Stop sacrificing prep speed for consistent chilling. This refrigerated prep counter delivers organized sandwich and salad production while maintaining stable product temperatures across a spacious 93-inch footprint. Built for continuous service, the unit integrates a robust refrigeration system and a practical top layout to keep operations efficient and sanitary.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove pans and cutting board; wash with mild detergent and warm water, rinse, and dry. Clean stainless steel surfaces with non-abrasive cleaner and soft cloth. Vacuum condenser coils monthly. Inspect door gaskets for wear; replace when cracked. Empty and defrost per electronic control instructions; ensure interior is dry before restarting. Regular cleaning prevents foodborne illness, reduces fire risk, lowers energy use, and helps pass inspections.#@@#Additional Info#@#Continental Refrigerator RA93N18 is a 93" four-section refrigerated sandwich base with stainless steel front, sides, and top, a 12" cutting board, eighteen 1/6-size pans, aluminum interior, 1/2 HP refrigeration, and electronic control.#@@#General Info#@#Description #@#
Stop sacrificing prep speed for consistent chilling. This refrigerated prep counter delivers organized sandwich and salad production while maintaining stable product temperatures across a spacious 93-inch footprint. Built for continuous service, the unit integrates a robust refrigeration system and a practical top layout to keep operations efficient and sanitary.
#@@# Top Configuration#@#
The 300 series stainless steel top accommodates eighteen 1/6 size pans at 4 inches deep, providing an organized staging area for ingredients and toppings. Designers placed a 12-inch deep nylon cutting board at the front to streamline assembly and minimize cross-traffic during peak service.
#@@# Refrigeration Capacity#@#
R-290 hydrocarbon refrigerant powers a side-mounted refrigeration system with a 1/2 horsepower compressor and 4,220 BTU/hr capacity, enabling rapid recovery after door openings. Operators can expect consistent temperatures during continuous access, with electronic controls and off-cycle defrost maintaining setpoints.
#@@# Door Access#@#
Three full-height and one half-height field-rehingeable door grant flexible access to stored products while allowing quick reconfiguration for workflow changes. The doors provide secure storage within the aluminum interior and reduce time spent reaching for ingredients.
#@@# Condensate Management#@#
Hot gas condensate evaporation eliminates manual drain maintenance and reduces downtime related to condensate handling. This system directs condensate back into the refrigerant circuit, keeping the cabinet dry and ensuring predictable sanitization cycles.
#@@# Construction Materials#@#
Stainless steel front and sides combine with a galvanized case back to balance durability and cost-effective protection against corrosion. The interior aluminum surfaces and six adjustable shelves support frequent cleaning and optimize product layout for FIFO rotation.
#@@#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#@#Service technicians should inspect door gaskets monthly and replace sections showing cracks or compression to maintain thermal efficiency. Clean condenser coils every 90 days with a brush and low-pressure vacuum; verify airflow clearance at the rear. Sanitize pans and cutting board after each shift using a food-safe sanitizer and warm water. Calibrate electronic controls quarterly and record set points. Drain condensate trays and inspect the hot gas evaporator for leaks.