Serve high volumes without compromising cold hold or product rotation, using a robust chest dipping cabinet engineered for continuous service and reliable temperature control. Designed for operators managing concessions, shops, and institutional food programs, this unit balances capacity, efficiency, and service ergonomics to support sustained production and product integrity. Manufacturers since 1998 have utilized similar designs to reduce downtime and streamline daily cleaning and restocking routines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove tubs and wipe stainless exterior with mild detergent and soft cloth. Clean galvanized interior and shelves with warm, soapy water; rinse and dry. Use coil brush to remove dust from condenser coils; inspect seals and replace if cracked. Defrost per manufacturer if ice buildup exceeds 1/4 inch. Clean vents and flip lids to prevent grease buildup and fire risk. Regular cleaning reduces bacteria, lowers energy use, and prevents breakdowns.#@@#Additional Info#@#The Master Bilt DC-10DSE chest ice cream cabinet has 22 cu. ft. capacity with (14) 3 Gal. tub openings. It operates on 115v/60/1-Ph, draws 5.4 amps, uses R-290 refrigerant, and provides temperature control from 10° to -10°F.#@@#General Info#@#Description #@#
Serve high volumes without compromising cold hold or product rotation, using a robust chest dipping cabinet engineered for continuous service and reliable temperature control. Designed for operators managing concessions, shops, and institutional food programs, this unit balances capacity, efficiency, and service ergonomics to support sustained production and product integrity. Manufacturers since 1998 have utilized similar designs to reduce downtime and streamline daily cleaning and restocking routines.
#@@# Top Capacity#@#
This cabinet stores fourteen 3-gallon tubs on the top working surface and one 3-gallon tub in the storage area, providing substantial service capacity within a 66.63-inch width. Operators benefit from a 22 Cu. Ft. interior that supports extended service periods between refill cycles.
#@@# Precise Temperature Control#@#
The system maintains a controlled range from 10° to -10°F, allowing operators to hold soft serve mix and packed ice cream at targeted service temperatures. Technicians will appreciate the cold-wall evaporator that produces consistent cooling across the cabinet volume, minimizing temperature variance.
#@@# Energy and Power#@#
The refrigeration runs on R-290 refrigerant with a 1/3 HP compressor and operates on 115v/60/1-Ph at 5.4 amps, using a NEMA 5-15P plug for standard outlet compatibility. Managers can plan electrical layouts knowing the unit uses a 9-foot cord and meets cULus safety requirements.
#@@# Durable Construction#@#
All stainless steel exterior surfaces and a galvanized steel interior resist corrosion and withstand frequent cleaning in high-traffic settings. Staff will experience reduced repair cycles because the structure resists dents and maintains sanitary surfaces that meet NSF requirements.
#@@# Serviceable Top Design#@#
Flip lids and a stainless steel top with an anti-condensate heater facilitate fast access while preventing moisture buildup at the service plane.
#@@#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#@#Clean condenser coils monthly to maintain performance and prevent compressor overload. Inspect door gaskets weekly; replace any cracked or failing gaskets. Defrost as needed, never exceeding a 0.25-inch ice layer, and use plastic tools to remove ice. Sanitize surfaces with a mild quaternary ammonium solution and rinse; avoid abrasive pads on galvanized steel. Verify temperature daily, logging values between 10° and -10°F.
