Stop compromising output for speed. This three-section prep counter combines generous cold storage, a high-capacity ingredient well, and commercial durability to streamline high-volume sandwich and salad production while maintaining tight temperature control and food safety compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove food. Wipe stainless steel surfaces with mild soap and warm water; use a soft cloth to avoid scratching. Remove drawers and wash in warm, soapy water; rinse and dry thoroughly. Clean condenser and self-cleaning condenser area monthly to prevent grease buildup and fires. Inspect door gaskets for wear and replace if cracked. Keep vents clear to maintain efficiency and reduce energy use. Record cleaning dates for CSA and health inspections.#@@#Additional Info#@#Turbo Air PST-72-30-D6-N is a 23 cu. ft. refrigerated prep station with three sections, a 30-pan mega top, six drawers, stainless steel interior/exterior, R-290 refrigeration, and digital temperature control.#@@#General Info#@#Description #@#
Stop compromising output for speed. This three-section prep counter combines generous cold storage, a high-capacity ingredient well, and commercial durability to streamline high-volume sandwich and salad production while maintaining tight temperature control and food safety compliance.
#@@# Capacity Management#@#
Provide 23 cubic feet of refrigerated storage across three sections to support extended service periods. Operators can store bulk ingredients and prep trays without frequent restocking, saving time during peak hours.
#@@# Thirty-Pan Top#@#
Accommodate up to thirty pans in the mega top well to stage multiple recipes simultaneously. Chefs achieve faster assembly with organized ingredient access and consistent portioning.
#@@# Efficient Refrigeration#@#
Utilize a self-contained, rear-mounted refrigeration system with R-290 hydrocarbon refrigerant and a 3/8 HP compressor to deliver reliable cooling with reduced energy draw. Facilities realize lower runtime and maintain setpoints via the digital temperature control and monitoring system.
#@@# Hygiene and Cleaning#@#
Rely on a self-cleaning condenser and stainless steel interior combined with galvanized bottom panels to reduce maintenance frequency. Staff can complete sanitation faster and maintain AH sanitation standards with surfaces designed for food service environments.
#@@# Work Surface Design#@#
Benefit from a 9-1/2 inches deep cutting board with an integrated side rail for secure prep and tray placement. Line cooks experience stable work ergonomics and clear separation between chilled storage and active prep space.
#@@# Access and Organization#@#
Choose six drawers and two stainless steel shelves for flexible component storage and rapid retrieval. Kitchen managers optimize workflow by assigning drawers to specific ingredient groups and rotating stock efficiently.
#@@#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 maintain airflow; clean the self-cleaning condenser monthly with a soft brush and vacuum to prevent compressor strain. Sanitize stainless steel interior and cutting board after each shift using a food-safe sanitizer; rinse and dry surfaces to avoid residue. Verify gasket integrity and latch alignment weekly; replace damaged gaskets to preserve temperature. Monitor digital control logs and record temps daily for CSA compliance.
