The Everest Refrigeration EPPR3-D4 Pizza Prep Table
The Everest EPPR3-D4 is the drawer-heavy flagship-width model in Everest's EPP Series of drawered pizza prep tables, built for pizzerias and high-volume pizza makelines that portion most of their backup into pans and want four drawers working the line with a single door of shelf storage at the end. The refrigerated rail up top stages twelve 1/3 size pans, enough to hold bulk cheese and every high-turn topping through a Friday night rush, 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 30 cubic foot base below splits its 93 1/8 inch frontage between four stainless steel drawers in two stacked banks and one narrow solid door. Rather than hanging the condensing unit off the back of the cabinet, this design parks it in a slim column at the end of the run, 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 or drawer instead of waiting out the vacuum.
Twelve 1/3 Size Pans Under a 1/2 In. Foam Insulated Lid
The preparation area holds polycarbonate pans, 6 inches deep, laid out for twelve 1/3 size pans in a single row across a 74 1/2 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.
Four Ball-Bearing Stainless Steel Drawers and One Solid Door over a 30 Cu. Ft. Interior
The four 28 3/4 inch drawer fronts, stacked two per bank, are heavy duty stainless steel inside and out with 2.5 inch high density polyurethane insulation, and each drawer rides on a thick gauge stainless steel frame with low-friction ball bearings, so a loaded drawer glides out with one hand during a rush. Together the drawers accommodate eight full size drawer pans (pans are not included), enough to keep dough trays and prepped backup for the whole line portioned right below the rail, while the 17 inch solid door at the end opens onto two epoxy coated steel wire shelves riding on height adjustable stainless steel clips for boxed and bulk items. Door and drawer fronts alike carry snap-in magnetic gaskets that pop out for cleaning or replacement without tools and high strength recessed handles that stay out of the walkway. The interior behind them is one open 30 cubic foot compartment with heavy duty stainless steel walls and rounded corners, plus a galvanized steel bottom and rear. Six 5 inch swivel casters with locks on the front set and standard leg stabilizers carry the long chassis; 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 90 by 13.5 inch shelves and 31 inches of height, additional shelving for the door section, a 3 inch six-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 93 1/8 inches long it asks for serious line frontage; if you stage more boxed and bulk stock than panned backup, the two door EPPR3-D2 or the solid door EPPR3 trades drawers for shelf space, while the 71-inch EPPR2-D4 runs the same all-drawer-forward format on shorter walls. Plan the floor space for the deep board as well, since the cabinet runs 36 1/2 inches front to back, the drawers extend to 52 5/8 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 pizza build station for the longest makelines that pull most pans without a swing door
-
Stages twelve 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
-
Fits eight full size drawer pans across four stacked drawers, pans not included
-
Glides loaded drawers on thick gauge stainless steel frames with low-friction ball bearings
-
Stores boxed backup on two epoxy coated wire shelves behind a 17 in. solid door
-
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
-
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 six 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 pizza build station for the longest makelines that pull most pans without a swing door
Stages twelve 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
Fits eight full size drawer pans across four stacked drawers, pans not included
Glides loaded drawers on thick gauge stainless steel frames with low-friction ball bearings
The Everest Refrigeration EPPR3-D4 Pizza Prep Table
The Everest EPPR3-D4 is the drawer-heavy flagship-width model in Everest's EPP Series of drawered pizza prep tables, built for pizzerias and high-volume pizza makelines that portion most of their backup into pans and want four drawers working the line with a single door of shelf storage at the end. The refrigerated rail up top stages twelve 1/3 size pans, enough to hold bulk cheese and every high-turn topping through a Friday night rush, 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 30 cubic foot base below splits its 93 1/8 inch frontage between four stainless steel drawers in two stacked banks and one narrow solid door. Rather than hanging the condensing unit off the back of the cabinet, this design parks it in a slim column at the end of the run, 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 or drawer instead of waiting out the vacuum.
