Constructed in the United States and certified to CSA and cUL standards, the unit meets common regulatory requirements for food service equipment. Procurement professionals will secure a specification that aligns with institutional safety and inspection expectations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove food. Empty pans and wash lids in warm, soapy water; rinse and air dry. Clean interior with mild detergent and a soft cloth; avoid abrasive pads. Vacuum condenser coils monthly to maintain efficiency and lower energy use. Wipe exterior stainless steel with non-abrasive cleaner and dry to prevent corrosion. Inspect door gaskets and replace if cracked. Regular cleaning removes bacteria, reduces fire risk from grease, and extends equipment life.#@@#Additional Info#@#True TSSU-60-12M-B-HC prep unit offers refrigerated sandwich and salad production with a 60.38" width, two-door Mega Top, stainless steel construction, rear-mounted 115v compressor, 6.5 Amps, 1/3 hp, CSA and UL certified, made in USA, 370 pounds.#@@#General Info#@#Description #@#
Constructed in the United States and certified to CSA and cUL standards, the unit meets common regulatory requirements for food service equipment. Procurement professionals will secure a specification that aligns with institutional safety and inspection expectations.#@@#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-60-12M-B-HC Sandwich and Salad Preparation Refrigerator within # business days.#@@#Maintenance Guide#@#Maintain the True TSSU-60-12M-B-HC sandwich/salad unit with regular cleaning and inspection for reliable operation. Clean condenser coils every 30 days with a brush and vacuum to avoid heat buildup. Sanitize stainless steel surfaces and pans after each shift with a food-safe sanitizer. Defrost as per manufacturer guidelines and manually remove ice when needed. Check door gaskets for tears and replace worn seals.
