Stop letting prep counters slow service. This two-section refrigerated pizza prep table delivers consistent cold storage while centralizing assembly tasks for high-volume kitchens, cafeterias, hospitals, and bars. Designed for continuous use, the unit combines robust refrigeration components with an ergonomically arranged work surface to sustain long service periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove food pans and cutting board; wash with warm, soapy water. Clean stainless surfaces with non-abrasive cleaner and soft cloth. Wipe drawer interiors and gaskets with mild detergent; check gaskets for wear. Vacuum condenser coils monthly to improve efficiency. Use commercial degreaser on vents and oven areas to prevent grease buildup. Dry all surfaces before restoring power; regular cleaning reduces contamination, cuts energy use, and extends equipment life.#@@#Additional Info#@#Victory VPPD72HC-6 pizza prep table has 20.68 cu. ft.#@@#General Info#@#Description #@#
Stop letting prep counters slow service. This two-section refrigerated pizza prep table delivers consistent cold storage while centralizing assembly tasks for high-volume kitchens, cafeterias, hospitals, and bars. Designed for continuous use, the unit combines robust refrigeration components with an ergonomically arranged work surface to sustain long service periods.
#@@# Stainless Construction#@#
Engineers built the front and sides from stainless steel to resist corrosion and simplify cleaning. Operators benefit from a durable exterior that withstands daily sanitation cycles and maintains a professional kitchen appearance.
#@@# Generous Cold Capacity#@#
The unit provides 20.68 cubic feet of refrigerated storage across a two-section compartment, allowing operators to stage multiple ingredient pans and reduce restocking cycles. Managers can optimize mise en place and shorten assembly time while maintaining consistent product temperatures.
#@@# Efficient Refrigeration#@#
A side-mounted, self-contained refrigeration system uses R-290 refrigerant and a 1/2 HP compressor to deliver reliable cooling with moderate energy draw. Technicians will appreciate accessible service points and cULus certification that aligns with commercial kitchen compliance expectations.
#@@# Integrated Work Surface#@#
A composite cutting board spans the top with a 19-inch cutting area adjacent to a hinged, insulated flat lift-up lid for rapid access to chilled ingredients. Chefs execute continuous prep without moving between stations, improving throughput and reducing cross traffic.
#@@# Organized Drawer Access#@#
Six drawers provide secure, refrigerated storage with Santoprene gaskets backed by a two-year warranty for seal integrity. Kitchen staff gain rapid, organized access to ingredients while minimizing cold air loss compared to top-access configurations.
#@@#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 seals weekly and replace Santoprene gaskets at first sign of cracking to maintain temperature stability and extend service life. Clean condenser coils monthly with a brush or low-pressure vacuum to prevent load increase. Sanitize stainless surfaces daily with a nonabrasive cleaner; avoid bleach on aluminum interior. Level the unit and verify NEMA 5-15P connection for secure grounding. Defrost per manufacturer schedule and log refrigerant check for R-290 every six months.
