Everest EPBNWR2 59 In. Back Mount Sandwich Prep Table, 2 Wide Solid Doors, 16 Cu. Ft., (16) 1/6 Size Pans

The Everest EPBNWR2 is the wide-door step up in Everest's EPB Series of back mount sandwich prep tables, sized for high-volume sandwich lines where two cooks can work the rail side by side through a lunch rush. The refrigerated rail up top stages sixteen 1/6 size pans across a 55 1/8 inch spread, so a deep topping lineup stays cold at the point of assembly, while the 16 cubic foot base keeps backup stock behind two wide solid stainless steel doors on a 59-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 let staff re-open a just-closed door instead of waiting out the vacuum.

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

The preparation area holds polycarbonate pans, 6 inches deep, laid out for sixteen 1/6 size pans across a 55 1/8 inch top rail per the plan view, 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 Wide Solid Stainless Steel Doors over a 16 Cu. Ft. Open Interior

Two 28 3/4 inch wide doors are heavy duty stainless steel inside and out, filled with the same 2.5 inch high density polyurethane insulation as the cabinet walls. Each self-closes through an adjustable torsion system for a positive seal, the snap-in magnetic gaskets pop out for cleaning or replacement without tools, frame heaters stop exterior moisture build up in humid kitchens, and the recessed handles stay out of the walkway. With a door swung open the cabinet needs 58 3/4 inches of aisle depth, so a cook can grab backup stock without leaving the station. Inside is one open compartment with no walls between sections, two epoxy coated steel wire shelves (one per section) riding on height adjustable stainless steel clips, heavy duty stainless steel walls with rounded corners, and a galvanized steel bottom and rear. 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 59 by 13.5 inch shelves and 31 inches of height, additional shelving for the cabinet, 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 sixteen 1/6 size wells are built for a two-cook rail; a single build station is usually better served by the 48-inch or narrower tables in the same EPBN line, while the 72-inch three door sibling adds a third base section for even deeper backup stock. Check clearances before committing to the spot, since 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.