Handle high-volume pizza production without sacrificing temperature control or sanitation. This four-section refrigerated prep counter delivers continuous cold storage beneath a full-length poly cutting board while supporting extensive topping staging on top. Designed for foodservice operators, the configuration balances rapid assembly workflow with reliable R-290 refrigeration and a robust stainless-steel exterior.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit. Remove food and pans. Wipe poly cutting board and stainless surfaces with mild detergent and warm water; rinse and dry. Clean condenser coils with brush and vacuum to maintain efficiency. Defrost and sanitize interior with approved solution; dry before restocking. Inspect door gaskets and hinges; tighten or replace if torn. Clean vents and oven hood grease traps weekly to reduce fire risk and meet inspection standards.#@@#Additional Info#@#The True TPP-AT-119-HC~SPEC3 pizza prep table is 119.25" wide, 33.63" deep, and 38.88" high. It has four refrigerated sections, R-290 refrigeration, stainless steel construction, a poly cutting board, and a 3/4 HP compressor.#@@#General Info#@#Description #@#
Handle high-volume pizza production without sacrificing temperature control or sanitation. This four-section refrigerated prep counter delivers continuous cold storage beneath a full-length poly cutting board while supporting extensive topping staging on top. Designed for foodservice operators, the configuration balances rapid assembly workflow with reliable R-290 refrigeration and a robust stainless-steel exterior.
#@@# Front-Mounted Cold#@#
The rear-mounted refrigeration system uses R-290 refrigerant and a 3/4 HP compressor to maintain stable product temperatures across four refrigerated sections. Operators gain consistent cooling performance for extended prep periods while the system runs on standard 115 volts and draws 7.1 amps.
#@@# Stainless Construction#@#
Stainless steel on the front, sides, and back provides corrosion resistance and simplifies daily sanitation routines. Kitchen crews benefit from smooth surfaces that withstand detergent, frequent wiping, and heavy-duty use in institutional and commercial settings.
#@@# Large Work Surface#@#
A full-length poly cutting board spans the counter to support continuous dough handling and ingredient assembly without requiring additional worktables. Culinary staff reduce handoffs and streamline production by prepping directly on a durable, food-safe surface.
#@@# Four-Section Organization#@#
Four refrigerated compartments with door access create dedicated storage for toppings, sauces, and prepped components to minimize cross-contamination. Managers improve mise en place efficiency and inventory rotation by separating ingredients across distinct sections.
#@@# Energy and Electrical Specs#@#
The unit connects with a NEMA 5-15P plug and operates at 60 hertz in a 1-Ph configuration, matching common commercial electrical setups. Facilities planning teams appreciate predictable power requirements and straightforward integration into existing kitchens.
#@@#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#@#Culinary Depot usually ships the True TPP-AT-119-HC~SPEC3 Pizza Prep Refrigerator within # business days upon confirming cleared payment.#@@#Maintenance Guide#@#Inspect condenser coils monthly and vacuum debris to maintain nominal heat transfer and consistent temperature. Sanitize poly cutting board and stainless surfaces after each service using NSF-approved detergent; rinse and air dry. Verify door gaskets for cracks and reseat or replace within 30 days if airflow increases. Measure interior temperature daily and log readings; adjust setpoint and check refrigerant R-290 circuit if variance exceeds 2°F.
