Stop trading speed for control. This prep refrigerated counter combines a high-capacity mega top with efficient refrigerated storage to keep ingredients cold, organized, and ready for continuous service. Designed for commercial kitchens, the unit supports high-throughput sandwich and salad production while maintaining consistent temperatures and reliable operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove food pans. Wipe interior with mild soap and warm water; rinse and dry. Clean stainless exterior with non-abrasive cleaner. Vacuum condenser coils monthly to reduce energy use. Remove grease from Mega Top and vents after each service to prevent fires. Inspect door seals and drawer tracks; replace worn seals. Use EPA-approved sanitizer on food-contact surfaces to stop bacteria and meet CSA and health inspection standards.#@@#Additional Info#@#Beverage Air’s SPED36HC-12M-2 refrigerated counter is a 36" wide prep station with a two-drawer mega top for 12 pans, offering 10.01 cu. ft. of storage, R-290 refrigerant, and a 115v, 1/6 HP compressor.#@@#General Info#@#Description #@#
Stop trading speed for control. This prep refrigerated counter combines a high-capacity mega top with efficient refrigerated storage to keep ingredients cold, organized, and ready for continuous service. Designed for commercial kitchens, the unit supports high-throughput sandwich and salad production while maintaining consistent temperatures and reliable operation.
#@@# Size Optimized#@#
The unit measures 36 inches wide and offers a compact footprint with a depth of 38.38 inches, enabling installation in tight prep lines without sacrificing working space. Operators gain a full-length mega top that holds up to 12 pans, streamlining ingredient access during peak periods.
#@@# Cold Storage Capacity#@#
Engineers specified 10.01 cubic feet of refrigerated storage to secure perishable items beneath the work surface, reducing tray change frequency and lowering time spent restocking. Teams benefit from controlled temperature zones that preserve freshness throughout long service windows.
#@@# Durable Construction#@#
Manufacturers built the exterior from stainless steel across the front, top, and sides to resist corrosion and enable frequent cleaning cycles common in foodservice environments. Staff can perform sanitization quickly while maintaining a professional appearance on the line.
#@@# Efficient Refrigeration System#@#
Designers equipped the counter with an R-290 refrigerant system and a 1/6 horsepower compressor to deliver energy-efficient cooling performance. Facilities will notice reduced runtime and stable temperature maintenance even under continuous door or drawer access.
#@@# User-Friendly Access#@#
The model uses two refrigerated drawers for ingredient storage, combining secure containment with fast retrieval during assembly. Chefs achieve consistent mise en place because drawers minimize cold air loss and present organized compartments for rapid selection.
#@@#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 remove dust with a soft brush or vacuum to maintain heat transfer efficiency. Clean interior surfaces with a mild detergent solution and wipe dry to prevent corrosion. Sanitize drawers and pans after each shift using EPA-approved sanitizer. Verify door gaskets for tears and replace when compression fails. Level unit and confirm 115v supply and proper NEMA 5-15P connection. Schedule professional refrigerant checks for R-290 annually.