Stop trading capacity for control. This two-section stainless steel prep unit delivers consistent cold performance across a wide workload while keeping ingredient organization and portioning simple and repeatable. Food service teams gain precise temperature control and durable construction that match high-volume kitchen rhythms.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove pans and cutting board. Use mild soap and warm water with a soft cloth to clean stainless steel surfaces and interior floor. Clean drawer tracks and door backs; rinse and dry thoroughly. Defrost automatically but wipe condensation from drains. Clean condenser coils monthly to improve efficiency and reduce fire risk. Inspect gaskets and replace if worn. Regular cleaning prevents bacteria, lowers energy use, avoids breakdowns, and helps pass inspections.#@@#Additional Info#@#The MVP Group ISP61M-4D is a 61.2" two-section prep unit with stainless steel top and sides, holds 24 1/6 pans, has four drawers, a removable cutting board, electronic thermostat (33°–40°F), automatic defrost, and 1/2 HP R-290 refrigeration.#@@#General Info#@#Description #@#
Stop trading capacity for control. This two-section stainless steel prep unit delivers consistent cold performance across a wide workload while keeping ingredient organization and portioning simple and repeatable. Food service teams gain precise temperature control and durable construction that match high-volume kitchen rhythms.
#@@# Top Cold Range#@#
Engineered to maintain 33° - 40°F, this unit uses a rear-mounted self-contained refrigeration system with R-290 refrigerant and a 1/2 HP compressor to stabilize internal temperatures under load. Operators monitor conditions via a digital LED temperature display and rely on automatic defrost to reduce manual maintenance.
#@@# Large Pan Capacity#@#
Designed to accept twenty-four 1/6 pans in the stainless steel top opening, the configuration supports extended service runs and fast line replenishment. Chefs can configure ingredients for sandwiches, salads, and platters without constant refilling, improving throughput.
#@@# Robust Construction#@#
Constructed with stainless steel front, top, and sides, along with a 304 stainless steel interior floor, the cabinet resists corrosion and permits aggressive cleaning protocols. Teams can preserve hygienic conditions and extend equipment life through heavy daily use.
#@@# Access and Mobility#@#
Four drawers provide organized storage and quick retrieval, while two 2.5-inch swivel casters with brakes deliver controlled mobility during repositioning or deep cleaning. Staff can move the unit when needed and lock it securely for service.
#@@# Compact Power Requirements#@#
The unit operates on 115v/60/1-ph, drawing 4.3 amps and plugging into a NEMA 5-15P outlet, allowing installation in standard commercial kitchen circuits. Facilities can integrate this system without major electrical upgrades.
#@@#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 ISP61M-4D on a level surface and inspect casters monthly, tightening fasteners and servicing brakes as needed. Clean condenser coils every 3 months to preserve heat transfer; use a brush and vacuum at low suction. Defrost automatically; verify thermostat accuracy with a calibrated thermometer and adjust the digital setpoint to maintain 33°–40°F. Sanitize stainless surfaces and removable cutting board after each shift using food-safe detergent, rinse, and air dry.
