Original text:
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove contents. Use a mild detergent and warm water to clean interior surfaces; scrub drawers and gaskets, rinse, and dry. Vacuum condenser coils monthly to keep coils efficient and lower energy use. Degrease vents and oven areas to reduce fire risk. Sanitize food-contact surfaces to remove bacteria and protect customers. Inspect seals and replace worn parts to avoid breakdowns and pass CSA and ETL sanitation checks. Ensure unit is dry before reconnecting power.#@@#Additional Info#@#Hoshizaki UF48B-LPD4 undercounter freezer offers 12 cu. ft.#@@#General Info#@#Description #@#
Original text:
Elevate kitchen workflow with a robust undercounter freezer designed for continuous service and precise temperature control. This two-section stainless steel unit delivers 12 Cu. Ft. of storage while fitting beneath counters to conserve space. Operators gain reliable cold storage that supports fast access and consistent product quality.
Installers will appreciate the 48 inch width and 31.9 inch height that enable undercounter placement without sacrificing usable volume. Technicians access 12 Cu. Ft. of organized storage through four drawers that reduce open-door time and maintain internal setpoints.
Engineers designed a self-contained, rear mounted refrigeration system using R-290 refrigerant and a 0.33 HP compressor for economical operation. Facilities achieve steady cooling with lower charge refrigerant and straightforward service access at the rear.
Operators receive a stainless steel exterior that resists corrosion and simplifies cleaning in high-use environments. Maintenance crews benefit from smooth surfaces that meet sanitation demands and sustain appearance under daily traffic.
Managers can deploy this freezer on standard 115v, 60 Hz circuits using a NEMA 5-15P plug, drawing 15 amps and operating on single phase power. Procurement teams gain predictable integration with existing kitchen electrical infrastructure.
Staff access inventory through solid-door construction paired with drawer access that organizes product and minimizes temperature fluctuation. Food service teams shorten retrieval times and reduce waste by keeping contents compartmentalized.
Facilities receive a unit that holds ETL and CSA certifications and meets ADA compliance and sanitation listing requirements for regulated environments. Administrators secure documentation for inspections and operational policies.
#@@#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#@#Freight delivery with curbside drop-off; liftgate available.#@@#Maintenance Guide#@#Inspect condenser coils monthly and remove dust with a soft brush or vacuum to maintain heat exchange efficiency. Sanitize interior surfaces with a diluted detergent solution and rinse; avoid abrasive cleaners that scratch stainless steel. Verify door gaskets for cracks and replace when loss of seal exceeds 5 mm. Defrost manually if frost exceeds 1/4 inch. Calibrate thermostat quarterly and record temperatures daily between -10°F and 0°F. Tighten electrical connections annually.
