Handle high-volume sandwich and salad prep without sacrificing temperature control or workflow efficiency. This two-section, two-door reach-in refrigerator features a counter-height design with a prep top to support continuous production in commercial kitchens. Operations that require reliable cold storage and quick access will find consistent performance and practical capacity in this unit.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove food. Wipe interior with mild soap and warm water; rinse and dry. Clean condenser coils monthly to improve efficiency. Use non-abrasive cleaner on exterior and a soft cloth. Remove and wash shelves in warm, soapy water; dry before reinstalling. Inspect door seals for cracks and replace if worn. Degrease vents and the sandwich top daily to prevent grease buildup and fire risk. Regular cleaning reduces bacteria, cuts utility use, and helps pass CSA inspections.#@@#Additional Info#@#Hoshizaki SR60A-16 two-section refrigerator offers 14.8 cu. ft. of storage, 115v operation, R-290 refrigerant, and CSA and ETL listings. Its stainless-steel design suits high-volume prep stations, with manual and warranty included.#@@#General Info#@#Description #@#
Handle high-volume sandwich and salad prep without sacrificing temperature control or workflow efficiency. This two-section, two-door reach-in refrigerator features a counter-height design with a prep top to support continuous production in commercial kitchens. Operations that require reliable cold storage and quick access will find consistent performance and practical capacity in this unit.
#@@# Capacity Optimization.#@#
Installations gain 14.8 Cu. Ft. of refrigerated storage across two compartments that maintain organized inventory and fast retrieval. Staff access becomes quicker when operators stage ingredients in dedicated zones, reducing prep time and limiting door openings that raise internal temperatures.
#@@# Efficient Refrigeration System.#@#
This unit uses R-290 refrigerant and a 115v electrical configuration to deliver effective cooling with lower energy consumption compared to older systems. Technicians will appreciate that the design supports compliance with modern efficiency expectations while maintaining steady temperatures for perishable items.
#@@# Durable Construction.#@#
Manufacturers designed the cabinet with commercial-duty materials to withstand daily use in foodservice environments. Maintenance teams will find service intervals predictable, and the documented manuals and warranty support facilitate swift parts replacement and troubleshooting.
#@@# Counter-Height Workflow.#@#
The counter-height profile integrates a prep surface and refrigerated base to streamline assembly tasks for sandwiches and salads. Chefs reduce motion between cutting and ingredient access, which improves throughput and maintains consistent portion control during peak periods.
#@@# Access and Storage Features.#@#
Two full doors open to reveal configurable shelving that maximizes usable space and simplifies stock rotation practices.
#@@#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 coils monthly and remove dust with a soft brush to maintain airflow and efficiency. Drain and clean the condensate pan weekly to prevent odor and bacterial growth. Verify door gaskets for cracks and replace when compression decreases; test seals with a sheet of paper. Calibrate thermostat quarterly and record temperatures; maintain 35–38°F for sandwich prep. Defrost per manual when ice exceeds 1/4 inch and use manufacturer-approved R-290 service procedures.