Stop trading speed for control. This refrigerated single-deck serving counter delivers consistent cold holding, organized service, and durable construction for high-volume cafeterias and buffet lines. Designed for remote refrigeration, the unit integrates a stainless top and open rear base to support rapid replenishment and sanitary service flow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and remove pans. Clean stainless top and pans with mild detergent and warm water; scrub seams and drain channels. Sanitize food-contact surfaces with EPA-approved solution, then air dry. Vacuum condenser coils monthly to improve efficiency and lower energy use. Degrease vents and oven-adjacent areas to reduce fire risk. Inspect seals and replace worn gaskets to prevent temperature loss and costly breakdowns. Follow CSA, ETL sanitation, and local health rules.#@@#Additional Info#@#Structural Concepts FB6SS-4R serving counter measures 66" x 43" x 55.5". It supports remote refrigeration, has a stainless steel top, laminate rear base, four pan capacity, 120v, 1.87 amps, 60 Hz, single phase, and is ETL sanitation listed.#@@#General Info#@#Description #@#
Stop trading speed for control. This refrigerated single-deck serving counter delivers consistent cold holding, organized service, and durable construction for high-volume cafeterias and buffet lines. Designed for remote refrigeration, the unit integrates a stainless top and open rear base to support rapid replenishment and sanitary service flow.
#@@# Stainless Top#@#
The stainless top provides a robust work surface that resists corrosion and cleans quickly between service periods. Chefs and servers benefit from a continuous, hygienic area sized at 66 inches wide to stage pans and trays without crowding.
#@@# Refrigerated Holding#@#
Built for refrigerated operation, the unit maintains safe cold temperatures for prepped items while minimizing product loss. Facilities reduce spoilage risk thanks to steady cooling designed to accommodate four standard pans with remote condensing systems.
#@@# Four Pan Capacity#@#
Configured to accept four pans, the counter supports common portioning and menu layouts used in schools, hospitals, and large dining halls. Teams streamline service by arranging hot-hold alternatives, salads, or plated components within reach.
#@@# Open Rear Design#@#
The open rear allows staff to access pans and controls quickly during peak periods and simplifies tray assembly workflows. Managers improve throughput because attendants reload and adjust product without obstacles.
#@@# Laminate Base#@#
A laminate base offers a finished appearance for front-of-house installation while providing a resilient substrate against scuffs. Maintenance crews perform localized repairs and finish updates without replacing the entire cabinet.
#@@# Electrical Specification#@#
The unit operates on 120v, draws 1.87 amps at 60 hertz, and runs on single-phase power to match common kitchen electrical layouts. Engineers plan installations with these ratings to ensure compatibility with existing circuits and to avoid unnecessary 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#@#Inspect condenser coils monthly; remove dust with a brush and vacuum for efficiency. Use a neutral pH cleanser and soft cloth to sanitize stainless steel surfaces; rinse and dry to prevent corrosion. Check door gasket integrity and replace if torn for consistent temperature. Level the unit and confirm 120v supply and 1.87 amps connection before use. Schedule annual professional service for compressor checks and refrigerant verification.
