Stop sacrificing counter space for functionality. This stainless steel salad top refrigerated counter combines a compact 36-inch footprint with targeted prep capacity, allowing kitchens to sustain continuous service without bottlenecks. Designed for food service professionals, the unit features a refrigerated well for 1/3 size pans alongside a 10.01 cubic foot refrigerated base to keep ingredients chilled and organized during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove all food and pans. Wipe stainless steel surfaces with mild detergent and a soft cloth; avoid abrasive pads. Clean interior shelving and pans with warm, soapy water and rinse. Vacuum condenser coils monthly to maintain efficiency. Degrease vents and oven areas to reduce fire risk. Inspect door gaskets for wear and replace if cracked. Dry all surfaces before restoring power; regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#Beverage Air’s SPE36HC-S salad counter offers 10.01 cu. ft.#@@#General Info#@#Description #@#
Stop sacrificing counter space for functionality. This stainless steel salad top refrigerated counter combines a compact 36-inch footprint with targeted prep capacity, allowing kitchens to sustain continuous service without bottlenecks. Designed for food service professionals, the unit features a refrigerated well for 1/3 size pans alongside a 10.01 cubic foot refrigerated base to keep ingredients chilled and organized during peak periods.
#@@# Engineered Cooling#@#
Rear-mounted, self-contained refrigeration with R290 hydrocarbon refrigerant ensures consistent temperatures while minimizing energy consumption. This configuration reduces product temperature variance across the two sections and supports continuous door access during busy shifts.
#@@# Prep Well Capacity#@#
The top accommodates furnished 1/3 size pans measuring 4 inches deep and accepts pans up to 6 inches deep, providing flexible portioning and layout options. Staff experience faster line throughput as they can stage multiple ingredients within direct reach.
#@@# Interior Storage#@#
An aluminum interior combined with four epoxy-coated wire shelves creates 10.01 cubic feet of chilled storage for bulk prep items and backups. Chefs minimize restocking frequency by storing secondary inventory within the same footprint as the prep surface.
#@@# Durable Construction#@#
Stainless steel front, sides, doors, and grille, along with a galvanized steel back and bottom, resist corrosion and wear in high-use environments. Managers can lower maintenance costs and preserve appearance even under heavy daily cleaning schedules.
#@@# Serviceability Design#@#
A front-breathing compressor and rear-mounted refrigeration simplify routine service without moving the unit away from walls. Technicians can complete common tasks faster, reducing downtime and keeping the counter operational during long shifts.
#@@#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#@#Perform weekly condenser coil cleaning to maintain heat exchange efficiency and prevent compressor overload. Inspect door gaskets monthly; replace seals that show cracking or loss of compression. Drain and clean pans and trays biweekly using mild detergent; rinse thoroughly and air dry before reinstalling. Verify temperature setpoint and log readings daily to ensure food safety. Lubricate caster stems quarterly and tighten hinge hardware as needed.
