Handle high-volume sandwich and salad preparation without compromising temperature control or work surface utility. This refrigerated counter features a stainless top fitted for multiple ingredient pans, a built-in cutting surface, and an efficient rear-mounted refrigeration system, enabling continuous prep flow in busy kitchens. Operators will produce consistent menu items while maintaining NSF-class sanitation and UL certifications that support commercial use and compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove pans, drawers and cutting board. Wash interior and pans with warm water and mild detergent; scrub gasket and door edges. Rinse and dry all surfaces thoroughly. Clean condenser coils every 3 months using a soft brush or vacuum to improve efficiency. Remove grease from stainless exterior with non-abrasive cleaner. Inspect seals and hardware; replace worn parts. Restart only after unit is completely dry.#@@#Additional Info#@#The Beverage Air SPED48HC-08-2 is a 48" sandwich prep counter with 13.01 cu. ft. capacity, stainless steel top, aluminum interior, R290 refrigeration, 1/6 HP compressor, two drawers for 6" pans, one door, two shelves, and a 10" cutting board.#@@#General Info#@#Description #@#
Handle high-volume sandwich and salad preparation without compromising temperature control or work surface utility. This refrigerated counter features a stainless top fitted for multiple ingredient pans, a built-in cutting surface, and an efficient rear-mounted refrigeration system, enabling continuous prep flow in busy kitchens. Operators will produce consistent menu items while maintaining NSF-class sanitation and UL certifications that support commercial use and compliance.
#@@# Capacity Optimization#@#
The unit offers 13.01 cubic feet of refrigerated storage across two sections, enabling organized ingredient staging and inventory control within a compact 48-inch footprint. Staff will access chilled products quickly while the footprint preserves valuable floor space in tight kitchens.
#@@# Pan Configuration#@#
The design accommodates eight 1/6 size pans in the countertop opening with supplied 4-inch deep pans and tops that accept 6-inch deep pans, providing flexible portioning for high-turn ingredients. Cooks will reload less frequently and adjust pan depths to match menu requirements, increasing throughput and minimizing interruptions.
#@@# Integrated Cutting Surface#@#
A 10-inch polyethylene cutting board mounts to the top surface to centralize prep and reduce transfers between stations. Chefs will retain product integrity and speed by performing slicing and assembly directly on the refrigerated counter.
#@@# Drawer Access#@#
Upper and lower pull-out drawers accept 6-inch deep pans and allow organized storage and rapid retrieval of mise en place components. Line staff will save time during service intervals by accessing ingredients from drawers rather than opening a full door.
#@@# Refrigeration System#@#
The rear-mounted self-contained refrigeration runs on R290 hydrocarbon refrigerant and uses a 1/6 HP compressor to maintain set temperatures with energy-efficient performance.
#@@#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#@#Maintain the Beverage Air SPED48HC-08-2 refrigerated counter with scheduled inspections and cleaning to ensure sanitation and performance. Inspect door gaskets weekly and replace cracked seals for thermal retention. Defrost evaporator coils monthly or when frost exceeds 1/4" to restore airflow; use warm water to remove ice. Clean condenser coils every 90 days with a soft brush and vacuum to optimize heat exchange.