Stop settling for underperforming prep stations when demand rises and standards are crucial. This two-section mega top unit offers robust cold storage and quick access to ingredients for sandwich lines, catering operations, and institutional kitchens. Designed for continuous use, the unit features a large 15 Cu. Ft. refrigerated capacity along with an 18-pan top well, supporting sustained production without compromising temperature control or organization.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove food. Wipe interior with mild soap and warm water; rinse and dry. Clean 18 pan area and insulated pan cover after every shift. Vacuum condenser access and self-cleaning condenser monthly; remove grease from vents to prevent fires. Defrost per manufacturer schedule, check door seals and ABS liners for cracks, replace if worn. Track temperature with the digital monitor. Maintain coils to save energy and avoid breakdowns.#@@#Additional Info#@#Turbo Air TST-48SD-18-E-SVC-N is a 15 cu. ft.#@@#General Info#@#Description #@#
Stop settling for underperforming prep stations when demand rises and standards are crucial. This two-section mega top unit offers robust cold storage and quick access to ingredients for sandwich lines, catering operations, and institutional kitchens. Designed for continuous use, the unit features a large 15 Cu. Ft. refrigerated capacity along with an 18-pan top well, supporting sustained production without compromising temperature control or organization.
#@@# Stainless Steel Exterior#@#
Engineers constructed the front, top, and sides from stainless steel for corrosion resistance and easy sanitation. Staff can perform daily cleaning with commercial detergents without damaging the finish, and the durable surfaces withstand high-traffic environments.
#@@# Eighteen Pan Top#@#
Planners will find the 18-pan opening ideal for organizing toppings, cheeses, and prepared proteins within immediate reach. Chefs reduce assembly time and maintain consistent portioning by placing ingredient pans in the top well designed for rapid access.
#@@# Digital Temperature Control#@#
Technicians integrated a digital temperature control and monitoring system to maintain target setpoints and record fluctuations. Operators achieve consistent cold chain performance and can quickly adjust setpoints to meet menu demands or local policy.
#@@# Self-Contained Refrigeration#@#
Service teams will appreciate simplified installation since the refrigeration system mounts to the rear and runs self-contained, eliminating external condensers. Facilities save space and minimize ducting needs while ensuring straightforward access for maintenance.
#@@# Energy Efficient Operation#@#
Designers selected R290 hydrocarbon refrigerant paired with a 1/3 HP compressor rated at 115 volts to optimize energy use and cooling capacity. Managers can lower operating costs compared to older systems while meeting the electrical requirements of standard commercial kitchens.
#@@#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 coils monthly and remove debris with a soft brush to maintain efficiency. Clean interior surfaces with mild detergent and a nonabrasive cloth; rinse and dry thoroughly. Sanitize food-contact pans and cutting board side rail after each shift with a commercial sanitizer at recommended concentration. Check door gaskets for cracks and reseat or replace when leaks appear. Log temperature checks and service intervals for CSA and ETL-Sanitation compliance.
