Elevate your chilled display and maintain consistent temperatures for garnishes, salad components, and chilled sauces with a dedicated cold plate designed for continuous service environments. This unit delivers controlled cooling across an 18.5-inch by 12.63-inch surface while resisting thermal shock from rapid use, enabling staff to focus on production without the need to micro-manage temperature. Facility managers benefit from a compact footprint and durable construction that supports frequent handling and heavy rotation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe Camchiller with mild detergent and warm water, using a soft cloth; rinse and dry thoroughly to prevent water spots and corrosion. Sanitize high-touch zones like edges and lid with EPA-registered sanitizer per label; allow contact time. Inspect seals and edges for residue; remove food debris from crevices to deter pests. Clean daily in front-of-house to prevent contamination transfer and maintain health-code compliance.#@@#Additional Info#@#Cambro CPB1220159 Cold Blue Buffet Camchiller measures 18.5" W x 12.63" D x 4" H, holds 0.63 capacity, operates from -36°F to 190°F, is NSF certified, CSA-compatible, weighs 9.8 pounds, and is designed for high-volume foodservice.#@@#General Info#@#Description #@#
Elevate your chilled display and maintain consistent temperatures for garnishes, salad components, and chilled sauces with a dedicated cold plate designed for continuous service environments. This unit delivers controlled cooling across an 18.5-inch by 12.63-inch surface while resisting thermal shock from rapid use, enabling staff to focus on production without the need to micro-manage temperature. Facility managers benefit from a compact footprint and durable construction that supports frequent handling and heavy rotation.
#@@# Cold Plate#@#
Engineered to maintain a temperature range from -36°F to 190°F, the plate provides reliable cold retention for perishable items directly on contact. Operators can achieve stable service temperatures without the need for bulky ice, which reduces labor for replenishment and sanitation.
#@@# Compact Footprint#@#
Measuring 18.5 inches wide, 12.63 inches deep, and 4 inches high, the unit fits standard salad bar wells and mobile prep stations. Chefs gain usable chilled surface area equal to a 0.63-gallon capacity while preserving counter space for other tasks.
#@@# NSF Certified#@#
Certified to NSF standards, the design supports health code compliance in institutional and commercial settings. Managers receive documented assurance that materials and construction meet accepted sanitation requirements.
#@@# Durable Construction#@#
Manufactured in the USA from rigid materials, the cooler resists cracking and warping under repeated service cycles. Staff report fewer replacements and consistent performance over long shifts, which lowers the total cost of ownership.
#@@# Light Blue Finish#@#
The cold blue finish visually signals chilled service and integrates seamlessly with typical front-of-house designs. Planners can coordinate multiple units for a cohesive presentation without requiring trim modifications.
#@@# Easy Handling#@#
Weighing 9.8 pounds, the component remains portable for repositioning during setup or cleaning routines.
#@@#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#@#Use the Cambro CPB1220159 Camchiller to maintain safe cold-hold temperatures; monitor setpoint and verify temperatures with a calibrated probe twice daily. Clean the exterior and interior with a mild detergent and warm water, rinse thoroughly, and air dry; avoid abrasive cleaners. Inspect seals and drain passages weekly and clear obstructions. Replace gaskets when torn. Store units dry and level. Log maintenance actions and retain records for CSA and local inspections.