Built for high-volume prep lines, this three-section mega top refrigerated counter ensures cold staging, organized storage, and a dedicated prep surface to streamline service. Designed for commercial kitchens, it combines a 20.02 cu. ft. refrigerated cavity with a stainless steel top that holds twelve 1/6 size pans, offering quick ingredient access while maintaining consistent temperatures via a rear-mounted self-contained refrigeration system.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit. Remove food and pans. Lift out 12 pans and wipe the top and cutting board with mild soap and a soft cloth. Wash drawers with warm, soapy water; dry before reinserting. Clean the interior and shelves with non-abrasive cleaners. Inspect and clean the door gasket. Vacuum condenser coils to maintain efficiency. Ensure the cabinet is dry before reconnecting power.#@@#Additional Info#@#The Beverage Air SPED72HC-12M-4 72" mega top refrigerated counter offers 20.02 cu. ft., one door, four drawers for 6" pans, two shelves, a stainless top for twelve 1/6 pans, a 10" cutting board, R-290 refrigeration, and UL-certified USA quality.#@@#General Info#@#Description #@#
Built for high-volume prep lines, this three-section mega top refrigerated counter ensures cold staging, organized storage, and a dedicated prep surface to streamline service. Designed for commercial kitchens, it combines a 20.02 cu. ft. refrigerated cavity with a stainless steel top that holds twelve 1/6 size pans, offering quick ingredient access while maintaining consistent temperatures via a rear-mounted self-contained refrigeration system.
#@@# Cold Capacity#@#
The cabinet offers 20.02 cu. ft. of refrigerated space across three sections, supporting multiple stations without straining cooling performance. Operators can safely hold proteins, produce, and prepared components during busy service.
#@@# Mega Top Organization#@#
The stainless steel mega top accommodates twelve 1/6 size pans (4" deep pans provided; tops fit 6" pans), allowing flexible ingredient layouts for sandwich, salad, and prep tasks. Staff benefit from faster retrieval and clearer mise en place, speeding assembly.
#@@# Drawer Access#@#
Four pull-out drawers—two upper and two lower—fit 6" deep pans, simplifying access to frequently used items while reducing door openings. Kitchens enjoy better workflow and lower heat gain compared to front-door access.
#@@# Durable Construction#@#
The stainless steel exterior, galvanized back and bottom, and aluminum interior resist wear and support cleaning protocols. Facilities managers value corrosion resistance and sanitation-compliant finishes.
#@@# Efficient Refrigeration#@#
A rear-mounted self-contained system with R290 refrigerant and a 1/3 HP compressor balances cooling power and energy efficiency. Technicians can easily service the unit, which meets cULus and UL sanitation standards.
#@@# Prep Surface Features#@#
The unit includes a 10" polyethylene cutting board integrated into the top and two interior shelves for added storage. Chefs gain a food-safe work area near chilled storage, reducing cross-traffic and speeding prep.
#@@#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#@#Please perform monthly cleaning of condenser coils to maintain efficiency. Inspect door gasket for damage and replace if needed. Clean stainless steel surfaces with mild cleaner, rinse, and dry. Wash cutting board and pan wells; dry before reassembly. Check oil levels, compressor amperage, and airflow clearance. Monitor temperatures and document. Schedule annual maintenance and keep service records.