Handle high prep volumes without losing temperature control or service speed. This stainless steel prep station provides 15 cubic feet of refrigerated storage, a cold bunker for consistent ingredient preservation, and an integrated cutting surface to streamline assembly lines in commercial kitchens. Operators gain fast access to eight 1/6 size pans while the digital control system maintains setpoints for reliable food safety compliance.
LongDescription#@#PRO Series Sandwich/Salad Prep + Work Station, two-section, rear mount self-contained compressor, 15.0 cu. ft., 48-1/4"W x 30"D x 37-5/8"H, (8) 1/6 size 4" deep pans, (2) solid hinged swing doors with locks, aluminum door liner, (2) stainless steel shelves, 9-1/2" deep cutting board, 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 sales for lead time)#@@#Cleaning Instructions#@#Unplug unit and remove all food and pans. Wipe interior and cutting board with a mild soap solution and soft cloth. Clean condenser with brush; use self-cleaning cycle as recommended. Wash stainless surfaces with non-abrasive cleaner and rinse; dry thoroughly. Inspect door gaskets and locks; replace worn seals. Empty and defrost drains; clear vents to prevent grease buildup and fire risk. Maintain coils and fans to improve efficiency, meet CSA standards, and extend equipment life.#@@#Additional Info#@#Turbo Air's PST-48-08S-N(-LW) prep station offers 15 cu. ft.#@@#General Info#@#Description #@#
Handle high prep volumes without losing temperature control or service speed. This stainless steel prep station provides 15 cubic feet of refrigerated storage, a cold bunker for consistent ingredient preservation, and an integrated cutting surface to streamline assembly lines in commercial kitchens. Operators gain fast access to eight 1/6 size pans while the digital control system maintains setpoints for reliable food safety compliance.
#@@# Stainless Construction#@#
The stainless steel exterior and interior offer durable corrosion resistance where uptime matters most. Fabricators reinforced the bottom with galvanized steel to balance strength and cost, enabling intensive daily use in high-traffic kitchens.
#@@# Two-Section Access#@#
Two doors cover independent sections to reduce cold loss during service and to organize product staging efficiently. Each door includes a lock and an aluminum liner to protect stored ingredients and simplify sanitation routines.
#@@# Cold Bunker System#@#
A deep cold bunker preserves ingredients close to the work surface to minimize temperature drift during repeated access. Chefs and line cooks will experience fewer interruptions while assembling sandwiches or salads because the unit maintains colder mass near the pans.
#@@# Pan Capacity#@#
The prep counter accepts eight 1/6 size 4-inch deep pans in the top well to support varied menu programs and portion control. Managers can configure pans for proteins, toppings, and dressings to speed throughput during peak periods.
#@@# Efficient Refrigeration#@#
A rear mount self-contained compressor using R290 refrigerant provides efficient cooling with a 1/5 HP motor drawing 6.5 amps at 115v/60/1-ph. Engineers selected a self-cleaning condenser and side rear breathing style to reduce maintenance and preserve coil efficiency.
#@@#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 weekly and remove debris to preserve airflow and reduce energy draw. Clean stainless steel interior and exterior with mild detergent and a soft cloth; avoid abrasives to prevent finish damage. Sanitize cutting board and pans after each service using approved food‑safe sanitizer and record temperatures. Verify door gaskets seal fully and replace if cracked. Defrost when ice exceeds 1/4 inch to maintain cooling efficiency.
