Built for busy kitchens that require precise cold storage and fast access, this stainless steel two-section prep unit organizes ingredients for high-output sandwich and salad production while maintaining consistent temperatures across a 15 Cu. Ft. refrigerated volume. Food service managers will appreciate the analog temperature control that stabilizes product between 33 °F and 41 °F, while the unit handles conveyor-style prep workflows with a rear-mounted self-contained refrigeration system and a robust 1/3 HP compressor.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning and remove food pans. Empty and wash pans with warm, soapy water, rinse, and air dry. Clean interior with a mild detergent and soft cloth; avoid abrasive pads. Vacuum condenser coils every 3 months to maintain efficiency and lower utility bills. Degrease exterior surfaces and cutting board after each shift to prevent contamination and fire risk. Inspect door gaskets weekly and replace if cracked. Allow all components to dry fully before plugging back in.#@@#Additional Info#@#SABA's SPS-60-16 prep table offers 15 cu. ft. capacity with stainless steel interior and exterior, two doors, adjustable shelves, insulated lid, cutting board, and holds sixteen 1/6 pans.#@@#General Info#@#Description #@#
Built for busy kitchens that require precise cold storage and fast access, this stainless steel two-section prep unit organizes ingredients for high-output sandwich and salad production while maintaining consistent temperatures across a 15 Cu. Ft. refrigerated volume. Food service managers will appreciate the analog temperature control that stabilizes product between 33 °F and 41 °F, while the unit handles conveyor-style prep workflows with a rear-mounted self-contained refrigeration system and a robust 1/3 HP compressor.
#@@# Cold Capacity#@#
The unit provides a total of 15 Cu. Ft. or 428 liters of refrigerated space, supporting up to sixteen 1/6 pans for ingredient staging. Operators can stock substantial quantities of perishable items without frequent restocking during peak service periods.
#@@# Temperature Control#@#
Analog temperature control allows technicians to set and maintain 33 °F to 41 °F, delivering repeatable product safety and quality. Service personnel can troubleshoot settings without complex electronics, reducing downtime during busy shifts.
#@@# Durable Construction#@#
Manufacturers specified stainless steel interior and exterior to resist corrosion and simplify sanitation procedures. Staff can perform routine cleaning with common cleaners without compromising finish or food safety compliance.
#@@# Workflow Orientation#@#
The integrated cutting board and insulated lid streamline prep tasks and preserve cold air when the unit sits idle between service waves. Kitchens gain faster assembly times and reduced thermal load on the refrigeration system.
#@@# Mobility And Access#@#
Four 5-inch casters support movement for floor cleaning and reconfiguration while two doors and adjustable shelves deliver flexible storage layouts. Maintenance teams can reposition the unit quickly and configure shelf spacing to match changing menu needs.
#@@#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 using a soft brush or vacuum with a brush attachment to maintain airflow. Drain and clean drain pans weekly to prevent microbial growth. Sanitize cutting board and pan wells after each shift with a food-safe sanitizer following manufacturer dwell times. Verify door gaskets for tears and replace on detection to preserve temperature. Monitor analog control and log temperatures twice daily, keeping records for CSA and health inspections.
