Food prep lines absolutely love sandwich and salad stations. Ingredients are kept cold, yet are easy to access. Built-in cutting boards provide the perfect work surface. Hoods keep the work area free of contamination as well as insulated.
Whichever type of refrigerated prep table you select, be sure to allow enough space for proper airflow around the unit and especially through the vents to the compressor. Blocking them can lead reduced efficiency, increased operational expense and even costly equipment repairs. Try "front-breathing" units if clearance is at a premium.
Frequently Asked Questions About Commercial Sandwich Prep Tables
Which are more useful on a Sandwich Prep Table, drawers or doors?
Both are great features that essentially serve the same purpose. Choosing which is best for your establishment should be based on your needs. Drawers are ideal for storing smaller containers while doors open to the complete interior and can have shelving. If you can't choose one or the other there are models that feature both.
Will my ingredients stay cold in the pans?
Yes, Sandwich Prep Tables are designed with unique refrigeration systems that not only ensure that your pans are kept cool but that the interior is also. Air circulates around the pans, keeping your ingredients at ideal temperatures which means they stay fresher longer.
What size Sandwich Prep Table is right for my operation?
Sandwich Prep Tables come in a variety of sizes and pan capacities. When purchasing a Sandwich Prep Table, consider the quantities of ingredients as well as how much of your product you are selling. High volume establishments may need larger units because of demanding sales while a smaller establishment may need the same unit because of the variety of the menu.
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