Stop sacrificing prep speed for dependable cold storage. This three-section stainless steel salad top refrigerated counter merges organized ingredient access with consistent cooling, allowing kitchens to handle heavy service while maintaining ingredient quality and food safety.
LongDescription#@#Salad Top Refrigerated Counter, three-section, 72"W, 20.02 cu. ft., (3) solid hinged doors, stainless steel top, includes 1/3 size pans (pans furnished are 4" deep, tops will accommodate 6" deep pans), lift-off lid, (6) epoxy-coated wire shelves, stainless steel front, sides, doors & grille, galvanized steel back & bottom, aluminum interior, rear-mounted self-contained refrigeration, 6" casters (2 with brakes), R290 Hydrocarbon refrigerant, 1/3 HP, cULus, UL EPH Classified, UL-Sanitation, Made in USA#@@#Cleaning Instructions#@#Unplug unit and remove all food. Lift off lids and wash pans with warm, soapy water; rinse and dry. Clean stainless steel top, sides and doors with non-abrasive cleaner and soft cloth. Vacuum condenser coils every month to keep efficiency high. Inspect door gaskets and replace if cracked. Remove grease from vents to reduce fire risk. Sanitize food-contact surfaces after cleaning to prevent bacteria and pass CSA and health inspections.#@@#Additional Info#@#Beverage Air SPE72HC-S 72.63" stainless steel salad-top counter offers 20.02 cu. ft. capacity, three hinged doors, rear-mounted R-290 refrigeration, 1/3 HP compressor, six epoxy-coated shelves, and is cULus and UL-Sanitation certified.#@@#General Info#@#Description #@#
Stop sacrificing prep speed for dependable cold storage. This three-section stainless steel salad top refrigerated counter merges organized ingredient access with consistent cooling, allowing kitchens to handle heavy service while maintaining ingredient quality and food safety.
#@@# Capacity Optimization#@#
This unit offers 20.02 cubic feet of refrigerated capacity to support ongoing prep workflows, accommodating standard 1/3 size pans that are 4 inches deep while also accepting 6-inch deep pans in the top. Engineers designed the interior layout to maximize storage density without hindering reach-in access during peak service.
#@@# Durable Exterior#@#
Manufacturers constructed the front, sides, doors, and grille from stainless steel, using galvanized steel for the back and bottom to resist corrosion in high-use environments. Operators benefit from a work surface that withstands daily sanitation cycles while retaining a professional appearance.
#@@# Efficient Refrigeration#@#
A rear-mounted, self-contained refrigeration system utilizes R-290 hydrocarbon refrigerant and a 1/3 HP compressor to maintain stable temperatures across sections. Technicians appreciate the front-breathing compressor style that simplifies service access and minimizes downtime.
#@@# Flexible Organization#@#
Three solid hinged doors and six epoxy-coated wire shelves provide configurable storage for pans and packaged goods to meet menu requirements. Chefs can adjust shelf positions to accommodate taller items or create dedicated zones for allergens and frequently used ingredients.
#@@# Service Mobility#@#
The counter is shipped on 6-inch casters, two of which have brakes, allowing staff to reposition the unit for cleaning or workflow adjustments and secure it during service. Facilities managers enjoy easier access for under-counter cleaning and equipment inspection.
#@@#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 fins monthly and remove dust buildup using a soft brush or low-pressure vacuum to maintain heat exchange efficiency. Clean stainless steel surfaces with mild detergent and a nonabrasive cloth; rinse and dry to prevent corrosion. Sanitize 1/3 size pans and lids after each shift with approved food-safe sanitizer. Verify door gaskets for cracks and replace when compression fails. Level unit and tighten caster bolts quarterly to preserve refrigeration performance.
