Stop sacrificing prep speed for temperature control. This counter height sandwich and salad prep unit features a spacious 13.4 cu ft refrigerated compartment with precise electronic monitoring to support continuous service in high-volume kitchens, cafeterias, and bars. Durable stainless steel surfaces and a field rehingeable two-door design ensure reliable workflow integration and simplified maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove pans and cutting board; wash with warm, soapy water. Clean interior and aluminum surfaces with mild detergent; avoid abrasive pads. Wipe stainless exterior with non-abrasive cleaner and soft cloth. Clean condenser coils regularly. Check door seals; replace if torn. Dry all components fully before reconnecting power. Regular cleaning removes bacteria, reduces fire risk from grease, lowers energy use, and helps pass inspections.#@@#Additional Info#@#Continental Refrigerator SW48N10C-FB is a 48" two-section sandwich prep counter with 13.4 cu. ft.#@@#General Info#@#Description #@#
Stop sacrificing prep speed for temperature control. This counter height sandwich and salad prep unit features a spacious 13.4 cu ft refrigerated compartment with precise electronic monitoring to support continuous service in high-volume kitchens, cafeterias, and bars. Durable stainless steel surfaces and a field rehingeable two-door design ensure reliable workflow integration and simplified maintenance.
#@@# Stainless Top#@#
This unit includes a stainless top that provides a sanitary work surface and resists corrosion under heavy use. Operators gain a durable prep area that simplifies cleaning and withstands daily contact with pans and cutting boards.
#@@# Pan Capacity#@#
The top accepts up to ten 1/6 size pans 4 inches deep, arranged for efficient ingredient organization. Chefs maintain ready access to components, reducing assembly time and keeping line speed consistent during peak service.
#@@# Refrigeration System#@#
A rear-mounted self-contained refrigeration system with R290 hydrocarbon refrigerant and a 1/4 hp compressor cools the cabinet while minimizing energy use. Technicians will appreciate the 1940 BTU per hour rating and automatic hot gas condensate evaporator that reduce maintenance intervention and prevent pooling.
#@@# Controls And Alarms#@#
An electronic control with digital display and hi-low alarm provides explicit temperature feedback and alerts for deviations. Kitchen managers monitor set points and receive immediate notification of excursions to protect product integrity.
#@@# Mobility And Placement#@#
Three and three-quarter inch casters support fast relocation for cleaning and reconfiguration while maintaining stability during service. Staff can reposition the unit without tools, enabling flexible layouts in busy kitchens, school cafeterias, and hospital food service areas.
#@@#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 with a soft brush to maintain heat transfer efficiency. Drain and clean the pan weekly; flush with a 1:10 bleach solution to prevent biofilm. Verify door gaskets daily for tears and replace when compression fails. Calibrate the electronic control quarterly using a traceable thermometer and adjust setpoints to maintain target temperatures. Lubricate caster stems semiannually and confirm proper refrigerant charge per CSA guidelines.