Engineered for compact commercial kitchens, this undercounter refrigerator delivers controlled cooling across a 5 Cu. Ft. interior while maintaining ADA height and a slim 23.63-inch footprint. Food service operators will appreciate the unit's solid door design and bottom-mounted refrigeration that concentrates mechanical components for easier access and quieter operation. Kitchen managers receive proven electrical compatibility with 115 volts and 0.8 amps for straightforward integration into existing circuits.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Summit SCR610BLSDIF and remove all contents. Empty water, then clean interior surfaces with mild soap and warm water using a soft cloth. Clean condenser coils every 3 months to improve efficiency and reduce electrical draw. Inspect door seals and replace if worn. Defrost manually if ice accumulates. Dry completely before reconnecting power to prevent electrical faults. Regular cleaning prevents contamination, fires, higher bills, equipment failure, and failed CSA inspections.#@@#Additional Info#@#Summit SCR610BLSDIF undercounter refrigerator offers 5 cu. ft. capacity, 115 volts, bottom-mounted refrigeration, and R-600a refrigerant.#@@#General Info#@#Description #@#
Engineered for compact commercial kitchens, this undercounter refrigerator delivers controlled cooling across a 5 Cu. Ft. interior while maintaining ADA height and a slim 23.63-inch footprint. Food service operators will appreciate the unit's solid door design and bottom-mounted refrigeration that concentrates mechanical components for easier access and quieter operation. Kitchen managers receive proven electrical compatibility with 115 volts and 0.8 amps for straightforward integration into existing circuits.
#@@# Efficient Cooling#@#
Designed with a bottom-mounted compressor and R-600a refrigerant, the cabinet achieves uniform temperatures ideal for perishables. Technicians can access the compressor without disturbing stored products, reducing service time and minimizing operational disruption.
#@@# Space Optimized#@#
The 23.63-inch width and 34-inch height allow installation beneath counters in ADA-compliant layouts while preserving a 5 Cu. Ft. usable capacity. Staff maintain workflow continuity because the unit fits standard undercounter openings and frees up line space for prep equipment.
#@@# Durable Exterior#@#
A black finish resists daily wear and aligns with professional kitchen aesthetics, lowering visible maintenance needs. Operators benefit from a robust exterior that sustains frequent traffic in hospitality and institutional environments.
#@@# Solid Door Design#@#
Two solid doors lock in cold and limit light exposure to stored items, supporting consistent product quality. Employees rely on secure doors that help maintain set temperatures and reduce energy cycling.
#@@# Certified Safety#@#
This model carries ETL, ETL Sanitation, and CSA listings, confirming compliance with electrical and health standards for commercial use. Procurement teams gain assurance that the unit meets regulatory expectations for food service installations.
#@@#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#@#Curbside delivery only. Clear delivery path required. Inspect for damages at delivery. Installation or setup services are not included.#@@#Maintenance Guide#@#Inspect condenser coils monthly and vacuum dust to maintain efficient heat exchange. Lubricate hinges and check door gaskets for tears; replace seals when they leak. Defrost ice buildup and clear drain lines to prevent overflow. Calibrate thermostat quarterly and record temperatures to verify 34–40°F operating range. Clean interior with mild detergent and rinse; sanitize surfaces per CSA guidelines. Tighten electrical connections and verify 115v supply.
