Stop sacrificing prep speed for temperature control. This two-section refrigerated prep counter delivers organized cold storage, rapid access to ingredients, and consistent temperature stability for sustained service periods. Designed for high-volume kitchens and commissaries, this unit balances capacity and workflow to keep production moving without compromising safety.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove food and pans. Wipe stainless steel top, front, and end panels with mild detergent and a soft cloth. Clean drawer interiors and aluminum back with warm, soapy water; rinse and dry. Defrost and clean condenser and evaporator areas; clear debris for R290 efficiency. Inspect door gaskets and repair or replace if worn. Record cleaning dates for CSA records and inspections. Regular cleaning prevents contamination, fires, higher costs, and equipment failure.#@@#Additional Info#@#Continental Refrigerator SW60N12M-D is a 60" two-section, four-drawer sandwich unit with 17.0 cu ft capacity, stainless steel exterior, aluminum interior, digital control with alarm, R290 refrigeration, 1/3 HP, NSF and cETLus certified, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing prep speed for temperature control. This two-section refrigerated prep counter delivers organized cold storage, rapid access to ingredients, and consistent temperature stability for sustained service periods. Designed for high-volume kitchens and commissaries, this unit balances capacity and workflow to keep production moving without compromising safety.
#@@# Capacity Management#@#
The unit provides 17.0 cu ft of refrigerated storage across two sections, enabling centralized staging of sauces, proteins, and produce to support continuous assembly lines. Operators gain predictable inventory space that reduces replenishment cycles and minimizes mid-service interruptions.
#@@# Pan Configuration#@#
Twelve 1/6-size pans at 4 inches deep mount in the mega top to hold common prep items while a 10-inch cutting board supplies a durable work surface for portioning. Chefs preserve workflow continuity by arranging mise en place within reach, which shortens handoff time between prep and plating.
#@@# Drawer Access#@#
Four insulated drawers accept one 12 x 20 x 6 pan per drawer and provide chilled storage below the work surface for secondary ingredients or packaged items. Staff reduce door openings and maintain internal temperatures by retrieving supplies from drawers rather than exposing the entire cabinet.
#@@# Refrigeration System#@#
A rear-mounted self-contained refrigeration system operates on R290 hydrocarbon refrigerant with a 1/3 HP compressor to maintain setpoints efficiently while complying with modern refrigerant standards. Kitchen managers will see stable cooling performance and lower charge volumes compared with traditional refrigerants.
#@@# Controls and Monitoring#@#
Electronic controls with a digital display and a hi-low alarm let technicians set target temperatures and receive immediate alerts for excursions, supporting strict food safety programs.
#@@#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#@#Please perform weekly condenser coil cleaning to maintain efficiency; disconnect power and wear gloves when accessing the rear coil. Inspect door gaskets monthly for tears or compression loss and replace seals that allow air infiltration. Drain and clean the condensate pan monthly to prevent bacterial growth; verify hot gas evaporator operation. Calibrate the electronic control quarterly and check hi-low alarm set points.