Everest EPBNR1-D2 28 In. Drawered Sandwich Prep Table, 2 Drawers, 8 Cu. Ft., (8) 1/6 Size Pan Rail

The Everest EPBNR1-D2 is the two drawer counterpart to the single door table in Everest's EPB Series of back mount sandwich prep tables, built for compact sandwich stations where cooks would rather pull a pan from a drawer than dig through a swing door mid-rush. The refrigerated rail up top stages eight 1/6 size pans of toppings at the point of assembly, while the 8 cubic foot base below puts backup pans in two stacked ball bearing drawers at hand height, all on a 28-inch sandwich prep table footprint. Because the condensing unit breathes from the front, the cabinet sits flush against walls and into tight line gaps without starving the compressor for air.

Back Mounted Blizzard R290 Cartridge that Swaps without On-Site Brazing

The condensing unit is a back mounted, self-contained Blizzard R290 cartridge that is fully detachable and replaceable in the field with no on-site brazing. Unlike a conventional sealed system repair that can park a prep table out of service while a tech opens the refrigerant circuit, a cartridge swap gets the station back to work the same visit. The cartridge runs natural R290 refrigerant with zero ozone depletion potential and a global warming potential of three, and the unit arrives pre-wired and ready to plug in on a standard 115V circuit.

Electronically commutated fan motors pull the cabinet down to temperature quickly while drawing less power, and a full-length air duct keeps cold air circulating through the whole unit. The auto defrost cycle starts on a timer and ends on temperature, so it runs only as long as the coil needs. A self-maintaining condensate pan needs no external drain line or electric heater, the auto-reverse condenser fan supports compressor ventilation and helps keep the condenser coil clean, and pressure relief devices allow rapid cabinet re-entry after each pull.

Eight 1/6 Size Pans Under a 1/2 In. Foam Insulated Lid

The preparation area comes with polycarbonate pans, 6 inches deep, in an eight pan 1/6 size layout across the top rail, so sliced cheese, spreads, and toppings each get their own well right where orders are built. Cold air from the same full-length duct that chills the base circulates through the top pan area, and the 1/2 inch thick foam insulated lid closes over the rail between rushes to keep the pan area cold and stop moisture build-up. The worktop, lid, and hood are all 16 gauge stainless steel, and a vented stainless steel panel between the pan area and the cabinet below catches food debris before it reaches stored product. Out front, a 12 1/4 inch deep cutting board puts the build surface directly under the rail, and it lifts off for cleaning at close.

Two Ball-Bearing Stainless Steel Drawers Sized for Half and Quarter Pans

Below the rail, two stacked drawers with 26 1/2 inch fronts ride on thick gauge stainless steel frames with low-friction ball bearings, so a fully loaded pan bank still glides out with one hand. Each drawer accepts standard pans, with a rated capacity of four 1/2 size and two 1/4 size pans across the bank; drawer pans are not included, so you drop in the pans your kitchen already runs. The drawer faces are heavy duty stainless steel inside and out with 2.5 inch high density polyurethane insulation, snap-in magnetic gaskets that pop out for cleaning without tools, and high strength recessed handles that stay out of the walkway. There are no wire shelves in this base; storage rides in the drawers, which is the point: pans come to the cook instead of the cook crouching into a cabinet. On its four 5 inch swivel casters with locks on the front set, the worktop lands at 35 1/4 inches, the pan rail rim at 38 1/2 inches, and the top of the hood at 43 1/2 inches.

Digital Controller that Holds 33°F to 54°F with an Overheat Alarm

A multi-function digital controller with an easy to read LED display ships factory preset at 35°F and adjusts anywhere from 33°F to 54°F. An audible overheat alarm watches the compressor and condenser coil and sounds before a developing problem turns into lost product. Everest backs the unit with 3 year parts and labor, 5 year electrical, and 10 year compressor coverage, supported through its service agent network.

If the stock setup does not match your station, Everest offers a stainless steel double overshelf that adds two raised 27 by 13.5 inch shelves and 31 inches of height, additional shelving, a 3 inch caster assembly in place of the standard 5 inch set, and height adjustable interchangeable legs from 3.5 to 6 inches.

Keep in mind this is a refrigerator-only table holding 33°F to 54°F, so it will not carry frozen product, and remember the drawer pans themselves are not included. Drawers trade away the open shelf cavity of the door version, so kitchens storing boxed or odd-shaped backup stock may prefer the single door sibling in the same EPBN line, and stations spreading more than eight toppings are better matched by the wider tables in the series. With a drawer extended the cabinet needs 52 inches of aisle depth, the hood tops out at 43 1/2 inches, and the lid needs about 46 1/2 inches when it swings open. Power is a standard 115V connection drawing 2.5 amps on a 9 foot cord with a NEMA 5-15P plug, so no dedicated circuit is needed.