Stop trading reliability for output. This stainless steel reach-in freezer delivers commercial-grade hold temperatures while offering ample storage, efficient operation, and service-friendly components for busy kitchens and institutions. Designed for continuous use in food service environments, this unit supports high-volume cold storage without compromising energy performance or maintenance accessibility.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and empty all contents. Remove shelves and wash with warm, soapy water; rinse and dry. Clean door gaskets with a mild detergent and inspect seals for wear. Vacuum condenser coils monthly to improve efficiency and reduce amps draw. Degrease exterior with non-abrasive cleaner. Defrost per manufacturer instructions and sanitize interior surfaces to remove bacteria and prevent contamination. Regular cleaning lowers fire risk, reduces breakdowns, and helps pass CSA inspections.#@@#Additional Info#@#True TS-49F-4-HC 54.13" stainless steel reach-in freezer offers 53 cu. ft. capacity with four half-hinged doors, 1 HP bottom-mounted refrigeration, 115V, 9.6 amps, NEMA 5-15P plug, CSA and cULus certified, 440 lbs, U.S. made.#@@#General Info#@#Description #@#
Stop trading reliability for output. This stainless steel reach-in freezer delivers commercial-grade hold temperatures while offering ample storage, efficient operation, and service-friendly components for busy kitchens and institutions. Designed for continuous use in food service environments, this unit supports high-volume cold storage without compromising energy performance or maintenance accessibility.
#@@# Mounting Refrigeration#@#
The bottom-mounted refrigeration system places the compressor under the cabinet for straightforward service access and improved airflow, reducing downtime during routine maintenance. Technicians will perform repairs and inspections faster, lowering lifecycle service costs.
#@@# Solid Door Design#@#
Solid door construction retains cold air more effectively than glass models, cutting temperature fluctuations and thermal loss during frequent openings. Operators will maintain consistent product quality and reduce energy demands in cold storage zones.
#@@# Stainless Construction#@#
The all-stainless steel exterior and interior resist corrosion and simplify daily cleaning, meeting sanitation protocols for commercial kitchens. Staff will spend less time on surface care and more time on food prep operations.
#@@# Capacity And Dimensions#@#
The two-section layout delivers 53 Cu. Ft. of organized storage across four half-hinged doors within a 54.13" width and 78.38" height footprint. Managers will plan shelving and inventory with precise space metrics to optimize stock rotation and reduce product spoilage.
#@@# Efficient Refrigerant#@#
This unit uses R-290 refrigerant in a design that balances cooling performance with reduced environmental impact compared to older refrigerants. Facilities aiming to meet updated efficiency standards will realize lower indirect regulatory risk and better long-term compliance.
#@@#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#@#Culinary Depot usually ships/delivers True TS-49F-4-HC Reach-In Freezer within # business days upon confirming cleared payment.#@@#Maintenance Guide#@#Maintain the True TS-49F-4-HC freezer with regular inspections and cleaning for reliable operation. Clean condenser coils monthly with a brush and vacuum. Defrost as needed; remove ice over 1/4 inch for airflow. Sanitize surfaces with mild detergent; avoid bleach on gaskets. Inspect door gaskets weekly and replace if damaged. Check temperature with a calibrated probe and record daily. Tighten electrical and refrigeration connections quarterly; check amperage against the 9.6 A rating.
