Stop compromising on prep speed or cold holding capacity. This commercial sandwich prep counter combines ample refrigerated storage with a full pan top and a robust compressor to keep ingredients consistently chilled during peak service periods. Designed for kitchens that handle continuous production, it balances efficiency, sanitation, and durability in one compact footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove pans and cutting board; wash with mild detergent and warm water, rinse and air dry. Clean interior and shelves with nonabrasive cloth to remove foodborne bacteria. Degrease exterior, hinges and door gaskets to prevent fires. Vacuum condenser coils monthly to improve efficiency and lower utility costs. Inspect seals and replace if cracked to avoid breakdowns and failed CSA inspections. Reconnect power only when fully dry.#@@#Additional Info#@#The Beverage Air SPE60HC-12 sandwich counter offers 16.02 cu. ft. of storage in a 60" stainless steel unit with R-290 refrigeration, a 1/3 HP compressor, four shelves, a 10" cutting board, and space for twelve 1/6-size pans.#@@#General Info#@#Description #@#
Stop compromising on prep speed or cold holding capacity. This commercial sandwich prep counter combines ample refrigerated storage with a full pan top and a robust compressor to keep ingredients consistently chilled during peak service periods. Designed for kitchens that handle continuous production, it balances efficiency, sanitation, and durability in one compact footprint.
#@@# Top Pan Configuration#@#
The stainless steel top features openings for twelve 1/6 size pans and accommodates pans up to 6 inches deep, providing a dedicated staging area for assembly line operations. Operators gain direct access to ingredients while maintaining product separation and portion control.
#@@# Refrigeration Performance#@#
A rear-mounted self-contained refrigeration system utilizes R290 hydrocarbon refrigerant and a 1/3 HP compressor to deliver stable temperatures across a 16.02 cu. ft. cold zone. Chefs and catering staff depend on rapid recovery and consistent cold to preserve food safety during repeated door cycles.
#@@# Work Surface Integration#@#
The unit ships with a 10-inch cutting board and additional counter space to support prep tasks adjacent to the pan well, reducing movement between stations. Teams benefit from a contiguous workflow for faster assembly and fewer labor touchpoints.
#@@# Rugged Exterior Construction#@#
Stainless steel covers the top, front, sides, and doors, while a galvanized bottom and back provide structural support and corrosion resistance in busy kitchen environments. Maintenance crews experience simplified cleaning and longevity under daily sanitation routines.
#@@# Storage and Organization#@#
Four adjustable shelves inside the aluminum interior deliver configurable storage for backup ingredients, trays, and service items, maximizing usable cubic capacity. Managers can organize stock by rotation dates to minimize waste and expedite restocking.
#@@#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#@#Service teams should inspect condenser coils monthly and remove dust with a brush or compressed air to maintain airflow. Verify door gaskets for cracks and reseat or replace them to preserve temperature control. Level the unit and ensure rear-mounted compressor vents are unobstructed for heat dissipation. Sanitize stainless steel surfaces with a neutral detergent and soft cloth; avoid abrasives.