The Everest Refrigeration EPPR2 Pizza Prep Table
The Everest EPPR2 is the full-size two door model in Everest's EPP Series of pizza prep tables, built for pizzerias and high-volume pizza makelines that run a long topping lineup and need every pan of it sitting cold right where pies are built. The refrigerated rail up top stages nine 1/3 size pans, big enough to hold bulk cheese and high-turn toppings through a Friday night rush, while the 19 1/4 inch deep cutting board in front gives you room to stretch, sauce, and dress a pie without leaving the station, and the 23 cubic foot base below keeps backup stock behind two solid stainless steel doors on a 71-inch footprint. Rather than hanging the condensing unit off the back of the cabinet, this design parks it in a slim column beside the doors, where the whole cooling cartridge slides out for service.
Side Mounted Blizzard R290 Cartridge that Swaps without On-Site Brazing
The condensing unit is a side 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 1/3 HP 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.
Nine 1/3 Size Pans Under a 1/2 In. Foam Insulated Lid
The preparation area holds polycarbonate pans, 6 inches deep, laid out for nine 1/3 size pans in a single row across a 57 1/8 inch top pan area; where a sandwich table splits its rail into small 1/6 size wells, the 1/3 size pans here carry the bulk loads a pizza line burns through, so cheese and pepperoni do not need restocking mid-rush. 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, the 19 1/4 inch deep cutting board puts a pie-sized build surface directly under the rail, and it lifts off for cleaning at close.
Two Solid Stainless Steel Doors over a 23 Cu. Ft. Open Interior
Each of the two 28 3/4 inch wide doors is heavy duty stainless steel inside and out, filled with the same 2.5 inch high density polyurethane insulation as the cabinet walls. Both self-close 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. Inside is one open compartment with no divider wall, four epoxy coated steel wire shelves 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 34 1/4 inches, the pan rail rim at a low-profile 36 1/4 inches, and the top of the hood at 41 1/4 inches, so the unit rolls out for cleaning and locks in place during service.
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 69 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 at 71 inches long it asks for real line frontage; the 59-inch EPPSR2 and 36-inch EPPR1 cover tighter walls in the same EPP line, while the 93-inch EPPR3 adds a third door and a longer rail for the biggest spreads. Plan the floor space for the deep board as well, since the cabinet runs 36 1/2 inches front to back, the doors sweep to 58 3/4 inches when open, and the hood tops out at 41 1/4 inches. 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.
Features & Benefits
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Cold build station for pizzerias and high-volume pizza makelines with backup stock below
-
Stages nine 1/3 size polycarbonate pans, 6 in. deep, cold at the point of assembly
-
Builds pies on a 19 1/4 in. deep cutting board that lifts off for cleaning
-
Keeps the top pan area cold under a 1/2 in. thick foam insulated lid
-
Swaps the entire side mounted Blizzard R290 cartridge in the field without on-site brazing
-
Stores 23 cu. ft. of backup stock behind two solid self-closing stainless steel doors
-
Holds product anywhere from 33°F to 54°F on a digital controller preset at 35°F
-
Catches food debris on a vented stainless steel panel between pan area and cabinet
-
Cuts energy draw with ECM fan motors and a full-length cold air duct
-
Defrosts on a time-initiated, temperature-terminated cycle with no operator input
-
Rolls on four 5 in. swivel casters with locks on the front set
-
Plugs in pre-wired and ready to run on a 9 ft cord, no electrician needed
Free Shipping 48 Contiguous states & DC only.
In Stock: Ships in 1-2 Business Days
Cold build station for pizzerias and high-volume pizza makelines with backup stock below
Stages nine 1/3 size polycarbonate pans, 6 in. deep, cold at the point of assembly
Builds pies on a 19 1/4 in. deep cutting board that lifts off for cleaning
Keeps the top pan area cold under a 1/2 in. thick foam insulated lid
Swaps the entire side mounted Blizzard R290 cartridge in the field without on-site brazing
The Everest Refrigeration EPPR2 Pizza Prep Table
The Everest EPPR2 is the full-size two door model in Everest's EPP Series of pizza prep tables, built for pizzerias and high-volume pizza makelines that run a long topping lineup and need every pan of it sitting cold right where pies are built. The refrigerated rail up top stages nine 1/3 size pans, big enough to hold bulk cheese and high-turn toppings through a Friday night rush, while the 19 1/4 inch deep cutting board in front gives you room to stretch, sauce, and dress a pie without leaving the station, and the 23 cubic foot base below keeps backup stock behind two solid stainless steel doors on a 71-inch footprint. Rather than hanging the condensing unit off the back of the cabinet, this design parks it in a slim column beside the doors, where the whole cooling cartridge slides out for service.
Side Mounted Blizzard R290 Cartridge that Swaps without On-Site Brazing
The condensing unit is a side 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 1/3 HP 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.
Nine 1/3 Size Pans Under a 1/2 In. Foam Insulated Lid
The preparation area holds polycarbonate pans, 6 inches deep, laid out for nine 1/3 size pans in a single row across a 57 1/8 inch top pan area; where a sandwich table splits its rail into small 1/6 size wells, the 1/3 size pans here carry the bulk loads a pizza line burns through, so cheese and pepperoni do not need restocking mid-rush. 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, the 19 1/4 inch deep cutting board puts a pie-sized build surface directly under the rail, and it lifts off for cleaning at close.
