Stop compromising speed for consistent cold hold. This prep unit delivers organized ingredient storage and rapid access while maintaining a conservative energy draw for continuous service operations. Trusted in institutional kitchens since 1998, our designs focus on durable refrigeration, workflow efficiency, and sanitation compliance for high-volume settings.
LongDescription#@#Kool-It Signature Mega Top Sandwich / Salad Prep Unit, two-section, 9.5 cu. ft. capacity, 36-2/5"W x 33-1/10"D x 44-1/5"H, 33-40° temperature range, (1) insulated lid opening for (15) 1/6 size pans (4" deep pans included can accommodate 6" deep pans), removable cutting board, (2) solid hinged doors, (2) adjustable shelves, stainless steel interior & exterior, (4) 4" swivel casters (2 braked), rear mounted self-contained refrigeration, R290 refrigerant, 1/4 HP, 4.1 amps, 115v/60/1-ph, cord with NEMA 5-15P, cETLus, ETL-Sanitation#@@#Cleaning Instructions#@#Unplug unit and remove food. Empty pans and lift insulated lid. Wash cutting board, pans, shelves, and door gaskets with mild detergent and warm water; rinse and dry. Clean condenser coils quarterly with brush or vacuum to maintain efficiency and lower energy use. Degrease exterior and vents to reduce fire risk. Inspect seals and casters; tighten hardware. Sanitize food contact surfaces per CSA or local rules to prevent contamination. Reconnect power after surfaces dry.#@@#Additional Info#@#The MVP Group KSTM-36-2 prep unit offers 9.5 cu. ft. refrigerated capacity, stainless steel top, two solid doors, removable cutting board, insulated lid for fifteen 1/6-size pans, adjustable shelves, and rear-mounted R-290 refrigeration.#@@#General Info#@#Description #@#
Stop compromising speed for consistent cold hold. This prep unit delivers organized ingredient storage and rapid access while maintaining a conservative energy draw for continuous service operations. Trusted in institutional kitchens since 1998, our designs focus on durable refrigeration, workflow efficiency, and sanitation compliance for high-volume settings.
#@@# Capacity Optimization#@#
This two-section unit offers 9.5 Cu. Ft. refrigerated capacity that supports sustained prep demands without crowding. Operators can store multiple ingredient tiers and maintain setpoint control across the refrigerated well.
#@@# Top Pan Organization#@#
The top accepts fifteen 1/6 size pans and ships with 4-inch deep pans that accommodate 6-inch depths, enabling straightforward portioning and line staging. Chefs gain faster assembly times because components sit within arm's reach and align with standard pan sizing.
#@@# Temperature Control#@#
The system maintains a 33 to 40-degree range using a rear-mounted self-contained refrigeration system charged with R290 refrigerant, preserving ingredient quality and regulatory compliance. Technicians can service a side or rear-breathing compressor layout without disrupting countertop workflow.
#@@# Durable Construction#@#
Full stainless steel interior and exterior provide corrosion resistance and simplify daily sanitation routines while standing up to commercial traffic. Staff achieve consistent cleaning cycles and minimize surface degradation in high-use zones.
#@@# Mobility and Stability#@#
Four 4-inch swivel casters, two with brakes, permit rapid repositioning for cleaning or reconfiguration and then secure the unit during service. Facilities staff reduce downtime during floor maintenance and maintain level operation with minimal effort.
#@@# Service and Electrical#@#
The unit draws 4.1 amps at 115v/60/1-ph and connects with a NEMA 5-15P cord, matching common kitchen circuits and easing installation.
#@@#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 weekly and remove debris to sustain heat transfer and efficiency. Sanitize interior and removable cutting board daily with approved detergent; rinse and air dry. Verify door gaskets for cracks and replace at first sign of wear to maintain seal integrity. Level unit and lock two braked casters to prevent vibration and ensure consistent evaporator performance. Log temperature between 33-40° and calibrate thermostat quarterly.
