Stop sacrificing countertop consistency for presentation. This simulated stone cold shelf delivers a chilled display surface engineered for high-volume service lines and remote refrigeration systems, enabling sustained product quality and fast service throughput. Foodservice teams will control temperature precisely while maintaining a durable, attractive platform for plated items and cold prep.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove all items. Wipe the simulated stone surface with a soft cloth and a mild detergent; avoid abrasive pads. Clean drains and bottom-mounted areas to remove grease and debris. Inspect electronic controls and wipe with a dry cloth; do not spray liquids on controls. Check seals and hinges; replace worn parts to prevent leaks. Clean condenser coils regularly to maintain efficiency, reduce energy use, and lower fire risk. Sanitize food-contact surfaces before use.#@@#Additional Info#@#Hatco CSSBFX-48-I simulated stone cold shelf measures 51" W by 18.5" D, has electronic temperature controls, uses R-513A refrigerant, draws 0.1 amps at 120v, weighs 128 pounds, and is CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing countertop consistency for presentation. This simulated stone cold shelf delivers a chilled display surface engineered for high-volume service lines and remote refrigeration systems, enabling sustained product quality and fast service throughput. Foodservice teams will control temperature precisely while maintaining a durable, attractive platform for plated items and cold prep.
#@@# Electronic Controls#@#
Electronic temperature controls ship loose and allow precise setpoints for product holding. Operators will calibrate remotely mounted refrigeration to maintain consistent slab temperatures and reduce spoilage across service periods.
#@@# Simulated Stone Top#@#
The stone construction provides a solid thermal mass that stabilizes surface temperatures under continuous use. Chefs will notice reduced temperature swings during peak service, preserving the texture and appearance of chilled items.
#@@# Large Display Width#@#
A 51-inch wide unit offers extensive hold area for plated presentations and ingredient staging. Kitchen layouts will accommodate multiple portioning stations on a single shelf to increase throughput without adding extra equipment.
#@@# Low Power Draw#@#
The shelf operates at 120 volts, 0.1 amps, and consumes 12 Watts, minimizing electrical load on line circuits. Facilities managers will integrate multiple units with limited service power while avoiding circuit upgrades.
#@@# Remote Refrigeration Ready#@#
Design assumes remote refrigeration with R-513A refrigerant and bottom-mounted installation, separating noise and heat from the service area. Engineering teams will place condensing equipment remotely to reduce kitchen ambient temperature and extend equipment life.
#@@# Commercial Certification#@#
Constructed in the USA and CSA certified, the unit meets recognized safety and performance standards for commercial foodservice. Procurement professionals will document compliance easily for institutional and regulatory reviews.
#@@#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#@#Clean the Hatco CSSBFX-48-I cold shelf weekly; remove debris and wipe stone surfaces with a neutral pH cleaner and soft cloth to avoid abrasion. Inspect electronic controls visually and verify set points monthly; tighten loose connectors and replace damaged wiring. Check remote refrigeration lines for leaks and proper charge; monitor for abnormal vibration. Clean drain and condensate paths biweekly. Calibrate thermostat quarterly to maintain target temperature and operational efficiency.
