Handle high-volume sandwich and salad production without sacrificing temperature control or workspace efficiency. This prep table combines a 19 cubic foot refrigerated bunker with an integrated glass lid and an 18-pan top layout to support continuous service lines and reduce refill cycles. Engineered for commercial kitchens, the unit uses R290 hydrocarbon refrigerant and a 3/8 HP compressor to maintain set points while minimizing electrical draw at 115 volts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove food. Empty pans and slide out cutting board. Wash interior and pans with mild soap and warm water; rinse and dry. Vacuum or brush condenser area and self-cleaning condenser access monthly to maintain airflow. Sanitize food-contact surfaces with EPA-approved sanitizer. Check door seals for gaps and replace if torn. Keep vents clear to prevent overheating and reduce energy use. Reconnect power only after the cabinet is fully dry.#@@#Additional Info#@#Turbo Air PST-72-N-GL offers 19 cu. ft.#@@#General Info#@#Description #@#
Handle high-volume sandwich and salad production without sacrificing temperature control or workspace efficiency. This prep table combines a 19 cubic foot refrigerated bunker with an integrated glass lid and an 18-pan top layout to support continuous service lines and reduce refill cycles. Engineered for commercial kitchens, the unit uses R290 hydrocarbon refrigerant and a 3/8 HP compressor to maintain set points while minimizing electrical draw at 115 volts.
#@@# Stainless Steel Construction#@#
Specify stainless steel and galvanized steel for exterior and interior where contact and durability matter most. Operators receive corrosion resistance across high-contact surfaces and a galvanized bottom for structural support under heavy use.
#@@# Two-Section Storage#@#
Allocate 19 Cu. Ft. across two staffed sections to separate product types and prevent cross-contamination. Chefs can store bulk ingredients below the prep surface while keeping production items accessible at eye level.
#@@# Glass Lid System#@#
Provide a sealed, transparent cover that protects product during service while enabling visual inventory checks. Staff reduce exposure and temperature fluctuations by viewing contents through the lid instead of opening compartments repeatedly.
#@@# Built-In Cold Bunker#@#
Employ a cold bunker design to cradle pans and maintain consistent product temperatures within the prep well. Kitchen managers sustain food safety targets with less compressor runtime due to the thermal mass created by the bunker.
#@@# Digital Temperature Control#@#
Deploy a digital temperature control and monitor system that displays set points and actual temperatures for precise regulation. Food service teams verify compliance quickly and document conditions during peak shifts.
#@@# Energy Efficient Operation#@#
Operate on 115v/60/1-ph with a 9.9 amp draw and a self-cleaning condenser to limit maintenance downtime.
#@@#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 monthly and remove debris with a soft brush to maintain airflow and cooling efficiency. Clean interior surfaces with mild detergent and warm water; sanitize cutting board after each shift. Defrost frost accumulation manually when ice exceeds 1⁄4 inch. Lubricate door hinges quarterly and verify door gasket integrity; replace gaskets showing cracks. Verify digital temperature control weekly and document setpoint and actual readings for CSA compliance.
