Sandwiches, salads, pizzas and so much more are made using refrigerated food prep tables. Outside of a few niches, it’s hard to think of a type of operation that doesn’t — or at least couldn’t — use one.
Here are a few tips to keeping your refrigerated food prep table going strong:
- Make sure the drop-in pans you’re using are in good condition. If a pan is dented or warped and doesn’t rest flat on the unit’s surface, it’s allowing cold air to escape. This can drive up electricity bills and shorten the lifespan of the equipment.
- As with all refrigeration equipment, maintaining proper seals on doors, drawers and lids is important. Check the gaskets to make sure they’re clean and undamaged, and make sure the hinges are in good condition.
- Related: Gaskets and hinges can get damaged when doors and drawers are slammed shut. Train staff to shut them gently.
- Clean the condenser coils regularly. This will improve the table’s performance and lower utility costs.
- A table’s surface, cutting boards and storage area should also be cleaned daily. This will keep your kitchen sanitary and extend the life of items like gaskets and cutting boards.