Omcan USA Aurora Prep Tables - 59034
Omcan Aurora 36" refrigerated prep table, 9.1 cu ft, digital control, stainless steel, lockable doors, adjustable shelves, R290 efficiency.
What our Experts Think
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Designed for fast, consistent prep work — This 36″ dual‑door refrigerated prep table combines chilled storage with a work surface, streamlining sandwich, salad, and cold food assembly in busy kitchens.
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Reliable temperature control — Maintains a precise 33 °F–40 °F (0.5 °C–4.4 °C) range with a digital controller for food safety and extended freshness.
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Durable, commercial‑grade construction — Stainless steel interior and exterior resist corrosion and simplify cleaning — ideal for daily foodservice use.
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Convenient, ergonomic features — Self‑closing doors, removable gaskets, adjustable shelves, and heavy‑duty casters with brakes enhance usability and mobility on busy lines.
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Integrated prep workflow — Includes a commercial‑grade cutting board on top and room below for 10 × 1/6 pans and refrigerated storage, boosting efficiency and ingredient access.
Q&A
Q1: What is the Omcan USA 59034?
A1: It’s a 36″ Aurora refrigerated sandwich/salad prep table with two self‑closing doors and 9.1 cu ft (258 L) refrigerated storage — ideal for commercial food prep.
Q2: What are its temperature and cooling features?
A2: Maintains 33°F–40°F (0.5°C–4.4°C) with a digital temperature controller and ventilated cooling system for consistent food‑safe refrigeration.
Q3: What construction and materials does it use?
A3: Rugged stainless steel interior and exterior with adjustable heavy‑duty PVC‑coated shelves and a thick 10 mm cutting board for daily use durability.
Q4: What convenience features are included?
A4: Features heavy‑duty lockable casters for mobility, self‑closing doors, removable gaskets, and automatic defrosting for easier maintenance.
Q5: Who is this prep table designed for?
A5: Best for restaurants, delis, cafes, and catering operations that need efficient cold ingredient storage and prep space.
Maintenance Tips
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Daily wipe‑down: Clean the cutting board and prep surfaces with a mild, food‑safe cleaner to remove spills and food residue.
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Interior sanitation: Clean the cabinet interior, shelves, and GN pans regularly to prevent contamination and odors.
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Clean door gaskets: Wipe and inspect the removable door seals weekly to ensure tight sealing and cold retention.
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Check temperature: Monitor and record internal temps daily to maintain safe food storage (33–40 °F).
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Coil & vent care: Dust condenser coils and vents every 2–3 months to support efficient cooling.
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Defrost & drain: Keep automatic defrost drainage clear to prevent water buildup.
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Inspect hardware: Tighten loose screws, hinges, and casters; check brakes on wheels for stability.
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Avoid harsh cleaners: Do not use abrasive pads or harsh chemicals on stainless‑steel surfaces.
