Stop compromising throughput for control. This two-section commercial prep table delivers consistent refrigeration, rapid access, and a durable stainless work surface, ensuring kitchens maintain product integrity during peak service hours. Operators gain digital control, clear alarms, and a 14 cubic foot refrigerated base that supports high-volume portioning and assembly.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove food. Empty pans and wash stainless steel surfaces with a mild detergent and warm water. Scrub epoxy-coated shelves and interior with a non-abrasive brush, rinse and dry. Clean condenser coils every month with a coil brush; inspect and clear drain lines. Check door gaskets for cracks and replace when worn. Defrost per manufacturer schedule and ensure unit is dry before plugging back in. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#U-Line UCPP466-SS61A pizza prep table has 14 cu. ft. capacity, two solid doors, and dimensions 65-1/8"W x 31-15/32"D x 40-5/16"H. It features 28°F–46°F digital control, R449A refrigerant, auto defrost, and includes casters and NEMA 5-15P cord.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This two-section commercial prep table delivers consistent refrigeration, rapid access, and a durable stainless work surface, ensuring kitchens maintain product integrity during peak service hours. Operators gain digital control, clear alarms, and a 14 cubic foot refrigerated base that supports high-volume portioning and assembly.
#@@# Top Quality Construction#@#
AISI 304 stainless steel forms both the interior and exterior, resisting corrosion and allowing for rigorous cleaning protocols. Buyers will appreciate the robust shell, which ensures a long service life and predictable sanitary performance under heavy daily use.
#@@# Precise Temperature Control#@#
Electronic digital temperature control covers a range from 28°F to 46°F and provides audible alarms for temperature excursions. Chefs benefit from repeatable holding conditions that protect food safety and minimize waste.
#@@# Efficient Refrigeration System#@#
The unit utilizes R449A refrigerant, featuring an epoxy-coated and sealed evaporator along with auto defrost to sustain cooling efficiency and reduce maintenance cycles. Facilities staff experience lower downtime and stable temperatures during continuous operation.
#@@# Operational Mobility#@#
The prep table ships with casters and a NEMA 5-15P 11 ft cord and plug for immediate placement and service connection. Managers can quickly reposition the unit for workflow optimization without the need for specialized installation.
#@@# Ample Storage Capacity#@#
Two solid doors provide access to a 14 Cu. Ft. refrigerated compartment equipped with two epoxy-coated wire shelves for organized ingredient staging. Kitchen teams can stage multiple pans and supplies while preserving cold chain control.
#@@# Compact Footprint With Work Surface#@#
Measured at approximately 65.13 inches wide, 31.47 inches deep, and 40.31 inches high, the unit combines a stainless steel top with refrigerated storage beneath to maximize counter space.
#@@#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 to maintain heat exchange efficiency. Use a soft brush or vacuum; disconnect power before service. Clean stainless steel interior and exterior with mild detergent and a soft cloth; rinse and dry thoroughly to prevent corrosion. Verify door gaskets for cracks and replace compromised seals to preserve temperature stability. Calibrate the digital controller quarterly and log temperatures to comply with CSA and sanitation standards.
