EconoCold 50 1-Door Refrigerated Pizza Prep Table – PICL1-HC

• 50″ refrigerated pizza prep table
• 13.8 Cu. Ft. capacity
• Stainless steel 1/3 size pans
• 19.25″ full length cutting board
• 2 pre-installed shelves per section
• Electronic controller maintains 1C to 4C (34F to 40F)
• Stainless steel construction
• Environmentally friendly R290 refrigerant
• Self-closing and stay open door
• Pre-installed casters

Description

The EconoCold PICL1-HC is a high-performance refrigeration station engineered for the specific demands of high-volume pizza production. With a 50″ width, it provides a spacious workspace for dough stretching and assembly while keeping essential ingredients at safe, consistent temperatures. The prep table is constructed from high-grade stainless steel, providing the structural integrity required to survive the daily rigors of a commercial kitchen environment while simplifying the sanitation process.

Thermal performance is managed by a side-mounted refrigeration system utilizing R290 hydrocarbon refrigerant, an environmentally responsible choice that offers excellent cooling efficiency and rapid temperature recovery. The top rail is designed to hold (6) 1/3 size pans, keeping toppings organized and chilled throughout a busy shift. Below the workspace, the single-door refrigerated cabinet offers 13.8 Cu. Ft. of storage, allowing for the convenient staging of backup dough balls or ingredient containers.

The PICL1-HC features a massive 19.25″ deep removable cutting board that spans the entire width of the table. The self-closing door is equipped with a 90 stay-open feature, which assists staff during inventory loading and high-traffic prep periods. Supported by heavy-duty casters, this EconoCold prep table offers the mobility needed for thorough cleaning and flexible kitchen layouts, making it a vital asset for any professional pizzeria or Italian restaurant.

Product specifications or design are subject to change without notice.

• Restaurant Size Recommendation: For small to medium-sized commercial kitchens or as a secondary prep station in high-volume establishments.
• Maintenance Advice: Wipe down all stainless steel exterior weekly with a non-abrasive cloth and clean daily all removable pans.

Read moreSpecifications

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