Built for high-volume kitchens that require consistent cold holding and rapid assembly, this refrigerated prep counter combines a shallow-depth footprint with robust commercial refrigeration to support fast service lines and tight backline spaces. Designed to fit under prep stations or behind service counters, the unit offers 22 cubic feet of refrigerated storage while featuring a full-length 300 series stainless steel top that accommodates ten 1/6 size pans and a 10-inch deep nylon cutting board for efficient sandwich and salad preparation. Engineers specified side-mounted, self-contained refrigeration with a 1/3 HP compressor and R-290 hydrocarbon refrigerant to balance cooling performance with energy efficiency and regulatory compliance in commercial settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove food. Wash pans with mild detergent and warm water; sanitize surfaces per CSA guidelines. Clean condensing coils monthly with a brush and vacuum. Degrease exterior and vents with non-abrasive cleaner; inspect gaskets and hinges for wear. Defrost per control instructions and ensure the cabinet is dry before reconnecting power. Regular cleaning prevents contamination, fires, energy waste, and equipment failure.#@@#Additional Info#@#Continental Refrigerator RA68SN10-D features a 68" stainless steel base for sandwich and salad prep, 22 cu. ft. capacity, 1/3 HP refrigeration, electronic control, off-cycle defrost, hot gas evaporator, 115v, CSA and NSF certified.#@@#General Info#@#Description #@#
Built for high-volume kitchens that require consistent cold holding and rapid assembly, this refrigerated prep counter combines a shallow-depth footprint with robust commercial refrigeration to support fast service lines and tight backline spaces. Designed to fit under prep stations or behind service counters, the unit offers 22 cubic feet of refrigerated storage while featuring a full-length 300 series stainless steel top that accommodates ten 1/6 size pans and a 10-inch deep nylon cutting board for efficient sandwich and salad preparation. Engineers specified side-mounted, self-contained refrigeration with a 1/3 HP compressor and R-290 hydrocarbon refrigerant to balance cooling performance with energy efficiency and regulatory compliance in commercial settings.
#@@# Interior Aluminum Liner#@#
Engineers installed an aluminum interior to promote uniform thermal distribution and simplify sanitation workflows. Operators benefit from a corrosion-resistant finish that withstands daily cleaning protocols and supports consistent product temperatures throughout the storage cavity.
#@@# Pan Top Organization#@#
The top accepts ten 1/6 size by 4-inch deep pans and secures a 10-inch deep cutting board to centralize assembly tasks. Chefs gain immediate access to frequently used ingredients, reducing reach time and increasing serving throughput during peak periods.
#@@# Drawer Storage System#@#
Four refrigerated drawers accommodate one 12 x 20 x 6 pan each, enabling organized staging of secondary ingredients or overflow stock. Staff can rotate inventory quickly and retrieve pans without opening a full-door cavity, minimizing cold loss and preserving product quality.
#@@# Compact Footprint Design#@#
Shallow depth construction reduces floor space while maintaining a 68-inch width to provide ample prep area and storage capacity in constrained kitchens. Managers can place the unit against service counters or islands where deeper cabinets would obstruct flow.
#@@#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 biweekly and remove debris to maintain heat transfer efficiency. Lubricate drawer slides quarterly and verify drawer alignment to prevent wear. Sanitize pans and cutting board after each service using food-safe detergent; rinse and dry thoroughly. Test electronic control and temperature accuracy weekly; record readings and adjust setpoints if necessary. Replace door gasket at first sign of cracking. Verify 115v supply and NEMA 5-15P connection monthly.
