Stop compromising output for throughput. This pizza prep counter combines large refrigerated capacity with a durable work surface and reliable refrigeration, allowing busy kitchens to prepare toppings and assemble pies without interruption. Designed for continuous service in commercial environments, the unit supports high-volume workflows while maintaining consistent product temperatures.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit before cleaning. Remove food and pans, then lift the insulated lid. Wipe the stainless top and composite cutting board with a mild soap solution and a soft cloth. Clean interiors and doors using non-abrasive cleaner; dry thoroughly. Vacuum condenser coils monthly to maintain efficiency and lower energy use. Degrease vents and oven-adjacent areas to reduce fire risk. Inspect Santoprene gaskets for wear and replace if damaged to preserve seal and food safety.#@@#Additional Info#@#Victory VPP67HC 67.13" four-door pizza prep table features 42.2 cu. ft.#@@#General Info#@#Description #@#
Stop compromising output for throughput. This pizza prep counter combines large refrigerated capacity with a durable work surface and reliable refrigeration, allowing busy kitchens to prepare toppings and assemble pies without interruption. Designed for continuous service in commercial environments, the unit supports high-volume workflows while maintaining consistent product temperatures.
#@@# Stainless Construction#@#
Stainless steel front and sides deliver corrosion resistance and a hygienic exterior that cleans quickly between shifts. Operators benefit from a professional finish that endures heavy use and resists denting in active kitchens.
#@@# Generous Cold Capacity#@#
The unit provides 42.2 cu. ft. of internal storage across four sections to hold multiple ingredient bins and product cases. Staff can stage large quantities of perishable items within safe temperatures, reducing restock frequency during peak service.
#@@# Efficient Refrigeration#@#
A side-mount, self-contained refrigeration system with 1/2 HP and R-290 refrigerant maintains stable cooling while minimizing energy draw. Technicians find the design serviceable and compliant with cULus and UL sanitation classifications for food service applications.
#@@# Worksurface And Cutting Board#@#
A stainless top paired with a 19-inch composite cutting board creates an integrated assembly zone for dough handling and topping application. Chefs gain a sanitary, solid surface that supports fast turnover and straightforward cleaning protocols.
#@@# Access And Storage#@#
Four self-closing doors, eight epoxy-coated shelves, and an aluminum interior organize product storage and simplify rotation. Managers achieve inventory control and reduce spoilage through clear compartmentalization and easy access during busy periods.
#@@# Controls And Serviceability#@#
Full electronic control, Santoprene gaskets with a two-year warranty, and a hinged insulated flat lift-up lid streamline daily operation and maintenance.
#@@#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 gasket seals weekly and replace any showing cracks to maintain consistent temperatures. Clean condenser coils monthly using a brush and vacuum to preserve airflow and compressor life. Sanitize stainless steel exterior and composite cutting board after each shift with approved food-safe cleaner; rinse and dry thoroughly. Level the unit and verify side-mounted refrigeration mounts securely to minimize vibration. Log temperature and service actions to support CSA and warranty compliance.
