Built for high-throughput kitchens that require precise cold staging, this two-section sandwich and salad unit delivers consistent low temperatures across a spacious prep surface while enabling rapid access to ingredients. The unit combines a stainless steel mega top with an eight-pan opening and an integrated 9-1/2" deep cutting board to streamline assembly lines in restaurants, campuses, hospitals, and catering operations. Engineers designed the refrigeration and controls to minimize downtime and simplify daily sanitation workflows for culinary teams.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit. Remove pans and cutting board. Clean interior with mild soap and warm water using a soft cloth. Wash removable pans and shelves in warm, soapy water; rinse and dry. Wipe stainless steel exterior with non-abrasive cleaner. Clean condenser coil and self-cleaning condenser area monthly to maintain efficiency. Check door seals for damage and replace if worn. Allow unit to dry before reconnecting power. Regular cleaning prevents contamination, fires, and costly breakdowns.#@@#Additional Info#@#Turbo Air TST-60SD-08S-N sandwich/salad unit offers 16 cu. ft.#@@#General Info#@#Description #@#
Built for high-throughput kitchens that require precise cold staging, this two-section sandwich and salad unit delivers consistent low temperatures across a spacious prep surface while enabling rapid access to ingredients. The unit combines a stainless steel mega top with an eight-pan opening and an integrated 9-1/2" deep cutting board to streamline assembly lines in restaurants, campuses, hospitals, and catering operations. Engineers designed the refrigeration and controls to minimize downtime and simplify daily sanitation workflows for culinary teams.
#@@# Mega Top Surface#@#
The stainless steel top provides a robust work surface engineered for repeated use and easy cleaning. Fabrication resists corrosion and accepts standard gastronorm pans while the eight-pan opening secures inserts for organized ingredient staging.
#@@# Pan Configuration#@#
The eight-pan capacity supports common prep layouts for sandwiches, salads, and plated assemblies, enabling operators to maintain ingredient separation and rotation control. Modular pan placement reduces refill interruptions during peak service.
#@@# Refrigeration System#@#
A rear-mounted compressor using R-290 hydrocarbon refrigerant provides efficient cooling with 1/4 HP power and 115v/60/1-ph electrical requirements. The system includes a self-cleaning condenser to reduce maintenance cycles and supports continuous temperature stability for product safety.
#@@# Temperature Management#@#
A digital temperature control and monitoring system gives accurate setpoint regulation and visible status for compliance-driven environments. Integrated fan control and LED interior lighting allow staff to verify contents quickly while minimizing thermal loss when accessing the unit.
#@@# Access and Storage#@#
Two stainless steel doors with recessed handles provide insulated access to a 16 cubic foot cold air compartment, with two internal stainless steel shelves for organized bulk 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#@#Maintain the Turbo Air TST-60SD-08S-N by cleaning condenser coils monthly to preserve airflow and efficiency. Defrost and sanitize internal surfaces weekly using a food-safe disinfectant; remove pans and wash in warm, soapy water. Inspect door gaskets for cracks and replace when sealing degrades. Verify digital temperature control accuracy monthly and log readings. Lubricate hinges quarterly and ensure unit remains level to prevent refrigerant strain.