The prep counter offers commercial-grade cold storage and organized mise en place for high-volume sandwich and salad lines. It combines a 20.6 cu ft internal capacity with a 72" wide work surface and integrated pan well, streamlining assembly. Operators enjoy consistent temperature control and quick ingredient access while saving counter space with a stainless steel top, 10" cutting board, and three-section layout for continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit, remove pans and cutting board. Wipe stainless steel surfaces with mild soap and soft cloth; avoid abrasives. Wash drawer interiors with warm, soapy water, rinse, dry, and reinsert. Clean aluminum interior and condenser coils to maintain efficiency. Sanitize food-contact surfaces, check door seals, and replace if worn. Ensure unit is dry before reconnecting power.#@@#Additional Info#@#Continental Refrigerator's SW72N30M-D sandwich unit offers 20.6 cu ft capacity in a 72" six-drawer design with stainless steel panels, 30 pan slots, R290 refrigeration, digital controls, 1/3 HP motor, NSF listing, and Made in USA quality.#@@#General Info#@#Description #@#
The prep counter offers commercial-grade cold storage and organized mise en place for high-volume sandwich and salad lines. It combines a 20.6 cu ft internal capacity with a 72" wide work surface and integrated pan well, streamlining assembly. Operators enjoy consistent temperature control and quick ingredient access while saving counter space with a stainless steel top, 10" cutting board, and three-section layout for continuous service.
#@@# Six Drawer Access#@#
Six full-width drawers hold one 12 x 18 x 6 pan or mixed half and third pans per drawer, enabling flexible staging and quick retrieval. Drawer-based access reduces door openings, preserving internal temperatures for stable product hold times.
#@@# Pan Well Capacity#@#
The mega top well accommodates thirty 1/6 size x 4" deep pans, offering dense ingredient storage under the work surface. Chefs can stage many components in a compact area, boosting throughput during peak service.
#@@# Stainless Work Surface#@#
A stainless steel top, front, and end panels provide a durable, sanitary prep surface that resists corrosion and simplifies cleaning. Foodservice managers benefit from shorter cleaning cycles and surface longevity suited to demanding kitchens.
#@@# Refrigeration System#@#
The rear-mounted self-contained refrigeration system uses R290 hydrocarbon refrigerant with a 1/3 HP compressor, ensuring efficient cooling and compliance with refrigerant standards. Reliable temperatures are maintained with an automatic hot gas condensate evaporator, reducing maintenance needs.
#@@# Digital Controls#@#
Electronic controls with a digital display and adjustable hi-low alarm offer precise temperature monitoring and alerts for out-of-range conditions. Supervisors can document performance and respond quickly to protect product safety and reduce waste.
#@@# Commercial Compliance#@#
Designed with a durable aluminum interior and certified to meet rigorous standards, the unit supports institutional foodservice operations.
#@@#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#@#Address the unit formally: Clean stainless steel top, front, and panels weekly with mild detergent and soft cloth. Wash and sanitize the 10" cutting board and pan rails daily; dry fully before reassembly. Inspect drawer gaskets weekly for damage; replace if sealing fails. Vacuum condenser fins monthly and clear debris from the rear refrigeration compartment. Test electronic controls and alarms monthly; recalibrate if needed.