Stop compromising capacity for control. This undercounter wine cellar delivers precise temperature management, organized storage, and commercial-ready construction to support high-traffic hospitality and food service environments. Designed for consistent performance on 115 volts, this unit fits beneath counters while holding a substantial inventory of bottles for service peaks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove bottles. Empty spill trays and wipe interior with a mild detergent solution and a soft cloth. Clean condenser coil with a brush and vacuum every 3 months to maintain efficiency and reduce energy use. Degrease door gaskets with warm, soapy water and inspect seals; replace if cracked. Sanitize glass door handles and shelves with a food-safe sanitizer. Ensure unit is dry before reconnecting power to prevent electrical faults.#@@#Additional Info#@#Summit’s SWBV3067B wine cellar stores 33 bottles with a bottom-mounted compressor, R-600a refrigerant, 115 volts, 1.2 amps, and 60 Hz. It is CSA and ETL certified for commercial kitchens, bars, and hospitality.#@@#General Info#@#Description #@#
Stop compromising capacity for control. This undercounter wine cellar delivers precise temperature management, organized storage, and commercial-ready construction to support high-traffic hospitality and food service environments. Designed for consistent performance on 115 volts, this unit fits beneath counters while holding a substantial inventory of bottles for service peaks.
#@@# Capacity Optimization#@#
This cellar stores up to 33 bottles in a double-section layout that separates two temperature zones for varied stock. With a front-to-back depth of 22.5 inches and a width of 29.5 inches, it maximizes storage within undercounter footprints, keeping popular stock accessible during service.
#@@# Temperature Control#@#
A bottom-mounted refrigeration system uses R-600a refrigerant to provide stable cooling and efficient operation under frequent door cycles. The unit operates on 115 volts at 60 hertz and draws 1.2 amps, allowing straightforward integration with standard kitchen circuits while reducing demand on electrical infrastructure.
#@@# Door Design#@#
Dual glass doors present contents clearly, while the black exterior provides discreet integration with front-of-house décor. Tempered glass maintains thermal performance, and double-section separation limits temperature disturbance during selective access.
#@@# Construction Durability#@#
Commercial-grade components support continuous operation in restaurants, bars, hospitals, and institutional settings. The unit carries CSA and ETL certifications plus sanitation listing, ensuring compliance with safety and health expectations for professional operations.
#@@# Serviceability Features#@#
A bottom-mounted compressor simplifies maintenance access and reduces service time for routine checks or repairs. Lightweight service interventions preserve uptime and keep cold storage available during peak shifts.
#@@#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#@#Ensure clear access for delivery. Signature required upon receipt. Inspect the unit for visible damage upon arrival.#@@#Maintenance Guide#@#Inspect condenser coils monthly and remove dust with a soft brush to preserve airflow. Wipe interior surfaces with a mild detergent and warm water; avoid bleach. Verify door seals by placing a sheet of paper between gasket and frame and close; replace seals when paper slides freely. Level the unit and allow 24 hours after relocation before loading bottles. Defrost manually if frost exceeds 1/4 inch and use R-600a safety protocols when servicing.
