The countertop salad table offers consistent chilled storage and streamlined service capacity while fitting on limited counter space, making it a practical choice for high turnover lines and tight prep stations. Professionals will appreciate the unit for accurate temperature management and robust construction that suits daily commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the CTST-1500-N before cleaning. Remove pans and wash with warm, soapy water; rinse and air-dry. Wipe stainless steel interior and exterior with non-abrasive cleaner. Clean condenser coils every month to maintain efficiency and lower bills. Degrease vents and oven-adjacent areas to reduce fire risk. Inspect door seals and replace if worn to prevent breakdowns. Sanitize food-contact surfaces to stop sickness and meet CSA inspection standards.#@@#Additional Info#@#Turbo Air CTST-1500-N E-Line Salad Table, 59" wide, features R-290 refrigeration, static cooling, and a digital temperature display.#@@#General Info#@#Description #@#
The countertop salad table offers consistent chilled storage and streamlined service capacity while fitting on limited counter space, making it a practical choice for high turnover lines and tight prep stations. Professionals will appreciate the unit for accurate temperature management and robust construction that suits daily commercial use.
The stainless steel interior and exterior provide corrosion resistance and simplify cleaning for frequent use. Maintenance crews will reduce downtime because smooth surfaces accelerate sanitation cycles and resist wear.
R-290 hydrocarbon refrigerant and a static cooling system maintain stable chilled conditions for perishable toppings and prepped salads. Operators will monitor temperatures confidently thanks to a digital display located on the front panel.
The 59 inch width and shallow depth allow placement on crowded counters while still holding seven 1/4 size pans at 6 inches deep. Kitchen managers will conserve workspace and maintain easy access to ingredients during peak service.
The unit runs on 115v/60/1-ph power with a 1.3 amp draw and uses a 1/6 HP compressor to provide efficient cold performance. Facility engineers will note lower energy consumption compared with larger refrigerated islands, supported by an EnergyStar designation.
The table ships with seven GN 1/4 size condiment pans and supports organized staging of toppings and sauces. Chefs will speed assembly tasks because components sit within arm reach and refill cycles decrease.
cETLus certification and ETL Sanitation listing confirm compliance with electrical and food safety standards for commercial kitchens. Purchasing agents will document regulatory alignment easily for institutional procurement and inspections.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect condenser coils monthly and remove dust with a soft brush for efficiency. Clean stainless steel surfaces with mild detergent and warm water; rinse and dry to prevent corrosion. Sanitize GN 1/4 size pans and rails after each service with an approved sanitizer, following dwell time instructions. Verify digital temperature display daily and record readings; adjust setpoints if needed. Replace worn gaskets immediately and level the unit for proper drainage.