Optimize your cold prep workflow with a commercial refrigerated prep station designed for continuous service and precise temperature control. This unit features a stainless steel work surface paired with a refrigerated well that accommodates 15 pans with covers, allowing chefs and line staff to stage ingredients for high-volume production while ensuring food safety. Its design is ideal for kitchens that require organized mise en place, pizza lines, and sandwich stations, all while operating on standard 115 volts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove pans and covers; wash in warm, soapy water and dry thoroughly. Wipe stainless surfaces with non-abrasive cleaner and soft cloth. Clean condenser coils every 3 months to maintain efficiency; unplug and brush debris gently. Defrost automatically per manual, then sanitize food-contact areas with approved sanitizer following CSA guidelines. Inspect door seals and hinges; replace worn parts to prevent energy loss and protect food safety.#@@#Additional Info#@#Koolmore’s KM-RBT-72C prep station measures 72" W x 29.5" D x 35.2" H and offers 17.4 cu. ft. of cold storage with rear-mounted R-290 refrigeration.#@@#General Info#@#Description #@#
Optimize your cold prep workflow with a commercial refrigerated prep station designed for continuous service and precise temperature control. This unit features a stainless steel work surface paired with a refrigerated well that accommodates 15 pans with covers, allowing chefs and line staff to stage ingredients for high-volume production while ensuring food safety. Its design is ideal for kitchens that require organized mise en place, pizza lines, and sandwich stations, all while operating on standard 115 volts.
#@@# Self-Contained Cooling#@#
The refrigeration system functions as a self-contained, rear-mounted unit utilizing R-290 refrigerant to maintain consistent temperatures throughout the 17.4 Cu. Ft. interior. Operators can expect uniform cooling that upholds food safety protocols and minimizes the risk of hot spots during peak service times.
#@@# Digital Temperature Control#@#
A digital temperature control and automatic defrost feature simplify monitoring and maintenance, providing precise setpoint management and reducing the need for manual intervention. Staff can achieve consistent cold-holding conditions, allowing them to spend less time on routine checks.
#@@# Generous Pan Capacity#@#
The refrigerated well holds 15 pans with covers, enabling chefs to stage various ingredients and decrease refill cycles during service. This capacity supports complex menus and sustained throughput for banquets, cafeterias, and pizzerias.
#@@# Durable Stainless Construction#@#
The exterior and worktop are constructed from stainless steel, designed to endure daily use and frequent cleaning in commercial kitchens. Maintenance teams will appreciate that the surfaces resist corrosion and meet sanitation standards set by institutional food operations.
#@@# Storage and Access#@#
Three doors open to reveal three adjustable shelves that enhance usable storage for trays, cans, and prep containers, facilitating quick access to backup inventory.
#@@#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#@#Maintain the Koolmore KM-RBT-72C by cleaning condenser coils monthly to preserve cooling efficiency. Inspect door gaskets weekly and replace compromised seals to prevent temperature loss. Defrost automatically; verify drain lines and clean debris to avoid backups. Sanitize pans and covers after each service using NSF-compliant detergent and hot water; rinse thoroughly. Calibrate digital temperature control quarterly and log readings to meet CSA and ETL sanitation expectations.
