Prep Table Refrigerator Repair

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A prep table has one of the hardest jobs in the kitchen: an open rail of cut ingredients, a lid that is up for most of the rush, and a hot line a few feet away. Cool Aid repairs sandwich, pizza and salad prep tables, chef bases and undercounter refrigerators for restaurants, cafes, pizzerias and hotel kitchens across the Bay Area.

Why prep table rails run warm

California's cold-holding rule applies to the pans in the rail just like the cabinet below: potentially hazardous food must be held at 41°F or below (HSC 113996). Rails fail that first, and usually for a handful of reasons:

• The lid stays up. The rail is designed to be covered between uses. An open lid through the whole rush lets the pans warm.
• Pans overfilled or the wrong depth. Food mounded above the rail sits in warm kitchen air.
• Blocked airflow. The cabinet below is packed so tight that cold air cannot reach the rail.
• A dirty condenser. Next to a fryer or grill, condensers clog fast. Turbo Air calls for cleaning condenser coils at least every three months (Turbo Air), and greasy kitchens need it more often.
• Mechanical faults. Evaporator fan motors, an iced evaporator, gaskets on doors and drawers, or a failing compressor or controller.

Our reach-in and prep table troubleshooting guide lists the checks your staff can do before calling.

How we repair prep tables

1. We measure pan and cabinet temperatures and look at how the unit is being used during service.
2. We clean or check the condenser, then test fans, evaporator, gaskets, controls and refrigerant pressures.
3. We fix the cause and confirm the rail and cabinet hold temperature.
4. If the unit is used in a way that will keep defeating it, such as a lid that cannot close over the pans, we tell you.

Chef bases and undercounters

Refrigerated chef bases sit under griddles and charbroilers, so heat and grease are constant. Drawer gaskets, drawer slides and condensers need regular attention. If you are replacing one, the California Foodservice Instant Rebates program lists refrigerated chef bases at $150 per unit, applied at participating dealers while funds last (program flyer).

Related equipment and pages

Solid-door kitchen units: reach-in cooler and freezer repair. Whole-kitchen planning: restaurant refrigeration. Everything by industry: refrigeration by industry. Keeping it all on schedule: maintenance plans.

Book prep table repair →

Frequently asked questions

Written and reviewed by Jim McKinny, owner of Cool Aid Air Conditioning & Refrigeration — California C-20 and C-38 licensed, EPA Universal certified, second generation of a family business serving the Bay Area since 1966. Every job we complete is backed by our 1-year parts & labor warranty.