Built for high-volume dessert and service lines, this recessed frost top drop-in unit delivers consistent cold performance while integrating flush with your counter layout. Engineers designed stainless steel construction and a self-contained refrigeration system to maintain stable slab temperatures for prolonged product quality. Operators achieve precise control through a programmable color touch screen while maintaining standard 120v power compatibility and low current draw.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove pans. Mix mild detergent with warm water (use gallons or liters as needed). Scrub stainless surfaces and porcelain interior with a soft cloth; avoid abrasive pads. Rinse thoroughly and dry to prevent corrosion. Clean condenser coils with a brush to improve efficiency and lower bills. Inspect door seals for wear and replace when cracked. Schedule routine cleaning to stop sickness, reduce fire risk, extend equipment life, and ensure CSA compliance.#@@#Additional Info#@#The Duke RFT3-SB frost top unit measures 57" W x 29" D, holds three 18 x 26" pans per shelf, and features stainless steel construction, electronic controls, and self-contained refrigeration at 120 volts, 60 Hz, 5.5 amps.#@@#General Info#@#Description #@#
Built for high-volume dessert and service lines, this recessed frost top drop-in unit delivers consistent cold performance while integrating flush with your counter layout. Engineers designed stainless steel construction and a self-contained refrigeration system to maintain stable slab temperatures for prolonged product quality. Operators achieve precise control through a programmable color touch screen while maintaining standard 120v power compatibility and low current draw.
#@@# Stainless Steel Body#@#
Engineers specified a stainless steel exterior and shelves to resist corrosion and withstand daily cleaning cycles. Technicians will appreciate the rigid construction that preserves alignment and supports heavy pans without deformation.
#@@# Recessed Frost Top#@#
The design places the cold slab flush with surrounding counters to simplify portioning and maintain workflow continuity. Staff gain ergonomic access while the recessed profile prevents accidental spills from flowing into service areas.
#@@# Electronic Controls#@#
The programmable color touch screen control provides repeatable temperature and mode settings for consistent product results. Supervisors can lock parameters to prevent unauthorized changes and reduce training time.
#@@# Self-Contained System#@#
The unit ships with integrated refrigeration, allowing installers to avoid remote condensing infrastructure and reduce installation complexity. Facility teams can commission the unit on standard 120v/60/1-ph service drawing 5.5 amps and using a NEMA 5-15P plug.
#@@# Capacity and Layout#@#
The interior accommodates three 18 x 26 inch pans per shelf across the 57-inch width, enabling substantial holding capacity within a single deck footprint. Managers can stage multiple flavor options without frequent reloads, improving service speed during peak demand.
#@@# Serviceable Interior Finish#@#
Porcelain interior surfaces simplify sanitation and resist staining from syrups and mix-ins during routine operation.
#@@#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; remove dust with a soft brush or vacuum to maintain airflow and cooling efficiency. Drain and sanitize the porcelain interior monthly with a nonabrasive, food-safe cleaner; rinse and dry with a lint-free cloth. Test electronic controls and programmable touch screen quarterly; confirm voltage at 120v and check NEMA 5-15P plug integrity. Lubricate hinges and check door alignment for proper sealing.
