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| Refrigerated Prep Tables: When to Replace: Refrigerated Prep Tables... How to Know When It's Time to Replace Your Refrigerated Prep Table... Consider This: What to Weigh When Purchasing Refrigerated Prep Tables... How to Extend a Refrigerated Prep Table's Life Cycle... Energy Efficiency and Refrigerated Prep Tables... |
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Refrigerated prep tables include a solid surface prep area containing cooled compartments for sandwich, salad and pizza ingredients on top, and a cooler below that holds pans of food for prepping. The prep table segment of the foodservice equipment market consists of raised rail or pizza tables, flat prep tables used for sandwich and salad prep, and multi-purpose counter prep units.
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One of the more specific warning signs that a refrigerated prep table may need replacing is repeat or continuous failures of the different components within the unit. If the cost of repairs comes close to or more than the amount for a new unit, the foodservice operator should consider replacing the prep table. Proper temperatures are critical, so if the unit is not holding food at safe temperatures and the control settings do not compensate for this, it may be time for a new prep table.
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 Economic stimulus package provides powerful tax incentivesThe recently enacted economic stimulus package provides the perfect opportunity to replace worn out foodservice equipment. The stimulus package offers a one-year 50% bonus depreciation - meaning you can write off an extra 50% of the cost of your new foodservice equipment purchased in 2008. Click Here... Refrigerated prep tables undergo heavy use, and sometimes abuse, in kitchens. Even so, with proper cleaning and maintenance, these units can offer service lives of between 10 and 15 years. Before purchasing a refrigerated prep table, foodservice operators should weigh a number of factors, including considering the application and space availability before determining what size unit is needed. Common widths range from 27" to 72".
Read more... Prep tables are one of the most frequently used and abused pieces of equipment in the kitchen. For this reason, extra care should be taken in cleaning and maintaining these units. Please note that the list below contains general maintenance information and should not be substituted for the manufacturer's requirements and recommendations. For a long and energy-efficient service life, routinely clean prep table condensers. Dirty condensers increase system pressures, putting added stress on the compressor, which can lead to failure. When dust inhibits heat that is rejected from the system, it puts stress on the compressor and heats up the condenser fan motor. This results in bearing lubricant outgasing, which dries the bearings and causes the condenser fan motor to fail.
Read more... For cooling efficiency, pan openings should be covered with a pan or lid at all times. This prevents cold air from escaping. Units with a front-breathing mechanism, multi-directional cavity and those with additional vents will run more economically and efficiently. Prep table placement also is a factor. Because these units are 86-degree ambient, if located by a 100-degree cookline, maintaining proper temperatures will be a struggle. On the flip side, units should not be placed by air ducts, which may disrupt the top of the rail temperature.
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