Stop trading speed for consistency. This three-section prep unit combines precise temperature control with a sizable cold well and an integrated work surface, enabling continuous service without interruption. Chefs and managers will find that production throughput and ingredient integrity remain steady from opening to close.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit before cleaning. Remove pans and drawers, wash with warm, soapy water and rinse. Wipe interior aluminum and stainless exterior with non-abrasive cleaner and soft cloth. Clean condenser coils at least monthly to maintain efficiency and reduce energy use. Degrease vents and oven-adjacent areas to prevent fires. Inspect door gaskets, replace if cracked. Allow all parts to dry fully before reconnecting power to prevent electrical faults.#@@#Additional Info#@#The True TFP-72-30M-D-6 three-section prep unit features a 72.13" stainless steel worktop, rear-mounted R-134a refrigeration, 1/3 HP compressor, 115v 5.1A, 33°F to 41°F operation, aluminum interior, 30 pan capacity, and CSA/UL certification.#@@#General Info#@#Description #@#
Stop trading speed for consistency. This three-section prep unit combines precise temperature control with a sizable cold well and an integrated work surface, enabling continuous service without interruption. Chefs and managers will find that production throughput and ingredient integrity remain steady from opening to close.
#@@# Storage Capacity#@#
Designed to hold 20 to 23 cubic feet of product, the cabinet delivers substantial refrigerated volume in a counter-height footprint. Operators can stage ingredients for high-volume service while maintaining the cold chain between 33°F and 41°F.
#@@# Cold System Performance#@#
The unit uses R-134a refrigerant with a 1/3 HP compressor and rear-mounted refrigeration to concentrate mechanical load away from prep space. Technicians will value the consistent cooling output and straightforward service access that reduce downtime.
#@@# Work Surface Utility#@#
A cutting board tops the unit and provides a continuous work area that aligns with sandwich and salad assembly. Staff can prepare multiple orders sequentially without relocating ingredients, improving line speed and ergonomics.
#@@# Interior Construction#@#
Interior surfaces finish in aluminum for corrosion resistance and straightforward cleaning under health code scrutiny. Foodservice teams will note the durable interior that withstands daily use while simplifying sanitation routines.
#@@# Exterior Durability#@#
Stainless steel exterior resists wear and presents a professional appearance suited to kitchens, cafes, and bars. Managers will appreciate the low-maintenance finish that tolerates frequent wipe-downs and supports long service life.
#@@# Electrical And Compliance#@#
The prep counter operates on 115v, draws 5.1 amps on a 1-Ph, 60 Hz supply, and ships with a NEMA 5-15P cord, providing broad compatibility with standard commercial outlets. The model meets UL and CSA requirements and remains compliant for institutional installations.
#@@#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 dust with a soft brush for 115v efficiency. Clean aluminum surfaces weekly with mild detergent and warm water; rinse and dry to prevent corrosion. Check door gaskets monthly for cracks and replace if damaged to maintain 33°F to 41°F setpoints. Level the unit and ensure rear-mounted airflow is unobstructed. Defrost per manufacturer schedule and test electrical cord and NEMA 5-15P plug for wear.