Built for high-throughput sandwich stations and prep lines, this 27" refrigerated counter combines a compact footprint with targeted refrigeration to keep ingredients chilled and accessible. It offers 6.8 cu. ft. of storage beneath a stainless steel top that holds six 1/6 and two 1/9 size pans. A removable 10" cutting board enhances workflow at the assembly point. The unit uses R290 refrigerant and a rear-mounted refrigeration system with a 1/10 HP compressor for consistent temperatures in busy operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove food and pans. Wipe the stainless top, cutting board, and exterior with mild detergent and a soft cloth. Clean interior aluminum and shelves with soapy water; rinse and dry. Wash pans and the 10" cutting board separately. Vacuum condenser coils and vents. Check door gaskets for wear; replace if cracked. Ensure the unit is dry before reconnecting power.#@@#Additional Info#@#The Beverage Air SPE27HC 27" sandwich top refrigerated counter offers 6.8 cu. ft. capacity, stainless steel top for pans, removable cutting board, shelves, R-290 refrigeration, 115v power, casters, UL listings, and U.S.#@@#General Info#@#Description #@#
Built for high-throughput sandwich stations and prep lines, this 27" refrigerated counter combines a compact footprint with targeted refrigeration to keep ingredients chilled and accessible. It offers 6.8 cu. ft. of storage beneath a stainless steel top that holds six 1/6 and two 1/9 size pans. A removable 10" cutting board enhances workflow at the assembly point. The unit uses R290 refrigerant and a rear-mounted refrigeration system with a 1/10 HP compressor for consistent temperatures in busy operations.
#@@# Stainless Steel Top#@#
The stainless steel top provides a durable, corrosion-resistant work surface that cleans easily. An integrated opening fits standard pans, streamlining assembly and reducing transfer time.
#@@# Pan Configuration#@#
The top accommodates six 1/6 and two 1/9 size pans, supporting common sandwich and salad setups. The 4" deep pans fit into tops that can hold pans up to 6" deep, offering flexible storage without modifications.
#@@# Cutting Board Integration#@#
A removable 10" cutting board at the front centralizes prep tasks and minimizes movement between stations. Staff can quickly swap or sanitize the board, maintaining throughput and sanitation.
#@@# Internal Capacity#@#
The cabinet provides 6.8 cu. ft. of storage with two epoxy-coated wire shelves for organized stock rotation. Backup ingredients can be staged below the prep surface to reduce service interruptions during busy periods.
#@@# Mobility And Stability#@#
Six-inch casters, two with brakes, allow mobility for cleaning and reconfiguration while locking ensures stability during service. Facilities gain flexibility for layout changes without sacrificing load stability.
#@@# Energy And Compliance#@#
The rear-mounted refrigeration uses R290 refrigerant and operates on 115 volts at 60 Hz, 1-Ph, drawing 2 amps for efficiency. The unit is cULus and UL Sanitation certified, Made in the USA, and supports compliance and serviceability.
#@@#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#@#Maintain the Beverage Air SPE27HC by cleaning condenser coils monthly to ensure cooling and reduce compressor strain. Wipe the stainless steel exterior and aluminum interior with mild detergent; avoid abrasive cleaners. Wash the 10" cutting board and pans in soapy water, then dry fully. Check door gaskets weekly for damage and replace if needed. Level the unit, lock 6" casters, defrost as required, and schedule annual refrigeration checks to maintain performance.