Refrigeration, Storage & Handling

Prep tables, specifically sandwich prep tables, offer storage and prep space for ingredients that need to be cut, sliced or otherwise prepped before use. Operators can use these units for menu items other than sandwiches, such as burger toppings, pizza, salad and stir-fry dishes. They can also be used as dispensing units for other items, such as cold sauces and dessert toppings.

The condition of front-of-house equipment visible to customers, such as heated display merchandisers, is a reflection of an operation. Keeping this equipment clean and properly maintained plays a critical role in the success of any retail operation, as the appearance of food displays will draw customers’ attention.

Consultant Q&A with Gary Jacobs, CEO of Jacobs | Doland | Beer, New York

Service Agent Q&A with Bruce Hodge, service manager, General Parts LLC, Wichita, Kan.

As one of the most frequently used pieces of equipment, sandwich prep tables require extra care in cleaning and maintenance. The warning signs that a refrigerated prep table may need replacing include repeated or continuous failures of the different components within the unit. If the cost of repairs approaches the amount for a new unit, the prep table should be replaced.

Undercounter and underbar refrigeration serve as supplemental storage solutions for the front of house or in the kitchen as part of a prep station. Timothy A. Barker, founder of Table & Bar Consulting Group in Memphis, Tenn., provides information on what to consider when purchasing undercounter refrigeration.