Stop compromising speed for consistent chilled storage. This two-section pizza prep counter delivers structured cold storage and organized ingredient access to keep peak service running smoothly. Designed for high-volume kitchens, it combines robust refrigeration, an integrated cutting surface, and six full-width drawers to streamline assembly lines and reduce prep time effectively.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and remove all food. Wipe stainless surfaces with mild detergent and warm water, rinse, and dry with a soft cloth. Pull drawers and clean tracks, wash cutting board with non-abrasive sanitizer, rinse, and air dry. Vacuum condenser coils monthly and clean with coil brush to maintain efficiency. Inspect Santoprene gaskets for wear and replace as needed. Allow unit to dry completely before reconnecting power.#@@#Additional Info#@#Victory VPPD93HC-3 pizza prep table offers 22.77 cu. ft. capacity, six drawers, 1/2 HP R-290 refrigeration, 115v 60 Hz, stainless steel front, 19" cutting board, insulated lid, electronic control, cULus and UL-Sanitation listings, MADE IN USA.#@@#General Info#@#Description #@#
Stop compromising speed for consistent chilled storage. This two-section pizza prep counter delivers structured cold storage and organized ingredient access to keep peak service running smoothly. Designed for high-volume kitchens, it combines robust refrigeration, an integrated cutting surface, and six full-width drawers to streamline assembly lines and reduce prep time effectively.
#@@# Stainless Steel Exterior#@#
Stainless steel front and sides provide a sanitation-friendly surface that resists corrosion in commercial kitchens. Operators can clean exposed surfaces quickly to maintain health code standards and preserve a professional appearance.
#@@# Large Cold Capacity#@#
The unit offers 22.77 cubic feet of internal capacity to hold multiple ingredient pans and bulk stock. Chefs can stage large runs of toppings and chilled components without frequent resupply, enhancing throughput during service peaks.
#@@# Six Drawer Access#@#
Six drawers deliver organized storage and fast retrieval of ingredients while keeping cold air contained in each compartment. Line cooks maintain a steady workflow and limit temperature fluctuations during continuous opening cycles.
#@@# Composite Cutting Surface#@#
A 19-inch composite cutting board spans the worksurface to support rapid portioning and assembly tasks. Staff can perform continuous prep on a durable board that resists deep scoring and simplifies sanitation between shifts.
#@@# Efficient Refrigeration#@#
A side mount, self-contained refrigeration system with 1/2 HP compression and R-290 refrigerant provides reliable cooling at 115 volts and 4.5 amps. Facilities achieve consistent temperature control with energy-efficient operation and recognized safety certifications, including cULus and UL Sanitation.
#@@# Durable Interior Construction#@#
Aluminum interior with Santoprene gaskets and an insulated flat lift-up lid combine to protect stored items and reduce thermal loss.
#@@#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 gaskets weekly and replace any cracked or compressed Santoprene seals to maintain a thermal barrier. Clean condenser coils every 30 days; use a soft brush and low-pressure air to remove debris for efficiency. Lubricate hinges and drawer slides monthly with food-grade lubricant and check the insulated lid's operation. Monitor refrigerant performance; document compressor amperage and temperature daily for two weeks post-installation. Level the unit and ensure the cutting board seats flush.
