Built for continuous service in high-demand kitchens, this 72-inch three-section sandwich unit delivers precise cold storage and rapid access to ingredients without sacrificing work surface area or reliability. Chefs benefit from a 20.6 cubic feet refrigerated well designed to accommodate eighteen 1/6 size pans, while a 12-inch cutting board and stainless top create an integrated prep station that keeps mise en place organized and hygienic. Operators enjoy digital control with a hi-low alarm and self-contained cooling that maintains consistent temperatures under heavy use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove pans and cutting board; wash with mild detergent and warm water, rinse, dry. Clean stainless surfaces with non-abrasive cleaner and soft cloth. Vacuum condenser coils monthly. Flush drain and check door gaskets; replace if cracked. Sanitize food-contact areas with approved sanitizer, air dry. Regular cleaning removes bacteria, reduces fire risk, lowers utility use, extends equipment life, and helps pass inspections.#@@#Additional Info#@#Continental Refrigerator SW72N18 is a 72" three-section, three-door counter with 20.6 cu. ft. capacity, stainless steel exterior, aluminum interior, 12" cutting board, and eighteen 1/6-size pans.#@@#General Info#@#Description #@#
Built for continuous service in high-demand kitchens, this 72-inch three-section sandwich unit delivers precise cold storage and rapid access to ingredients without sacrificing work surface area or reliability. Chefs benefit from a 20.6 cubic feet refrigerated well designed to accommodate eighteen 1/6 size pans, while a 12-inch cutting board and stainless top create an integrated prep station that keeps mise en place organized and hygienic. Operators enjoy digital control with a hi-low alarm and self-contained cooling that maintains consistent temperatures under heavy use.
#@@# Stainless Top#@#
The stainless top provides a durable, sanitary prep surface that resists corrosion and simplifies daily cleaning. Commercial kitchens benefit from a flat, continuous work area that accommodates trays and pans while supporting frequent knife work.
#@@# Pan Capacity#@#
Designed to hold eighteen 1/6 size pans at 4 inches deep, the unit supports high ingredient density and flexible prep configurations. Culinary teams reduce refill frequency and streamline service by staging common items within easy reach.
#@@# Integrated Cutting Board#@#
A 12-inch cutting board sits flush with the countertop, creating a single workflow plane for prepping sandwiches and salads. Staff achieve faster assembly times and lower cross-contamination risk because ingredients move directly from pan to board.
#@@# Refrigeration System#@#
Rear-mounted self-contained refrigeration with an automatic hot gas condensate evaporator uses R290 hydrocarbon refrigerant and a 1/4 HP compressor to deliver efficient, consistent cooling. Facilities cut operating energy and maintain setpoints during peak service with a system designed for commercial duty.
#@@# Control and Monitoring#@#
Electronic control with a digital display and hi-low alarm gives operators immediate temperature feedback and audible warnings for excursions.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Perform weekly condenser coil cleaning with a soft brush and vacuum to maintain efficiency. Inspect door gaskets daily; replace cracked seals to preserve temperature. Sanitize pans and cutting boards after each service with food-safe detergent and warm water, then air-dry. Verify digital control calibration monthly and test alarm functions. Drain condensate and check evaporator for ice; defrost when ice exceeds 0.25 inches. Ensure level placement and 2 inches clearance for airflow.