Restaurant pizza working table | Commercial pizza prep counter

描述

Restaurant pizza working table | Commercial pizza prep counter

Features:

1.High density insulation for cooling system
2.Static or ventilated system are available
3.s/s AISI 304 as our standard.
4.400×600 mm pan & GN1/1 shelf size for operation
5.Top open for salad display
6.Tempered 8mm thickness glass
7.Europe brand controller
8.Cutting board with PP
9.Round corner hygiene
10.Inner botom use bend line to drain pipe
11.S/S top sparetely to interchange with marble
12.S/S top special design for ventilated space
13.Castor is available
14.Futurer high quality duty slider
15.Solid door can interchange by drawer.
16.Ventilated hole to help fresh air smoothly
17.Embraco compressor
18.Ebm fan
19.E-coated evaporator Restaurant pizza working table | Commercial pizza prep counter
20.Glass door is available
21.Light led is available

Specification:

1.Model No.: PZ2600TN/380
2.Size (W*D*H mm)：2050*800*1415mm
3.Voltage:220v/50Hz
4.Power:320W
5.Type of cooling ：Ventilated
6.Temperature：+2 ~+8℃
7.Refrigerant:R134a
8.Capacity:390L
9.N/W:194kg
10.Shelf:2
11.Auto defrost:Yes
12.Adjustable Height Feet:yes
13.Self-closing Door:yes
14.Digital Controller:yes
15.Famous Brand Compressor:yes

Restaurant pizza working table Commercial pizza prep counter

Instruction:

This restaurant pizza working table has been produced be internally or externally in its aesthetics and componability in response to the specific exigencies of our clientele furthermore it has been mechanically and aesthetically checked in every aspect before dispatch. For the correct utilization of equipment: carefully read the instructions, observe all the recommendations contained therein, consign this manual which constitutes an internal part of the essence of the equipment to the end user who is requested to retain it for future consultation. By observing these recommendations, you willguarantee the extended trouble-free operation of the equipment.

Initial cleaning：

Before use restaurant pizza working table,all parts of the cabinet should be cleaned.For the walls and all the internal parts use and antibacterial detergent.For the plastic parts use a moistened cloth.Dry with a soft clean cloth. Use little or no water. Do not use harsh or abrasive solvents or detergents.During cleaning do not approach bare-handed those parts which could cut(evaporator, condenser, etc) and always use protective gloves.Restaurant pizza working table | Commercial pizza prep counter

Electrical connection：

Check that the supply conforms to the requirements listed on the factory label and that it is provided with a fail-safe protection or automatic circuit breaker with an efficient earth connection. Should there not be an electrical safety feature, have this introduced by a qualified person, by means of a omnipolar switch as indicated in the safety regulations with a minimum clearance of the contacts of 3 mm.Where the cabinet has to beinstalled at some distance from the electrical source, ensure that the connection conforms to the local regulations.Commercial restaurant pizza working table are provided with anappropriate plug fitted with a neutral and earth: the supply cable must be well stretched(avoid coiling and superimposition). It must not be exposed to the possibility of damage by third parties. It should not be in contact with liquids, water or heat sources, in the event of damage, it must be replaced by qualified personnel.Always avoid the use of reducers or adapters.