver efficient cooling performance.
#@@# Durable Construction#@#
Manufacturers specify stainless steel for both exterior and interior surfaces to resist corrosion and facilitate sanitation procedures during daily cleaning cycles. Operators benefit from robust paneling that withstands wear in high-traffic kitchens while preserving hygienic surfaces for contact with prepared foods.
#@@# Serviceability and Mobility#@#
Technicians gain straightforward access to service points via the rear-mounted condensing compartment, and the unit ships with four 5-inch casters to enable repositioning for cleaning or floor plan changes. Field maintenance becomes more efficient due to the 1/4 HP compressor and accessible component layout, which reduces downtime during routine repairs.
#@@#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 and remove debris for efficient heat transfer. Clean stainless steel surfaces with a pH-neutral detergent and soft cloth; rinse and dry to avoid corrosion. Sanitize cutting boards after each use with a food-safe sanitizer. Check door gaskets for cracks and replace if needed. Level the unit and torque caster fasteners every three months. Monitor temperature daily and record readings between 33 °F and 41 °F.
