Built for high-volume kitchens that require consistent cold holding and fast prep access, this two-section sandwich unit delivers exceptional commercial refrigeration performance with precise temperature control and durable construction. Operators benefit from 13.4 cubic feet of organized cold storage, along with an integrated 12-pan prep well and a 12-inch cutting board to streamline assembly and reduce service time. Engineers specified a 1/4 horsepower self-contained system utilizing R290 hydrocarbon refrigerant, combining energy efficiency with reliable thermal recovery during peak usage.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove food. Use a mild detergent and soft cloth to clean stainless steel top and panels. Remove pans and wash with warm, soapy water; rinse and dry. Clean interior with non-abrasive cleaner and wipe digital control and gasket; inspect seals and hinges. Vacuum condenser coils monthly to maintain efficiency and reduce fire risk. Sanitize food contact surfaces to remove bacteria and prevent foodborne illness. Reconnect power only after unit is fully dry.#@@#Additional Info#@#Continental Refrigerator SW48N12 offers 13.4 cu ft of prep capacity in a 48" two-section counter with stainless steel top, (12) 1/6-size x 4" pans, a 12" cutting board, two rehingeable doors, and R290 refrigeration.#@@#General Info#@#Description #@#
Built for high-volume kitchens that require consistent cold holding and fast prep access, this two-section sandwich unit delivers exceptional commercial refrigeration performance with precise temperature control and durable construction. Operators benefit from 13.4 cubic feet of organized cold storage, along with an integrated 12-pan prep well and a 12-inch cutting board to streamline assembly and reduce service time. Engineers specified a 1/4 horsepower self-contained system utilizing R290 hydrocarbon refrigerant, combining energy efficiency with reliable thermal recovery during peak usage.
#@@# Interior Capacity#@#
Designers sized the unit at 13.4 cubic feet to balance a compact footprint with usable storage, enabling organized staging of ingredients without wasted space. Technicians installed two rehingeable doors on the front to simplify access and accelerate retrieval during busy service periods.
#@@# Prep Well Configuration#@#
Manufacturers equipped the top with twelve 1/6 size pans, each 4 inches deep, to support common portioning schemes for sandwiches and salads. Chefs can arrange ingredients for sequential assembly while the included 12-inch cutting board provides a continuous work surface that minimizes transfer time.
#@@# Temperature Control#@#
Engineers installed an electronic control with a digital display and hi-low alarm to maintain setpoint accuracy and alert staff to any excursions. Operators can monitor conditions in real time and respond quickly to protect product quality and ensure food safety.
#@@# Condensate Management#@#
Designers integrated an automatic hot gas condensate evaporator to eliminate the need for manual drain management and reduce maintenance tasks. Maintenance teams will experience fewer service calls related to condensate buildup, lowering the risk of floor moisture hazards.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect condenser coils weekly and remove dust with a soft brush to maintain heat exchange efficiency. Sanitize interior surfaces with a mild detergent and warm water; rinse and dry thoroughly. Check door gaskets for cracks monthly and replace damaged seals promptly for temperature stability. Level the unit and ensure drain lines are clear to prevent standing water. Log temperature and alarm events, and schedule annual professional service for refrigeration system checks.