Omcan USA Juneau Prep Tables - 58009
Omcan USA Juneau 72" refrigerated prep table – 3-section, 11 cu ft, 33–40°F, stainless, digital control, 18 pans, casters, R290.
What our Experts Think
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Commercial‑Grade Refrigerated Prep Solution — A robust 72″ Juneau Refrigerated Prep Table (Model PT‑TH‑1778‑HC, Item 58009) built for busy professional kitchens, offering reliable temperature‑controlled prep and storage.
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Efficient Food Handling & Safety — Maintains a safe 0.5 °C to 4 °C (33 °F–40 °F) range with an intelligent digital controller and ventilated refrigeration, ideal for salads, sandwiches, and cold‑ingredient prep.
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Spacious & Organized — 11 cu.ft. capacity stores up to 18 × 1/6 GN pans (with adjustable PVC coated shelves) for streamlined ingredient access and workflow.
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Durable Stainless Steel Build — Food‑grade interior and exterior with rounded corners offer long‑lasting durability and easy cleaning to support sanitation standards.
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Mobility & Convenience — Equipped with 4 lockable castors for flexible kitchen layout and maintenance access.
Q&A
Q: What is the Omcan USA Juneau Prep Table – 58009?
A: It’s a commercial‑grade refrigerated prep table from Omcan USA’s Juneau series (Item #58009, Model PT‑TH‑1778‑HC) designed for foodservice kitchens to keep ingredients chilled and organized.
Q: What size and capacity does it have?
A: Features a 72″ wide unit with 11 cu.ft (≈311 L) refrigerated storage, ideal for sandwich, salad, and food prep stations.
Q: What are the key refrigeration features?
A: Includes a digital temperature controller, efficient rear‑mounted refrigeration system using eco‑friendly R290 refrigerant, and maintains 33°F–40°F (0.5°C–4°C) for food safety.
Q: How is it constructed?
A: Built with interior and exterior food‑grade stainless steel, adjustable PVC‑coated shelves, and an internal round‑corner design for easy cleaning and sanitation.
Q: How many pans or ingredients can it hold?
A: Designed to accommodate up to (18) 1/6 GN pans, helping organize multiple ingredients for efficient workflow.
Maintenance Tips
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Clean stainless steel interior/exterior daily with mild detergent and warm water to maintain hygiene.
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Sanitize food contact surfaces regularly to prevent cross‑contamination.
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Check and clean door gaskets weekly to ensure proper seal and temperature efficiency.
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Monitor internal temperature (33°F–40°F) and record daily for food safety compliance.
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Dust or vacuum condenser coils every 2–3 months to maintain efficient cooling.
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Clear drain channels and vents to avoid water buildup and airflow restrictions.
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Inspect shelves, casters, and hinges for wear; tighten or replace as needed.
