Built for high-traffic kitchens that require precise cold staging, this refrigerated prep base combines a shallow depth design with robust refrigeration to keep ingredients ready and safe. Designed for counter integration, it provides organized pan storage, drawer access, and a solid cutting surface to speed up prep lines while maintaining consistent product quality. Engineers specified a side-mounted refrigeration system and R290 refrigerant to deliver efficient cooling while meeting modern compliance standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and remove food. Empty pans and drawers, wash with warm water and mild detergent, rinse, and dry. Clean stainless steel surfaces with non-abrasive cleaner and soft cloth. Vacuum condenser coils monthly and wipe cabinet exterior. Check door gasket for gaps; replace when cracked. Defrost per electronic control instructions and ensure hot gas evaporator drain stays clear. Regular cleaning prevents contamination, reduces fire risk, lowers energy use, and avoids equipment failures.#@@#Additional Info#@#The Continental Refrigerator RA68SN12-D features 68" width, 17.6 cu. ft. capacity, 115v 1-Ph operation, and 1/3 HP side-mounted refrigeration with R290 refrigerant.#@@#General Info#@#Description #@#
Built for high-traffic kitchens that require precise cold staging, this refrigerated prep base combines a shallow depth design with robust refrigeration to keep ingredients ready and safe. Designed for counter integration, it provides organized pan storage, drawer access, and a solid cutting surface to speed up prep lines while maintaining consistent product quality. Engineers specified a side-mounted refrigeration system and R290 refrigerant to deliver efficient cooling while meeting modern compliance standards.
#@@# Stainless Steel Top#@#
Engineers chose 300 series stainless steel for the top to provide a sanitary, corrosion-resistant work surface that withstands daily use. Operators benefit from easy cleaning and a sustained appearance in demanding culinary environments.
#@@# Pan Configuration#@#
Layouts include twelve 1/6 size pans at 4 inches deep to support typical sandwich and salad assembly workflows while minimizing cross-contamination. Chefs gain immediate access to common ingredients, enabling faster assembly and consistent portion control.
#@@# Drawer Storage#@#
Four drawers accept one 12 x 20 x 6 pan each, expanding organized cold storage below the counter to reduce trips to walk-ins. Kitchen staff reduce downtime and maintain line speed with readily available secondary ingredient staging.
#@@# Cutting Board Surface#@#
A 10-inch deep nylon cutting board integrates at the front to provide a durable chopping and portioning area adjacent to cold pans and drawers. Food handlers preserve board integrity under high use and simplify transitions between prep tasks.
#@@# Refrigeration Package#@#
A 1/3 HP side-mounted refrigeration system uses R290 hydrocarbon refrigerant with electronic control, off-cycle defrost, and a hot gas condensate evaporator for reliable temperature control and efficient moisture management. Facilities achieve consistent cold performance while optimizing energy use and maintenance intervals.
#@@#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 lint with a stiff brush to maintain thermal transfer efficiency. Drain and clean condensate tray weekly; ensure hot gas evaporator channels remain clear to prevent overflow. Test electronic control accuracy monthly and recalibrate per manual when deviations exceed 2°F. Verify door gaskets for tears and replace immediately. Lubricate hinges quarterly and confirm unit remains level to preserve compressor life and consistent cooling.
