Built for hospitality environments requiring precise temperature control and dependable storage, this commercial wine cellar combines focused capacity with controlled climate performance to protect collection integrity. Designed for continuous operation on 115 volts, the unit accommodates up to 20 standard 750 ml bottles while maintaining a temperature span that supports both chilling and cellaring applications. Operators will find the cabinet’s compact footprint and professional finish integrate cleanly into bars, restaurants, and service areas without sacrificing performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove bottles. Wipe interior with mild detergent and warm water using a soft cloth. Clean glass door with non-abrasive cleaner and dry to prevent streaks. Vacuum condenser coils monthly to remove dust. Check door gasket for cracks; replace if worn. Defrost per instructions when frost exceeds 1/4 inch. Sanitize shelves and accessories with a food-safe sanitizer and rinse. Regular cleaning prevents contamination, fires, higher bills, equipment failure, and inspection failures.#@@#Additional Info#@#The Summit SCR610BLCH wine cellar is a 24" black cabinet with a glass door, R-600a refrigeration, 115 volts, 20-bottle capacity, and temperature control from +36°F to +68°F. It weighs 140 pounds and has ETL and CSA listings.#@@#General Info#@#Description #@#
Built for hospitality environments requiring precise temperature control and dependable storage, this commercial wine cellar combines focused capacity with controlled climate performance to protect collection integrity. Designed for continuous operation on 115 volts, the unit accommodates up to 20 standard 750 ml bottles while maintaining a temperature span that supports both chilling and cellaring applications. Operators will find the cabinet’s compact footprint and professional finish integrate cleanly into bars, restaurants, and service areas without sacrificing performance.
#@@# Capacity Control#@#
The cabinet holds 20 bottles in standard configuration, enabling targeted inventory management for high-turn venues. Staff can stage popular labels on-site without consuming excessive floor space, which supports faster service during peak periods.
#@@# Temperature Range#@#
The unit maintains setpoints from +36°F to +68°F, allowing storage for sparkling, white, and red selections within defined parameters. Technicians can program conditions that match cellar requirements, reducing spoilage risk and preserving flavor profiles.
#@@# Energy Specification#@#
Rated at 0.8 amps and operating on 115 volts with 60 hertz and single-phase power, the cellar integrates with typical commercial electrical infrastructure. Facilities managers can schedule installation without modifying existing circuits, minimizing upfront costs.
#@@# Refrigeration System#@#
The compressor sits at the base in a bottom-mounted arrangement to maximize usable interior volume and streamline service access. Technicians gain easier maintenance routes while the cabinet achieves consistent cooling distribution across the rack system.
#@@# Environmental Refrigerant#@#
The unit uses R-600a refrigerant, which delivers efficient heat transfer with lower global warming potential compared to older refrigerants. Maintenance staff will follow standard handling procedures to ensure safe service and compliance with codes.
#@@#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 for damage upon delivery. Clear access required. Delivery does not include installation or setup services.#@@#Maintenance Guide#@#Maintain the Summit SCR610BLCH wine cellar by cleaning condenser coils every three months to preserve cooling efficiency. Wipe interior surfaces with mild detergent and warm water; remove and wash shelves separately. Inspect door gasket monthly for cracks and replace if compression fails. Monitor temperature range (+36°F to +68°F) and adjust controls to stabilize humidity. Defrost manually when ice exceeds 1/4 inch and confirm bottom-mounted compressor ventilation remains unobstructed.
