Stop sacrificing speed for consistency. This sandwich prep table combines precise temperature control with a work surface designed for relentless service environments, enabling staff to assemble menu items with predictable results and steady throughput. Restaurant kitchens, concession stands, and institutional cafeterias gain a compact, refrigerated staging station that supports high-volume assembly without compromising food safety or organization.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove all food. Empty drawers and wash with warm, soapy water; rinse and dry. Clean stainless top and pan openings with non-abrasive cleaner and soft cloth. Sanitize food-contact surfaces to remove bacteria and prevent contamination. Vacuum condenser coils and clean vents to reduce grease and fire risk; check gaskets for damage and replace if worn. Maintain coils and airflow to improve efficiency, lower utility bills, and avoid breakdowns.#@@#Additional Info#@#Victory VSPD27HC-08-2 is a 27" sandwich prep table with 6.77 cu. ft.#@@#General Info#@#Description #@#
Stop sacrificing speed for consistency. This sandwich prep table combines precise temperature control with a work surface designed for relentless service environments, enabling staff to assemble menu items with predictable results and steady throughput. Restaurant kitchens, concession stands, and institutional cafeterias gain a compact, refrigerated staging station that supports high-volume assembly without compromising food safety or organization.
#@@# Compact Refrigeration#@#
This unit offers 6.77 cubic feet of refrigerated storage in a one-section footprint, delivering chilled staging for prepared ingredients while preserving available workspace. Designers specified a rear mount, self-contained refrigeration system that supports continuous operation in confined line layouts and reduces footprint impact in busy kitchens.
#@@# Dual Drawer Access#@#
Two refrigerated drawers allow simultaneous access to separate ingredient sets, reducing cross-traffic and speeding assembly lines. The upper drawer accepts two 4-inch deep pans, and the lower drawer accepts two 6-inch deep pans, enabling organized storage and rapid retrieval during peak service.
#@@# Pan Configuration#@#
The stainless top presents an opening sized for up to eight 1/6 size pans, matching common prep workflows for sandwich and salad stations. Chefs gain direct access to frequently used components while a 10-inch white polyethylene cutting board provides a hygienic slicing surface integrated with the top layout.
#@@# Durable Construction#@#
Manufacturers built the exterior from stainless steel on the front, top, and sides with an aluminum interior to resist corrosion and simplify sanitation routines. Engineers added Santoprene gaskets with a two-year warranty and a hinged, insulated flat lift-up lid to maintain temperature integrity during frequent 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; remove dust with a soft brush or vacuum to maintain heat transfer efficiency. Lubricate hinges and drawer slides quarterly with food-grade lubricant to prevent binding. Sanitize cutting boards after each shift with a quaternary ammonium solution, then rinse with potable water. Check Santoprene gaskets for cracks and replace under warranty when sealing degrades. Calibrate the thermostat biannually and log temperatures for food safety.
