Stop settling for underpowered prep stations when volume and control matter most. This mega top sandwich unit features a robust 18.6 cubic foot cold zone paired with a full-length refrigerated countertop, enabling continuous assembly and storage without compromising temperature stability. Designed for commercial kitchens, it supports intense service cadence while maintaining consistent food safety performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove food pans and wipe interior with mild detergent and warm water; rinse and dry. Clean gaskets and door tracks with a soft brush to prevent leaks. Vacuum condenser coils monthly to improve efficiency and lower utility bills. Degrease exterior surfaces and stainless steel with non-abrasive cleaner. Inspect and replace worn seals. Regular cleaning removes bacteria, reduces fire risk from grease, prevents breakdowns, and helps pass CSA and health inspections.#@@#Additional Info#@#Bison BST-60-24 offers 18.6 cu. ft. capacity with rear-mounted refrigeration using R-290 and a 1/2 HP compressor. It features stainless steel construction, two self-closing doors, 24 pan mega top, adjustable shelves, and four casters (two locking).#@@#General Info#@#Description #@#
Stop settling for underpowered prep stations when volume and control matter most. This mega top sandwich unit features a robust 18.6 cubic foot cold zone paired with a full-length refrigerated countertop, enabling continuous assembly and storage without compromising temperature stability. Designed for commercial kitchens, it supports intense service cadence while maintaining consistent food safety performance.
#@@# Rear Mounted Refrigeration#@#
Engineered with a rear-mounted self-contained refrigeration system, the unit delivers rapid recovery and even cooling across the entire 18.6 Cu. Ft. interior. Technicians can install and service the system with clear access, reducing downtime and preserving cold chain integrity.
#@@# Temperature Control Precision#@#
A mechanical thermostat provides reliable modulation across the 33° - 40°F range, allowing operators to set and maintain target temperatures for perishable ingredients. Frequent door cycles and heavy load conditions will not degrade hold times when staff follow recommended loading practices.
#@@# Stainless Steel Construction#@#
Constructed with 430 stainless steel inside and out, the cabinet resists corrosion and meets sanitary standards required in institutional and commercial settings. Kitchen staff will notice fewer surface blemishes and streamlined cleaning routines compared with painted finishes.
#@@# High Capacity Top#@#
The mega top accommodates up to 24 one-sixth size pans, enabling organized mise en place and rapid access to toppings and fillings. Chefs can reduce service time by staging multiple components on the countertop without relocating products to separate cold storage.
#@@# Mobility and Stability#@#
Four casters, including two front locking units, allow teams to reposition the counter for cleaning or workflow changes while securing the unit during service. Maintenance crews gain easier access to floors and utility connections without heavy lifting.
#@@#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 dust with a soft brush to maintain heat exchange efficiency. Clean interior and stainless steel exterior with mild detergent and warm water; rinse and dry to prevent corrosion. Verify door gaskets for cracks and replace if they lose elasticity. Level unit and lock two front casters to stabilize loading. Monitor thermostat and record temperatures between 33° and 40°F daily to ensure food safety.
