Built for continuous service in high-traffic kitchens, this three-section pass-thru refrigerator offers reliable cold storage and operational control for busy foodservice operations. Designed to integrate seamlessly between prep and service areas, the unit enhances workflow by allowing staff to load from one side and retrieve from the other, effectively reducing transit time and minimizing door openings. Operators can depend on consistent temperatures and a durable stainless steel construction to protect inventory and maintain uptime during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove food. Pull shelves and wash with warm, soapy water; rinse and dry. Clean door gaskets with mild detergent and inspect seals; replace if cracked. Vacuum condenser coils weekly to improve efficiency and lower bills. Degrease vents and oven areas to reduce fire risk. Sanitize food-contact surfaces with EPA-registered sanitizer to remove bacteria and stop sickness. Log all cleanings to pass CSA and health inspections.#@@#Additional Info#@#Continental Refrigerator’s 3R-SS-PT-HD pass-thru unit offers 70 cu. ft. capacity in a 78" W stainless cabinet with three half-height doors, 1/2 HP R-290 refrigeration, digital control, and is cETLus and NSF certified.#@@#General Info#@#Description #@#
Built for continuous service in high-traffic kitchens, this three-section pass-thru refrigerator offers reliable cold storage and operational control for busy foodservice operations. Designed to integrate seamlessly between prep and service areas, the unit enhances workflow by allowing staff to load from one side and retrieve from the other, effectively reducing transit time and minimizing door openings. Operators can depend on consistent temperatures and a durable stainless steel construction to protect inventory and maintain uptime during peak periods.
#@@# Capacity Optimization#@#
Engineers specified a 70 Cu. Ft. interior to balance storage density with accessibility, enabling organized rack and pan placement across three sections. Teams can stage bulk products and prepared food without overcrowding, which preserves airflow and stabilizes internal temperatures, extending product life.
#@@# All Stainless Steel#@#
Manufacturers constructed both exterior and interior surfaces from stainless steel to resist corrosion from constant cleaning and humid kitchen environments. Supervisors will appreciate simplified sanitation procedures and reduced long-term cosmetic wear compared to painted finishes.
#@@# Pass-Thru Configuration#@#
Designers configured the cabinet as a pass-thru to support cross-functional workflows between prep and service lines, reducing handling time and staff traffic congestion. Kitchens can maintain continuous service during rush periods since staff can access contents from either side without moving the unit.
#@@# Electronic Temperature Control#@#
The unit features an electronic controller with a digital display and hi-low alarm to provide precise setpoint management and immediate notification of temperature excursions. Managers can quickly verify temperatures and document stability for compliance during inspections.
#@@#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; vacuum or brush debris to maintain heat transfer and reduce energy use. Clean interiors and gaskets weekly with mild detergent and warm water; rinse and dry to prevent corrosion. Sanitize shelves and trays after heavy use with NSF-approved disinfectant per contact-time instructions. Check door seals and locks for wear; replace seals with cracks. Level the unit and ensure proper airflow per manufacturer specs.