Stop settling for makeshift cold prep stations. This two-section prep table provides consistent temperature control, organized ingredient storage, and industry-grade construction to keep high-volume kitchens running smoothly. Designed for commercial operations, it balances capacity, efficiency, and serviceability to support continuous food production in restaurants, cafes, hospitals, and institutional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove food. Wipe interior and stainless exterior with mild detergent and a soft cloth. Clean 16 pans and 6-1/4" cutting board with warm, soapy water; dry thoroughly. Check and clean self-cleaning condenser per manual monthly. Inspect door seals and locks; replace worn seals. Keep vents clear to prevent grease buildup and fire risk. Monitor digital temperature and R290 refrigerant system; call certified tech for repairs to avoid downtime and save energy.#@@#Additional Info#@#Turbo Air's PST-60-N-GL prep table offers 16 cu. ft.#@@#General Info#@#Description #@#
Stop settling for makeshift cold prep stations. This two-section prep table provides consistent temperature control, organized ingredient storage, and industry-grade construction to keep high-volume kitchens running smoothly. Designed for commercial operations, it balances capacity, efficiency, and serviceability to support continuous food production in restaurants, cafes, hospitals, and institutional kitchens.
#@@# Capacity Optimization#@#
The unit offers 16 cubic feet of refrigerated storage and accommodates up to 16 pans on the top, enabling staff to stage large volumes of ingredients for rapid assembly. Operators will reduce refill frequency and increase throughput during peak service periods by utilizing the full pan layout and two-section configuration.
#@@# Precision Temperature Control#@#
A digital temperature control and monitoring system maintains setpoints and displays readings for immediate verification. Kitchen teams will rely on accurate cold performance to meet food safety standards and stabilize product quality during extended service runs.
#@@# Robust Thermal Design#@#
The rear mount self-contained compressor and cold bunker system concentrate cooling where it matters, delivering even temperatures across the prep surface and storage cavity. Chefs will experience consistent product temperatures that minimize spoilage while preserving texture and flavor.
#@@# Durable Construction#@#
Stainless steel interior and exterior paired with a galvanized bottom provide corrosion resistance and withstand rigorous daily cleaning protocols. Maintenance crews will appreciate the solid build that reduces repair frequency and supports hygienic workflows.
#@@# Serviceable Components#@#
The self-cleaning condenser, 1/5 HP compressor operating at 115 volts and 8.9 amps, and accessible doors simplify preventive maintenance. Facility managers will cut downtime and labor hours with features that enable quick diagnostics and routine servicing.
#@@#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#@#Service technicians should inspect condenser fins weekly, removing dust with a soft brush and low-pressure air to maintain efficiency. Rotate door gaskets monthly and replace cracked sections to preserve temperature. Calibrate digital temperature controls quarterly and log readings; set alarms for deviations beyond ±2°F. Defrost the cold bunker based on usage; drain and sanitize pans with NSF-approved detergent. Lubricate hinges, verify lock function, and tighten loose fasteners.
