From sandwiches to burritos to pizzas to salads, refrigerated prep tables play an important role in professional kitchens of every sort.
Refrigerated prep tables feature an area on top that provides a solid work surface and cooled compartments for sandwich, salad or pizza ingredients and a cooler below that holds pans of food at safe temperatures.
In addition to the popular bowl-style units, the food processor category also consists of vertical cutter mixers and units that shred, dice, julienne, etc.
S licing food fresh and on demand has become more prevalent in today's foodservice operations. In a number of restaurants, staff most commonly use slicers to prepare deli meats and cheeses for sandwiches, but this equipment can also provide uniform slices of vegetables for grilling or garnishing.
Due to the high use of these units, proper maintenance is critical to prolonging the life of a refrigerated prep table. Here are five tasks that foodservice operators should regularly perform to keep these units operating at peak performance.
Refrigerated prep tables are used to prepare and store ingredients for menu items and are a key piece of equipment for production.
When taken care of properly, refrigerated prep tables can provide many years of service. Yet, there are signs that may indicate the unit has reached the end of its service life.
Although refrigerated prep table ratings are for 1/3-size pans, these units can hold different configurations of various pan sizes.
Refrigerated prep tables offer foodservice operators convenient cold storage along with space where they can prep a variety of raw ingredients for such menu items as salads, sandwiches and pizza. Culinary staff can slice, dice and chop ingredients before combining them with other items in this space.
Food processors expedite preparation of fruit, vegetables and other ingredients, saving time and labor, while enhancing productivity and consistency.