Stop settling for prep equipment that slows service or degrades food quality. This two-section prep and work station delivers organized cold storage, rapid access to top pans, and a durable work surface designed for continuous use in busy kitchens. Operators will gain controlled refrigeration, secure storage, and a practical layout that supports fast assembly of sandwiches and salads.
LongDescription#@#PRO Series Sandwich/Salad Mega Prep + Work Station with Clear Lid, two-section, rear mount self-contained compressor, 19.0 cu. ft., 60-1/4"W x 34"D x 39-5/8"H, (12) 1/6 size 4" deep pans, (2) solid 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, 8.9 amps, NEMA 5-15P, cETLus, ETL-Sanitation, Made in USA (contact sales for lead time)#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove pans and cutting board; wash with warm, soapy water and rinse. Wipe stainless steel interior and exterior with non-abrasive cleaner; dry with soft cloth. Clean door gaskets and check seals for wear; replace if damaged. Brush condenser fins and use self-cleaning condenser cycle per manual. Sanitize food-contact surfaces to remove bacteria and prevent contamination. Ensure unit is dry before reconnecting power.#@@#Additional Info#@#Turbo Air PST-60-12M-N-CL is a 19 cu. ft.#@@#General Info#@#Description #@#
Stop settling for prep equipment that slows service or degrades food quality. This two-section prep and work station delivers organized cold storage, rapid access to top pans, and a durable work surface designed for continuous use in busy kitchens. Operators will gain controlled refrigeration, secure storage, and a practical layout that supports fast assembly of sandwiches and salads.
#@@# Cold Bunker System#@#
The unit uses an engineered cold bunker system that maintains even temperatures across the top pan area, ensuring consistent product safety and freshness. Chefs will preserve perishable ingredients with reduced temperature fluctuation during peak service.
#@@# Large Storage Capacity#@#
This station provides 19 cubic feet of refrigerated storage and two secure doors, allowing teams to stock bulk ingredients and store backup product within the same footprint. Managers will reduce restocking frequency and improve prep continuity during long shifts.
#@@# Top Pan Configuration#@#
Twelve 1/6 size 4-inch deep pans configure the mega top for organized ingredient staging and rapid access. Line cooks will assemble orders faster while maintaining separation of components and minimizing cross-contamination.
#@@# Robust Work Surface#@#
A 9-1/2 inch deep cutting board integrates directly above the refrigerated compartment, creating a continuous prep plane that supports steady workflow. Staff will use the surface for high-volume assembly without requiring additional counter space.
#@@# Energy Efficient Refrigeration#@#
The self-contained rear-mounted compressor with R290 hydrocarbon refrigerant and a 1/5 HP motor operates on 115 volts and draws 8.9 amps, delivering efficient cooling with lower power demand. Facilities teams will lower runtime costs while meeting modern refrigerant standards and CSA safety 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#@#NA#@@#Maintenance Guide#@#Maintain the Turbo Air PST-60-12M-N-CL by cleaning the condenser monthly to ensure efficiency. Inspect door gaskets weekly and replace cracked seals to prevent cold loss. Manually defrost if ice exceeds 1/4 inch and ensure the cold bunker drains freely. Sanitize food-contact pans and cutting boards after each shift with food-safe detergent and hot water; rinse and air dry. Lubricate hinge points quarterly and tighten electrical and refrigerant connections annually.
