Configured for 115 volts and 60 hertz on a single phase circuit, the unit connects using a NEMA 5-15P plug for straightforward installation in standard commercial kitchens. The 3.9 amp draw and rear service layout reduce electrical complexity and ease integration into existing lines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove all toppings, pans, and the poly cutting board. Wipe interior surfaces with a mild soap solution and a soft cloth; rinse and dry thoroughly. Clean condenser coils and rear-mounted refrigeration components with a brush to maintain efficiency and reduce energy use. Degrease exterior stainless steel with non-abrasive cleaner, then buff. Inspect door seals and hinges; replace worn parts to prevent cold loss and costly breakdowns.#@@#Additional Info#@#True TPP-AT-67-HC~SPEC3 pizza prep table features two refrigerated sections, 67.38" wide, 33.63" deep, rear-mounted R-290 refrigeration, and a 1/4 HP compressor.#@@#General Info#@#Description #@#
Configured for 115 volts and 60 hertz on a single phase circuit, the unit connects using a NEMA 5-15P plug for straightforward installation in standard commercial kitchens. The 3.9 amp draw and rear service layout reduce electrical complexity and ease integration into existing lines.#@@#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 receiving confirmation of completed payment, Culinary Depot will ship/deliver the True TPP-AT-67-HC~SPEC3 Pizza Preparation Refrigerator within # business days.#@@#Maintenance Guide#@#Inspect condenser coils monthly and remove debris with a soft brush to maintain efficiency. Clean interiors weekly with a mild detergent and a nonabrasive cloth; rinse and dry thoroughly. Sanitize cutting boards and pans between shifts with a food-safe sanitizer at manufacturer concentrations. Check door gaskets for compression and replace if cracked.
