Handle high-volume prep stations with precise temperature control and a compact footprint designed for busy kitchens. This one-section worktop refrigerator combines a 24-inch wide counter height with a 5.16 cu. ft. refrigerated compartment to keep ingredients chilled beneath a heavy-duty top. Restaurants, cafeterias, bars, and catering operations benefit from reliable cold storage, featuring a 2-1/2 inch thick top and sides that support active prep workflows.
LongDescription#@#Worktop Refrigerator, one-section, 24"W, 5.16 cu. ft., (1) solid door, (2) shelves, interior thermometer, stainless steel front, 2-1/2" thick top & sides, aluminum interior, 4" removable backsplash, rear-mounted self-contained refrigeration, R290 Hydrocarbon refrigerant, 1/10 HP, cULus, UL EPH Classified, UL-Sanitation, Made in USA#@@#Cleaning Instructions#@#Unplug the unit and remove contents. Mix warm water with mild detergent and wipe aluminum interior, shelves, door gaskets, and 2-1/2" top and sides with a soft cloth. Clean condenser coils and rear-mounted compressor area to remove grease and dust; use a brush and vacuum. Sanitize food-contact surfaces per CSA guidelines and rinse. Inspect door seals for wear and replace if damaged. Dry all surfaces before reconnecting power to protect refrigeration efficiency and prevent contamination.#@@#Additional Info#@#The Beverage Air WTR24AHC worktop refrigerator offers 5.16 cu. ft. capacity in a 24"W cabinet with a stainless steel top, aluminum interior, two adjustable shelves, and rear-mounted R-290 refrigeration.#@@#General Info#@#Description #@#
Handle high-volume prep stations with precise temperature control and a compact footprint designed for busy kitchens. This one-section worktop refrigerator combines a 24-inch wide counter height with a 5.16 cu. ft. refrigerated compartment to keep ingredients chilled beneath a heavy-duty top. Restaurants, cafeterias, bars, and catering operations benefit from reliable cold storage, featuring a 2-1/2 inch thick top and sides that support active prep workflows.
#@@# Interior Capacity#@#
Specify storage needs around the 5.16 cu. ft. interior, which accommodates two adjustable shelves for organized ingredient staging. Staff access controls remain simple with an interior thermometer that provides accurate readings for compliance and quality control.
#@@# Durable Construction#@#
Count on stainless front panels and an aluminum interior to resist corrosion and simplify sanitation routines across shifts. Maintenance crews can quickly remove soils due to the design's liftable components and smooth surfaces.
#@@# Worktop Strength#@#
Place prep tools or pans on the 2-1/2 inch thick top and sides that withstand heavy use without warping or deflection. Chefs maintain workflow continuity while the top supports cutting boards, small equipment, and staging trays effectively.
#@@# Energy And Refrigeration#@#
Operate on 115v, 60 hertz, single-phase power with a 1/10 HP compressor that balances cooling performance and energy draw. The unit utilizes R290 hydrocarbon refrigerant and a rear-mounted self-contained refrigeration system that delivers consistent temperatures while adhering to modern refrigerant standards.
#@@# Sanitation And Safety#@#
Rely on NSF and cULus certifications along with UL EPH Classified status to meet health department expectations and electrical safety requirements. The removable 4-inch backsplash reduces cross-contamination and simplifies cleaning behind the unit.
#@@#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 debris with a soft brush and vacuum for efficiency. Empty the drip pan weekly and sanitize with a dilute bleach solution to prevent microbial growth. Check door gasket compression monthly; replace any cracked or elastic loss gaskets for airtight seals. Calibrate the thermometer quarterly; document temperatures between 34°F and 40°F. Manually defrost when ice exceeds 1/4 inch. Lubricate hinge pins semiannually; tighten electrical connections annually.