Handle high-volume sandwich and salad production without compromise. This two-section refrigerated counter delivers reliable cooling, organized prep capacity, and robust construction to support continuous service in restaurants, cafeterias, and catering operations. Operators gain consistent temperatures and ample organized storage to maintain food safety and streamline mise en place.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove pans and cutting board; wash in warm, soapy water and air dry. Wipe stainless top, front and sides with non‑abrasive cleaner and soft cloth. Clean interior walls and shelves with mild detergent; rinse and dry. Vacuum condenser coils monthly to maintain efficiency and lower energy use. Inspect door gaskets for cracks and replace if worn. Regular cleaning prevents contamination, reduces fire risk, saves energy, and extends equipment life.#@@#Additional Info#@#Beverage Air’s SPE60HC-08 refrigerated counter offers 16.02 cu. ft.#@@#General Info#@#Description #@#
Handle high-volume sandwich and salad production without compromise. This two-section refrigerated counter delivers reliable cooling, organized prep capacity, and robust construction to support continuous service in restaurants, cafeterias, and catering operations. Operators gain consistent temperatures and ample organized storage to maintain food safety and streamline mise en place.
#@@# Top Prep Capacity#@#
Specify 16.02 Cu. Ft. of refrigerated capacity up front to support extended service periods and reduce refill frequency. Designers positioned an opening to accept eight 1/6 size pans, and furnished pans measure 4 inches deep while the top will accept 6-inch deep pans for flexible ingredient depths.
#@@# Durable Stainless Surfaces#@#
Manufacturers built the exterior top, front, sides, and doors from stainless steel to resist corrosion and simplify daily sanitation. Staff can clean surfaces quickly and maintain a professional appearance that endures continuous use.
#@@# Efficient Refrigeration System#@#
Engineers placed a rear-mounted self-contained refrigeration system using R290 hydrocarbon refrigerant and a 1/3 HP compressor to provide efficient cooling and lower energy consumption. Technicians benefit from a compact layout that eases service access while maintaining consistent internal temperatures.
#@@# Practical Work Area#@#
Integrators included a 10-inch cutting board and adjacent available counter space to centralize prep activities and minimize movement between stations. Chefs maintain workflow continuity with ingredients and tools within arm's reach, increasing throughput during peak periods.
#@@# Organized Interior Storage#@#
Designers equipped the unit with four adjustable shelves to accommodate variable container sizes and optimize storage organization. Kitchen managers can reduce clutter and rotate stock efficiently to maintain first in, first out handling.
#@@#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 the condenser coil monthly to ensure optimal heat transfer and reduce load. Inspect door gaskets weekly for cracks or compression loss; replace if defects appear. Defrost the unit when ice exceeds 1/4 inch to maintain airflow. Sanitize pans and cutting boards after each shift with NSF-approved sanitizer; rinse and dry thoroughly. Level the counter and tighten mounting fasteners quarterly.