Stop compromising speed for quality. This pizza prep counter combines robust refrigeration, purposeful layout, and precise controls to keep ingredients cold, accessible, and ready during peak service periods. Operators gain consistent temperatures, efficient workflow, and durable construction tailored for high-volume kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove all food. Pull drawers and wash with warm, soapy water; rinse and dry. Clean stainless front and sides with non-abrasive cleaner. Sanitize food-contact surfaces and 19" cutting board per CSA guidelines. Vacuum condenser coils every 3 months to improve efficiency. Inspect Santoprene gaskets for wear and replace if needed. Allow interior to dry fully before reconnecting power. Regular cleaning reduces bacteria, fire risk, energy use, and equipment failures.#@@#Additional Info#@#Victory VPPD93HC-2 72.13" pizza prep table offers 22.77 cu. ft. capacity, four drawers, R-290 refrigeration, 1/2 HP compressor, stainless steel front, 19" cutting board, lift-up lid, electronic control, cULus and UL-Sanitation listed, made in USA.#@@#General Info#@#Description #@#
Stop compromising speed for quality. This pizza prep counter combines robust refrigeration, purposeful layout, and precise controls to keep ingredients cold, accessible, and ready during peak service periods. Operators gain consistent temperatures, efficient workflow, and durable construction tailored for high-volume kitchens.
#@@# Stainless Steel Exterior#@#
Stainless steel front and sides provide corrosion resistance and simplify daily cleaning. Chefs will maintain a sanitary work environment with a finish that withstands rigorous use.
#@@# Large Refrigeration Capacity#@#
A 22.77 Cu. Ft. interior offers extensive storage for ingredient pans and bulk goods. Kitchen staff can stage more product on the counter, reducing restocking frequency during service.
#@@# Four Drawers Access#@#
Four insulated drawers deliver organized cold storage at waist height for faster retrieval. Line workers will reduce motion and speed assembly during peak shifts.
#@@# Side Mount Refrigeration#@#
A self-contained, side-mounted refrigeration system with 1/2 HP and R-290 refrigerant stabilizes temperatures while conserving floor space. Maintenance technicians will access components easily, and service intervals remain predictable.
#@@# Integrated Work Surface#@#
A composite cutting board and stainless top create a unified prep plane with a 19-inch cutting area for topping and assembly. Culinary teams will execute faster prep and maintain consistent portioning.
#@@# Electronic Controls#@#
Full electronic control with cULus and UL Sanitation listings ensures precise temperature management and regulatory compliance. Managers will monitor performance confidently and document safe cold chain operation.
#@@# Insulated Lift Lid#@#
An insulated flat lift-up lid with Santoprene gaskets minimizes thermal transfer for stored pan wells. Line operators will preserve ingredient integrity and reduce compressor runtime.
#@@#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 weekly and remove debris to maintain evaporation efficiency. Clean stainless front and sides with a mild detergent and soft cloth; avoid abrasives that scratch the finish. Sanitize the 19" composite cutting board and interior surfaces after each use with food‑safe sanitizer. Verify drawer gaskets for tears and proper seal; replace per CSA or manufacturer guidance. Level the unit and confirm 115v supply and NEMA 5-15P connection for stable operation.
