Handle peak service with a prep table that balances production capacity and consistent refrigeration for sandwich stations, pizza lines, and high-volume kitchens. This unit delivers three sections of cold storage across 31.54 cubic feet while providing an integrated work surface and drawer access that accelerates assembly processes and reduces service time. Foodservice managers gain durable construction and certified refrigeration performance that supports continuous operation in demanding commercial environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power before cleaning and empty drawers. Use a mild detergent and warm water to clean stainless surfaces and composite cutting board, scrubbing with a soft cloth. Rinse and dry all parts thoroughly. Remove and clean condenser coils every month to improve efficiency. Inspect Santoprene gaskets and replace if worn. Clean vents and ovens to reduce grease buildup and fire risk. Follow local CSA and UL sanitation guidelines.#@@#Additional Info#@#Victory VPPD93HC-6 pizza prep table is 93.13" wide with 31.54 cu. ft. capacity, three sections, and six drawers.#@@#General Info#@#Description #@#
Handle peak service with a prep table that balances production capacity and consistent refrigeration for sandwich stations, pizza lines, and high-volume kitchens. This unit delivers three sections of cold storage across 31.54 cubic feet while providing an integrated work surface and drawer access that accelerates assembly processes and reduces service time. Foodservice managers gain durable construction and certified refrigeration performance that supports continuous operation in demanding commercial environments.
#@@# Stainless Steel Build.#@#
Commercial-grade stainless steel front and sides resist corrosion and simplify sanitation workflows. Maintenance teams will appreciate the robust exterior that stands up to daily cleaning and heavy use.
#@@# Three Section Design.#@#
Three sections provide organized cold storage across the full width, enabling parallel prep lines and segmented ingredient staging. Chefs maintain stock rotation and speed without cross-contamination between sections.
#@@# Drawer Access.#@#
Six drawers configured across three sections deliver rapid access to ingredients and reduce door open time, preserving internal temperature stability. Staff retrieve components faster than with hinged doors, improving throughput during service peaks.
#@@# Integrated Work Surface.#@#
Composite cutting board and a 19-inch hinged cutting area create a continuous prep plane and a protected work zone. Operators perform cutting and assembly at the unit, consolidating workstation footprints and minimizing transfer times.
#@@# Efficient Refrigeration System.#@#
Side-mounted, self-contained refrigeration utilizes R-290 refrigerant with a 1/2 HP compressor to deliver reliable cooling while minimizing energy draw at 115 volts and 7.8 amps. Facilities achieve stable holding temperatures with reduced footprint for maintenance access.
#@@#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 and vacuum to maintain heat exchange efficiency. Clean stainless surfaces with a mild detergent and soft cloth; rinse and dry to prevent spotting. Sanitize the composite cutting board and interior with a food-safe sanitizer after daily use. Verify drawer gaskets for tears and replace per CSA guidelines if damaged. Level the unit and confirm 115v connection and 1/2 HP compressor operation to avoid strain.
