Stop sacrificing speed for consistency. This commercial prep unit delivers controlled refrigeration and organized ingredient storage to support sustained production in busy kitchens, cafeterias, and bars. Designed for counter-height integration, it maintains safe temperatures while providing durable work surfaces and quick access to ingredients.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove all food and pans. Wipe aluminum surfaces with mild detergent and warm water, then rinse and dry to prevent bacteria. Clean drawers and seals; replace damaged gaskets. Degrease the Mega Top and exterior stainless steel with non-abrasive cleaner to reduce fire risk. Vacuum condenser coils and rear refrigeration area monthly to improve efficiency. Follow CSA and ETL guidelines when reconnecting power.#@@#Additional Info#@#The True TFP-32-12M-D-2 SPEC SERIES sandwich/salad unit has a 32.13" W stainless steel cabinet, rear-mounted refrigeration, R-134a refrigerant, 115v, 3.3 amps, 1/5 HP compressor, aluminum interior, two insulated drawers, and twelve pan capacity.#@@#General Info#@#Description #@#
Stop sacrificing speed for consistency. This commercial prep unit delivers controlled refrigeration and organized ingredient storage to support sustained production in busy kitchens, cafeterias, and bars. Designed for counter-height integration, it maintains safe temperatures while providing durable work surfaces and quick access to ingredients.
#@@# Stainless Steel Exterior#@#
Stainless steel construction ensures corrosion resistance and simplifies daily cleaning for rigorous foodservice schedules. Professional kitchens benefit from a resilient exterior that withstands frequent use and maintains a sanitary surface.
#@@# Aluminum Interior#@#
Aluminum interior panels optimize thermal transfer and resist staining, promoting uniform cooling across pans and drawers. Operators will notice fewer hot spots and consistent product quality throughout service periods.
#@@# Mega Top Configuration#@#
Mega top design accepts up to twelve 1/6 size pans, enabling dense ingredient staging directly at the workline. Chefs reduce trip times between prep and service by keeping common items within reach in a compact footprint.
#@@# Two Drawer Access#@#
Two rear-mounted drawers provide secure, organized storage for bulk ingredients and reduce open-door exposure during peak shifts. Staff will extract only needed quantities, preserving internal temperature and lowering product waste.
#@@# R-134a Refrigeration#@#
R-134a refrigerant and a 1/5 HP compressor deliver steady cooling between 33°F and 41°F, supporting food safety for perishable items. Facilities can rely on predictable operational temperatures that meet health code requirements.
#@@# 115v Electrical System#@#
The unit operates on standard 115 volts with a NEMA 5-15P cord and draws 3.3 amps, simplifying installation without special wiring. Maintenance teams will appreciate straightforward electrical compatibility and serviceability.
Dimensions and service details matter in real operations.
#@@#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 and deliver the package.#@@#Maintenance Guide#@#Inspect condenser coils monthly; remove debris with a vacuum or soft brush to maintain efficiency. Drain and flush condensate lines quarterly to prevent clogs. Sanitize interior surfaces and aluminum pans after each service with a food-safe sanitizer; rinse and air dry. Verify door seals weekly for compression; replace worn gaskets. Calibrate thermostat biannually and record temperatures between 33°F and 41°F.