Twelve 1/3 Size Pans Under a 1/2 In. Foam Insulated Lid
The preparation area holds polycarbonate pans, 6 inches deep, laid out for twelve 1/3 size pans in a single row across a 74 1/2 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.
Four Ball-Bearing Stainless Steel Drawers and One Solid Door over a 30 Cu. Ft. Interior
The four 28 3/4 inch drawer fronts, stacked two per bank, are heavy duty stainless steel inside and out with 2.5 inch high density polyurethane insulation, and each drawer rides on a thick gauge stainless steel frame with low-friction ball bearings, so a loaded drawer glides out with one hand during a rush. Together the drawers accommodate eight full size drawer pans (pans are not included), enough to keep dough trays and prepped backup for the whole line portioned right below the rail, while the 17 inch solid door at the end opens onto two epoxy coated steel wire shelves riding on height adjustable stainless steel clips for boxed and bulk items. Door and drawer fronts alike carry snap-in magnetic gaskets that pop out for cleaning or replacement without tools and high strength recessed handles that stay out of the walkway. The interior behind them is one open 30 cubic foot compartment with heavy duty stainless steel walls and rounded corners, plus a galvanized steel bottom and rear. Six 5 inch swivel casters with locks on the front set and standard leg stabilizers carry the long chassis; 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 90 by 13.5 inch shelves and 31 inches of height, additional shelving for the door section, a 3 inch six-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 93 1/8 inches long it asks for serious line frontage; if you stage more boxed and bulk stock than panned backup, the two door EPPR3-D2 or the solid door EPPR3 trades drawers for shelf space, while the 71-inch EPPR2-D4 runs the same all-drawer-forward format on shorter walls. Plan the floor space for the deep board as well, since the cabinet runs 36 1/2 inches front to back, the drawers extend to 52 5/8 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 pizza build station for the longest makelines that pull most pans without a swing door
-
Stages twelve 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
-
Fits eight full size drawer pans across four stacked drawers, pans not included
-
Glides loaded drawers on thick gauge stainless steel frames with low-friction ball bearings
-
Stores boxed backup on two epoxy coated wire shelves behind a 17 in. solid door
-
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
-
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 six 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.) | 30 |
| Pan Capacity (Top Rail) | (12) 1/3 Size |
| Pan Capacity (Drawers) | (8) Full Size (Pans Not Included) |
| Pans | Polycarbonate, 6" Deep (Top Rail) |
| Top Pan Area Width | 74 1/2" |
| 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 Style | Swing Solid + Drawer |
| Door Count | 1 |
| Door Width | 17" |
| Drawer Count | 4 |
| Drawer Front Width | 28 3/4" Each |
| Drawer Frames | Thick Gauge Stainless Steel, Low-Friction Ball Bearings |
| Door / Drawer Handles | High Strength, Recessed |
| Door / Drawer Gaskets | Snap-In Magnetic |
| Shelves | 2 Epoxy Coated Steel Wire (Door Section) |
| 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, Door and Drawers) |
| 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 | Six 5" Swivel, Locks on Front Set |
| Leg Stabilizers | Standard |
| Exterior Length | 93 1/8" |
| Exterior Depth | 36 1/2" |
| Depth With Drawers Open | 52 5/8" |
| Exterior Height | 36 1/4" |
| Worktop Height (With 5" Casters) | 34 1/4" |
| Overall Height (Top of Hood) | 41 1/4" |
| Crated Weight | 665 Lbs. |
| Optional Accessories | Stainless Steel Double Overshelf (OS29-00, 90" L x 13.5" D x 46" H, Adds 31" of Height), Additional Shelving, 3" Six-Caster Assembly (CASA3-02, 3 Front 3 Rear), 3.5"-6" Interchangeable Legs (AJL03-01) |
Manufacturer's Warranty
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10 Year
Compressor
-
3 Year
Labor
-
3 Year
Parts
-
5 Year
Electrical
Certifications & Approvals
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ETL US & Canada
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ETL Sanitation
Cold pizza build station for the longest makelines that pull most pans without a swing door