Serve high-volume cold food with equipment designed for continuous operation and easy service. This single-deck refrigerated serving counter supports remote refrigeration and accommodates large pans while maintaining product temperature throughout long service periods. Foodservice managers appreciate its reliable performance, durable surfaces, and code-compliant sanitation all in one unit.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove all pans and loose parts. Wipe stainless steel top with mild detergent and a soft cloth; rinse and dry. Clean laminate base with a non-abrasive cleaner; avoid excess water. Vacuum condenser coils and vents monthly to improve efficiency and cut utility costs. Degrease oven hoods and vents regularly to reduce fire risk. Sanitize food-contact pans and surfaces with a CSA-approved sanitizer to prevent foodborne illness. Inspect seals and replace if worn.#@@#Additional Info#@#Structural Concepts FB5S-4R counter measures 63" x 43" x 51.75", supports remote refrigeration, and holds four pans on a stainless steel top; draws 1.27 amps at 120v, 60 Hz, single phase, ETL Sanitation listed, weighs 900 pounds.#@@#General Info#@#Description #@#
Serve high-volume cold food with equipment designed for continuous operation and easy service. This single-deck refrigerated serving counter supports remote refrigeration and accommodates large pans while maintaining product temperature throughout long service periods. Foodservice managers appreciate its reliable performance, durable surfaces, and code-compliant sanitation all in one unit.
#@@# Top Stainless Steel#@#
The top construction utilizes stainless steel to resist corrosion and withstand constant use. Operators can easily maintain clean contact surfaces, reducing downtime for maintenance and ensuring safe food handling.
#@@# Four Pan Capacity#@#
Four 12-inch pans securely mount within the counter, allowing for organized product staging. Staff can portion consistently and refill without obstructing adjacent items, enhancing line flow during busy hours.
#@@# Open Rear Access#@#
The open rear design provides unobstructed service access for staff and simplifies replenishment tasks. Managers can speed up restock cycles and minimize service bottlenecks in both self-serve and staff-service setups.
#@@# Laminate Base Finish#@#
The laminate base construction offers a resilient exterior that resists scuffs and cleans easily without the need for specialty products. Facilities can conserve maintenance resources while maintaining a professional appearance in high-traffic areas.
#@@# Refrigerated Operation#@#
Refrigerated cooling preserves cold product temperatures when connected to remote refrigeration, ensuring food safety during extended service. Culinary teams can maintain HACCP parameters and limit product loss from temperature fluctuations.
#@@# Stationary Portable Style#@#
The stationary design secures the counter in fixed layouts, while the portable food bar classification clarifies its intended service use. Planners can install the unit into line configurations and retain flexibility for future floorplan adjustments.
#@@#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 Structural Concepts FB5S-4R by inspecting condenser and remote refrigeration connections monthly to ensure consistent cooling. Clean the stainless steel top with a pH-neutral detergent and soft cloth; rinse and dry to prevent spotting. Wash pans and gaskets after each service; inspect seals for damage and replace when compression fails. Level the unit and verify electrical connections at 120v, 1.27 amps, 60 Hz. Schedule professional CSA sanitation inspections annually.
