Stop sacrificing prep speed for cooling accuracy. This one-section stainless steel prep unit delivers controlled temperatures, high ingredient capacity, and ergonomic service flow for high-volume sandwich and salad operations. Foodservice teams gain consistent performance between 33° and 40°F, organized top pan storage, and a durable work surface that supports continuous production during peak service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove food and pans. Empty condensation tray and wipe interior with mild soap solution and a soft cloth. Clean stainless top and cutting board with non-abrasive cleaner. Defrost per manufacturer schedule and vacuum condenser coils every 3 months to maintain efficiency. Inspect door gasket for wear and replace if damaged. Dispose of rinse water and let interior dry before powering unit back on.#@@#Additional Info#@#MVP Group ISP29M prep unit offers 7 cu. ft.#@@#General Info#@#Description #@#
Stop sacrificing prep speed for cooling accuracy. This one-section stainless steel prep unit delivers controlled temperatures, high ingredient capacity, and ergonomic service flow for high-volume sandwich and salad operations. Foodservice teams gain consistent performance between 33° and 40°F, organized top pan storage, and a durable work surface that supports continuous production during peak service.
#@@# Top Pan Capacity#@#
The Mega Top accepts twelve 1/6 pans, providing organized access to frequently used ingredients and reducing reach time during assembly. Chefs maintain line speed while keeping ingredients visible and segregated for food safety and portion control.
#@@# Cooling Control#@#
An electronic thermostat and digital LED display ensure precise temperature regulation across a 33° to 40°F range, enabling operators to maintain safe holding conditions for perishable items. Technicians can quickly monitor setpoints and prevent product loss with automatic defrost that limits ice buildup.
#@@# Work Surface Design#@#
A stainless steel top with an integrated opening for pans and a removable cutting board creates a continuous prep surface that supports high-throughput assembly. Staff can move from chopping to plating without transferring products to another station, improving throughput and reducing cross-contamination.
#@@# Interior Construction#@#
The interior features a 304 stainless steel floor paired with an aluminum back wall and ABS side walls and door backs to balance corrosion resistance and cleanability. Operators benefit from an adjustable shelf and an interior layout that simplifies inventory rotation and sanitation.
#@@# Refrigeration System#@#
A rear-mounted, self-contained refrigeration system uses R-290 refrigerant and a 1/3 HP compressor to produce reliable cooling with controlled energy draw on a 115v/60/1-ph circuit.
#@@#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 to preserve heat transfer. Clean interior surfaces with a mild detergent and warm water; rinse and dry thoroughly. Sanitize cutting board and pan wells after each shift using a food-safe sanitizer per manufacturer concentration. Verify door gasket integrity weekly and replace if torn. Level unit and check caster brakes for secure operation. Log temperature checks daily and service refrigeration when deviation exceeds 2°F.
