Stop sacrificing speed for functionality. This stainless steel speed bar focuses on ice handling, service flow, and durable construction, making it ideal for high-volume operations. It enables staff to prepare cocktails and chilled items quickly while ensuring consistent temperature control and sanitation standards. Designed for continuous use in bars, restaurants, hotels, and institutional settings, it combines integrated ice storage, cold plate technology, and service-oriented accessories to minimize downtime and streamline backbar workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug electrical items and drain ice bin before cleaning. Remove loose debris and wash stainless surfaces with mild soap and warm water using a soft cloth. Rinse thoroughly and dry to prevent corrosion. Flush cold plate and dump sink, sanitize food-contact areas with EPA-approved sanitizer per label directions. Clean condenser coils and vents monthly to improve efficiency and lower utility costs. Inspect seals and hardware; tighten or replace worn parts to avoid breakdowns.#@@#Additional Info#@#Advance Tabco’s PRU-19-48L-10 Prestige Uni-Serv speed bar is 48" W x 25" D x 36" H. It has stainless steel Type 300, an 11" deep ice bin, a dump sink, recessed glass shelf, blender recess, 29" working height, and NSF certification.#@@#General Info#@#Description #@#
Stop sacrificing speed for functionality. This stainless steel speed bar focuses on ice handling, service flow, and durable construction, making it ideal for high-volume operations. It enables staff to prepare cocktails and chilled items quickly while ensuring consistent temperature control and sanitation standards. Designed for continuous use in bars, restaurants, hotels, and institutional settings, it combines integrated ice storage, cold plate technology, and service-oriented accessories to minimize downtime and streamline backbar workflow.
#@@# Ice Bin#@#
An 11-inch deep ice bin with a 10-circuit cold plate stores and chills ice while preventing rapid melt, supporting continuous service during peak periods. Operators gain immediate access to 89 pounds of ice, reducing restocking frequency and preserving product hold time.
#@@# Dump Sink#@#
A dedicated dump sink with a 4-inch rear splash mount faucet and swing spout simplifies meltwater removal and cleanup, keeping work surfaces clear and sanitary. Staff can dispose of liquid quickly without disrupting service lines, which reduces cross-contamination risk and speeds turnover.
#@@# Glass Shelf#@#
The recessed glass shelf organizes glassware above the work surface, allowing bartenders to stage service and maintain line-of-sight to the bar area. Placing clean glassware within arm’s reach cuts motion waste and accelerates drink assembly.
#@@# Blender Recess#@#
An integrated blender recess with an outlet secures blending equipment at the point of use and eliminates cord hazards across the counter. Technicians benefit from a dedicated power location that maintains a tidy workspace and supports continuous blending operations.
#@@# Stainless Construction#@#
Type 300 stainless steel construction and 20-gauge panels provide corrosion resistance and durable surfaces designed for frequent cleaning and heavy use.
#@@#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#@#Inspect condenser and drains weekly to prevent buildup and ensure reliable operation. Remove debris from the 11" ice bin and verify the 10-circuit cold plate remains clear; flush bin with a mild detergent solution and rinse thoroughly. Tighten faucet fittings and test the swing spout for leakage. Sanitize the recessed glass shelf and blender recess; check outlet wiring for secure connections. Lubricate hinges and adjust leveling feet to maintain a 29" working height.
