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Cabinet Construction
Drawer
Design
Standard
Connection
Capacity | 20.2 cu. ft. |
---|---|
Exterior Dimensions ( L x D x H ) | 72 3/8 x 33 1/32 x 42 1/2 inch |
Net Weight | 326 Ibs |
Door | 2 |
Shelves | 2 |
Compressor | 1/4 HP |
Refrigerant | R-290 |
Temperature Range | 33℉ ~ 39℉ |
Input (Voltage / Hz / Phase) | 115V / 60Hz / 1Ph |
Amps | 5.3 |
Drawers | 2 |
Pans | 1/6x18 |
Certification Safety | ETL |
Certification Sanitation | ETL |
Q: How much storage space do the drawers provide?
A: The two drawers can hold multiple pans, offering ample storage for sandwich toppings and other ingredients, allowing easy access for efficient prep.
Q: Is the Blue Air sandwich prep table energy-efficient?
A: Yes, it includes a high-efficiency refrigeration system, ensuring that ingredients stay fresh while keeping energy consumption low.
Q: Is this prep table suitable for commercial use?
A: Yes, it is perfect for use in commercial kitchens, delis, sandwich shops, and restaurants, providing a durable and convenient food prep station.
Q: Is it easy to clean and maintain?
A: Yes, the stainless steel construction makes it easy to clean and maintain, ensuring hygiene in a high-traffic kitchen environment.
Regular Cleaning – Clean the interior and exterior surfaces with a damp cloth and mild detergent to maintain hygiene and enhance product visibility.
Inspect Door and Drawer Seals – Regularly check the seals for wear and replace them if necessary to maintain proper cooling efficiency.
Monitor Temperature – Ensure the prep table maintains a temperature between 33°F and 39°F to ensure food safety and optimal preservation.
Clean Condenser Coils – Periodically clean the condenser coils to prevent dust accumulation, which can hinder cooling performance.
Lubricate Drawer Tracks – Apply food-safe lubricant to the drawer tracks to ensure smooth operation and extend the lifespan of the drawers.
Check Refrigeration System – Inspect the refrigeration system for any unusual noises or performance issues, and schedule professional maintenance as needed.