Everest EPBNWR2-D4 59 In. Drawered Sandwich Prep Table, 4 Wide Drawers, 16 Cu. Ft., (16) 1/6 Size Pan Rail

The Everest EPBNWR2-D4 is the wide drawer flagship of Everest's EPB Series of back mount sandwich prep tables, built for high-volume sandwich lines where two cooks share a sixteen pan rail and the biggest backup pan bank in the series rides at hand height instead of behind swing doors. The refrigerated rail stages sixteen 1/6 size pans at the point of assembly, while the 16 cubic foot base below splits up to eighteen backup pans across four wide ball bearing drawers in two stacks, all 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 allow rapid cabinet re-entry after each pull.

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

The preparation area comes with polycarbonate pans, 6 inches deep, in a sixteen 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.

Four Wide Ball-Bearing Stainless Steel Drawers that Hold Up to Eighteen Pans

Below the rail, four wide drawers with 28 3/4 inch fronts stack two high in two banks, one under each end of the rail, and ride on thick gauge stainless steel frames with low-friction ball bearings, so a fully loaded pan bank still glides out with one hand. Across the four drawers the rated capacity is eighteen pans, the most in the series: four 1/2 size, eight 1/3 size, two 1/4 size, and four 1/6 size; 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 59 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 versions, so kitchens storing boxed or odd-shaped backup stock may prefer the wide two door sibling at this width in the same EPBN line, and single-cook stations are usually better served by the 48-inch or narrower drawered 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.