How should the worktop and refrigerated compartment be tested together on a commercial refrigerated prep table?

Measure worktop temperature, cabinet air temperature, and food temperature separately to verify performance during frequent access. A sample demonstration is useful, but continuous production data is needed to verify repeatability and practical capacity. The supplier should identify any capacity limit caused by product temperature, moisture, particle size, or other material properties. For critical parameters, require signed records from both parties and retain the original data with the order documents. For equipment with change parts, list every required component and its adjustment range before placing the purchase order.