Stop settling for small capacity counters that hinder service during peak hours. This refrigerated prep counter combines precise temperature control with a layout designed for continuous assembly lines, ensuring consistent product preservation while facilitating fast portioning and topping operations. Tailored for professional kitchens, it features heavy-duty construction and efficient cooling to keep ingredients organized and ready for use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove food pans and wipe cutting board with mild soap and warm water, rinse and dry. Clean interior and gaskets with non-abrasive cleaner; inspect seals and replace if worn. Vacuum condenser coils every 3 months to maintain efficiency. Degrease vents and exterior stainless steel with approved stainless cleaner, then polish with a soft cloth. Sanitize food-contact surfaces per CSA or local rules. Ensure unit is dry before reconnecting power.#@@#Additional Info#@#Migali C-SP36-15BT-HC prep table offers 8.7 cu. ft. of stainless steel storage with a self-contained R-290 refrigeration system at 115v and 2.3 amps.#@@#General Info#@#Description #@#
Stop settling for small capacity counters that hinder service during peak hours. This refrigerated prep counter combines precise temperature control with a layout designed for continuous assembly lines, ensuring consistent product preservation while facilitating fast portioning and topping operations. Tailored for professional kitchens, it features heavy-duty construction and efficient cooling to keep ingredients organized and ready for use.
#@@# Stainless Construction#@#
The stainless steel exterior and interior create a robust, cleanable work environment that resists corrosion and daily wear. Users can easily maintain sanitary surfaces, reducing downtime for cleaning and preserving the appearance in high-traffic kitchens.
#@@# Controlled Temperature Range#@#
The digital controller and display enable operators to set and monitor temperatures between +33°F and +41°F for reliable cold chain maintenance. Staff can quickly adjust settings to match menu requirements while the forced air cooling system evenly distributes cold air throughout the interior.
#@@# High Pan Capacity#@#
The top section accommodates up to 15 1/6 size pans, allowing for extensive ingredient staging for sandwiches and salads. Chefs can stage multiple toppings simultaneously, accelerating assembly lines and minimizing wait times during service rushes.
#@@# Efficient Refrigeration System#@#
The rear-mounted, self-contained refrigeration unit utilizes R-290 hydrocarbon refrigerant and a 1/7 HP compressor, providing energy-efficient cooling with a lower environmental impact. Technicians can access the side rear-breathing compressor for serviceability while the unit maintains steady operating performance.
#@@# Work Surface Integration#@#
A 9-1/4 inch deep cutting board integrated into the top offers a durable prep surface next to ingredient storage. Staff can perform portioning and finishing tasks without relocating components, streamlining workflow and minimizing cross traffic.
#@@#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 monthly and remove dust with a soft brush or vacuum to maintain heat transfer. Verify door gaskets for compression and replace when cracks or gaps exceed 1/8 inch. Drain and clean drain pan and condensate lines quarterly to prevent overflow. Calibrate digital controller every six months and document temperature at multiple points between +33°F and +41°F. Sanitize cutting board and pans after each shift using food-safe sanitizer and allow full air dry.