Two Solid Stainless Steel Doors over a 23 Cu. Ft. Open Interior
Each of the two 28 3/4 inch wide doors is heavy duty stainless steel inside and out, filled with the same 2.5 inch high density polyurethane insulation as the cabinet walls. Both self-close 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. Inside is one open compartment with no divider wall, four epoxy coated steel wire shelves 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 34 1/4 inches, the pan rail rim at a low-profile 36 1/4 inches, and the top of the hood at 41 1/4 inches, so the unit rolls out for cleaning and locks in place during service.
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 69 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 at 71 inches long it asks for real line frontage; the 59-inch EPPSR2 and 36-inch EPPR1 cover tighter walls in the same EPP line, while the 93-inch EPPR3 adds a third door and a longer rail for the biggest spreads. Plan the floor space for the deep board as well, since the cabinet runs 36 1/2 inches front to back, the doors sweep to 58 3/4 inches when open, and the hood tops out at 41 1/4 inches. 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.
Features & Benefits
-
Cold build station for pizzerias and high-volume pizza makelines with backup stock below
-
Stages nine 1/3 size polycarbonate pans, 6 in. deep, cold at the point of assembly
-
Builds pies on a 19 1/4 in. deep cutting board that lifts off for cleaning
-
Keeps the top pan area cold under a 1/2 in. thick foam insulated lid
-
Swaps the entire side mounted Blizzard R290 cartridge in the field without on-site brazing
-
Stores 23 cu. ft. of backup stock behind two solid self-closing stainless steel doors
-
Holds product anywhere from 33°F to 54°F on a digital controller preset at 35°F
-
Catches food debris on a vented stainless steel panel between pan area and cabinet
-
Cuts energy draw with ECM fan motors and a full-length cold air duct
-
Defrosts on a time-initiated, temperature-terminated cycle with no operator input
-
Rolls on four 5 in. swivel casters with locks on the front set
-
Plugs in pre-wired and ready to run on a 9 ft cord, no electrician needed
Resources & Downloads
Specifications
| Temp Type | Refrigerator |
| Temperature Range | 33°F to 54°F |
| Factory Preset Temperature | 35°F |
| Net Capacity (Cu. Ft.) | 23 |
| Pan Capacity (Top Rail) | (9) 1/3 Size |
| Pans | Polycarbonate, 6" Deep |
| Top Pan Area Width | 57 1/8" |
| Lid | 1/2" Thick, Foam Insulated |
| Worktop, Lid and Hood | 16 Gauge Stainless Steel |
| Cutting Board | 19 1/4" Deep, Removable |
| Debris Panel | Vented Stainless Steel, Between Pan Area and Cabinet |
| Door Count | 2 |
| Door Style | Swing Solid |
| Door Width | 28 3/4" Each |
| Door Features | Self-Closing, Recessed Handles |
| Door Gaskets | Snap-In Magnetic |
| Frame Heaters | Standard |
| Shelves | 4 Epoxy Coated Steel Wire |
| Shelf Clips | Height Adjustable Stainless Steel |
| Interior / Exterior Finish | Heavy Duty Stainless Steel, Rounded Corners |
| Bottom and Rear | Galvanized Steel |
| Insulation | 2.5" High Density Polyurethane (Cabinet and Doors) |
| Interior Layout | Open Spaced, No Walls Between Compartments |
| Refrigerant | R-290 |
| Compressor HP | 1/3 |
| Compressor Location | Side Mount |
| Fan Motors | Electronically Commutated (ECM) |
| Air Circulation | Full-Length Air Duct |
| Condenser and Evaporator Coils | Large Capacity, Corrosion-Resistant |
| Condenser Fan | High Performance, Auto-Reverse |
| Defrost | Auto, Time-Initiated and Temperature-Terminated |
| Condensate Management | Self-Maintaining Drain Pan, No External Drain or Heater |
| Pressure Relief Devices | Standard, For Rapid Cabinet Re-Entry |
| Overheat Alarm | Audible, Compressor and Condenser Coil |
| Power (V-Hz-Ph) | 115-60-1 |
| Full Load Amps | 2.5 |
| NEMA Plug Type | NEMA 5-15P |
| Cord Length | 9 Ft. |
| Feed Wires | 3 With Ground |
| Casters | Four 5" Swivel, Locks on Front Set |
| Exterior Length | 71" |
| Exterior Depth | 36 1/2" |
| Depth With Doors Open | 58 3/4" |
| Exterior Height | 36 1/4" |
| Worktop Height (With 5" Casters) | 34 1/4" |
| Overall Height (Top of Hood) | 41 1/4" |
| Crated Weight | 450 Lbs. |
| Optional Accessories | Stainless Steel Double Overshelf (OS28-00, 69" L x 13.5" D x 46" H, Adds 31" of Height), Additional Shelving, 3" Caster Assembly (CASA3-01), 3.5"-6" Interchangeable Legs (AJL03-00) |
Manufacturer's Warranty
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10 Year
Compressor
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3 Year
Labor
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3 Year
Parts
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5 Year
Electrical
Certifications & Approvals
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ETL US & Canada
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ETL Sanitation
Cold build station for pizzerias and high-volume pizza makelines with backup stock below