Everest EPWR2 59 In. Side Mount Sandwich Prep Table, 2 Solid Doors, 17 Cu. Ft., (16) 1/6 Size Pans

The Everest EPWR2 is the wide-body two door model in Everest's EP Series of side mount sandwich prep tables, built for sandwich shops, burger lines, and salad and dessert stations that run a deep topping spread and need every pan of it sitting cold at the point of assembly instead of in a reach-in across the kitchen. The refrigerated rail up top stages sixteen 1/6 size pans of prepped ingredients within arm's reach through a lunch rush, while the 17 cubic foot base below keeps backup stock behind two solid stainless steel doors, all on a 59-inch sandwich prep table 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 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 in two rows across a 45 1/4 inch top pan area, 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 Solid Stainless Steel Doors over a 17 Cu. Ft. Open Interior

Each of the two 22 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, silicone coated shatter-proof LED lighting that shows true product color without adding heat, and heavy duty stainless steel walls with rounded corners over 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 37 1/2 inches, and the top of the hood at 42 1/2 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 57 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 the rail tops out at sixteen 1/6 size pans; stations that spread fewer toppings fit the 48-inch EPR2 in the same EP line, while the three door EPR3 adds a wider rail and a third base section for bigger spreads. Check clearances before committing to the spot, since the hood tops out at 42 1/2 inches, the lid needs about 45 inches when it swings open, and the 22 3/4 inch doors sweep the depth to 52 3/4 inches when open. Power is a standard 115V connection drawing 3.5 amps on a 9 foot cord with a NEMA 5-15P plug, so no dedicated circuit is needed.