Stop trading speed for control. This pizza prep table provides consistent refrigeration and an organized workspace designed for high-throughput operations, keeping ingredients at optimal temperatures while enabling rapid order assembly. Operators benefit from a durable stainless work surface combined with precise electronic controls to maintain product quality during peak service hours.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove food, pans, and the 19" cutting board. Use mild soap and warm water on stainless surfaces; avoid abrasive pads. Clean drawers, door, and epoxy shelves with disinfectant to remove bacteria. Degrease lids, vents, and condenser area to reduce fire risk. Rinse and dry all parts; ensure CSA-listed electrical plug remains dry. Inspect gaskets and coils; clean coils monthly to improve efficiency and prevent breakdowns. Reconnect power only when fully dry.#@@#Additional Info#@#Victory VPPD119HC-3 pizza prep table offers 22.77 cu. ft. capacity with a 1/2 HP R-290 system, stainless steel front, 19" cutting board, insulated lid, two drawers, one door, full electronic control, cULus and UL-Sanitation certified, MADE IN USA.#@@#General Info#@#Description #@#
Stop trading speed for control. This pizza prep table provides consistent refrigeration and an organized workspace designed for high-throughput operations, keeping ingredients at optimal temperatures while enabling rapid order assembly. Operators benefit from a durable stainless work surface combined with precise electronic controls to maintain product quality during peak service hours.
#@@# Stainless Construction#@#
The stainless front and sides offer corrosion resistance and simplify sanitation, allowing teams to clean contact surfaces quickly between shifts. Heavy gauge fabrication supports constant use in busy kitchens while preserving appearance.
#@@# Large Refrigerated Capacity#@#
This unit features 22.77 cubic feet of refrigerated storage across a two-section layout, supporting bulk ingredient staging and reducing restock frequency. Chefs can preload pans and containers to keep multiple toppings chilled and accessible during busy periods.
#@@# Integrated Work Surface#@#
A composite cutting board spans the top and pairs with a stainless surface, creating a continuous prep area for dough handling and topping assembly. Teams will perform faster line work with a hinged 19-inch cutting board that lifts for cleaning and access.
#@@# Drawer and Door Access#@#
The design includes two drawers and one self-closing door, plus epoxy-coated shelves to organize ingredients and utensils for quick retrieval. Staff reduce motion and service time by storing frequently used items within arm's reach while maintaining cold chain integrity.
#@@# Efficient Refrigeration#@#
Side mount refrigeration with a 1/2 HP compressor and R-290 refrigerant delivers reliable temperature control in a self-contained package. Foodservice managers enjoy predictable cooling performance with full electronic control and reduced maintenance complexity.
#@@#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 dust with a soft brush to maintain 1/2 HP refrigeration efficiency. Drain and sanitize condensate trays weekly using a food-safe cleaner. Lubricate hinges and check Santoprene gaskets for tears; replace within warranty parameters if seal integrity fails. Calibrate full electronic control quarterly and verify temperature stability with a calibrated thermometer. Level unit and tighten electrical connections to the NEMA 5-15P receptacle.
