Stop compromising capacity for control. This single-section wine cellar delivers precise temperature management and a compact footprint, allowing staff to store up to 23 bottles without sacrificing kitchen space or service flow. Engineers designed this unit for consistent performance on standard 115 volts power, enabling straightforward integration into back bars and service stations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove bottles. Mix a mild detergent with warm water (use gallons or liters as needed) and wipe interior shelves and door gaskets with a soft cloth. Clean condenser coils at the rear with a brush to remove dust and improve efficiency. Use non-abrasive cleaner on stainless steel exterior. Rinse surfaces, dry completely, then reconnect power. Regular cleaning prevents bacteria, reduces fire risk from grease, lowers energy use, and helps pass CSA and health inspections.#@@#Additional Info#@#Summit’s ALWC15CSS stainless steel wine cellar holds 23 bottles in a 14.75" W cabinet with a glass door and rear-mounted refrigeration. It operates on 115 volts, 60 Hz, draws 1 amp, weighs 70 pounds, and has ETL, CSA, and sanitation listings.#@@#General Info#@#Description #@#
Stop compromising capacity for control. This single-section wine cellar delivers precise temperature management and a compact footprint, allowing staff to store up to 23 bottles without sacrificing kitchen space or service flow. Engineers designed this unit for consistent performance on standard 115 volts power, enabling straightforward integration into back bars and service stations.
#@@# Compact Footprint#@#
Engineers sized the cabinet at 14.75 inches wide and 23.63 inches deep to fit tight spaces behind counters and under bars. Installers will appreciate the one-section layout that conserves floor area while maintaining room for organized bottle storage.
#@@# Consistent Temperature Control#@#
Designers used R-600a refrigerant and a rear-mounted compressor to maintain stable internal conditions required for wine preservation. Operators will notice reduced temperature fluctuation during service peaks, protecting product quality and minimizing waste.
#@@# Capacity for Service#@#
Manufacturers rated the cellar for 23 bottles, enabling restaurants and bars to hold a targeted selection of popular labels. Managers can plan rotations and special pours without frequent restocking, improving throughput during busy periods.
#@@# Durable Stainless Finish#@#
Fabricators finished the exterior in stainless steel for corrosion resistance and easy surface cleaning in commercial environments. Cleaning crews will complete sanitation tasks faster, and the equipment maintains a professional appearance over time.
#@@# Visibility and Access#@#
Designers incorporated a glass door that provides immediate inventory visibility without opening the cabinet, limiting cold air loss during service. Servers will locate bottles quickly, which reduces retrieval time and preserves internal temperature stability.
#@@# Certifications and Compliance#@#
Manufacturers supplied CSA and ETL sanitation listings to confirm electrical and foodservice safety compliance.
#@@#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#@#Inspect the unit upon delivery. Ensure that the installation space meets electrical and ventilation requirements for safe operation.#@@#Maintenance Guide#@#Perform weekly exterior and interior cleaning using a mild detergent and a soft cloth to preserve the stainless steel finish and glass door. Inspect door gasket monthly and replace if torn to maintain airtight seal. Vacuum condenser area biweekly to remove dust from the rear-mounted compressor and improve airflow. Monitor temperature accuracy and calibrate thermostat as needed; document readings. Defrost when frost exceeds 1/4 inch and use R-600a handling protocols for service.
