Stop sacrificing speed for quality. This refrigerated prep station offers organized cold storage, consistent temperature control, and ample capacity to keep high-volume sandwich lines efficient without compromising ingredient integrity. Operators benefit from reliable and precise refrigeration performance tailored for professional kitchens and institutional foodservice.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove food pans and wash with warm, soapy water; rinse and air dry. Wipe stainless surfaces with non-abrasive cleaner and soft cloth. Clean condenser area and self-cleaning condenser filter per manual to maintain efficiency. Inspect door seals and hinges; replace worn gaskets. Empty and clean drip trays and drains to prevent bacteria. Reinstall pans, close lids, then reconnect power only after interior is fully dry.#@@#Additional Info#@#Turbo Air PST-60-12M-N-FCL is a 19 cu. ft.#@@#General Info#@#Description #@#
Stop sacrificing speed for quality. This refrigerated prep station offers organized cold storage, consistent temperature control, and ample capacity to keep high-volume sandwich lines efficient without compromising ingredient integrity. Operators benefit from reliable and precise refrigeration performance tailored for professional kitchens and institutional foodservice.
#@@# Capacity Optimization#@#
The unit provides 19 Cu. Ft. of refrigerated capacity divided into two sections to support simultaneous prep workflows. Technicians can stock various ingredient categories while ensuring separation for food safety and quick access.
#@@# Top Pan Configuration#@#
Twelve 1/6 size, 4-inch deep pans are arranged in a mega top layout to maximize ingredient staging at the counter level. Staff can position proteins, produce, and condiments within ergonomic reach to minimize cycle times during peak service.
#@@# Temperature Control System#@#
A digital temperature control and monitoring system maintains setpoints and displays real-time conditions for compliance and operational clarity. Teams can quickly verify cold storage performance and document temperature history during inspections.
#@@# Cold Bunker Design#@#
The cold bunker system isolates pan chilling from cabinet airflow to stabilize surface temperatures where ingredients are stored. Chefs benefit from consistent product quality across the pans, reducing spoilage and returns.
#@@# Refrigeration Architecture#@#
A rear-mounted, self-contained compressor using R290 hydrocarbon refrigerant with 1/5 HP and side rear breathing ensures efficient cooling and simplified service access. Maintenance personnel will appreciate the self-cleaning condenser and accessible compressor location, which reduces downtime.
#@@# Construction And Access#@#
The exterior and interior combine stainless steel and galvanized steel components with two solid doors that include locks and an aluminum door liner for secure storage.
#@@#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 with a soft brush or low-pressure vacuum to maintain airflow. Clean interior surfaces with mild detergent and warm water, then rinse and dry to prevent corrosion. Sanitize cutting board and pan wells after each shift with a commercial sanitizer per label directions. Check door gaskets for seal integrity and replace when cracks appear. Monitor digital controls and log temperatures daily to ensure compliance and continuous operation.
