Engineered for continuous service, this built-in cold shelf delivers consistent cooling capacity and reliable performance for high-volume food service operations. Designed for installation into counters or islands, the unit maintains precise temperatures via electronic control while providing a durable aluminum work surface that resists corrosion and cleans easily. Food service professionals will value the integrated remote refrigeration package that simplifies maintenance and maximizes uptime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove food and loose debris. Use a mild detergent and warm water to scrub aluminum surfaces with a soft cloth; avoid abrasive pads. Rinse with clean water and dry completely to prevent corrosion. Clean condenser coils and vents monthly to maintain efficiency and lower energy use. Degrease oven hoods and vents weekly to reduce fire risk. Inspect seals and components, replace worn parts, and document cleaning to meet CSA and health inspection requirements.#@@#Additional Info#@#Hatco’s CSBFR-48-S cold shelf measures 49.5" W x 25.5" D x 7.29" H. It features aluminum construction, electronic controls, and remote R-513A refrigeration.#@@#General Info#@#Description #@#
Engineered for continuous service, this built-in cold shelf delivers consistent cooling capacity and reliable performance for high-volume food service operations. Designed for installation into counters or islands, the unit maintains precise temperatures via electronic control while providing a durable aluminum work surface that resists corrosion and cleans easily. Food service professionals will value the integrated remote refrigeration package that simplifies maintenance and maximizes uptime.
#@@# Compact Installation#@#
Installers save space with a low-profile footprint measuring 49.5 inches wide by 25.5 inches deep and a height under 8 inches, enabling flush mounting into existing counters. Specified dimensions allow straightforward planning for cutouts and integration in galley-style lines or prep stations.
#@@# Precise Temperature Control#@#
Operators set and monitor product temperatures using an electronic control system that maintains consistent cold conditions across the shelf. Remote refrigeration use reduces heat transfer into the unit cavity and supports stable operation during peak service.
#@@# Durable Aluminum Surface#@#
Staff receive a hardcoat aluminum top that withstands repeated wiping, pans, and prep activity while resisting surface corrosion. Material selection reduces long-term maintenance and preserves a sanitary work area under frequent use.
#@@# Adequate Cooling Capacity#@#
Engineers designed the system around a 5/8 horsepower compressor and R-513A refrigerant, providing sufficient capacity to hold chilled product at service temperatures. Remote condensing configuration helps the unit sustain performance in hot kitchen environments.
#@@# Regulatory Compliance#@#
Facility managers will appreciate cULus certification and American manufacture, which simplify code compliance and procurement requirements for institutional accounts. Voltage and electrical design match common commercial supply with 120 volts at 60 hertz, single-phase 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 gaskets weekly and replace any with tears or compression to preserve temperature integrity. Clean aluminum surfaces with a nonabrasive detergent and warm water; rinse thoroughly and dry to prevent corrosion. Service condenser and remote refrigeration components quarterly; check refrigerant type R-513A and verify pressure per Manufacturer specifications. Calibrate electronic controls biannually and confirm 120v, 60 Hz, 1-Ph supply before operation.
