Serve consistent pours and maintain optimal storage with a commercial-grade wine kegerator designed for demanding hospitality environments. This stainless steel unit features height adjustability, a compact 5.3 cu. ft. capacity, and reliable refrigeration components to support continuous service in bars, hotels, and institutional dining. Facility managers will appreciate a durable appliance that seamlessly integrates into backbar workflows while ensuring product quality and sanitation compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the kegerator and remove all bottles and fittings. Empty drip trays and wipe interior with a mild soap solution and a soft cloth. Clean condenser coils monthly to maintain efficiency and reduce energy use. Degrease exterior stainless steel with a non-abrasive cleaner and polish following grain. Sanitize faucets and dispensing lines with a food-safe sanitizer to stop germs. Dry all components before reconnecting power to prevent corrosion and ensure CSA compliance.#@@#Additional Info#@#The Summit SBC7BRSWK2 kegerator offers 5.3 cu. ft. capacity, stainless steel exterior, R-600a refrigerant, ETL and CSA certifications, height-adjustable dispensing, 115 volts, 22.38" depth, and 100 pounds shipping weight.#@@#General Info#@#Description #@#
Serve consistent pours and maintain optimal storage with a commercial-grade wine kegerator designed for demanding hospitality environments. This stainless steel unit features height adjustability, a compact 5.3 cu. ft. capacity, and reliable refrigeration components to support continuous service in bars, hotels, and institutional dining. Facility managers will appreciate a durable appliance that seamlessly integrates into backbar workflows while ensuring product quality and sanitation compliance.
#@@# Capacity Optimization#@#
Maximize storage with up to 5.3 cu. ft. of kegs and ancillary stock inside a compact cabinet that fits standard backbar dimensions. Designers minimize space waste through adjustable shelving and a depth of 22.38 inches, allowing for efficient staging of multiple containers and accessories.
#@@# Temperature Control#@#
Maintain precise temperatures using a self-contained refrigeration system charged with R-600a refrigerant to preserve product integrity. Operators can monitor and adjust cooling performance at 115 volts and 60 hertz, ensuring stable serving conditions even during peak hours.
#@@# Durable Construction#@#
Choose a stainless steel exterior that resists corrosion and simplifies cleaning in high-traffic areas. Maintenance teams benefit from robust cladding that withstands daily use while providing a professional appearance.
#@@# Service Accessibility#@#
Conduct routine service quickly thanks to a design that allows easy access to components and controls. Technicians can reduce downtime with accessible panels and standard power requirements that align with commercial electrical infrastructure.
#@@# Sanitation Certified#@#
Depend on ETL sanitation and ETL certification to meet regulatory standards for foodservice equipment. Procurement specialists can secure an appliance that supports compliance with health department inspections and internal sanitation protocols.
#@@#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#@#Ground-level delivery is required. Inspect for damages upon arrival and report any issues to customer service within 48 hours of delivery.#@@#Maintenance Guide#@#Inspect door gaskets monthly; replace any cracked or deformed sections to maintain seal integrity. Clean condenser coils every three months with a stiff brush and vacuum to ensure airflow and reduce energy use. Defrost compartments when frost exceeds 1/4 inch; remove product, power down, and use plastic scrapers. Sanitize drip trays and dispense lines weekly with food-safe detergent; flush lines with hot water afterward.
