Leader DR60 - 60" Refrigerated Pizza Dough Retarder Table
|Shipping Weight:||386 lbs.||
|Temperature:||34° - 40° F
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Return Policy:All stocked items may be returned to us if the item has not been used and is in original packaging. In order for returns to be accepted, your items must be returned within 30 days from receipt. Please contact a customer solutions specialist before returning an item. We will create a return authorization for you and send you an e-mail with instructions on how to complete the return. You will be credited 24-72 hours upon receipt and inspection of returned product(s). Products returned may be subject to restocking fees.
Easy to Order
This item was easy to order. We found this dough retarder on the Google and were directed to eliterestaurantequipment.com. We needed a 60" model because that was the size of our current dough retarder that we are replacing. We received this item in a little under 2 weeks and are very happy with the outcome. We received exactly what we ordered. The person that helped us Marcel, he was easy to deal with and very knowledgeable about the product. We called ten days after placing the order to see of any update. He gave us tracking information and we instantly learned the pizza dough retarder was on its way. We received lift-gate service for free, which means the item was lift gated down curbside. We needed lift gate service because we do not have access to a fork lift or loading dock. Overall this was a great transaction, and we will keep Elite in mind of any future purchases. Posted on 8/1/13 by Ann Wallace
ERE makes shopping easy
I'm amazed at the huge variety of products from kitchen to washroom...Today I started on a pizzeria project and while shopping for new equipment i needed they linked me to elite restaurant equipment to make my purchase of this leader refrigerated pizza dough retarder table! I should have known to come here first. :)Also, comparing items for value/quality/compatibility is important. You make it easy to know what I'm buying before I buy. Posted on 7/10/13 by Lin Ming