Stop sacrificing prep speed for storage capacity. This two-section, four-drawer refrigerated counter combines organized ingredient staging with consistent cold performance to sustain continuous service during peak periods. Operators maintain rapid access to pans and a sanitary cutting surface while refrigeration preserves product quality across shifts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove food pans and cutting board. Wash pans, board, and drawer interiors with warm water and mild detergent; rinse and dry. Clean stainless top and panels with non-abrasive cleaner and soft cloth. Vacuum condenser coils monthly and wipe exterior vents to maintain efficiency. Check door seals for damage and replace if worn. Defrost per manual when ice buildup exceeds 1/4 inch. Reconnect power only when unit and components are fully dry.#@@#Additional Info#@#Continental Refrigerator SW48N12-FB-D is a 48" two-section sandwich prep unit with 13.4 cu ft capacity, four drawers, and a 12" cutting board.#@@#General Info#@#Description #@#
Stop sacrificing prep speed for storage capacity. This two-section, four-drawer refrigerated counter combines organized ingredient staging with consistent cold performance to sustain continuous service during peak periods. Operators maintain rapid access to pans and a sanitary cutting surface while refrigeration preserves product quality across shifts.
#@@# Front Breather#@#
This design features a front-breathing refrigeration system that allows flush installation under counters or against walls without restricting airflow. Technicians can perform maintenance without moving the unit, reducing downtime and labor disruption.
#@@# Pan Capacity#@#
The top rail accommodates twelve 1/6 size pans at 4 inches deep, while the drawer wells accept one 12 x 18 x 6 pan per drawer or a mix of 1/2 and 1/3 pans, enabling flexible portion prep. Chefs optimize mise en place and reduce handling by staging ingredients in standardized pans.
#@@# Stainless Construction#@#
The exterior top, front, and ends are made of stainless steel, while the back and interior utilize aluminum to balance durability with weight control. Staff benefit from smooth, corrosion-resistant surfaces that withstand daily cleaning and food-contact use.
#@@# Digital Control#@#
An electronic control with a digital display provides precise temperature management and a hi-low alarm to alert staff to excursions. Kitchen managers can enforce food-safety parameters and document conditions for compliance with minimal manual adjustment.
#@@# Refrigerant and Evaporation#@#
The unit operates on R290 hydrocarbon refrigerant with an automatic hot gas condensate evaporator, improving energy efficiency and eliminating external drain lines. Engineers benefit from a lower global-warming-potential refrigerant and simplified installation requirements.
#@@# Mobility and Compliance#@#
Three 3-3/4 inch casters support repositioning for cleaning and service, while the unit carries NSF and cETLus listings and ships with Made in USA provenance.
#@@#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 coil monthly and remove debris with a soft brush to sustain heat exchange. Drain and clean condensate tray weekly; verify hot gas evaporator drains freely. Sanitize stainless steel top and panels with mild detergent and nonabrasive cloth after each shift. Lubricate caster stems quarterly and tighten fasteners. Calibrate electronic control and test hi-low alarm monthly. Replace door seals showing cracks to maintain consistent temperature.