Step up production without sacrificing chilled quality with a two-section prep unit designed for high-volume kitchens and foodservice operations. This counter-height unit delivers 16.7 cu. ft. of refrigerated storage and organized top pan capacity to support continuous assembly of sandwiches and salads. Professional kitchens gain consistent temperature control, robust stainless steel construction, and service-friendly features that reduce downtime and simplify daily workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove food. Empty pans and lift lid. Clean interior with mild detergent and warm water; scrub pans and board; rinse and dry. Wipe stainless exterior with non-abrasive cleaner. Clean condenser coils every 3 months. Inspect door gaskets and adjust hinges; tighten fasteners. Replace worn seals. Ensure unit is fully dry before reconnecting power. Regular cleaning prevents contamination, fires, high energy use, breakdowns, and inspection failures.#@@#Additional Info#@#The MVP Group KST-60-2 prep unit offers 16.7 cu. ft. refrigerated capacity, stainless steel interior and exterior, two insulated lids for 16 pans, a removable cutting board, and two solid doors.#@@#General Info#@#Description #@#
Step up production without sacrificing chilled quality with a two-section prep unit designed for high-volume kitchens and foodservice operations. This counter-height unit delivers 16.7 cu. ft. of refrigerated storage and organized top pan capacity to support continuous assembly of sandwiches and salads. Professional kitchens gain consistent temperature control, robust stainless steel construction, and service-friendly features that reduce downtime and simplify daily workflows.
#@@# Stainless Steel Construction.#@#
The stainless steel exterior and interior provide corrosion-resistant surfaces that withstand frequent use and simplify cleaning. Operators maintain sanitary conditions with durable surfaces that resist dents and preserve a professional appearance.
#@@# Precision Temperature Control.#@#
A refrigeration system maintains a 33-40°F operating range for safe ingredient storage and consistent product quality. The unit uses R290 refrigerant and a rear-mounted self-contained compressor to deliver stable cooling while meeting current efficiency expectations.
#@@# High Pan Capacity.#@#
The top accommodates sixteen 1/6 pans with included 4-inch deep pans and accepts 6-inch deep pans for deeper ingredient staging. Chefs can stage more product at the counter to reduce trips to the walk-in and accelerate service during peak periods.
#@@# Accessible Storage Organization.#@#
Two solid hinged doors and two adjustable shelves provide secure cold storage for bulk items and overflow product. Staff can access ingredients quickly while the insulated lid limits thermal loss when pans remain in use.
#@@# Mobile Stability.#@#
Four 4-inch swivel casters, two with brakes, allow operators to reposition the unit for cleaning or workflow changes and lock it securely during service. Maintenance crews gain full access to the rear refrigeration compartment without heavy lifting.
#@@#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 33–40°F performance. Sanitize interior and removable cutting board with a food-safe sanitizer; wash 1/6 pans and lids in warm, soapy water and air dry before reuse. Verify door gaskets for cracks and replace when compression fails. Level unit and confirm caster brakes engage. Record amperage and temperature logs weekly and schedule professional compressor service annually.
