Stop compromising countertop space for performance. This slim, recessed frost top delivers precise cold holding and fast access in a compact 29-inch footprint, enabling tight workflow integration in high-traffic service lines. Operators gain consistent product temperatures and programmable control while preserving stainless steel durability for continuous commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove pans. Wipe interior and exterior with a mild soap solution and a soft cloth. Clean condenser coils with a brush and vacuum to improve efficiency and lower utility bills. Remove grease from vents and oven areas to reduce fire risk. Sanitize food-contact surfaces to stop bacterial growth and prevent foodborne illness. Inspect seals and hinges for wear and replace as needed. Dry all surfaces before reconnecting power.#@@#Additional Info#@#Duke RFT1-SL recessed frost top drop-in unit, 29" W x 21" D, stainless steel construction, self-contained 120v refrigeration with electronic touch controls, fits one 18" x 26" pan per shelf, draws 5.5 amps, NEMA 5-15P.#@@#General Info#@#Description #@#
Stop compromising countertop space for performance. This slim, recessed frost top delivers precise cold holding and fast access in a compact 29-inch footprint, enabling tight workflow integration in high-traffic service lines. Operators gain consistent product temperatures and programmable control while preserving stainless steel durability for continuous commercial use.
#@@# Recessed Slimline Design#@#
Engineered to fit a 29-inch by 21-inch cut, this recessed drop-in installs flush with counters to maintain clean work surfaces and efficient pass-through operations. Installers find the compact profile simplifies layout planning in limited kitchens while preserving full pan access for portioning and display.
#@@# Programmable Touch Control#@#
A programmable color touch screen provides direct setpoint adjustment and diagnostic readouts for rapid setup and troubleshooting. Staff reduce temperature variance by programming precise setpoints and can view system status at a glance for predictable cold performance.
#@@# Stainless Steel Construction#@#
The full stainless steel body and shelves resist corrosion and withstand daily cleaning cycles common in foodservice environments. Managers expect long service life and simplified sanitation procedures that meet rigorous operational demands.
#@@# Self-Contained Refrigeration#@#
The unit includes a self-contained refrigeration system that operates on standard 120 volts and 60 hertz 1-Ph power, drawing 5.5 amps via a NEMA 5-15P plug for straightforward electrical connection. Technicians perform service without remote condensing systems, which reduces installation complexity and keeps maintenance localized.
#@@# Pan Capacity and Layout#@#
Configured to accept one 18 x 26-inch pan per shelf, the interior layout supports common portion sizes and simplifies product rotation during peak service. Chefs achieve organized staging for mise en place and rapid exchange of pans with minimal handling.
#@@#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 monthly and remove dust with a soft brush or vacuum to maintain heat exchange efficiency. Empty pan water and sanitize with a mild bleach solution (1 tablespoon per gallon) weekly to prevent biofilm. Verify door alignment and gasket integrity; replace cracked seals immediately to preserve setpoint stability. Calibrate electronic controls quarterly and log temperatures daily. Lubricate hinges semiannually and tighten electrical connections to 120v supply as needed.
