Built for busy sandwich lines and high-traffic kitchens, this three-section refrigerated prep counter combines organized ingredient storage with fast access and dependable temperature control. Operators can stage up to eighteen 1/6 size pans beneath a 19-inch cutting board, maintaining assembly speed and consistent product quality during peak service. Engineers specify robust refrigeration components and commercial certifications to ensure regulatory compliance and long service life for institutional and hospitality operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove all food. Pull pans and cutting board; wash with warm, soapy water and rinse. Wipe stainless top and panels with non‑abrasive cleaner. Clean door gaskets and rehinge if loose. Vacuum condenser coils monthly; use brush and low‑pressure air to remove grease. Flush drain and check evaporator for buildup. Verify digital control operation and hi‑low alarm. Dry all surfaces before restoring power to prevent electrical faults.#@@#Additional Info#@#Continental Refrigerator SW72N18C offers 20.6 cu ft prep capacity with three sections, three rehingeable doors, (18) 1/6-size pans, and a 19" cutting board.#@@#General Info#@#Description #@#
Built for busy sandwich lines and high-traffic kitchens, this three-section refrigerated prep counter combines organized ingredient storage with fast access and dependable temperature control. Operators can stage up to eighteen 1/6 size pans beneath a 19-inch cutting board, maintaining assembly speed and consistent product quality during peak service. Engineers specify robust refrigeration components and commercial certifications to ensure regulatory compliance and long service life for institutional and hospitality operations.
#@@# Stainless Steel Top#@#
The unit features a stainless steel top that resists corrosion and simplifies daily sanitation, protecting food contact surfaces and preserving finish under heavy use. Managers benefit from predictable cleaning cycles and lower maintenance costs because the material withstands repeated wiping and disinfecting.
#@@# Generous Capacity#@#
Designers engineered 20.6 cubic feet of interior volume to accommodate bulk ingredient staging across three compartments, enabling longer run times between refills. Chefs can expand production without crowding workspace, reducing service interruptions and improving throughput.
#@@# Pan Configuration#@#
The counter accepts eighteen 1/6 size by 4-inch deep pans beneath a full-length 19-inch cutting board, providing a standardized layout for ingredient organization. Line cooks can speed assembly with consistent portioning and minimal repositioning, decreasing ticket times and labor touchpoints.
#@@# Advanced Controls#@#
An electronic control with a digital display and hi-low alarm delivers precise temperature management and audible alerts for excursions, supporting food safety protocols. Kitchen supervisors can verify setpoints quickly and respond to deviations before product compromise.
#@@#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#@#Clean condenser coils every 90 days to maintain efficiency and check fan motors for vibration. Defrost evaporator when ice exceeds 1/4 inch; remove service panels and follow approved procedures. Sanitize food-contact surfaces with quaternary ammonium or diluted chlorine per guidelines; rinse and air dry. Inspect door gaskets monthly and replace torn seals. Monitor digital control and hi-low alarm; document temperature logs and refrigerant type R290 for compliance.