This one-section prep unit delivers reliable refrigerated capacity while integrating an eight-pan stainless steel top and removable cutting board for streamlined sandwich and salad production. Operational controls provide precise management so kitchen staff maintain product quality during peak service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove contents. Empty pans and lift cutting board. Wash interior floor, pans, and shelf with mild soap and warm water; rinse and dry. Clean stainless steel exterior with non-abrasive cleaner and soft cloth. Defrost automatically; wipe drainage and gaskets. Vacuum condenser coils monthly and inspect for debris. Check door seal and caster brakes; replace worn parts.#@@#Additional Info#@#MVP Group ISP29 is a one-section IKON sandwich and salad prep unit with 7 cu. ft. capacity.#@@#General Info#@#Description #@#
This one-section prep unit delivers reliable refrigerated capacity while integrating an eight-pan stainless steel top and removable cutting board for streamlined sandwich and salad production. Operational controls provide precise management so kitchen staff maintain product quality during peak service.
The stainless steel top accepts eight 1/6 pans and supports rapid assembly for high-volume prep lines. Operators change pans and ingredients without interrupting service, reducing turn times during rush periods.
An electronic thermostat with a digital LED display controls a range to preserve perishable ingredients within safe limits. Staff monitor setpoints at a glance and maintain consistent holding conditions.
A rear-mounted self-contained system uses R290 refrigerant and a 1/3 HP compressor to provide efficient cooling with lower energy draw. Technicians access the side/rear breathing compressor layout for routine service without disrupting front-of-house operations.
Exterior stainless steel front, top, and sides combine with a 304 stainless interior floor and aluminum back wall to resist corrosion and simplify sanitation. Designers included ABS side walls and door backs to balance durability with impact resistance.
Two 2-1/2 inch swivel casters include two braked units to allow repositioning and secure placement on busy kitchen floors. Maintenance teams level and lock the unit quickly to stabilize workstations and prevent drift during use.
The unit operates on 115v/60/1-ph at 3.0 amps with a NEMA 5-15P plug and meets certifications for commercial installation. Facilities managers evaluate power needs and compliance requirements with clear specification data.
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• 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 lint with a soft brush to preserve heat exchange efficiency. Drain and clean drip tray weekly to prevent bacterial growth; sanitize with a mild bleach solution at 50 ppm. Verify door gasket integrity and alignment every 90 days; replace seals showing cracks. Calibrate the electronic thermostat quarterly and log temperature between 33° and 40°F. Lubricate caster stems biannually and tighten mounting hardware.
