NicksPizza
New member
I just had our 48" sanwich prep table die and I am looking for some sage advice on things to make sure I consider in buying a new one. Like everyone else, I don’t have cash laying around to just buy the biggest, baddest cooler out there. Does anyone feel imspird to hop on the thought train? I’ll be deciding tonight or tomorrow and getting it shipped in. Lots and lots of ice packs are doing a good job since the food is rotating out quickly enough these last few days.
What I do have included so far in my consideration is this:
What I do have included so far in my consideration is this:
- this is the base for our wings, sandwiches, fried appetizer and pasta preparations. These account for right at 33% of sales with more potentai volume as we do some upcoming monthly specials.
- 48" is probably too small right now, but we are comfortble with it. Too much more volume, and we will start feeling the pinch. We ned to go at least to a 60" 16-bin unit. but don’t want to leave money on the table if the 72" is achievble for a undred bucks. Am I likely to regret getting the 60" as my upgrade from the 48" 12-bin?
- My expectation is that having more under-cooler space will make us more efficient and decrease service times by having more items at hand underneath. Fewer steps to reload, more time on station doing actual preparation would lead to better service times and more precision and less fatigue. Al lead to increased productivity.
- I have plenty of space on my cook line for 60" as well as the 72". Durability of the two units is a question. Do I put more strain on the same compressor in the bigger unit? Do the bigger units have bigger compressors? Will energy use be comparable?
- BRANDS IMPORTANT: What to avoid is more likely to be useful. I am looking at affordability versus dependability like everone out there. The top tier is an absolute no-can-do. The high end custom boxes and the super pizza prep tables the big operations use . . . . not what I need or can afford. I have found a fairly economy brand “ASCEND” (Jimex) that seems to have replaced ColdTech(?) that I can get locally, has 2yr/warranty, and has held up well for my pizza station now for two years with zero issues. I am looking to stay in the $2500 n3eghborhood, which gets me the 72" ASCEND unit. TRUE is more, and not the brand I’ve heard good reliability stories for.
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