Constructed to meet CSA and CE safety standards and built in the USA, this prep table supports regulatory requirements for institutional kitchens. Purchasing professionals find documentation-ready equipment that aligns with procurement and safety policies.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove all food. Empty drawers and wash with warm, soapy water; rinse and dry. Clean interior surfaces with a mild detergent and a soft cloth to remove bacteria. Sweep debris from condenser area and vacuum coils every month to maintain efficiency and lower energy use. Degrease oven vents and nearby surfaces to reduce fire risk. Inspect door seals and hinges; replace worn parts to avoid breakdowns and help pass CSA and health inspections.#@@#Additional Info#@#True TPP-AT-60D-2-HC~SPEC3 60.25" W pizza prep table features rear-mounted R-290 refrigeration, stainless steel exterior, poly cutting board, two drawers, one door, operates on 115 volts, 60 Hz, 1-Ph, 3.9 amps, and weighs 445 pounds.#@@#General Info#@#Description #@#
Constructed to meet CSA and CE safety standards and built in the USA, this prep table supports regulatory requirements for institutional kitchens. Purchasing professionals find documentation-ready equipment that aligns with procurement and safety policies.#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the True TPP-AT-60D-2-HC~SPEC3 Pizza Preparation Refrigerator within # business days.#@@#Maintenance Guide#@#Consult service intervals for the True TPP-AT-60D-2-HC~SPEC3 pizza prep table and schedule coil and condenser inspections every three months. Remove product and cut boards before cleaning; sanitize the poly cutting board and interior with a food-safe sanitizer and warm water, avoiding abrasives. Verify drawer seals and hinges monthly; replace damaged gaskets. Measure cabinet temperature weekly and record results; adjust setpoint if needed. Defrost as instructed to prevent ice buildup.
