Engineered for high-throughput seafood and poultry operations, this 120-inch service case ensures consistent holding temperatures and a professional presentation for self-service food lines. The remote refrigeration design allows kitchens to centralize condensing assets, while the included R448A expansion valve simplifies system integration. LED lighting and a stainless steel worktop create bright, sanitary service conditions that facilitate fast portioning and frequent restocking.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove all product and ice pans. Scrub ice pans with warm, soapy water, rinse, and sanitize. Wipe the stainless steel top and black exterior with a non-abrasive cleaner. Clean glass with a glass-safe solution. Vacuum condenser coils monthly to remove grease and dust. Inspect door seals and hinges; replace worn seals. Dry all surfaces before restoring power. Regular cleaning reduces bacteria, fire risk, energy use, breakdowns, and inspection failures.#@@#Additional Info#@#Howard McCray R-CFS34N-10-BE-LED 120"W fish and poultry case offers remote refrigeration, R-448A valve, gravity coil, five stainless steel ice pans, LED lighting, glass front, 115v/60/1-ph, 2.4 amps, 2050 BTU, and 1175 lbs shipping weight.#@@#General Info#@#Description #@#
Engineered for high-throughput seafood and poultry operations, this 120-inch service case ensures consistent holding temperatures and a professional presentation for self-service food lines. The remote refrigeration design allows kitchens to centralize condensing assets, while the included R448A expansion valve simplifies system integration. LED lighting and a stainless steel worktop create bright, sanitary service conditions that facilitate fast portioning and frequent restocking.
#@@# Gravity Coil System.#@#
Full-length gravity coil circulation guarantees uniform temperature distribution across the case, maintaining product integrity during extended service periods. Operators will experience reduced cold spots and fewer product losses when staff restock frequently.
#@@# Multiple Ice Pans.#@#
Five stainless steel ice pans with integrated drains provide high-capacity wet merchandising for fish or poultry while enabling quick meltwater management. Service teams benefit from efficient sanitation cycles and simplified cleanup because drains remove excess water without manual handling.
#@@# Remote Refrigeration.#@#
Remote condensing capability supports centralized plant equipment and reduces heat load in the service area, improving back-of-house comfort and system longevity. Maintenance teams can access compressors offsite, which shortens on-floor downtime and concentrates technical work where tools and parts are readily available.
#@@# LED Illumination.#@#
LED fixtures deliver bright, energy-efficient light that enhances product visibility while minimizing heat near chilled products. Managers will lower lighting energy consumption and provide consistent color rendering to present items accurately.
#@@# Stainless Steel Top.#@#
A durable stainless steel top supplies a sanitary prep and service surface that resists corrosion from saltwater and cleaning chemicals. Culinary staff can perform portioning and plating at the case without needing additional staging equipment.
#@@#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 condenser coil weekly and remove dust with a soft brush and vacuum to maintain heat exchange efficiency. Drain and clean stainless steel ice pans daily; use a neutral pH detergent and rinse thoroughly. Verify door seals each shift and replace seals showing tears or compression loss. Lubricate hinges monthly with food-grade lubricant. Validate remote refrigeration connections and R-448A charge per CSA guidelines during scheduled service intervals.