For kitchens that never pause, this refrigerated prep counter combines continuous production with precise cold control to protect ingredients and maintain service speed. Designed for high-volume sandwich and salad operations, it pairs a large work surface with a configurable mega top that accommodates up to 18 one-sixth pans for rapid assembly. Operators benefit from consistent temperatures and durable construction that withstands daily commercial use while simplifying workflow and sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove pans and drawers; wash with warm, soapy water and rinse. Clean stainless top and exterior with non-abrasive cleaner. Sweep debris from condenser area, then vacuum coils every 3 months to maintain efficiency. Sanitize food-contact surfaces with EPA-approved sanitizer and allow to air dry. Inspect door seal and hinges; replace worn gaskets. Regular cleaning removes bacteria, reduces fire risk from grease, lowers energy use, and prevents breakdowns.#@@#Additional Info#@#Beverage Air SPED72HC-18M-4 is a 72" three-section mega top refrigerated counter with 20.02 cu. ft.#@@#General Info#@#Description #@#
For kitchens that never pause, this refrigerated prep counter combines continuous production with precise cold control to protect ingredients and maintain service speed. Designed for high-volume sandwich and salad operations, it pairs a large work surface with a configurable mega top that accommodates up to 18 one-sixth pans for rapid assembly. Operators benefit from consistent temperatures and durable construction that withstands daily commercial use while simplifying workflow and sanitation.
#@@# Mega Top Capacity#@#
The top accepts 18 one-sixth pans and ships with 4-inch deep pans while accommodating 6-inch deep pans for deeper ingredient storage. This design places high-volume ingredients within arm's reach to reduce cycle times and support peak service periods.
#@@# Generous Interior Volume#@#
The cabinet delivers 20.02 cubic feet of refrigerated storage across three sections with one door and two shelves, enabling bulk staging of proteins, dressings, and secondary items. Staff can preload products for shifts to minimize refill interruptions during rush service.
#@@# Drawer Access Design#@#
Four pull-out drawers in upper and lower positions accept 6-inch deep pans and provide organized access to frequently used items to speed prep. The drawer layout reduces door openings and preserves internal temperature stability during service.
#@@# Stainless Work Surface#@#
A stainless steel top with an integrated 10-inch polyethylene cutting board offers a hygienic main work area that resists corrosion and cleans easily. The durable surface withstands daily knife work and supports continuous prep without rapid wear.
#@@# Efficient Refrigeration System#@#
A rear-mounted self-contained refrigeration system uses R290 hydrocarbon refrigerant and a 1/3 HP compressor to maintain consistent temperatures while improving energy transfer. The unit meets cULus and UL Sanitation standards for commercial applications and facilitates compliance with regulatory inspections.
#@@#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; remove dust with a brush or vacuum to maintain efficiency. Clean surfaces with mild detergent and warm water; rinse and dry to avoid residue. Sanitize cutting board and pan openings after each shift with an approved sanitizer. Lubricate drawer slides quarterly and check door gaskets; replace any showing cracks. Monitor refrigerant pressure and call a CSA-certified technician for R290 service only when needed.