The four-foot, three-section sandwich prep counter ensures reliable refrigeration and organized prep space for high-volume kitchens. It features a stainless steel top with six pull-out drawers to streamline sandwich, salad, and plate assembly. The unit offers 20.02 cu. ft. of refrigerated storage, a cutting surface, and a 12-pan opening for twelve 1/6-size pans. Operators receive 4" deep pans, while the top accommodates 6" deep pans for flexibility and increased yield.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove all pans and food. Wipe the stainless top and cutting board with mild detergent and a soft cloth; avoid abrasive pads. Wash drawers and 1/6-size pans in warm, soapy water, rinse, and dry before replacing. Clean condenser coils every 3 months to maintain efficiency and lower energy use. Degrease oven-adjacent surfaces and vents to reduce fire risk. Inspect door gaskets for wear and replace if torn. Ensure all parts dry before reconnecting power.#@@#Additional Info#@#The Beverage Air SPED72HC-12-6 is a 72" sandwich top refrigerated counter with 20.02 Cu. Ft. capacity, six drawers for 6" pans, stainless steel top for twelve 1/6 pans, 10" cutting board, rear R290 refrigeration, and Made in USA construction.#@@#General Info#@#Description #@#
The four-foot, three-section sandwich prep counter ensures reliable refrigeration and organized prep space for high-volume kitchens. It features a stainless steel top with six pull-out drawers to streamline sandwich, salad, and plate assembly. The unit offers 20.02 cu. ft. of refrigerated storage, a cutting surface, and a 12-pan opening for twelve 1/6-size pans. Operators receive 4" deep pans, while the top accommodates 6" deep pans for flexibility and increased yield.
#@@# Three Section Layout#@#
Refrigerated storage and prep space are combined in one footprint, allowing staff to prepare multiple orders without moving between stations. The three-section design reduces retrieval time and maintains ingredient integrity during continuous use.
#@@# Six Drawer Access#@#
Upper and lower pull-out drawers fit 6" deep pans, providing quick access to ingredients and cutting cycle time during busy periods. Organized drawers minimize door swing, reducing disruptions in traffic flow.
#@@# Stainless Steel Top#@#
The stainless steel worktop resists corrosion and simplifies cleaning, supporting sanitation protocols. An integrated 10" polyethylene cutting board offers a dedicated chopping surface, reducing cross-contamination and preserving the metal top.
#@@# Pan Capacity Flexibility#@#
The opening fits twelve 1/6-size pans and accepts 6" deep pans for larger ingredient loads, enabling operations to adjust portioning based on menu needs. This flexibility supports varied mise en place requirements.
#@@# Efficient Refrigeration System#@#
The rear-mounted refrigeration system uses R290 hydrocarbon refrigerant and a 1/3 HP compressor for reliable cooling. It maintains consistent temperatures and reduces recovery time after openings.
#@@# Commercial Certifications#@#
The unit is cULus listed, UL EPH classified, and UL-Sanitation approved, meeting electrical safety and foodservice sanitation standards.
#@@#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 SPED72HC-12-6 by cleaning condenser coils monthly to ensure airflow and cooling; use a soft brush and vacuum to remove debris, straighten bent fins if needed. Sanitize stainless steel and cutting board surfaces after service with mild detergent; avoid abrasive pads. Wash drawers and pan wells with warm, soapy water, rinse, dry, and reassemble. Check gaskets weekly for damage and replace if worn.