Stop compromising yield for temperature control. This ice cream dipping cabinet delivers precise cold-wall refrigeration and organized tub storage, enabling staff to serve a consistent product while maintaining high throughput and safe hold times. Owners will appreciate a layout that supports rapid service, minimizes product handling, and aligns with institutional refrigeration standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove tubs and wipe interior with mild soap and warm water; scrub galvanized steel surfaces with a soft cloth. Clean flip lids and stainless top, focusing on the anti-condensate heater area. Defrost if ice builds. Vacuum condenser coils monthly to maintain efficiency. Sanitize food-contact areas with a food-safe sanitizer and let air dry. Inspect seals and hinges; replace worn parts to prevent contamination, fires, and breakdowns.#@@#Additional Info#@#Master Bilt DC-10D 66.63" ice cream dipping cabinet has 22 cu. ft. capacity, flip-top cold-wall evaporator, and stainless steel top.#@@#General Info#@#Description #@#
Stop compromising yield for temperature control. This ice cream dipping cabinet delivers precise cold-wall refrigeration and organized tub storage, enabling staff to serve a consistent product while maintaining high throughput and safe hold times. Owners will appreciate a layout that supports rapid service, minimizes product handling, and aligns with institutional refrigeration standards.
#@@# Top Working Tub Capacity#@#
The top working area accommodates fourteen 3-gallon tubs, allowing for continuous service and flavor rotation without mid-shift refills. This design supports high-volume counters and reduces time lost to replenishing tubs during peak hours.
#@@# Tub Storage Organization#@#
The cabinet stores eleven 3-gallon tubs beneath the working surface, facilitating staged inventory and quick swaps of backup stock. Staff can maintain product flow and reduce waste with clear separation between active and reserve tubs.
#@@# Temperature Control Range#@#
The unit controls temperatures from 10° to -10°F, providing flexibility for soft serve mixes, flavors that require colder holding, and extended storage between shifts. Technicians find the wide range useful for adapting set points to ambient conditions and product specifications.
#@@# Construction and Finish#@#
The exterior features painted textured galvanized steel with a stainless steel top and anti-condensate heater, while the interior consists of galvanized steel, ensuring durable corrosion resistance in humid service environments. Maintenance crews can clean surfaces quickly and preserve sanitation during busy service periods.
#@@# Refrigeration and Power#@#
Self-contained refrigeration utilizes R-290 and operates on 115v/60/1-ph with a 1/3 HP compressor, drawing 7.3 amps via a 9-foot cord with a NEMA 5-15P plug, meeting cULus and NSF certifications. Engineers will note the efficient refrigerant selection and standard electrical compatibility for most commercial kitchens.
#@@#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 Master Bilt DC-10D dipping cabinet by cleaning condenser coils monthly to preserve heat exchange. Remove tubs and defrost per manufacturer schedule; wipe galvanized interior with mild detergent and rinse thoroughly. Inspect door gaskets for cracks and replace when compression fails. Verify thermostat accuracy and record temperatures daily between 10° and -10°F. Lubricate hinges lightly, check electrical cord and NEMA 5-15P plug for damage, and service compressor annually.
