Stop sacrificing consistent cold performance for layout flexibility. This two-section prep counter combines robust refrigerated storage with a full-length cutting worksurface and a wide mega top for high-volume food assembly, ensuring kitchens maintain steady throughput without compromising food safety or prep ergonomics. Designed for commercial operations since 1998, this unit supports continuous service with proven refrigeration components and service-friendly access.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove food. Empty pans and wipe the aluminum interior with mild detergent and warm water. Clean condenser coils at rear with a brush to maintain efficiency and lower utility use. Degrease the Mega Top and exterior stainless surfaces with non-abrasive cleaner. Sanitize food-contact areas to stop sickness. Inspect door gaskets and replace if worn to prevent breakdowns and help pass CSA or inspection checks. Dry completely before reconnecting power.#@@#Additional Info#@#The True TFP-48-18M sandwich/salad unit features a 48.13" stainless steel prep station with a Mega Top for 18 pans. It cools at 33°F to 41°F, uses 115v, draws 2.9 amps, and has a 1/5 HP rear-mounted compressor, CSA and ETL listed, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing consistent cold performance for layout flexibility. This two-section prep counter combines robust refrigerated storage with a full-length cutting worksurface and a wide mega top for high-volume food assembly, ensuring kitchens maintain steady throughput without compromising food safety or prep ergonomics. Designed for commercial operations since 1998, this unit supports continuous service with proven refrigeration components and service-friendly access.
#@@# Rear Mounted Compressor#@#
The refrigeration system locates the compressor at the rear, freeing interior space and simplifying front service access. Technicians can service components without disassembling the prep area, minimizing downtime and labor impact.
#@@# Mega Top Configuration#@#
A full-width mega top accommodates standard pans and provides organized ingredient staging for rapid assembly. Operators gain immediate visibility and access to up to 18 pans, reducing fetch time and improving line speed during peak hours.
#@@# Precise Temperature Control#@#
The cabinet maintains a temperature range of 33°F to 41°F, meeting cold-hold requirements for perishable ingredients and supporting HACCP plans. Electronic controls deliver repeatable setpoints, ensuring consistent product quality across shifts.
#@@# Durable Stainless Construction#@#
Exterior stainless steel resists corrosion and cleans quickly, preserving facility appearance under heavy use. An aluminum interior balances weight and durability while facilitating efficient sanitation routines.
#@@# Integrated Cutting Worksurface#@#
A factory-mounted cutting board on the worksurface creates a dedicated prep plane that aligns with pan access, enabling a continuous workflow from ingredient staging to finishing. Staff save steps and maintain a sanitary separation between prep and refrigerated compartments.
#@@#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 weekly and remove dust with a stiff brush to preserve airflow and reduce compressor load. Drain and clean condensate tray monthly to prevent odor and bacterial growth. Sanitize interior surfaces and removable pans after each service using a mild detergent and potable water; rinse and dry thoroughly. Verify door gaskets daily for gaps and replace when torn. Monitor temperature range 33°F to 41°F and log readings twice per shift.