Equip high-traffic retail and foodservice environments with a modular self-service refrigerated counter that combines consistent cold performance and merchandising flexibility. Designed for continuous operation on 115v power, this unit uses R-290 refrigerant and mounts the refrigeration system beneath the cabinet to maximize display capacity while maintaining controlled temperatures. Facility managers will value the unit for its sanitation listings and safety certifications that support regulatory compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove all product. Wipe interior with a mild soap solution and a soft cloth. Clean condenser coils every month to maintain cooling efficiency and save energy. Degrease door gaskets and hinges with a non-abrasive cleaner; inspect seals and replace if worn. Empty drip trays and sanitize surfaces with an EPA-registered sanitizer to reduce foodborne pathogens. Ventilate before reconnecting power and record each cleaning for CSA and inspection compliance.#@@#Additional Info#@#Fri-Jado's MCC 48-3 C SS FD SB UF counter features a 47.25" white exterior, three sections, and hinged glass doors.#@@#General Info#@#Description #@#
Equip high-traffic retail and foodservice environments with a modular self-service refrigerated counter that combines consistent cold performance and merchandising flexibility. Designed for continuous operation on 115v power, this unit uses R-290 refrigerant and mounts the refrigeration system beneath the cabinet to maximize display capacity while maintaining controlled temperatures. Facility managers will value the unit for its sanitation listings and safety certifications that support regulatory compliance.
#@@# Self-Service Configuration#@#
Three sections deliver organized display zones that simplify product rotation and stock visibility for staff and customers. Units accept standard merchandising shelves and present items at an ergonomic height to reduce retrieval time and shrink from handling.
#@@# Glass Door Presentation#@#
Full-height white glass doors provide unobstructed sight lines while preserving cabinet temperature, enabling operators to showcase packaged goods without compromising cold chain integrity. Door seals resist airflow leakage and reduce compressor runtime.
#@@# Bottom Mounted Cooling#@#
A bottom-mounted refrigeration system concentrates service access at floor level, allowing technicians to perform maintenance without disturbing displayed product. This layout improves airflow dynamics inside the cabinet and supports stable temperature distribution.
#@@# Energy And Electrical#@#
Rated at 700 Watts and drawing 8 amps on a 115v, 1-Ph circuit at 60 hertz, the unit operates within common commercial electrical infrastructure and installs on a NEMA 5-20P receptacle. Designers can size circuits and backup power with predictable load characteristics for uninterrupted operation.
#@@# Compliance And Safety#@#
Manufacturing meets multiple safety and sanitation standards, with certifications from UL, CSA, CETL, and NSFCERTIFIED listings that support use in foodservice settings.
#@@#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/deliver the Fri-Jado MCC 48-3 C SS FD SB UF Modular Convenience Counter.#@@#Maintenance Guide#@#Clean condenser coils every 3 months to maintain cooling efficiency and reduce energy draw. Inspect door hinges and gaskets weekly; tighten fasteners and replace worn seals to preserve temperature control. Flush drain lines monthly to prevent blockages and odor; use a biodegradable cleaner compatible with R-290 systems. Verify refrigerant connections during annual service and document pressure readings. Calibrate thermostat quarterly and record temperatures to ensure food-safety compliance.
