What to Consider When Purchasing a Sandwich Prep Table
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- Published: November 1, 2016
Consultant Q&A with Gary Jacobs, CEO of Jacobs | Doland | Beer, New York
Browse our articles on storage and handling equipment and find primers on a wide variety of specific product categories, including articles on how to specify, when to replace products and much more.
Consultant Q&A with Gary Jacobs, CEO of Jacobs | Doland | Beer, New York
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.
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.
Service Agent Q&A with Bruce Hodge, service manager, General Parts LLC, Wichita, Kan.
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.
While operators typically use undercounter refrigerators, also known as lowboys, in a kitchen’s prep area, the underbar type is most often used in the front-of-the-house bar area. Undercounter models have greater depths for accommodating full-size sheet pans, while underbar coolers are designed for bottled beverages.
Because it’s typically high-volume operations utilizing these units, any downtime can cause big service disruptions and should be avoided whenever possible.
Consultant Q&A with Juan Martinez, principal and founder of Profitality, Miami
A rethermalizer works to heat up pre-packed foods from a chilled or frozen state of less than 40 degrees F to a temperature of more than 165 degrees F safely and quickly. This equipment, which encompasses water baths, combi ovens and cook-and-hold ovens, can heat a variety of food items, including soup, gravy, sauces, pasta, meats and vegetables.
Reach-in refrigerators or uprights, which keep food temperatures between 36 degrees F and 38 degrees F, can store a variety of perishable food. Glass door models can help foodservice operators merchandise packaged sandwiches, beverages and impulse food purchases, while custom models can store temperature-sensitive items such as wine and chocolate.
Service agent Christopher B. Warren, director of operations, Joe Warren & Sons, Norwood, Mass., offers a few tips on keeping underbar equipment in top operating condition.