Stop sacrificing speed for consistency. This three-section sandwich and salad prep unit delivers controlled refrigeration, organized storage, and a durable work surface to support continuous production in high-traffic food service operations. Designed for counter-height installation, it combines efficient temperature control with a mega top rail that holds 30 pans for streamlined assembly lines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove all food. Wipe interior with a mild soap solution and a soft cloth. Clean cutting board and shelves with warm, soapy water; rinse and dry. Vacuum condenser coils monthly to improve efficiency and lower energy use. Degrease vents and oven-adjacent surfaces to reduce fire risk. Inspect door gaskets for wear and replace if cracked. Sanitize food-contact surfaces to remove bacteria and prevent illness. Reconnect power only after all parts are dry.#@@#Additional Info#@#True TFP-72-30M 72.13" three-section sandwich/salad unit features a stainless steel counter, Mega Top for 30 pans, R-134a refrigeration, 1/3 HP compressor, rear-mounted system, six shelves, 115v power, NEMA 5-15P cord, 5.1 amps, 530 pounds.#@@#General Info#@#Description #@#
Stop sacrificing speed for consistency. This three-section sandwich and salad prep unit delivers controlled refrigeration, organized storage, and a durable work surface to support continuous production in high-traffic food service operations. Designed for counter-height installation, it combines efficient temperature control with a mega top rail that holds 30 pans for streamlined assembly lines.
#@@# Temperature Control#@#
Refrigeration maintains product temperatures between 33°F and 41°F, ensuring food safety and quality during peak service periods. The rear-mounted condensing unit and 1/3 HP compressor provide stable cooling under load while operating on 115v power and drawing 5.1 amps.
#@@# Mega Top Capacity#@#
The mega top rail accepts up to 30 pans, enabling technicians to stage ingredients for rapid line assembly and consistent portioning. Operators reduce cycle time when assembling sandwiches and salads by keeping components organized and within arm’s reach.
#@@# Work Surface Finish#@#
The unit includes a cutting board work surface that supports prep activities directly over refrigerated storage, reducing transfer steps and cross-contamination risk. Staff complete portioning and final assembly on a material designed for sanitation and routine cleaning.
#@@# Storage Organization#@#
Three insulated doors open to an interior finished in aluminum with six adjustable shelves, providing flexible staging for containers and prepped items. Teams can reconfigure shelves to accommodate full-size pans or bulk ingredient containers without sacrificing airflow.
#@@# Construction Durability#@#
Exterior and front surfaces use stainless steel to resist corrosion and withstand daily cleaning protocols in commercial kitchens. Engineers position refrigeration components for service access, minimizing downtime during routine maintenance.
#@@#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#@#Maintain the True TFP-72-30M by cleaning condenser coils monthly to sustain cooling efficiency. Wipe stainless steel exterior and aluminum interior with mild detergent and a soft cloth; rinse and dry to prevent corrosion. Inspect door gaskets weekly for gaps and replace when cracked. Defrost per manufacturer schedule and verify refrigerant R-134a pressure if cooling degrades. Lubricate hinges and confirm temperature range stays between 33°F and 41°F.