Prep tables are known as one of the most neglected pieces of equipment in the kitchen since they are high use and can be difficult to move for cleaning. For example, many ingredients involved with pizza prep, such as flour, sauce and a variety of toppings, these tables get messy.
“The main concern with pizza prep tables is dough and dust from pizza making, so it needs to be cleaned weekly or the unit can be compromised,” says Jamison Johnson, field service supervisor for EMR, a Baltimore-based service agent.
For this reason, keeping up with cleaning and maintenance should be a priority, with operators keeping an eye out for corrosion caused by acidic sauces and tomatoes. Units require regular cleaning both inside and out. Remove food debris from in and around the unit as necessary.
Operators also run the risk of compressor coils becoming dirty and gummy, especially due to the deeper fins on these units. Coils can be 3 to 4 inches thick so chemicals are necessary to thoroughly remove caked on flour and grease. “Dough gets in the condenser coil so this needs to be cleaned weekly,” says Johnson. “The best thing is to turn the unit off so no fans are operating, then take a fin brush to it. If dough crust is embedded in the coil, operators can spray it with warm water and let it air dry for 10 to 15 minutes. A flashlight can be used to make sure it’s cleaned out.”
On the interior, top rails with various toppings stored inside, like tomatoes and sauce, can get into the air and cause corrosion. This can result in evaporator problems, including leaks that require a pricey replacement. “Depending on the style, some pizza prep tables have rails and others have storage on the bottom,” says Johnson. “If it has a rail turn, this should be turned off and wiped down with warm water that is drained into a bucket or down a drain.”
Bi-monthly cleaning is recommended for pizza prep tables at the minimum since regular cleaning ensures optimum efficiency and can lower energy costs. Regular cleanings should include clearing drain lines, cleaning evaporator coils with a brush and CO2 or a shop vacuum, keeping fan blades and condensers clean, ensuring motors are clean and checking for refrigeration leaks.
“When cleaning the coils, a soft brush should be used to prevent damage,” says Johnson. “If operators spray it down with a water hose, it can bend the fins and restrict the condenser’s airflow. This may result in the prep table having problems reaching proper temperatures.” Coated evaporator coils are available and may be a good option for a longer service life, says Johnson.
If the doors do not seal properly, ambient air will enter into the cavity and can cause the coil to work harder and possibly freeze. Use a mild cleaners when cleaning gaskets. Some units require the condensate pans to be cleaned and replaced; hot gas evaporators do not require replacement. Air conditioning filters need to be changed as well as door seals.
For the table’s storage section use soap or a mild cleanser. “Make sure water is warm enough to get dough and toppings off,” says Johnson.
During cleaning, turn off the pizza prep table and remove the food. “Many make the mistake of leaving it on and keeping the doors open, which sucks warm air in,” says Johnson. “The unit can’t pull down the temperature and this results in the evaporator icing over.”
Service technicians typically work on these units quarterly, but if the temperature fluctuates a service call is necessary. Never tamper with a thermostat. “Once a pizza prep table is installed and tested for proper temperature, it doesn’t need a thermostat adjustment,” says Johnson.
The average service life of pizza prep tables is about seven years.
Signs a pizza prep table may need service is a condensing unit that’s icing up or if the interior is not reaching proper temperatures. Gaskets often need replacing due to slamming, along with spring-loaded hinges, which wear out over time.
