Tips for Sanitation and Maintenance of Sandwich Prep Tables

In many commercial foodservice operations, refrigerated prep tables see heavy usage on a daily basis. This is one piece of restaurant equipment that is often the work horse of any restaurant or institutional kitchen that serves foods requiring assembly, like sandwiches. Because refrigerated prep tables are used so frequently, it’s important that you allow for extra care when it comes to cleaning and maintenance. All refrigeration and freezer equipment pieces need to be cleaned and maintained regularly. With the possibility of equipment failure you run the risk of expesive inventory loss and causing foodborne illness.

If you see any warning signs that your pizza prep table or sandwich/salad prep table may need replacing, such as repeated failures of various components in the unit, and the repair costs are approaching the cost of a new unit, replacement is your best option. Until that time approaches, follow these tips to extend the life of your refrigerated prep table:

• Regulary clean your sandwich prep table, including drawers, food holders, cutting boards, doors, door gaskets and the interior of the cabinet.

• Pay attention to any odors or unpleasant smells and clean thouroughly if these are present.

• Residual food debris in any prep table can cause foul smells which may have a negative affect on food quality as well as the work enviroment for staff.

• Regularly inspect the cleanliness and condition of the door gaskets and check the door hinges to make sure they are alingned properly.

• Use a soft cloth with warm soapy water or an antibacterial agent to wash all food contact areas. Use this on door gaskets too to prevent mold buildup. This will also extend the life of the door gasket and help keep a good seal.

• Regularly clean the condenser coil and coil grill. Making sure to remove all debris, grease, dust, and grime. A quick and easy way to do this is to spray the coil fins with an eco-friendly degreasing agent and wipe down with a damp cloth. You can also use compressed air if the environment will accommodate this.

• Monitor the condensate pan to be sure that it is not over filling or cracked.

• For heated pans, regularly check to be sure the heating element is operating properly.

• Keep a temperature log to be certain that proper temperature is maintained, and that all product is kept in food safe temperature zones.

• If your refrigerated prep table begins to show wear and tear or temperatures are higher than they should be, call a service technician.

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