This commercial sandwich unit delivers controlled refrigeration and organized prep capacity, ensuring staff maintain throughput without compromising food safety. Designed for a 36-inch counter footprint, it combines essential features to streamline assembly-line production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove all food and pans. Lift cutting board and wash stainless top with warm, soapy water; rinse and dry. Clean interior shelves and pans with mild detergent; inspect door gaskets and reseal or replace if torn. Vacuum condenser coils monthly and remove grease from vents and drain lines. Sanitize food-contact surfaces after cleaning. Restart power only when unit is fully dry. Regular cleaning reduces germs, fire risk, energy use, and breakdowns.#@@#Additional Info#@#The Continental Refrigerator SW36N8C sandwich unit offers 10.3 cu. ft. capacity with two sections, two rehingeable doors, stainless steel exterior, aluminum interior, and a rear-mounted 1/5 hp compressor.#@@#General Info#@#Description #@#
This commercial sandwich unit delivers controlled refrigeration and organized prep capacity, ensuring staff maintain throughput without compromising food safety. Designed for a 36-inch counter footprint, it combines essential features to streamline assembly-line production.
The stainless steel top supports heavy daily use and provides a hygienic surface for rapid assembly, benefiting users with corrosion resistance and easy cleaning.
Eight 1/6 size pans at 4 inches deep allow portioned ingredient storage within reach of the cutting board, enabling chefs to access toppings and fillings quickly.
An electronic control with a digital display and hi-low alarm provides precise setpoint monitoring and audible alerts for excursions, helping operators maintain food safety and reduce spoilage.
A rear-mounted, self-contained refrigeration system manages consistent cooling with reduced water handling, leading to lower energy and maintenance demands.
Two field-rehingeable doors open to an aluminum interior with two adjustable shelves, offering ample refrigerated storage under the prep surface, allowing kitchens to store bulk ingredients efficiently.
This unit meets cETLus and NSF standards and ships made in the USA with a NEMA 5-15P plug at 115 volts, providing managers with assurance from certified safety and sanitation credentials while integrating a standard electrical connection into existing kitchen infrastructure.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect condenser coils monthly and remove debris with a soft brush to maintain heat transfer. Defrost evaporator when ice exceeds 1/4 inch and verify door gaskets for continuous sealing; replace any gasket showing cracks or compression loss. Sanitize pans and cutting board after each service with a food-safe sanitizer and warm water. Level the cabinet and confirm refrigerant R-290 system shows correct pressures; tighten electrical connections and log service dates for CSA and NSF compliance.