High-capacity prep that stands up to continuous service, engineered to keep ingredients cold, organized, and ready for rapid assembly. This counter-height sandwich prep table combines a large refrigerated capacity with an efficient rear-mounted system to sustain consistent temperatures across three sections. Operators will notice the durable stainless steel construction and a sanitary layout that simplifies workflow and lowers service interruptions.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove all food and pans. Wipe stainless exterior with mild detergent and a soft cloth. Clean interior aluminum surfaces and shelves with warm, soapy water; rinse and dry. Remove and wash cutting board and pans; sanitize food-contact surfaces. Vacuum condenser coils and clear rear-mounted refrigeration vents monthly. Inspect Santoprene gaskets for cracks; replace if worn. Allow unit to dry before reconnecting power.#@@#Additional Info#@#Victory VSPD72HC-18-4 72" UltraSpec sandwich prep table provides 20 cu. ft. refrigerated storage, stainless steel exterior, 18-pan top, 10" polyethylene cutting board, R-290 refrigeration, 1/3 HP compressor, cULus and UL-Sanitation certified.#@@#General Info#@#Description #@#
High-capacity prep that stands up to continuous service, engineered to keep ingredients cold, organized, and ready for rapid assembly. This counter-height sandwich prep table combines a large refrigerated capacity with an efficient rear-mounted system to sustain consistent temperatures across three sections. Operators will notice the durable stainless steel construction and a sanitary layout that simplifies workflow and lowers service interruptions.
#@@# Stainless Top#@#
The stainless top resists corrosion and provides a hygienic work surface that accepts up to eighteen 1/6 size pans. Technicians will appreciate the integrated hinged, insulated flat lift-up lid that preserves cold and speeds access during peak periods.
#@@# Large Capacity#@#
A 20.0 cubic feet interior accommodates bulk ingredients and reduces restock frequency during service cycles. Staff can store pans and full containers with minimal shelf juggling, improving line throughput.
#@@# Pan Configuration#@#
Designed to hold eighteen pans in the top well with locking divider bars, the layout streamlines ingredient organization for sandwich and salad prep. Foodservice teams gain faster assembly times and clearer portion control.
#@@# Drawer Storage#@#
Four drawers provide flexible cold storage with an upper drawer sized for two 4 inches deep pans and a lower drawer sized for two 6 inches deep pans, enabling staged preparation. Chefs can separate proteins and produce for safe handling and rapid retrieval.
#@@# Refrigeration System#@#
The unit uses a rear-mounted, self-contained refrigeration system with a 1/3 HP compressor and R290 hydrocarbon refrigerant to deliver efficient cooling. Engineers will note front-breathing compressor placement for reliable operation in tight kitchen layouts.
#@@# Construction Details#@#
Stainless steel front, top, and sides pair with an aluminum interior and epoxy coated shelves to balance durability and ease of cleaning.
#@@#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 to sustain heat exchange efficiency. Flush drain lines weekly with a 50/50 vinegar and water solution to prevent clogs. Sanitize stainless surfaces after each service period using a mild detergent and warm water; avoid abrasive pads. Verify door gasket integrity and replace if torn; ensure Santoprene gaskets seat fully. Level unit and confirm rear-mounted compressor airflow remains unobstructed.
