Serve more frozen selections without sacrificing control or sanitation. This dipping cabinet maintains stable low temperatures ranging from 10° to -10°F while providing space for three 3-gallon tubs in the top working area and one 3-gallon tub in reserve, enabling continuous service during peak periods. The stainless steel exterior and galvanized interior offer durable surfaces that simplify cleaning and meet kitchen hygiene standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the DC-2SSE before cleaning. Remove tubs and store them dry. Wipe stainless exterior with mild detergent and a soft cloth. Clean galvanized interior and top with warm, soapy water, rinse, and dry to prevent corrosion. Inspect and wipe anti-condensate heater and flip lid seals; replace damaged seals. Defrost at 10°F to -10°F setpoints as needed. Clean condenser coils and vents to maintain efficiency and reduce fire risk. Reconnect power only when fully dry.#@@#Additional Info#@#The Master Bilt DC-2SSE 31.88"W ice cream dipping cabinet offers 5.2 cu. ft. capacity, flip-top access for three 3 gal tubs, R-290 refrigeration, 1/4 HP compressor, stainless steel exterior, and temperature control from 10° to -10°F.#@@#General Info#@#Description #@#
Serve more frozen selections without sacrificing control or sanitation. This dipping cabinet maintains stable low temperatures ranging from 10° to -10°F while providing space for three 3-gallon tubs in the top working area and one 3-gallon tub in reserve, enabling continuous service during peak periods. The stainless steel exterior and galvanized interior offer durable surfaces that simplify cleaning and meet kitchen hygiene standards.
#@@# Top Working Capacity#@#
Configure three 3-gallon tubs across the top well to organize flavors and accelerate service. This layout reduces changeover time and keeps products within reach for staff during high-volume shifts, enhancing efficiency.
#@@# Cold-Wall Evaporator#@#
Rely on a cold-wall evaporator design to maintain consistent product temperature and minimize frosting on tub walls. The system supports R-290 refrigerant and a 1/4 HP compressor, delivering refrigeration efficiency while reducing temperature variance.
#@@# Sanitation-Focused Surfaces#@#
Count on the stainless steel exterior and galvanized steel interior finishes to resist corrosion and allow rapid sanitizing between shifts. These materials meet NSF and cULus listings, aligning with foodservice regulatory expectations for safety.
#@@# Lid With Anti-Condensate Heater#@#
Operate the flip lid equipped with an anti-condensate heater to keep the top clear of moisture and maintain visibility of contents. Staff experience fewer interruptions for wiping, which improves throughput and preserves product appearance.
#@@# Electrical Compatibility#@#
Connect to standard 115v/60/1-ph power using the included 9' cord and NEMA 5-15P plug while drawing 5.7 amps during operation. Operators benefit from simple electrical requirements that fit most commercial kitchens without the need for special wiring.
#@@# Built To Commercial Specs#@#
Install a unit built in the USA with a 5.2 cubic foot capacity and a weight of 220 pounds, designed to withstand continuous use.
#@@#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-2SSE by inspecting gaskets monthly and replacing torn seals to keep temperature integrity. Defrost manually when ice exceeds 1/4 inch and clean evaporator fins with a soft brush for airflow. Sanitize tubs and stainless surfaces after each shift with a food-safe sanitizer; rinse and dry thoroughly. Clean condenser coils every three months and check the NEMA 5-15P cord and plug for damage. Record amperage and temperature logs weekly for reliable operation.
