Built for nonstop service in high-volume kitchens, this prep counter combines organized ingredient access with refrigerated control to keep operations efficient and compliant. Operators benefit from a full mega top with openings for up to twelve 1/6 size pans, along with a substantial refrigerated well, enabling fast assembly of salads and sandwiches while maintaining cold chain integrity. Facility managers appreciate the durable stainless steel exterior and aluminum interior, designed to withstand daily use and simplify cleaning and sanitation procedures.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove food. Empty drawers and pans, wash with mild soap and warm water, rinse and air dry. Clean stainless steel top and exterior with non-abrasive cleaner. Vacuum condenser coils monthly to maintain efficiency. Inspect door gasket, replace if cracked. Defrost and sanitize interior per CSA guidelines. Dispose of waste safely. Reconnect power only when unit is fully dry and components are secured.#@@#Additional Info#@#The Beverage Air SPED48HC-12M-2 refrigerated counter offers 13.01 cu. ft.#@@#General Info#@#Description #@#
Built for nonstop service in high-volume kitchens, this prep counter combines organized ingredient access with refrigerated control to keep operations efficient and compliant. Operators benefit from a full mega top with openings for up to twelve 1/6 size pans, along with a substantial refrigerated well, enabling fast assembly of salads and sandwiches while maintaining cold chain integrity. Facility managers appreciate the durable stainless steel exterior and aluminum interior, designed to withstand daily use and simplify cleaning and sanitation procedures.
#@@# Mega Top Access#@#
The top accommodates twelve 1/6 size pans and ships with 4-inch deep pans, while the lid configuration allows for 6-inch deep pans to increase ingredient capacity. Chefs gain rapid access to mise en place, significantly reducing assembly time during peak traffic.
#@@# Refrigerated Capacity#@#
This unit provides 13.01 cubic feet of refrigerated storage in a two-section layout with one door, supporting bulk cold storage adjacent to the prep well. Staff can stage additional ingredients or holding containers without compromising temperature control, ensuring freshness.
#@@# Drawer Organization#@#
Two pull-out drawers, upper and lower, accept 6-inch deep pans and slide out for quick removal and restocking during service. Line cooks benefit from organized storage that minimizes cross traffic and speeds up replenishment, enhancing workflow efficiency.
#@@# Cutting Surface Integration#@#
A 10-inch polyethylene cutting board sits flush with the top, providing a hygienic work surface directly over the refrigerated well. Food preparation tasks can proceed without relocating items, which reduces handling time and maintains product temperature effectively.
#@@# Refrigeration System#@#
A rear-mounted self-contained refrigeration system utilizes R290 hydrocarbon refrigerant and operates on 115 volts, 1-Ph with 60 hertz, drawing 2 amps while delivering 1/6 HP cooling capacity.
#@@#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 debris for heat transfer efficiency. Clean interior surfaces weekly with mild detergent and warm water, then rinse and dry to prevent corrosion. Sanitize food-contact pans and drawer interiors after each service with an EPA-approved sanitizer. Check door gasket integrity weekly; replace gaskets with cracks or deformation. Level the unit and verify refrigerant lines and electrical connections quarterly.