Handle peak service without compromise. This three-section prep unit delivers controlled temperatures and organized ingredient storage for high-throughput kitchens, enabling staff to assemble sandwiches and salads quickly while ensuring food safety and consistency. Designed for continuous operation, the unit combines a spacious refrigerated interior with a Mega Top pan rail to support 30 1/6 size pans, streamlining workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove all food. Empty pans and lift mega top. Wipe interior and pans with mild soap and warm water; scrub shelves and door gaskets gently. Clean condenser coils monthly with soft brush to improve efficiency and lower utility bills. Degrease vents and oven-adjacent surfaces to reduce fire risk. Sanitize food-contact surfaces with approved sanitizer and let air dry. Inspect seals and hinges; tighten or replace as needed to avoid breakdowns and pass CSA inspections.#@@#Additional Info#@#The Bison BST-72-30 offers 22.6 cu. ft. refrigerated prep space with a Mega Top for 30 1/6-size pans, R-290 refrigeration, self-closing stainless steel doors, adjustable shelves, and a 1/2 HP compressor.#@@#General Info#@#Description #@#
Handle peak service without compromise. This three-section prep unit delivers controlled temperatures and organized ingredient storage for high-throughput kitchens, enabling staff to assemble sandwiches and salads quickly while ensuring food safety and consistency. Designed for continuous operation, the unit combines a spacious refrigerated interior with a Mega Top pan rail to support 30 1/6 size pans, streamlining workflow.
#@@# Capacity Optimization#@#
A 22.6 Cu. Ft. interior offers substantial storage across three sections, allowing teams to stage proteins, produce, and condiments separately for rapid access. Operators benefit from reduced restocking frequency and clearer inventory rotation during busy periods, enhancing efficiency.
#@@# Pan Rail Integration#@#
The Mega Top accommodates 30 pans at counter height, supporting common prep workflows and minimizing reach time for staff. Chefs gain efficient portioning and assembly while maintaining sanitized separation between ingredients, promoting food safety.
#@@# Durable Construction#@#
The 430 stainless steel interior and exterior resist corrosion and simplify cleaning, supporting rigorous sanitation protocols in institutional and retail kitchens. Managers receive a robust surface that withstands daily use and ensures compliance with health inspections.
#@@# Reliable Refrigeration#@#
A rear-mounted self-contained system using R290 refrigerant and a 1/2 HP compressor maintains a temperature range of 33° - 40°F for safe cold holding. Engineering focuses on energy-efficient cooling and consistent setpoint control via a user-accessible thermostat, ensuring optimal performance.
#@@# Mobility And Stability#@#
Four casters with two front locking units enable easy positioning during kitchen reconfiguration and secure placement during service. Maintenance crews can move the unit for access to utilities and then lock it in place for steady operation, enhancing usability.
#@@#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 fins weekly and remove debris with a soft brush to maintain efficiency. Clean surfaces with a neutral pH detergent and warm water; rinse and dry to prevent corrosion of stainless steel. Sanitize food-contact pans and shelves after each use with approved agents. Verify door gaskets for compression and replace if torn. Level the unit and lock casters to prevent vibration. Monitor thermostat and record temperatures daily within 33° - 40°F.
