Stop trading speed for taste. This two-section sandwich and salad prep unit offers controlled cold storage and quick access to ingredients, supporting continuous service in high-volume kitchens. Designed for professional operations since 1998, this counter-height unit combines robust construction with efficient refrigeration to keep prep lines moving smoothly.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove food. Take out pans and cutting board. Clean inside and outside with mild soap and warm water using a non-abrasive cloth. Sanitize food-contact surfaces with EPA-approved sanitizer. Clean condenser coils and underside monthly. Inspect door seals and hinges; replace worn gaskets. Empty and dry thoroughly before reconnecting power. Regular cleaning prevents contamination, reduces fire risk, lowers energy use, and helps pass inspections.#@@#Additional Info#@#MVP Group KST-48-2 prep unit offers 13.1 cu. ft.#@@#General Info#@#Description #@#
Stop trading speed for taste. This two-section sandwich and salad prep unit offers controlled cold storage and quick access to ingredients, supporting continuous service in high-volume kitchens. Designed for professional operations since 1998, this counter-height unit combines robust construction with efficient refrigeration to keep prep lines moving smoothly.
#@@# Capacity Efficiency#@#
Engineers optimized the internal volume to 13.1 Cu. Ft., providing organized storage for frequently accessed items while minimizing the footprint. Operators gain space for up to twelve 1/6 pans with included 4-inch pans and room for optional 6-inch pans when deeper storage is necessary.
#@@# Temperature Control#@#
Controllers maintain a 33-40°F range to preserve perishable items and reduce spoilage risk. Technicians can rely on consistent setpoints from the rear-mounted self-contained refrigeration system that uses R290 refrigerant, ensuring reliable performance.
#@@# Durable Construction#@#
Manufacturers built the cabinet with all stainless steel interior and exterior to resist corrosion and simplify sanitation routines. Staff experience easy cleaning and hygienic contact surfaces during peak service periods, enhancing overall efficiency.
#@@# Service Access#@#
Designers positioned the compressor for side rear breathing and supplied two solid hinged doors along with two adjustable shelves for straightforward maintenance and flexible organization. Service technicians can access components without disassembling major assemblies, significantly reducing downtime.
#@@# Mobility and Stability#@#
Specifications include four 4-inch swivel casters, with two braked units to enable repositioning and secure placement in tight kitchens. Managers can easily reposition the unit during layout changes and lock it once aligned to maintain safety.
#@@#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 MVP Group KST-48-2 by cleaning condenser coils monthly to preserve 33–40°F performance. Sanitize interior and removable cutting board with food-safe detergent; rinse and dry before use. Inspect door gaskets weekly; replace at first sign of wear to prevent temperature loss. Lubricate hinge points quarterly and torque caster fasteners annually. Verify refrigerant line access and monitor amp draw; contact certified CSA service for electrical or refrigerant maintenance.
