Handle high-volume prep with precision and durability. This two-section sandwich unit offers 18.2 cubic feet of organized refrigerated storage while maintaining a narrow counter height for efficient workflows. Commercial kitchens benefit from stable temperatures, corrosion-resistant surfaces, and mobility for layout adjustments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove all food. Empty pans and shelves. Mix mild detergent with warm water (use gallons or liters as needed). Wipe stainless exterior and 430 stainless interior with soft cloth; avoid abrasive pads. Clean door gaskets; inspect seals and replace if torn. Vacuum condenser coils and remove grease from vents to prevent fires. Sanitize food-contact pans and surfaces, then air dry. Reconnect power once unit is fully dry to resume safe operation.#@@#Additional Info#@#The Bison BST-60 offers 18.2 cu. ft. refrigerated prep capacity with two self-closing stainless steel doors, R-290 refrigeration, 1/2 HP compressor, adjustable shelves, 16 pan top capacity, and NSF compliance.#@@#General Info#@#Description #@#
Handle high-volume prep with precision and durability. This two-section sandwich unit offers 18.2 cubic feet of organized refrigerated storage while maintaining a narrow counter height for efficient workflows. Commercial kitchens benefit from stable temperatures, corrosion-resistant surfaces, and mobility for layout adjustments.
#@@# Capacity Optimization#@#
The design maximizes usable space within an 18.2 cubic feet envelope, accommodating up to sixteen 1/6 size pans on the top and additional storage below. Staff can stage ingredients efficiently, reducing restocking frequency during busy shifts.
#@@# Stainless Durability#@#
Engineers constructed the cabinet with 430 stainless steel for both the interior and exterior, ensuring resistance to corrosion and simplifying cleaning procedures. Maintenance teams will spend less time on repairs and more time on essential operations.
#@@# Consistent Cooling#@#
The rear-mounted self-contained refrigeration system, utilizing R-290 hydrocarbon refrigerant and a 1/2 HP compressor, maintains a temperature range of 33° to 40°F. Chefs can rely on consistent product temperatures that preserve freshness and minimize spoilage.
#@@# Operational Mobility#@#
Manufacturers equip the unit with four casters, two of which are front locking, allowing for quick repositioning and secure placement. Kitchen staff can easily reconfigure lines to meet service needs while adhering to safety requirements.
#@@# User Controls#@#
Technicians install a thermostat temperature control alongside self-closing stainless doors that minimize thermal loss during service. Operators can achieve stable setpoints with minimal temperature fluctuation, resulting in lower energy waste.
#@@# Code Compliance#@#
The unit meets cETLus and NSF standards and ships with a NEMA 5-15P plug for single-phase 115v/60Hz circuits. Facility managers can seamlessly integrate the refrigerator into existing electrical systems while satisfying common health codes.
#@@#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 and remove debris with a soft brush to preserve cooling efficiency. Drain and sanitize drip pan weekly using a food-safe detergent. Check door gaskets daily for tears or gaps and replace faulty seals immediately to prevent temperature loss. Verify thermostat accuracy monthly and adjust to maintain 33° - 40°F. Lubricate caster bearings quarterly and ensure front locks engage. Record maintenance actions in a log for CSA and facility audits.
