Stop sacrificing prep speed for consistency. This two-section, four-drawer prep counter combines substantial cold storage with an integrated top prep well and cutting surface to streamline assembly lines in restaurants, cafeterias, and catering operations. Operators gain organized ingredient access, consistent refrigeration, and mobile convenience in one unit.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning and remove food pans and cutting board. Empty condensate tray and wipe stainless surfaces with mild detergent and soft cloth. Clean drawers and pan wells with warm, soapy water; rinse and dry. Brush condenser coils monthly to remove dust and grease to improve cooling efficiency and lower energy use. Degrease vents and oven-adjacent areas to reduce fire risk. Inspect door seals for wear and replace when leaking to prevent breakdowns and failed inspections.#@@#Additional Info#@#The Continental Refrigerator SW60N12M-FB-D is a 60" sandwich unit with 17.0 cu ft capacity, stainless steel top, four drawers for 12 x 20 x 6 pans, digital control with alarm, R290 refrigeration, 1/3 HP motor, and is cETLus and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing prep speed for consistency. This two-section, four-drawer prep counter combines substantial cold storage with an integrated top prep well and cutting surface to streamline assembly lines in restaurants, cafeterias, and catering operations. Operators gain organized ingredient access, consistent refrigeration, and mobile convenience in one unit.
#@@# Capacity Efficiency#@#
This unit delivers 17.0 cu ft of refrigerated capacity across two sections, enabling large batch staging of ingredients without overcrowding. Designers placed storage volume to support 12 full 1/6 size pans at 4 inches deep in the top well and one 12 x 20 x 6 pan per drawer, allowing teams to rotate supplies rapidly during peak service.
#@@# Prep Top Integration#@#
A stainless steel top with an integrated 10-inch cutting board sits directly behind the pan well to reduce transfer steps and maintain sanitary flow. Chefs keep assembly at waist height for faster portioning while minimizing cross-contamination between the work surface and refrigerated pans.
#@@# Drawer Access#@#
Four refrigerated drawers provide dedicated cold staging and accommodate full-size 12 x 20 x 6 pans supplied by others for organized mise en place. Staff retrieve items from drawers instead of opening larger doors, which reduces temperature fluctuation and preserves product quality.
#@@# Cooling Performance#@#
The rear-mounted self-contained refrigeration system uses R290 hydrocarbon refrigerant with a 1/3 HP compressor to maintain consistent temperatures across compartments. An automatic hot gas condensate evaporator eliminates manual drain maintenance and sustains cooling efficiency under continuous use.
#@@# Controls and Safety#@#
An electronic control with a digital display and audible hi-low alarm lets operators monitor real-time temperatures and respond to excursions quickly. The unit meets cETLus and NSF standards, and it bears CSA-relevant approvals for professional environments.
#@@#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 weekly and vacuum debris to maintain thermal transfer and compressor efficiency. Wipe stainless steel surfaces with a neutral detergent and soft cloth; rinse and dry to prevent streaks. Remove drawers and sanitize pans with a food-safe sanitizer; allow full drying before reassembly. Verify door gaskets for cracks and replace if seals fail. Level unit and check caster locks; confirm electronic control setpoints and test hi-low alarm monthly.