27in Sandwich prep an 10 cu. ft. fridge or 48in sandwich prep

Re:27in Sandwich prep an 10 cu. ft. fridge or 48in sandwich prep (THE WILD DOG)

Thu, 08 Nov 2012 15:37:28 GMT

that's gonna be fun.... i know mine was :-)

Re:27in Sandwich prep an 10 cu. ft. fridge or 48in sandwich prep (reese77)

Thu, 08 Nov 2012 14:48:06 GMT

48" sandwich prep arrived. The depth due to the chopping board is 34" so it will stick out a bit. Now to get it into the truck.

Re:27in Sandwich prep an 10 cu. ft. fridge or 48in sandwich prep (Curb Hopper)

Thu, 08 Nov 2012 00:49:21 GMT

Wise decision. Love your build out thread!

Re:27in Sandwich prep an 10 cu. ft. fridge or 48in sandwich prep (THE WILD DOG)

Wed, 07 Nov 2012 22:54:07 GMT

yeah, you're gonna wanna have extra storage rather than wishing you had extra storage. it fills up fast. I have a one door prep and a 2 door work top and i pack that thing to the gills to the point where it hurts to see it struggle to keep cool, but i manly keep cases of soda in the 2 door when doing big events.

Re:27in Sandwich prep an 10 cu. ft. fridge or 48in sandwich prep (reese77)

Wed, 07 Nov 2012 18:03:06 GMT

Thanks. Decided to go with a 48" double door unit. There is a guy selling one on CL and will deliver it to me for 1175 total.

Re:27in Sandwich prep an 10 cu. ft. fridge or 48in sandwich prep (chefbuba)

Wed, 07 Nov 2012 16:47:07 GMT

I have a two door, wish I had room for a three sometimes.
Go with the two door.

Re:27in Sandwich prep an 10 cu. ft. fridge or 48in sandwich prep (reese77)

Wed, 07 Nov 2012 13:51:13 GMT

Dr of BBQ

If you have the space go with the 48" sandwich prep station.
You'll end up with extra cooler space for now but at some point down the road you'll be so happy you did. Cooling space and counter top/prep space are the two things you can never have to much of.

Thanks for the input. I was thinking the same thing plus the single 48" unit will use less current. It seems that 48" prep table is the way to go.

Re:27in Sandwich prep an 10 cu. ft. fridge or 48in sandwich prep (Dr of BBQ)

Wed, 07 Nov 2012 13:41:53 GMT

If you have the space go with the 48" sandwich prep station.
You'll end up with extra cooler space for now but at some point down the road you'll be so happy you did. Cooling space and counter top/prep space are the two things you can never have to much of.

27in Sandwich prep an 10 cu. ft. fridge or 48in sandwich prep (reese77)

Wed, 07 Nov 2012 12:40:08 GMT

I cannot decide on my last piece(s) of equipment. I have 59" wide space to spare for my refrigeration.

I need a sandwich prep station but cannot decide on a 27" single door unit and a small 10 cubic foot refrigerator or a double door 48" sandwich prep station.

I am trying to think what I will store in the refrigerator on a daily basis. Likely it will be extra meat that is prepped in pans, extra condiments, extra toppings and extra cheese. I already have an area for a cold drink cooler, so drinks are not needed in the refrigerator.

The benefit to the 48" unit is that I can get 18 toppings pans versus the 8 pans that I could fit in a 27" unit. With the extra pans, I can have more toppings up top versus taking up storage space in a refrigerator.

Also, I am thinking that in the case of events where I need to have more food on hand, I can have a ice cooler with extras. I have seen food trucks use ice chest to store back up supplies.

Input?