Handle high-volume prep without compromise. This refrigerated base worktop delivers consistent cold storage and a full stainless steel work surface so staff can be efficient and maintain product integrity during peak operations. Designed for continuous service, this unit combines 44 Cu. Ft. capacity with robust construction to support demanding food service environments.
LongDescription#@#Refrigerated Base Worktop Unit, 118"W, 300 series stainless steel flat work top, stainless steel front & end panels, galvanized steel rear & grill, aluminum interior, (4) full & (1) half height field rehingeable doors, electronic controller with digital display, 1/4 HP, side-mounted refrigeration, cETLus, NSF, Made in USA#@@#Cleaning Instructions#@#Unplug unit and remove all food. Use a mild detergent and warm water to clean the 300 series stainless steel worktop, front panels, and aluminum interior. Brush condenser coils and vacuum debris to maintain 115v efficiency. Clean door gaskets with soapy water and inspect seals; replace if worn. Sanitize food-contact surfaces, rinse, and dry fully before reconnecting power. Regular cleaning prevents contamination, fire risk, higher bills, equipment failure, and inspection failures.#@@#Additional Info#@#Continental Refrigerator RA118N is a 118" five-door stainless steel worktop unit with a 300-series flat worktop, aluminum interior, 1/4 HP refrigeration, digital controller, 44 cu. ft. capacity, and 705 lbs shipping weight.#@@#General Info#@#Description #@#
Handle high-volume prep without compromise. This refrigerated base worktop delivers consistent cold storage and a full stainless steel work surface so staff can be efficient and maintain product integrity during peak operations. Designed for continuous service, this unit combines 44 Cu. Ft. capacity with robust construction to support demanding food service environments.
#@@# Stainless Work Surface#@#
Engineered 300 series stainless steel flat top provides a sanitary prep area that resists corrosion and simplifies cleaning. Chefs maintain workflow continuity while the surface withstands heavy use and supports full sheet pans.
#@@# Spacious Interior Capacity#@#
Built with 44 Cu. Ft. storage and an aluminum interior, this unit stores high volumes of product while preserving temperature uniformity. Kitchen managers reduce restocking frequency and streamline mise en place for sustained service.
#@@# Door Configuration#@#
Equipped with four full height and one half height field rehingeable doors, the layout maximizes access and organization for varied product sizes. Staff retrieve ingredients faster and minimize cold air loss during busy periods.
#@@# Side Mounted Refrigeration#@#
The side-mounted refrigeration system with 1/4 HP compressor uses R-290 refrigerant to deliver efficient cooling and straightforward service access. Maintenance technicians perform service without disrupting the cabinet interior or prep surface.
#@@# Controls And Certification#@#
An electronic controller with digital display provides precise temperature management and clear diagnostics for operations teams. Unit certification to cETLus and NSF standards ensures compliance with common commercial requirements.
#@@# Durable Exterior Construction#@#
Stainless steel front and end panels plus a galvanized rear and grill create a resilient cabinet that resists daily wear in commercial kitchens.
#@@#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 and remove debris to maintain heat exchange efficiency. Clean interior surfaces with a mild detergent and warm water; rinse and dry thoroughly to prevent corrosion. Sanitize door gaskets and check for cracks; replace damaged seals to preserve temperature integrity. Level the unit and verify refrigerant lines and electrical connections every quarter. Refer to CSA and manufacturer manuals for service intervals and use certified technicians for repairs.