Stop settling for makeshift prep stations. This three-section sandwich top refrigerated counter combines organized ingredient storage with a high-capacity cold plate and integrated prep surface to sustain fast-paced service while maintaining consistent product temperatures. Operators gain reliable performance, measured cooling capacity, and a layout tailored for repetitive portioning and assembly tasks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove food. Empty pans and wash with warm, soapy water; rinse and dry. Use mild detergent and non-abrasive cloth for stainless steel surfaces. Clean condenser coils every 3 months; remove debris with brush or vacuum to maintain efficiency and lower energy use. Degrease vents and fan blades to reduce fire risk. Sanitize food-contact areas with approved sanitizer to kill bacteria and meet CSA/health rules. Inspect door gaskets and replace if cracked.#@@#Additional Info#@#Beverage Air SPE72HC-12 is a 72" three-section refrigerated counter with 20.02 cu. ft.#@@#General Info#@#Description #@#
Stop settling for makeshift prep stations. This three-section sandwich top refrigerated counter combines organized ingredient storage with a high-capacity cold plate and integrated prep surface to sustain fast-paced service while maintaining consistent product temperatures. Operators gain reliable performance, measured cooling capacity, and a layout tailored for repetitive portioning and assembly tasks.
#@@# Countertop Configuration#@#
The stainless steel top incorporates openings sized for twelve 1/6 pans and supports pans furnished at 4 inches deep while accommodating optional 6-inch deep pans in the same cutouts, enabling efficient ingredient staging. The included 10-inch cutting board and available counter space provide immediate work area for portioning and assembly without additional furniture.
#@@# Cold Storage Capacity#@#
The unit offers 20.02 cubic feet of refrigerated storage in a three-section layout to segregate ingredients by type or shift period, reducing cross-contamination risk and simplifying inventory rotation. Operators will store bulk items beneath the prep surface while keeping frequently used pans within reach.
#@@# Durable Exterior Construction#@#
Fabricators finished the front, sides, top, and doors in stainless steel and used galvanized steel for the exterior bottom and back to balance corrosion resistance with structural support. Foodservice managers will find the case resilient to daily cleaning protocols and the work surface able to withstand repeated cutting and service activity.
#@@# Interior Materials and Shelving#@#
The aluminum interior features six shelves that provide organized cold storage for wrapped items and backstock, increasing usable shelf area for mise en place. Staff will access stored items quickly through the three doors, accelerating restock cycles during peak periods.
#@@#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 coils monthly and vacuum debris to maintain 1/3 HP efficiency and consistent cooling. Sanitize stainless steel top, front and cutting board with mild detergent and warm water; rinse and dry to prevent corrosion. Verify door gaskets for tears and replace immediately to preserve temperature and reduce load. Level the 72" unit and confirm refrigerant type R-290 signs are intact. Log ambient temperature and service intervals for regulatory records.