{"product_id":"westlake-wksr-27b-28-in-sandwich-and-salad-prep-table-1-door-8-pans-stainless-steel","title":"Westlake WKSR-27B 28 In. Sandwich and Salad Prep Table, 1 Door, 8 Pans, Stainless Steel","description":"\u003cp\u003eThe Westlake WKSR-27B is a single-door refrigerated sandwich and salad prep table that puts eight chilled food pans, a cutting board, and a stainless steel storage cabinet into 28.1 in. of line. You build the order on the board, reach into the rail for toppings, and pull backup from the cabinet under your hands, so one person can run a full make station without leaving the spot. The refrigeration is rated to hold 33 °F to 41 °F in kitchens up to 100 °F, which covers a cook line on a July afternoon. It is sized for a coffee shop panini program, a convenience store deli corner, or a second station next to a bigger table; a shop with fifteen toppings and two cooks on the line will run out of pans here. Installation is a matter of rolling it into place on its preinstalled casters and plugging the 70.8 in. cord into a 115 V outlet with a NEMA 5-15P plug: it draws 2.4 A and needs no drain line.\u003c\/p\u003e\u003ch3\u003e8 Food Pans Included in the Top Rail\u003c\/h3\u003e\u003cp\u003eThe top rail holds eight fractional food pans, and all eight come with the table: six sixth-size pans and two ninth-size pans, set in two rows of three sixth pans plus one ninth pan. Use the sixth pans for the items you go through fastest, such as sliced turkey, provolone, lettuce, and tomato, and the ninth pans for the small-quantity add-ons like jalapenos, olives, or bacon. Compare that with working from a reach-in across the kitchen: every topping there costs a walk and a door opening, while here it costs a reach. During a lunch rush that is the difference between a ticket that keeps moving and one that waits. A lid closes over the rail between rushes and at the end of the night. With the lid closed, the rail stands 7 in. above the work surface, so check for that under a low shelf.\u003c\/p\u003e\u003ch3\u003e12.1 In. Deep Cutting Board\u003c\/h3\u003e\u003cp\u003eA cutting board 28.1 in. wide, 12.1 in. deep, and 0.5 in. thick runs along the front of the rail. At 12.1 in. it has the depth to lay a hoagie roll or a tortilla flat with room left for your knife hand, so you can slice, build, and wrap an order without sliding it somewhere else to finish. The cabinet measures 30.1 in. from its base to the work surface, excluding casters.\u003c\/p\u003e\u003ch3\u003eVentilated R290 Refrigeration Holding 33 °F to 41 °F\u003c\/h3\u003e\u003cp\u003eCooling comes from a ventilated refrigeration system paired with a copper coil evaporator. Moving air does the work here, not a cold wall: chilled air is circulated through the refrigerated space, so the temperature recovers after a door has been open for a restock and product at the far end is not left warmer than product next to the coil. The 1\/4 HP system runs on R290, a hydrocarbon refrigerant, and holds 33 °F to 41 °F. It is rated for a maximum ambient temperature of 100 °F. If your line regularly runs hotter than that, this table is outside its rating there, and you should place it away from the fryers and the range.\u003c\/p\u003e\u003ch3\u003eElectronic Control with Automatic Defrost Every 4 Hours\u003c\/h3\u003e\u003cp\u003eAn electronic control lets you adjust both the temperature set point and the defrost frequency from the controller. Out of the box the unit defrosts automatically every 4 hours, clearing frost off the coil before it can choke airflow, and you never have to schedule a manual defrost around service. The defrost water is evaporated by the unit itself. That matters at install: a table that needs a drain has to sit near a floor sink, while this one can go anywhere you have an outlet.\u003c\/p\u003e\u003ch3\u003eStainless Steel Inside and Out with Self-Closing Door\u003c\/h3\u003e\u003cp\u003eThe cabinet is stainless steel on the exterior and the interior, so the surfaces your crew wipes down every night are the same material inside and out, and a spilled pan of vinaigrette is a cleanup, not a stain. The door is self-closing, which protects the cold when a cook grabs a backup pan and turns away with both hands full. Swing it to 90 degrees and it stays open, so you can load a case of product without holding it with your hip. Locks and keys are included for securing product after close. Allow 27.5 in. in front of the cabinet for door swing.\u003c\/p\u003e\u003ch3\u003ePreinstalled Casters and Removable Condenser Access Board\u003c\/h3\u003e\u003cp\u003eFour swivel casters come preinstalled, two of them with brakes. Lock the brakes and the table stays put while you work; release them and one person can roll it out to mop behind it or reach the wall. A removable installation board gives you direct access to the condenser coil for cleaning. That is the maintenance job that decides how hard a refrigeration system has to work, because a coil matted with flour dust and grease cannot shed heat, and easy access is what gets the job done on schedule.\u003c\/p\u003e","brand":"Westlake","offers":[{"title":"Default Title","offer_id":67710577705245,"sku":"WKSR-27B","price":1436.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/89798_Westlake_WKSR-27B_1.jpg?v=1791489068","url":"https:\/\/thechefstore.com\/products\/westlake-wksr-27b-28-in-sandwich-and-salad-prep-table-1-door-8-pans-stainless-steel","provider":"TheChefStore.Com","version":"1.0","type":"link"}