Stop compromising speed for consistent cold holding. This 60-inch two-section refrigerated prep counter delivers organized ingredient storage and rapid access for high-volume kitchens, enabling staff to assemble salads and sandwiches without delay. Engineers designed the unit to integrate prep surface, ingredient wells, and refrigerated storage for continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove food. Pull out pans and cutting board. Wash interior and pans with mild detergent and warm water; rinse and dry. Clean condenser coils monthly with brush or vacuum to keep efficiency and lower bills. Wipe exterior stainless steel with non-abrasive cleaner and soft cloth. Check and replace door gaskets if cracked. Defrost per manual and ensure unit is fully dry before reconnecting power. Regular cleaning prevents contamination, fires, and costly repairs.#@@#Additional Info#@#Admiral Craft USSL-2D/60 is a 60" refrigerated prep table with 15 cu. ft. capacity, rear-mounted refrigeration, LED controller, automatic defrost, two doors, 16 pans, and stainless steel construction. It includes four casters and 115v power.#@@#General Info#@#Description #@#
Stop compromising speed for consistent cold holding. This 60-inch two-section refrigerated prep counter delivers organized ingredient storage and rapid access for high-volume kitchens, enabling staff to assemble salads and sandwiches without delay. Engineers designed the unit to integrate prep surface, ingredient wells, and refrigerated storage for continuous service.
#@@# Refrigeration System#@#
Rear-mounted self-contained refrigeration uses R-134a and a side rear breathing compressor to maintain stable temperatures across a 15 cu. ft. cabinet. Operators will experience consistent cooling under load thanks to automatic defrost and a digital temperature controller with LED display.
#@@# Capacity Layout#@#
The 16 pan top arrangement accepts standard 1/6 pans and keeps ingredients segregated for fast assembly lines. Kitchen managers gain measurable throughput improvements because staff access ingredients from a single organized surface and store overflow below on two wire shelves.
#@@# Construction Materials#@#
The exterior uses 430 stainless steel while the interior employs 304 stainless steel to resist corrosion and simplify sanitation. Food service teams will reduce maintenance time because smooth stainless surfaces clean quickly and maintain appearance under heavy use.
#@@# Work Surface#@#
A 3/4 inch removable polyethylene cutting board provides a sanitary primary prep area and detaches for thorough cleaning. Chefs will retain product quality during long service periods because the board resists staining and knife wear while allowing direct transfer to pans.
#@@# Access And Service#@#
Two doors with recessed handles and removable door gasket grant rapid interior access and simplify routine gasket replacement or cleaning. Technicians will service the unit efficiently since casters and rear compressor positioning allow access to service points without full cabinet disassembly.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Clean condenser coils monthly to maintain 115v efficiency and reduce amperage draw. Inspect door gaskets weekly and replace worn seals to prevent temperature loss. Defrost automatically but check drain lines monthly to avoid clogs. Sanitize 304 stainless steel interiors and removable 3/4" polyethylene cutting board after each use with food-safe cleaner. Torque caster fasteners quarterly and check level for proper drainage. Log temperatures daily using the digital controller and LED display.