Stop sacrificing prep space for performance. This recessed frost top slimline drop-in unit delivers professional cold slab performance and reliable refrigeration in a compact 55-inch footprint, enabling continuous production without compromising quality. Operators gain consistent temperature control, durable construction, and simplified integration into counters for high-volume environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove pans. Remove loose debris then clean stainless steel interior and shelves with a mild soap solution and soft cloth. Scrub pan wells and rim with non-abrasive brush. Rinse surfaces and dry completely to prevent corrosion. Clean condenser coils every 3 months; vacuum or brush to remove dust. Check door seals and tighten fasteners. Regular cleaning removes bacteria, reduces fire risk from grease, lowers energy use, and helps pass CSA inspections.#@@#Additional Info#@#Duke RFT2-SL recessed frost top unit measures 55" W x 21" D and accepts two 18 x 26" pans per shelf. It has a 120v refrigeration system, 5.5 amps, touch controls, and weighs 232 pounds, designed for high-volume foodservice.#@@#General Info#@#Description #@#
Stop sacrificing prep space for performance. This recessed frost top slimline drop-in unit delivers professional cold slab performance and reliable refrigeration in a compact 55-inch footprint, enabling continuous production without compromising quality. Operators gain consistent temperature control, durable construction, and simplified integration into counters for high-volume environments.
#@@# Size Efficiency#@#
Engineers designed the unit at 55 inches wide and 21 inches deep to fit standard service counters while accommodating two 18 x 26 inch pans per shelf. Integrators will appreciate the slimline profile that preserves countertop workflow and maximizes usable service area in limited kitchen footprints.
#@@# Precision Controls#@#
A programmable color touch screen provides direct control over operating parameters and simplifies set point adjustments. Technicians can program temperature profiles, monitor system status, and reduce the margin for error during busy shifts.
#@@# Robust Construction#@#
Fabricators built the cabinet, shelves, and front from stainless steel to resist corrosion and withstand heavy daily use in commercial settings. Maintenance teams will find smooth surfaces that stand up to routine sanitizing and minimize long-term wear.
#@@# Self-Contained Refrigeration#@#
The unit houses a self-contained refrigeration system that operates on 120 volts, 60 hertz, single phase, drawing 5.5 amps and terminating to a NEMA 5-15P plug. Facilities managers can install the drop-in without additional remote condensing equipment, simplifying commissioning and service.
#@@# Operational Capacity#@#
Designers optimized the frost top to accept two full-size pans per shelf, delivering ample cold work area for continuous product holding and prep operations. Chefs can stage ingredients, work on plated desserts, or maintain frozen items with controlled slab space that supports steady throughput.
#@@#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 and remove dust using a soft brush or vacuum with a nozzle attachment to sustain airflow. Sanitize stainless steel surfaces with a neutral pH cleaner and a microfibre cloth; rinse and dry to prevent spotting. Verify door gaskets monthly for cracks and replace worn seals to maintain temperature integrity. Calibrate electronic controls quarterly and document setpoints. Keep unit level and clear 3 inches of clearance for ventilation.
