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  • Units that have cold food pan storage and a flat workspace area on top and a refrigerated cabinet underneath and that are used by food service staff to assemble foods such as salads, sandwiches, and pizzas. The workspace is usually fitted with a removable cutting board. The cold food pans on most models are cooled with air from the refrigerator beneath. The refrigerated base portion below can be used to store extra pans or bulk items. The width of prep tables can range from 25 inches to 120 inches, and they can have a cutting board depth of 8 inches to 20 inches. Bases are equipped with doors or drawers or both. Most preparation stations utilize self-contained refrigeration systems and will be able to store ingredients at temperatures between 33 and 41 degrees F. These refrigeration systems can be side-, front-, or rear-mounted. Many prep tables are constructed from stainless steel, but might also have galvanized steel, aluminum, or ABS plastic parts. This equipment might also be mounted on casters.
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