Stop compromising speed for control. This two-section prep unit delivers commercial-grade refrigeration capacity while enabling precise portioning and rapid service operations, all within a compact footprint. Operators gain a robust stainless steel work surface, refrigerated cold bunker, and 15-pan top opening designed for continuous production in busy kitchens.
LongDescription#@#PRO Series Mega Top Sandwich/Salad Prep Table with Slide Lid, two-section, rear mount self-contained compressor, 9 cu. ft., 36-1/4"W x 34"D x 39"H 15-pan top opening with hood, (2) solid hinged swing doors with locks, aluminum door liner, (2) stainless steel shelves, 9-1/2" deep cutting board with side rail, digital temperature control & monitor system, cold bunker system, stainless steel interior & exterior (galvanized bottom), LED interior lighting & fan control, self-cleaning condenser, R290 Hydrocarbon refrigerant, 1/5 HP, 115v/60/1-ph, 6.5 amps, NEMA 5-15P, cETLus, ETL-Sanitation, Made in USA (contact factory for lead time)#@@#Cleaning Instructions#@#Unplug the unit before cleaning. Remove food pans and lid; wash pans in warm, soapy water. Wipe interior and exterior stainless surfaces with mild detergent and a soft cloth; avoid abrasive pads. Clean door gaskets and check seals; replace if cracked. Vacuum condenser access and use approved coil cleaner; run self-cleaning cycle if equipped. Sanitize food-contact surfaces, dry thoroughly, then reconnect power. Regular cleaning reduces bacteria, fire risk, energy use, and breakdowns.#@@#Additional Info#@#Turbo Air PST-36-15-N-SL stores 9 cu. ft.#@@#General Info#@#Description #@#
Stop compromising speed for control. This two-section prep unit delivers commercial-grade refrigeration capacity while enabling precise portioning and rapid service operations, all within a compact footprint. Operators gain a robust stainless steel work surface, refrigerated cold bunker, and 15-pan top opening designed for continuous production in busy kitchens.
#@@# Mega Top#@#
The 15-pan top opening places organized ingredients within immediate reach, supporting high-throughput assembly lines. Staff achieve faster plate assembly and consistent portioning while maintaining sanitation with the included slide lid and hood.
#@@# Cold Bunker#@#
A dedicated cold bunker stores prepped ingredients at target temperatures to preserve texture and food safety. Chefs maintain product integrity during service and reduce waste by keeping frequently used items within the refrigerated cavity.
#@@# Stainless Construction#@#
Stainless steel interior and exterior combined with a galvanized bottom create a durable service surface that withstands daily use. Maintenance crews perform routine cleaning faster, and inspectors find surfaces that meet stringent sanitation requirements.
#@@# Refrigeration System#@#
A rear mount self-contained compressor with side rear breathing design and R290 hydrocarbon refrigerant delivers efficient cooling with lower environmental impact. Technicians access components easily for service, while the self-cleaning condenser reduces maintenance intervals.
#@@# Control Interface#@#
Digital temperature control and monitor system with LED interior lighting and fan control provide precise temperature management and clear visibility. Kitchen managers verify setpoints at a glance and adjust cooling parameters to match product load and service pace.
#@@# Power And Certification#@#
The unit operates on 115v/60/1-ph with 6.5 amps and NEMA 5-15P plug compatibility, driven by a 1/5 HP motor for reliable daily performance.
#@@#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 fins monthly and remove debris to maintain airflow and cooling efficiency. Clean stainless steel surfaces with a soft cloth and mild detergent; rinse and dry to prevent spotting. Sanitize the cutting board after each use with a food-safe sanitizer following manufacturer contact times. Test door gaskets weekly for seal integrity and replace when compression fails. Verify digital temperature control accuracy and record temps daily to ensure CSA and ETL-Sanitation compliance.
