Elevate service speed and maintain consistent cold storage with a commercial back bar cooler designed for continuous operation in high-traffic outlets. This unit provides precise temperature control, clear visibility through a swing glass door, and robust construction to withstand daily use in bars, restaurants, hospitals, and institutional kitchens. Operators will notice reliable performance on a standard 115v supply and efficient cooling via R-290 refrigerant, reducing downtime and preserving product quality.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove all product. Wipe interior with a mild detergent and warm water; scrub shelves and gaskets, rinse, and dry. Clean condenser coils with a brush every 3 months to maintain efficiency and lower energy use. Degrease vents and oven areas to reduce fire risk. Sanitize food-contact surfaces with an approved sanitizer to remove bacteria and prevent foodborne illness. Inspect seals and replace if cracked. Document each cleaning to meet CSA and health inspections.#@@#Additional Info#@#True TBR32-RISZ1-L-B-G-1 32" W stainless steel back bar cooler features a 115v R-290 refrigeration system, single swing glass door, black exterior, stainless steel top, and 24.88" depth, meeting UL and CSA certifications.#@@#General Info#@#Description #@#
Elevate service speed and maintain consistent cold storage with a commercial back bar cooler designed for continuous operation in high-traffic outlets. This unit provides precise temperature control, clear visibility through a swing glass door, and robust construction to withstand daily use in bars, restaurants, hospitals, and institutional kitchens. Operators will notice reliable performance on a standard 115v supply and efficient cooling via R-290 refrigerant, reducing downtime and preserving product quality.
#@@# Swing Glass Door#@#
Engineers fit a single swing glass door to maximize product visibility while minimizing access time. Staff can quickly identify stock, which reduces open-door duration and improves temperature stability.
#@@# Sturdy Stainless Top#@#
Manufacturers construct the top with stainless steel to support equipment placement and resist corrosion from frequent cleaning. Chefs and bartenders gain a dependable staging area that maintains sanitary conditions.
#@@# Compact Footprint#@#
Designers set a 32-inch width and a 24.88-inch depth to fit tight back bar spaces without sacrificing storage capacity. Facilities with limited floor area can install the unit and still maintain adequate circulation behind the service line.
#@@# Efficient Refrigeration System#@#
The unit employs R-290 refrigerant with UL and CSA certifications to deliver cold retention and regulatory compliance. Energy use remains controlled on a 115v circuit, helping managers predict operating costs.
#@@# Durable Exterior Finish#@#
A black exterior finish provides a professional appearance and resists scuffs common in active service environments. Maintenance teams will spend less time on touch-ups due to the finish's durability.
#@@# Robust Internal Capacity#@#
Engineers rate the cooler to handle typical bar stock and perishable food items while weighing approximately 280 pounds, indicating substantial internal components and insulation.
#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the True TBR32-RISZ1-L-B-G-1 Refrigerated Back Bar Cooler.#@@#Maintenance Guide#@#Maintain the True TBR32-RISZ1-L-B-G-1 back bar cooler by scheduling weekly interior wipes with a soft cloth and neutral detergent to prevent residue and odors. Inspect door gaskets monthly; replace damaged seals to preserve temperature stability and reduce energy use. Clean condenser coils every three months with a coil brush or vacuum for efficiency. Drain and sanitize the drip pan and condensate lines quarterly to prevent microbial growth.
