Stop sacrificing workspace efficiency for inconsistent cooling performance. This 72-inch three-section sandwich unit delivers precise cold holding, organized prep capacity, and continuous operation for high-volume kitchens where timing and food safety are crucial for throughput and cost control. The design combines a cut top layout, 20.6 cubic feet of refrigerated storage, and a full-length cutting board to streamline assembly lines and reduce operator steps.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off power and remove food. Empty pans and wipe the cutting board. Use a mild detergent and soft cloth to clean stainless steel top, front, ends and interior. Rinse surfaces, sanitize food contact areas, and dry thoroughly. Clean condenser coils and vents monthly to improve efficiency and lower utility costs. Remove grease from ovens and vents to reduce fire risk. Inspect door gaskets and hinges; replace worn parts to avoid breakdowns and help pass CSA and health inspections.#@@#Additional Info#@#Continental Refrigerator SW72N12C is a 72" three-section sandwich unit with 20.6 cu ft capacity, stainless steel top, aluminum interior, (12) 1/6-size pans, 19" cutting board, digital control, R290 refrigeration, 1/4 HP motor, and NSF certifications.#@@#General Info#@#Description #@#
Stop sacrificing workspace efficiency for inconsistent cooling performance. This 72-inch three-section sandwich unit delivers precise cold holding, organized prep capacity, and continuous operation for high-volume kitchens where timing and food safety are crucial for throughput and cost control. The design combines a cut top layout, 20.6 cubic feet of refrigerated storage, and a full-length cutting board to streamline assembly lines and reduce operator steps.
#@@# Capacity Optimization#@#
The unit provides 20.6 cubic feet of refrigerated storage across three sections, enabling organized ingredient staging for multiple menu lines. Users maintain separate product zones to reduce cross-contamination and speed up service cycles.
#@@# Pan Configuration#@#
The design includes twelve 1/6-size pans at 4 inches deep mounted under a 19-inch cutting board, allowing chefs to position standard insert pans without modification. Operators achieve consistent portioning and faster sandwich or salad assembly using common pan sizes.
#@@# Refrigeration System#@#
A rear-mounted self-contained refrigeration system with R290 hydrocarbon refrigerant and a 1/4 HP compressor delivers efficient, low-global-warming-potential cooling. Facilities reduce energy draw and maintain target temperatures even during peak door openings.
#@@# Control and Monitoring#@#
Electronic control with a digital display plus a hi-low alarm enables precise temperature management and immediate alerts for excursions. Kitchen managers can quickly verify setpoints and document conditions for compliance with safety programs.
#@@# Construction and Serviceability#@#
Stainless steel top, front, and end panels with an aluminum back and interior combine durability with accessible surfaces for sanitation. Technicians can perform field rehinging on three doors and access components easily for routine service, minimizing downtime.
#@@#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; remove dust with a soft brush and vacuum to maintain heat exchange efficiency. Sanitize surfaces with a food-safe detergent and warm water; rinse and dry pans, cutting boards, and shelves. Test door gaskets monthly for sealing; replace if gaps exceed 1/8 inch. Verify refrigerant lines and electrical connections biannually; tighten terminals and check for vibration wear. Log temperature readings daily and service according to CSA and manufacturer guidelines.