Stop sacrificing prep speed for consistent cold holding. This three-section stainless steel prep unit combines an 18 cu. ft. refrigerated well with a full-length stainless top that accommodates eighteen 1/6 pans, supporting high-volume sandwich and salad assembly while maintaining precise temperatures for food safety. Designed for commercial kitchens, this counter-height unit streamlines workflow and reduces steps between preparation and service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove all pans and food. Wipe stainless steel top, interior floor and door backs with a mild detergent and warm water. Clean condenser coils with a brush and vacuum every 3 months. Sanitize cutting board and pan openings after each shift. Check door gaskets for cracks and replace when worn. Defrost automatically; wipe dry before restoring power. Regular cleaning reduces bacteria, fire risk, energy use, breakdowns and inspection failures.#@@#Additional Info#@#MVP Group's ISP72 IKON prep unit offers 18 cu. ft. refrigerated capacity, a stainless steel top for eighteen 1/6 pans, three solid doors, adjustable shelves, a removable cutting board, and R290 refrigeration.#@@#General Info#@#Description #@#
Stop sacrificing prep speed for consistent cold holding. This three-section stainless steel prep unit combines an 18 cu. ft. refrigerated well with a full-length stainless top that accommodates eighteen 1/6 pans, supporting high-volume sandwich and salad assembly while maintaining precise temperatures for food safety. Designed for commercial kitchens, this counter-height unit streamlines workflow and reduces steps between preparation and service.
#@@# Top Prep Surface#@#
Place up to eighteen 1/6 pans into the full stainless top to stage ingredients for continuous production. Operators can access ingredients quickly, while the removable cutting board provides a stable work surface and simplifies sanitation.
#@@# Three Section Storage#@#
Organize chilled ingredients across three solid hinged doors with three adjustable shelves to separate product types and rotation schedules. Staff can efficiently retrieve stock while maintaining a compact footprint for busy lines.
#@@# Temperature Control#@#
Set temperatures with the electronic thermostat and monitor conditions using the digital LED display that reads between 33° and 40°F. Chefs can maintain HACCP compliance and consistent product quality through accurate, visible control.
#@@# Refrigeration System#@#
Rely on a rear-mounted self-contained refrigeration system using R290 refrigerant and a 1/2 HP compressor to deliver reliable cooling with efficient operation. Maintenance crews can access service points without disrupting the work surface, and two braked swivel casters provide stability during use.
#@@# Durable Construction#@#
Choose a unit with a stainless steel exterior and a 304 stainless interior floor, combined with an aluminum back wall and ABS side walls to resist daily wear and simplify cleaning. Kitchen managers can preserve finish and hygiene under heavy-duty schedules.
#@@#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 MVP Group ISP72 efficiency. Inspect door gaskets weekly; replace cracked seals immediately to prevent temperature drift. Drain and sanitize the cutting board and 1/6 pan openings after each shift with a food-safe sanitizer. Verify digital LED display and thermostat operation daily, logging temperatures between 33° and 40°F. Lubricate caster stems quarterly and tighten fasteners to ensure stability and serviceability.
