Built for fast prep lines and consistent cold storage, this counter-height prep unit combines 15.5 cubic feet of refrigerated capacity with a stainless steel work surface that accommodates 24 1/6 pans, enabling efficient sandwich and salad assembly while maintaining temperature control. The unit operates within a controlled 33° to 40°F range and features a digital LED readout, allowing operators to monitor conditions easily. Commercial kitchens will benefit from its durable construction, convenient service access, and energy-efficient operation, making it suitable for cafeterias, bars, and high-volume restaurants.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove all food and pans. Empty condensate and wipe interior with mild detergent and warm water. Scrub cutting board and pan wells; rinse and air dry. Clean condenser coils monthly to improve efficiency and lower bills. Degrease exterior and vents to reduce fire risk. Sanitize food-contact surfaces to remove bacteria and prevent illness. Inspect door gaskets and shelves; replace worn seals. Resume power only when unit is completely dry.#@@#Additional Info#@#MVP Group’s ISP61M prep unit offers 15.5 cu. ft. refrigerated storage with a stainless steel mega top for 24 1/6 pans, two insulated doors, adjustable shelving, and rear‑mounted self‑contained cooling.#@@#General Info#@#Description #@#
Built for fast prep lines and consistent cold storage, this counter-height prep unit combines 15.5 cubic feet of refrigerated capacity with a stainless steel work surface that accommodates 24 1/6 pans, enabling efficient sandwich and salad assembly while maintaining temperature control. The unit operates within a controlled 33° to 40°F range and features a digital LED readout, allowing operators to monitor conditions easily. Commercial kitchens will benefit from its durable construction, convenient service access, and energy-efficient operation, making it suitable for cafeterias, bars, and high-volume restaurants.
#@@# Top Pan Capacity#@#
The top section accommodates 24 standard 1/6 pans in a dedicated opening, helping to organize ingredients and speed up portioning. Operators will experience reduced refill cycles and maintain proper separation of cold items during peak service hours.
#@@# Two Section Storage#@#
Two hinged doors provide access to a 15.5 cubic foot interior, featuring two adjustable shelves for flexible product arrangement. Staff can stage prep items logically, minimizing retrieval time and ensuring FIFO rotation.
#@@# Precise Temperature Control#@#
An electronic thermostat maintains a temperature range of 33° to 40°F and displays readings on a digital LED temperature display for immediate verification. Managers will ensure food safety compliance while preserving ingredient quality through stable refrigeration.
#@@# Robust Exterior Construction#@#
The stainless steel front, top, and sides resist corrosion and allow for routine cleaning without specialized tools. Maintenance teams can perform quick sanitization, conserving labor hours during nightly shutdowns.
#@@# Efficient Refrigeration System#@#
A rear-mounted, self-contained refrigeration system utilizes R290 refrigerant with a 1/2 hp compressor, drawing 4.3 amps on 115v/60/1-ph power. Engineers will appreciate the compact mechanical layout that supports reliable cooling and reduces refrigerant charge.
#@@#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; remove dust with a soft brush or vacuum to maintain heat transfer. Clean the stainless steel interior and exterior with a mild detergent and nonabrasive cloth; rinse and dry to avoid corrosion. Sanitize cutting boards and pan wells after each shift with a food-safe sanitizer. Check door gaskets weekly for cracks and replace defective seals to keep 33°–40°F stability. Level the unit and torque caster fasteners quarterly.
