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Blue Air BLMT28-HC, 28-inch 1 Swing Door Refrigerated Mega Top Sandwich Prep Table, 7 Cu. Ft. keeps your freshest ingredients at food-safe holding temperatures on top of the food pan area ready to serve customers any second. All Blue Air sandwich prep tables come with a full set of strong corrosion resistant shelves inside. Preinstalled casters make it easy to roll into place, plug in and get to work. The built-in condensation evaporating systems means no drain required at all. The use of Hydrocarbon refrigerants (R-290) has increased energy efficiency by up to 25% compared to using HFC refrigerants, which makes it an eco-friendly unit for any business.
| SKU | BLMT28-HC |
| Manufacturer | Blue Air |
| Weight (Lbs) | 203 |
| Width (Inch) | 27.5 |
| Length (Inch) | 38 |
| Height (Inch) | 44.25 |
| Number Of Doors | 1 |
| Units of measure | EA |
| Installation Type | Free Standing |
| Material | Stainless Steel |
| Color | Silver |
| Compressor Location | Side Mount |
| Number Of Shelves | 1 |
| Number Of Pans | 12 |
| Type Filter | Prep Table |
| Voltage | 115V/60/1 |
| Temperature Range | 33ВєF - 39ВєF |
$5,410.10/Item
$3,236.68/Item
$5,027.20/Item
Salad & Sandwich Prep Tables: Buying Guide and Reviews
A refrigerated salad and sandwich prep table is an excellent addition to any restaurant or fast-casual eatery that offers cold foods. Whether you run a "build your own" sandwich shop or offer a variety of salads, a refrigerated prep table will make it easy to prepare customer orders efficiently and without compromising food safety. If you're considering a salad and sandwich prep table for your restaurant, it's essential to know what to look for and your options.
How to Choose a Commercial Fridge
One of the workhorses of any restaurant is the refrigeration system that restaurant owners put in place. A competent system is integral to the freshness of your food, and customers come in for the freshest food available, so it's worth putting in the investment into commercial refrigerators versus the kind made for the home.
