Stop compromising throughput for control. This stainless steel three-section prep counter combines precise refrigeration and high pan capacity to keep operations moving while preserving ingredient integrity. Operators will find the unit balances storage, access, and temperature stability for demanding sandwich and salad production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove food pans and cutting board. Wash pans, board, and shelves with warm, soapy water; rinse and dry. Clean interior and gasket with mild detergent and a soft cloth. Vacuum condenser coils monthly. Wipe exterior stainless steel with non-abrasive cleaner. Inspect and replace worn seals. Keep vents clear to prevent fires and failures; regular cleaning stops bacteria, saves energy, and helps pass inspections.#@@#Additional Info#@#SABA's SPS-72-30M offers 15.5 cu. ft.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This stainless steel three-section prep counter combines precise refrigeration and high pan capacity to keep operations moving while preserving ingredient integrity. Operators will find the unit balances storage, access, and temperature stability for demanding sandwich and salad production.
#@@# Capacity Optimization#@#
The cabinet provides 15.5 Cu. Ft. of usable space, configured to accept up to thirty 1/6 pans across a three-section Mega Top layout to maximize ingredient staging. Managers reduce restocking cycles and maintain full production lines by using the large top well and interior shelving to separate mise en place items.
#@@# Temperature Control#@#
An analog temperature control offers a continuous range from 33 °F to 41 °F for consistent cold-holding of perishables. Chefs maintain safe storage conditions for leafy greens, proteins, and dressings while limiting temperature excursions during high-traffic service periods.
#@@# Refrigeration Performance#@#
A rear-mounted, self-contained refrigeration system with R-290 refrigerant and a 1/2 HP compressor delivers efficient cooling with a side rear breathing design to aid heat dissipation. Facilities benefit from lower energy draw at 8.8 amps on a 115v/60/1-ph circuit while preserving cooling capacity under load.
#@@# Durable Construction#@#
Full stainless steel exterior and interior surfaces provide corrosion resistance and simplify sanitation for regulatory compliance such as NSF and cETLus certifications. Kitchen staff accelerate cleaning cycles and reduce surface wear from daily use thanks to the robust finish and insulated lid.
#@@# Service Mobility#@#
Four 5-inch casters enable repositioning for cleaning or line reconfiguration without heavy lifting, and the counter height design integrates with existing prep stations. Maintenance teams minimize downtime during layout changes and gain flexible access to the rear-mounted service components.
#@@#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#@#Clean condenser coils monthly to maintain 33 °F to 41°F performance and reduce compressor load. Defrost the insulated lid and interior when frost exceeds 1/4 inch to restore airflow. Sanitize stainless steel surfaces with a mild detergent and rinse; avoid chlorides that cause corrosion. Inspect door gaskets weekly and replace damaged seals to prevent temperature loss. Level unit and secure 5" casters periodically. Record temperature and amperage readings during routine checks.
