Refrigerated Prep Tables
-- Foodservice Equipment & Supplies, 9/1/2008 12:00:00 AM
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• Types: Refrigerated prep tables feature a prep area on top that provides a solid surface; cooled compartments for sandwich, salad and pizza ingredients; and refrigeration below that holds ingredients that need to be prepped.
• Capacities/Footprints: Lengths vary between 270 up to 1190 long, with heights between 350 and 400. These units provide between 5.7- and 44-cu.-ft. of space to hold both 1/3- and 1/6-size pans.
• Energy Source(s): To hold food between 33°F. and 41°F., refrigerated prep tables run on between 4.9 and 10.5 amps and require between 1/5 and 1/2 hp, depending on the unit. Many of these systems
run on environmentally friendly R134A forced-air refrigeration.
• Manufacturing Method: These units' exteriors, in addition to removable hoods and foam-insulated lids, feature heavy-duty stainless-steel construction. Cabinet backs and bottoms are typically constructed of galvanized steel, while interior liners are made of anodized aluminum to resist corrosion. Doors generally include foamed-in-place, high-density polyurethane insulation.
• Standard Features: Refrigerated prep tables feature different sizes and configurations. These units offer between one and four doors, and may provide up to eight shelves or drawers for storage. The interiors generally accommodate between six and 15 pans, depending on the model.
• New Features/Technology/Options: Refrigerated prep tables come with many options, including a backsplash, drawers, different gauge thicknesses, casters, overshelves and pot racks. Units offering adjustable shelves and pans, in addition to removable cutting boards, food shields and crumb catchers, also are available. One new technology keeps temperatures at less than 41°F., which is higher than the freezing point, to eliminate unsanitary defrosting. One prep table model features evaporator fans and a newly designed louver, which provides uniform distribution of cold air over food pans.
• Prime Functions: Refrigerated prep tables offer storage and prep space for ingredients that need to becut, sliced or otherwise prepped before use.
• Key Kitchen Applications: These units are most often used to prepare and store ingredients for sandwiches, salads, pizzas and other dishes. This may include vegetables, cheese, pizza toppings, meat and fruit.
• Purchasing Guidelines: Since these units come in a range of sizes and capacities, operators need to determine the amount of space needed to store and prepare ingredients. End-users also should decide what size pans will be used, in addition to whether drawers, shelves or a combination of the two are needed.
• Maintenance Requirements: Prep tables are known as one of the most neglected pieces of equipment in the kitchen, since they are high-use and can be difficult to move for cleaning. Food debris should be removed from in and around the unit. Keep clean evaporator coils, fan blades and condensers. Change air conditioning filters and check the prep tables for fan failure and leaks. Units also need to be regularly cleaned and wiped down, both inside and out. Regular cleaning ensures optimum efficiency and can lower energy costs.
• Food Safety & Sanitation Essentials: To ensure proper storage temperatures are maintained, refrigerated food prep tables should comply with NSF Standard 7.
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