For high-volume kitchens that require precise temperature control and quick access to prep ingredients, this counter-height sandwich and salad unit ensures consistent cold storage and an organized workflow. The unit features a rear-mounted refrigeration system that frees up front workspace, while stainless steel surfaces resist corrosion and simplify sanitation. Designed for continuous use, it operates on 115v with R-290 refrigerant, aligning with efficiency and sustainability standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove all food and pans. Wipe interior with mild soap and warm water using a soft cloth. Clean door gaskets with a non-abrasive detergent and inspect seals; replace if cracked. Defrost and remove ice buildup as needed. Vacuum condenser coils and rear-mounted compressor area monthly to maintain airflow. Sanitize food-contact surfaces with a food-safe sanitizer and let air dry. Reconnect power only after unit is fully dry.#@@#Additional Info#@#The True TSSU-48-12-HC two-door sandwich/salad unit features a 48.38" wide refrigerated counter with stainless steel, rear-mounted R-290 refrigeration, 12 pan capacity, and CUL certification, ideal for commercial kitchens and high-volume prep.#@@#General Info#@#Description #@#
For high-volume kitchens that require precise temperature control and quick access to prep ingredients, this counter-height sandwich and salad unit ensures consistent cold storage and an organized workflow. The unit features a rear-mounted refrigeration system that frees up front workspace, while stainless steel surfaces resist corrosion and simplify sanitation. Designed for continuous use, it operates on 115v with R-290 refrigerant, aligning with efficiency and sustainability standards.
#@@# Compressor Location#@#
The refrigeration system is a self-contained, rear-mounted compressor that preserves prep-area space and reduces front-end noise. This configuration maintains consistent internal temperatures for up to twelve 1/6 size pans and simplifies service access at the rear of the cabinet.
#@@# Pan Capacity#@#
The cabinet accommodates twelve pans in standard prep configurations, allowing chefs to stage multiple ingredients without the need for frequent restocking. This capacity is ideal for sandwich stations, salad lines, and institutional kitchens that require rapid assembly during busy periods.
#@@# Stainless Construction#@#
Exterior surfaces are constructed from stainless steel on the front, top, and sides, ensuring durability and easy cleaning. Facilities managers can efficiently maintain HACCP and CSA standards with corrosion-resistant panels that endure daily sanitation cycles.
#@@# Temperature Management#@#
The unit operates on 115 volts and draws 5.8 amps, providing predictable electrical demand for kitchen planning and circuit allocation. With R-290 refrigerant and 60 Hz, 1-Ph operation, the system effectively balances energy consumption with reliable cooling performance.
#@@# Door Access#@#
Two doors create segregated storage zones to minimize cold-air loss during service and maintain product integrity. This access design reduces recovery time after door openings, ensuring product temperatures remain safe for food quality control.
#@@#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/deliver the True TSSU-48-12-ADA-HC~SPEC3 Sandwich and Salad Preparation Refrigerator within # business days.#@@#Maintenance Guide#@#Maintain the True TSSU-48-12-HC refrigerated prep unit by cleaning condenser coils monthly to ensure consistent cooling. Sanitize stainless steel exterior and interior surfaces with a mild detergent; rinse and dry to prevent corrosion. Remove and wash pans and gaskets with warm, soapy water; inspect door seals weekly and replace when cracked. Verify unit sits level and clear airflow at rear. Log temperature daily and schedule professional service annually.