Handle high-volume sandwich and salad prep without sacrificing temperature control or workflow efficiency. This one-section counter unit delivers 7.4 Cu. Ft. of refrigerated capacity and places a durable 10-inch cutting board within easy reach for continuous assembly tasks. Food service teams gain reliable cold storage with a compact 27.5-inch footprint that fits standard prep lines.
LongDescription#@#Mighty Top Sandwich Unit, Front Breather, 27"W, 7.4 cu ft capacity, one-section, (12) 1/6 size x 4" deep pans with 10" cutting board, (2) drawers, accommodates (1) 12 x 20 x 6 pan per drawer (supplied by others), stainless steel top, front & end panels, aluminum back & interior, electronic control with digital display, hi-low alarm, 3-3/4" casters, rear mounted self-contained refrigeration, automatic hot gas condensate evaporator, R290 Hydrocarbon Refrigerant, 1/5 hp, cETLus, NSF, Made in USA#@@#Cleaning Instructions#@#Unplug unit and remove pans and cutting board. Wipe interior surfaces with mild soap and warm water; rinse and dry. Clean condenser coils every 3 months. Defrost and remove condensate per manual. Use non-abrasive cleaners on stainless steel. Inspect door seals and drawer gaskets; replace if cracked. Empty and clean drain pans. R290 systems require trained technicians. Regular cleaning prevents contamination, fires, higher bills, breakdowns, and failed inspections.#@@#Additional Info#@#Continental Refrigerator SW27N12M-FB-D is a 27.5" one-section, two-drawer sandwich prep unit with 7.4 cu. ft. capacity, stainless steel exterior, aluminum interior, Mega Top with (12) 1/6 pans, 10" cutting board, R-290 refrigeration, and more.#@@#General Info#@#Description #@#
Handle high-volume sandwich and salad prep without sacrificing temperature control or workflow efficiency. This one-section counter unit delivers 7.4 Cu. Ft. of refrigerated capacity and places a durable 10-inch cutting board within easy reach for continuous assembly tasks. Food service teams gain reliable cold storage with a compact 27.5-inch footprint that fits standard prep lines.
#@@# Storage Flexibility#@#
Configure (12) 1/6 size x 4-inch deep pans in the top well to stage ingredients for rapid assembly. Staff can also place one 12 x 20 x 6 pan in each drawer to separate frequently used items and reduce cross-contamination.
#@@# Robust Construction#@#
Specify front and end panels in stainless steel with an aluminum back and interior to balance corrosion resistance and weight. Operators will notice sustained durability under daily use and straightforward surface cleaning.
#@@# Precise Temperature Control#@#
Operate the electronic control with a digital display to set and monitor setpoints and engage the hi-low alarm for out-of-range conditions. Kitchen managers maintain food safety standards while minimizing temperature-related product loss.
#@@# Efficient Refrigeration#@#
Rely on the rear-mounted self-contained system that uses R290 hydrocarbon refrigerant and a 1/5 hp compressor for energy-efficient cooling. Engineering includes an automatic hot gas condensate evaporator to eliminate manual drain maintenance.
#@@# Mobility and Stability#@#
Install the unit on 3-3/4 inch casters to reposition along prep lines or service carts without tools. Maintenance teams will level the counter quickly and secure placement during peak periods.
#@@# Sanitation and Compliance#@#
Trust cETLus and NSF certifications that reflect compliance with safety and sanitation requirements for commercial kitchens. Engineers constructed controls and interiors to support routine sanitation protocols.
#@@#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 weekly; remove debris with a brush or vacuum for heat transfer efficiency. Clean stainless steel exterior and cutting board daily with mild detergent; rinse and dry to prevent corrosion. Defrost and drain evaporator surfaces monthly to avoid ice buildup. Check door gaskets for compression; replace if cracks exceed 1/8 inch. Lubricate caster bearings quarterly and torque fasteners to specs.