Stop accepting compromised cold storage. This prep top delivers precise temperature control, organized product access, and a compact footprint that supports high-volume sandwich and salad production without sacrificing food safety or speed. Food service teams gain consistent chilled storage, rapid retrieval, and durable construction engineered for continuous daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove all food. Empty pans, wash with warm, soapy water, rinse, and dry. Clean stainless surfaces with mild detergent and a soft cloth; avoid abrasive pads. Vacuum condenser coils and clear rear-mounted components monthly. Inspect seals and hinges; replace worn gaskets. Defrost and sanitize per CSA guidelines when temperatures exceed 40°F. Regular cleaning reduces bacteria, fire risk, energy use, and equipment failure.#@@#Additional Info#@#Bison's BST-27-12 prep refrigerator offers 7.9 cu. ft.#@@#General Info#@#Description #@#
Stop accepting compromised cold storage. This prep top delivers precise temperature control, organized product access, and a compact footprint that supports high-volume sandwich and salad production without sacrificing food safety or speed. Food service teams gain consistent chilled storage, rapid retrieval, and durable construction engineered for continuous daily use.
#@@# Capacity Optimization#@#
This unit offers 7.9 Cu. Ft. of refrigerated volume arranged to accept twelve pans in the top wells and one adjustable plastic-coated steel shelf inside. Chefs can load multiple ingredient pans while retaining usable internal shelving for bulk items, reducing restock frequency and keeping assembly lines moving efficiently.
#@@# Temperature Control#@#
Integrated thermostat control maintains a 33° - 40°F operating range using an R-290 hydrocarbon refrigeration system with a 1/4 HP compressor. Operators achieve stable cold holds that meet food safety standards, while the rear-mounted compressor isolates heat and noise from the service area to preserve ingredient quality.
#@@# Space-Efficient Footprint#@#
Designed at 27.5 inches wide with counter height styling and a 34-inch depth, this single-section unit fits most prep counters while maximizing usable pan capacity. Managers conserve floor space and create an efficient workflow by placing this unit directly next to prep stations for immediate ingredient access.
#@@# Durable Construction#@#
Constructed with 430 stainless steel interior and exterior and a self-closing stainless steel door, the cabinet resists corrosion and stands up to daily cleaning protocols. Supervisors rely on the robust finish and commercial-grade build to minimize repairs and maintain consistent presentation.
#@@# Serviceability and Mobility#@#
Equipped with four casters, two with locking brakes, and a side rear-breathing compressor configuration, the unit moves easily for cleaning and maintenance while preserving proper airflow.
#@@#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 weekly and remove lint with a soft brush to maintain heat transfer efficiency. Drain and sanitize drip trays after each busy shift using a food-safe sanitizer. Verify door gasket integrity monthly and replace seals showing cracks or compression to prevent temperature loss. Calibrate thermostat quarterly and record setpoints; maintain 33°–40°F for safe storage. Lubricate caster bearings semiannually and tighten mounting hardware to prevent vibration.
