Delfield D4427NP-12M 27" Mega Top Sandwich/Salad Prep Table w/ Refrigerated Base, 115v - Image 1
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SKU: 032-D4427NP12M
Brand: Delfield
Model: D4427NP-12M

Delfield D4427NP-12M 27" Mega Top Sandwich/Salad Prep Table w/ Refrigerated Base, 115v

The Delfield D4427NP-12M 27" Mega Top Prep Table with refrigerated base offers 8.2 cu. ft. of space, holds 12 sixth-size pans, and features eco-friendly R290 refrigerant. Ideal for commercial kitchens.

Key Features

  • 8.2 cu. ft. interior space accommodates 12 sixth-size pans for high-volume prep
  • Self-contained refrigeration with solid-state controls maintains 33-40°F range
  • Eco-friendly R290 hydrocarbon refrigerant reduces environmental impact and energy costs
  • Patented air screen prevents product drying, ensuring freshness for sandwiches and salads
  • Durable stainless steel construction with ABS interior and 8-inch cutting board for long-lasting performance
Starting from $5432.00/unit

Volume discounts available

The Delfield D4427NP-12M 27" Mega Top Sandwich/Salad Prep Table with refrigerated base is a game-changer for commercial kitchens. Designed with a spacious 8.2 cu. ft. interior, this prep table efficiently holds 12 sixth-size food pans, providing ample workspace while maintaining optimal storage. Its self-contained refrigeration system with solid-state electronic controls ensures temperature stability between 33-40°F, perfect for prepping sandwiches and salads. The front-breathing condenser, paired with environmentally friendly R290 hydrocarbon refrigerant, minimizes energy consumption while reducing environmental impact. Ideal for high-volume restaurants and catering operations, this prep table combines functionality with durability, featuring a sturdy stainless steel construction, ABS interior, and an 8-inch polyethylene cutting board. Its mobility, thanks to 5-inch casters, allows for easy repositioning in fast-paced kitchens. Whether you're outfitting a new kitchen or upgrading existing equipment, the Delfield D4427NP-12M delivers performance, efficiency, and sustainability—key factors in today's commercial culinary landscape.