Engineered for high-volume kitchens that require precise cold storage and rapid access, this three-section refrigerated counter combines robust construction with efficient refrigeration to keep prep operations moving smoothly. Operators will appreciate a stainless steel work surface that accommodates twelve 1/6 size pans and includes a polymer cutting board for continuous prep use, while the unit maintains consistent temperatures using modern hydrocarbon refrigerant technology.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove food. Empty drawers and pans, then wash interior and 10" cutting board with warm water and mild detergent. Use soft cloth on stainless surfaces and non-abrasive cleaner on exterior. Clean condenser coils monthly to improve efficiency. Inspect and replace door gasket if worn. Sanitize food-contact surfaces per CSA or local rules. Allow unit to dry fully before reconnecting power to prevent electrical faults.#@@#Additional Info#@#Beverage Air’s SPED72HC-12-6 refrigerated counter offers 20.02 cu. ft. capacity with six pull-out drawers for 6" pans, a stainless steel top for twelve 1/6 pans, a 10" cutting board, and rear-mounted R290 refrigeration.#@@#General Info#@#Description #@#
Engineered for high-volume kitchens that require precise cold storage and rapid access, this three-section refrigerated counter combines robust construction with efficient refrigeration to keep prep operations moving smoothly. Operators will appreciate a stainless steel work surface that accommodates twelve 1/6 size pans and includes a polymer cutting board for continuous prep use, while the unit maintains consistent temperatures using modern hydrocarbon refrigerant technology.
#@@# Stainless Steel Top.#@#
The stainless steel top offers a durable work surface and resists corrosion in busy food prep environments. Designers incorporated an opening sized for twelve 1/6 size pans and supplied four-inch deep pans, while the top also accepts six-inch deep pans for expanded capacity.
#@@# Six Drawer Access.#@#
Six drawers provide organized storage with both upper and lower pull-out access to six-inch deep pans, minimizing reach time and keeping perishable ingredients within regulated zones. Chefs benefit from rapid retrieval and reduced cross-contamination risk through dedicated drawer compartments.
#@@# Generous Internal Capacity.#@#
The cabinet delivers 20.02 cubic feet of refrigerated capacity across three sections to store high volumes of ingredients without crowding. Technicians designed an aluminum interior to optimize thermal transfer and allow systematic placement of pans and containers.
#@@# R290 Refrigeration System.#@#
A rear-mounted self-contained refrigeration system employs R290 hydrocarbon refrigerant and a 1/3 HP compressor to maintain stable setpoints with energy-efficient performance. Maintenance technicians benefit from a compact, serviceable layout that supports routine access and reduces downtime.
#@@# Sanitation Certifications.#@#
The unit arrives with applicable cULus and UL Sanitation classifications, reflecting compliance with industry standards for food service equipment safety and hygiene.
#@@#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 and vacuum to preserve heat transfer. Sanitize interior surfaces weekly using a mild detergent solution and rinse; avoid abrasive cleaners that harm stainless steel. Verify door gaskets daily for cracks and replace within 30 days if compromised to maintain consistent temperatures. Level the unit and confirm rear airflow clearance; document operating amps and temperature logs weekly to detect refrigeration issues early.