Transform your food service operation with a robust refrigerated cold food unit designed for efficiency and reliability. This stainless steel unit maintains optimal temperatures and enhances your serving capabilities, making it an essential addition to any high-volume kitchen. With its durable construction and thoughtful design, it ensures that your cold items remain fresh and accessible, allowing your staff to focus on delivering exceptional service.
LongDescription#@#Thurmaduke Cold Food Unit, mobile, 46"W x 32"D x 36"H, 16ga stainless steel top, NSF 7 stainless steel mechanical cold pan, 8" deep, 42-1/2" x 21-3/4" liner, 1" drain line & valve, stainless steel body & undershelf, 5" dia. swivel casters & brakes, R448a, 120v/60/1-ph, 6.78 amps, NEMA 5-15P, cULus, UL EPH Classified#@@#Cleaning Instructions#@#To clean your Duke TCM-46SS-N7 Cold Food Unit, unplug it first. Remove all food items and wash the interior with a mild soap solution and a soft cloth, focusing on stainless steel surfaces to avoid scratches. Clean the drain line and valve for proper drainage. Regularly check and clean the condenser coils for efficiency. Use non-abrasive cleaners on the exterior. Ensure everything is dry before plugging the unit back in.#@@#Additional Info#@#The Duke TCM-46SS-N7 is a 46" refrigerated cold food unit designed for efficiency. It features a stainless steel body, NSF 7 certified cold pan, and a 1" drain line. Equipped with 5" swivel casters, it ensures easy mobility.#@@#General Info#@#Description #@#
Transform your food service operation with a robust refrigerated cold food unit designed for efficiency and reliability. This stainless steel unit maintains optimal temperatures and enhances your serving capabilities, making it an essential addition to any high-volume kitchen. With its durable construction and thoughtful design, it ensures that your cold items remain fresh and accessible, allowing your staff to focus on delivering exceptional service.
#@@# Stainless Steel Construction#@#
The unit features a 16-gauge stainless steel top and body, providing durability and resistance to corrosion. This robust material ensures longevity, making it suitable for the demands of busy kitchens. Additionally, the stainless steel finish offers a professional appearance that complements any food service environment.
#@@# Efficient Refrigeration System#@#
Equipped with a mechanical cold pan, this unit utilizes R-448A refrigerant to maintain consistent temperatures. The NSF 7 certified cold pan is 8 inches deep, allowing for ample storage of cold items while ensuring they remain at safe serving temperatures. This efficient refrigeration system minimizes energy consumption while maximizing performance.
#@@# Mobile Design with Casters#@#
Mobility is a key feature of this cold food unit, thanks to its 5-inch diameter swivel casters with brakes. This design allows for easy repositioning within your kitchen or serving area, facilitating quick access to cold items when needed. The ability to move the unit enhances workflow efficiency, especially during peak service times.
#@@# Spacious Interior#@#
With dimensions of 46 inches wide, 32 inches deep, and 36 inches high, this unit provides ample space for various cold food items. The interior is designed to accommodate full-size pans, making it versatile for different types of food service operations. This spacious design allows for organized storage, ensuring that staff can quickly locate and serve items.
#@@#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#@#To ensure the efficiency of the Duke TCM-46SS-N7 refrigerated cold food unit, perform regular maintenance. Clean stainless steel surfaces with a mild detergent and soft cloth to prevent scratches. Inspect condenser coils for dust, cleaning them as needed for optimal cooling. Check the drain line for blockages to avoid water accumulation. Verify that casters function properly for easy mobility. Regularly monitor temperature settings to meet food safety standards.
