Stop sacrificing capacity for control. This undercounter ice and hot water dispenser delivers consistent nugget ice production while supplying hot and cold water on demand, engineered for continuous use in high-traffic foodservice environments. Technical design choices prioritize uptime and serviceability, ensuring operations maintain flow during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and drain water before cleaning. Remove ice bin and wash with warm, soapy water; rinse and air dry. Clean dispenser nozzle and exterior with non-abrasive detergent. Vacuum condenser coil monthly to remove dust and grease. Sanitize food-contact surfaces with approved CSA sanitizer per label, then rinse. Inspect door seals and replace if cracked. Follow regular schedule to prevent bacteria, reduce fire risk, lower energy use, and avoid equipment failure.#@@#Additional Info#@#Follett LLC’s Champion 7 dispenser, model 7UC114A-HW-NF-ST-00, delivers nugget ice and hot water with a 115 volts, 60 Hz R-290 system; it produces 125 pounds per day, stores 7 pounds, and weighs 90 pounds for compact service.#@@#General Info#@#Description #@#
Stop sacrificing capacity for control. This undercounter ice and hot water dispenser delivers consistent nugget ice production while supplying hot and cold water on demand, engineered for continuous use in high-traffic foodservice environments. Technical design choices prioritize uptime and serviceability, ensuring operations maintain flow during peak periods.
#@@# Ice Production#@#
Designed to produce 125 pounds of nugget-style ice per 24 hours, this unit meets the needs of cafeterias, bars, and patient dining services that require a continuous supply. Engineers specify nugget ice for its high melt resistance and easy chewing, making this capacity ideal for medium-volume installations.
#@@# Compact Footprint#@#
Measuring 14.62 inches wide and 22.38 inches deep with a height of 33.5 inches, the dispenser fits under counters and in tight service lines. Planners save floor space while ensuring access to ice and hot water is within reach of service staff.
#@@# Storage Reserve#@#
The built-in bin stores approximately 7 pounds of ice to buffer short demand spikes and reduce cycle starts. Facilities benefit from a small holdover that smooths transient peaks without significantly increasing energy use.
#@@# Energy And Cooling#@#
The system uses an air-cooled refrigeration loop charged with R-290 refrigerant and operates on 115 volts at 60 hertz, providing efficient heat transfer and compliance with modern refrigeration performance targets. Technicians appreciate familiar electrical characteristics for straightforward integration into existing circuits.
#@@# Serviceability Design#@#
Technicians can easily access internal components in a floor-style configuration and replace service parts with standard tools to minimize downtime. Maintenance teams value modular components that reduce mean time to repair and support sustained 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#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#Inspect condenser fins weekly and remove dust with a soft brush to maintain airflow and cooling efficiency. Drain and sanitize water lines monthly using a manufacturer-approved sanitizer to prevent biofilm and ensure potable output. Verify door and access-panel seals for wear and tighten mounting hardware quarterly. Replace water filters per run-hours or manufacturer schedule. Log maintenance actions and record hours to support warranty and predict component replacement.
