Stop compromising throughput for control. This three-section prep unit features a 20.2 cubic foot cold well with precise refrigeration to support continuous sandwich and salad production in busy kitchens. Designed for counter-height installation, the unit maintains consistent product temperatures between 33-40°F while integrating pan storage, a cutting board, and durable service doors.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove food. Empty pans and lift insulated lid; wipe cutting board and pan wells with a mild soap solution and a soft cloth. Scrub gaskets and door faces with non-abrasive cleaner. Clean condenser coils every 3 months using a brush or vacuum to improve efficiency. Defrost per manufacturer guidelines and dry interior before restocking. Inspect seals and casters; tighten fasteners. Regular cleaning reduces bacteria, fire risk, energy use, and equipment failures.#@@#Additional Info#@#MVP Group KST-72-3 prep unit offers 20.2 cu. ft. refrigerated storage with three stainless steel doors, R-290 refrigeration, 1/4 HP compressor, and adjustable shelves. It includes a removable cutting board and four swivel casters.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This three-section prep unit features a 20.2 cubic foot cold well with precise refrigeration to support continuous sandwich and salad production in busy kitchens. Designed for counter-height installation, the unit maintains consistent product temperatures between 33-40°F while integrating pan storage, a cutting board, and durable service doors.
#@@# Interior Capacity.#@#
This unit offers 20.2 Cu. Ft. of refrigerated storage to stage prepped ingredients without crowding the work surface. Operators can load eighteen 1/6 pans with a 4-inch depth or substitute 6-inch pans to increase portioning volume during peak service periods.
#@@# Temperature Control.#@#
The refrigeration system sustains a 33-40°F range to preserve produce quality and ensure food safety throughout long service cycles. Technicians can depend on the self-contained rear-mounted compressor and R290 refrigerant to provide steady cooling under heavy-duty loads.
#@@# Work Surface Integration.#@#
A removable cutting board integrates seamlessly with the top well to streamline assembly tasks and minimize transfer time between prep and service. Staff gain immediate access to pans while maintaining a sanitary separation between raw prep and refrigerated storage.
#@@# Durable Construction.#@#
The all-stainless steel interior and exterior construction resists corrosion and simplifies daily cleaning in commercial environments. Maintenance teams benefit from three solid hinged doors and adjustable shelves that allow for rapid reconfiguration and easy access.
#@@# Mobility and Installation.#@#
Four 4-inch swivel casters, including two with brakes, enable quick repositioning for cleaning or re-layout without damaging the floor. Installers will appreciate the 115v/60/1-ph power, NEMA 5-15P cord, and compact 72.4 by 30-inch footprint for straightforward integration into existing lines.
#@@#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-72-3 prep unit by cleaning condenser coils monthly to preserve heat exchange efficiency. Sanitize stainless steel interior and exterior with a mild detergent and soft cloth; avoid abrasive pads. Remove and wash 1/6 pans and cutting board after each shift. Inspect door gaskets weekly and replace if cracked to prevent air leaks. Verify temperature between 33-40°F and calibrate thermostat quarterly. Lubricate casters and check refrigerant lines for leaks annually.
