Pizza Prep Table

[Snapperhead]

Continental CPT67

Has 2 doors on bottom , cold rail on top

R404

Ranco LPS

What Cut in / Cut out , do you set the cold rail to

They are complaining its freezing the veggies up top

I popped a few veggie pans out and theres inch of ice on the wall in places

Oh … and are they supposed to defrost the top ever ? Like turn the top OFF over night ?

[pecmsg]

What controls do you have to work with?

[UmmScott]

Continental CPT67

Has 2 doors on bottom , cold rail on top

R404

Ranco LPS

What Cut in / Cut out , do you set the cold rail to

They are complaining its freezing the veggies up top

I popped a few veggie pans out and theres inch of ice on the wall in places

Oh … and are they supposed to defrost the top ever ? Like turn the top OFF over night ?

Delfields which use a similar setup usually set the LPS to cut in at 55psi and out at 30psi.

Is there also a temp control for the rail or only the LPS?

Sent from my SM-N920V using Tapatalk

[2sac]

Does that unit have a defrost clock as many of the Continental units? Doubling up the affected pans will remedy the issue until you figure out the resolution to the problem.

[VTP99]

Stupid question ... does it say Continental ?
That number looks to be a Hoshi

[Snapperhead]

Yea its a Continental

Inside cooler has a constant cut in goes a liq line sol

Rail just relies on the LP Control hooked the suction line, which runs a liq line solenoid feeding rail

No clock

Edit....i shoulnt post when half asleep lol

Theres a rocker switch hooked to liq sol feeding rail ... That is manual def .... And the comp is run by a LP control which runs the rail ofcourse , and someone has it set cut out 20 cut in 30

[pecmsg]

Poor way to do it but the LP control needs to be adjusted warmer.

Personally a EPR valve on the blower would work much better!

[rider77]

Something I used to see in a lot of these boxes, was the staff was trying to keep product in the rail overnight. Thus techs would try to set the unit to maintain product temperature in the rail for long periods, which would wind up with frozen product at the bottom and room temperature product at the top.
Most of these prep tables are only designed to accept already chilled product and maintain that temperature for a shift, on the rail.

[pecmsg]

and someone has it set cut out 20 cut in 30

Thats a problem.

I'll assume R-404A!!!

Cut In 60
Cut Out 35 - 40

Rough very rough setting #, Adjust accordingly.

Also They MUST shut down at night for defrost, if they wont install a time clock. 4- 6 hrs off.

[pecmsg]

FWIW:
A EPR valve on the 2 door blower is better for the pump if you can get them to pay for it!

[Snapperhead]

They HAVE to be using this 24-7 to get that much ice on the wall

I will set the cut in properly , AND tell them stop using it for storage over night

[pecmsg]

They HAVE to be using this 24-7 to get that much ice on the wall

I will set the cut in properly , AND tell them stop using it for storage over night

Had a Pizza place here didn't know what the switch was for., then complained it was a pain cleaning the water every morning.
Sneaked in a time clock.........boy did they ***** when the pans began to float. Owner laughed his ass off until he got the bill for the clock!

[Snapperhead]

well in their defense …. the switch is located behind the dam cover

How dumb is that

[pecmsg]

well in their defense …. the switch is located behind the dam cover

How dumb is that

But easy to install a clock.

https://www.supplyhouse.com/Intermat...d7bb92b0fbe48c

[DavidDeBord]

Does that unit have a defrost clock as many of the Continental units? Doubling up the affected pans will remedy the issue until you figure out the resolution to the problem.

[DavidDeBord]

Thats a problem.

I'll assume R-404A!!!

Cut In 60
Cut Out 35 - 40

Rough very rough setting #, Adjust accordingly.

Also They MUST shut down at night for defrost, if they wont install a time clock. 4- 6 hrs off.

[DavidDeBord]

Something I used to see in a lot of these boxes, was the staff was trying to keep product in the rail overnight. Thus techs would try to set the unit to maintain product temperature in the rail for long periods, which would wind up with frozen product at the bottom and room temperature product at the top.
Most of these prep tables are only designed to accept already chilled product and maintain that temperature for a shift, on the rail.