Handle high-volume sandwich and salad production while ensuring temperature control and workflow efficiency. This prep table features a 14 Cu. Ft. refrigerated capacity with a two-section layout and two self-closing doors, maintaining chilled inventory and supporting continuous assembly lines. Designed for commercial kitchens, the unit provides consistent cooling, organized ingredient storage, and robust stainless steel construction for rigorous daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove all food pans and wash with warm, soapy water; rinse and air dry. Wipe stainless steel top, front and interior with non-abrasive cleaner; dry to prevent corrosion. Clean door gaskets and check seals for wear; replace if damaged. Vacuum condenser coils every 30 days to maintain efficiency. Use low-pressure water and mild detergent on lid and exterior. Reconnect power only after all components are fully dry.#@@#Additional Info#@#Infrico USA IRT-UC48P refrigerated prep table has 14 cu. ft. capacity, stainless steel top, self-closing doors, insulated lid with (12) 1/6 pans, R-290 refrigeration, 1/4 HP motor, cETLus and ETL-Sanitation listings, 115v operation, and 48.13" width.#@@#General Info#@#Description #@#
Handle high-volume sandwich and salad production while ensuring temperature control and workflow efficiency. This prep table features a 14 Cu. Ft. refrigerated capacity with a two-section layout and two self-closing doors, maintaining chilled inventory and supporting continuous assembly lines. Designed for commercial kitchens, the unit provides consistent cooling, organized ingredient storage, and robust stainless steel construction for rigorous daily use.
#@@# Top Loading Access#@#
Engineers positioned a stainless steel insulated lid and included a top with twelve 1/6 polycarbonate pans to enhance assembly speed and minimize thermal loss. Technicians can quickly replenish ingredients while the design maintains stable product temperatures during peak service periods.
#@@# Two Section Configuration#@#
The design separates storage into distinct compartments to prevent cross-contamination and simplify inventory rotation. Operators benefit from clear visual access and targeted cooling control for different product groups, enhancing food safety and prep accuracy.
#@@# Refrigeration Performance#@#
The system utilizes R-290 refrigerant with a bottom-mounted self-contained compressor and a 1/4 HP motor, ensuring reliable low-temperature operation. Chefs will find that setpoints remain stable under heavy door openings, limiting spoilage and preserving product quality.
#@@# Durable Stainless Construction#@#
The fabrication employs 300 series stainless steel for the top, front, sides, and interior, resisting corrosion and withstanding daily cleaning protocols. Managers will appreciate the reduced lifecycle costs due to lower maintenance needs and straightforward sanitation.
#@@# Compliance And Safety#@#
The unit carries cETLus and ETL-Sanitation listings, meeting commercial kitchen regulatory expectations and streamlining inspections. Procurement teams receive documentation that supports institutional purchasing standards and risk management.
#@@#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 coils weekly; remove dust with a soft brush or vacuum for efficiency. Defrost evaporator per manufacturer intervals and clear drain lines with warm water and mild detergent to prevent backups. Sanitize stainless steel surfaces with a nonabrasive, food-safe cleaner; rinse and dry to avoid corrosion. Check door gaskets for tears and replace if compression decreases. Level the unit and confirm 115v supply and R290 refrigerant safety procedures during service.