Stop compromising speed for consistency. This sandwich and salad prep counter delivers controlled cooling, ample capacity, and service-ready organization to keep high-volume kitchens moving without sacrificing food safety or workflow efficiency. Professionals gain a reliable, front-breathing refrigeration solution engineered for continuous use in demanding foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove food pans and cutting board; wash with mild detergent and warm water, rinse, sanitize, and air dry. Clean interior and stainless exterior with non-abrasive cleaner; dry to prevent corrosion. Vacuum condenser coils monthly. Clear drain and test hot gas condensate system. Inspect door gaskets and hinges; replace worn seals to prevent temperature loss. Ensure unit is fully dry before reconnecting power.#@@#Additional Info#@#Turbo Air JST-60-N offers 15 cu. ft. of prep space with a side-mounted R-290 compressor, 14-pan top, and 9.5" cutting board. Its stainless steel exterior, LED lighting, digital thermostat, and cETLus/ETL-Sanitation listings ensure reliable operation.#@@#General Info#@#Description #@#
Stop compromising speed for consistency. This sandwich and salad prep counter delivers controlled cooling, ample capacity, and service-ready organization to keep high-volume kitchens moving without sacrificing food safety or workflow efficiency. Professionals gain a reliable, front-breathing refrigeration solution engineered for continuous use in demanding foodservice environments.
#@@# Front Breathing Compressor#@#
Front breathing compressor placement allows installation against walls while maintaining efficient heat dissipation and service access. Technicians can perform routine maintenance without moving the unit, reducing downtime and labor interruptions.
#@@# Two Door Access#@#
Two stainless steel swing doors provide direct access to separate sections, enabling simultaneous staging for multiple menu lines. Staff can load and retrieve pans quickly, cutting service time during peak shifts.
#@@# Large Interior Capacity#@#
The unit offers 15 Cu. Ft. of refrigerated volume and accepts up to 14 pans in the top opening, supporting sustained production for sandwich lines and salad stations. Chefs will store prepped ingredients in organized zones while preserving temperature stability.
#@@# Durable Stainless Surfaces#@#
Stainless steel on the front, top, sides, interior floor, and door liner resists corrosion and supports daily cleaning protocols. Operations achieve hygienic surfaces that withstand frequent use and cleaning chemicals.
#@@# Efficient Refrigeration System#@#
A side-mounted, R290 hydrocarbon system with a 3/8 HP compressor and hot gas condensate control maintains consistent temperatures while reducing energy draw. Managers will realize efficient operation at 115v/60/1-ph with only 3.45 amps required.
#@@# Serviceable Interior Design#@#
The unit includes two PE coated wire shelves, a 9-1/2 inch deep cutting board with side rail, LED interior lighting, fan control, and digital temperature control for precise setpoints.
#@@#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#@#NA#@@#Maintenance Guide#@#Inspect condenser coils weekly and remove dust with a soft brush to preserve thermal transfer. Sanitize interior surfaces daily using a mild detergent solution and food-safe sanitizer; rinse and dry thoroughly. Lubricate hinge pins monthly and tighten door latches to maintain seal integrity. Verify digital temperature setpoint and record readings twice per shift. Defrost per manufacturer intervals, clear drain lines, and replace gaskets showing cracking. Follow CSA and ETL-Sanitation guidelines.