Serve high volumes without sacrificing consistency or control. This refrigerated prep unit combines a spacious 14.8 Cu. Ft. cold compartment with a mega top layout that supports heavy production while maintaining precise temperature management. Designed for continuous use in commercial kitchens, the unit delivers reliable cooling, abundant ingredient capacity, and service-friendly access for sandwich stations, salad lines, and banquet prep.
LongDescription#@#Super Deluxe Sandwich/Salad Mega Top Unit + Work Station, Front Breathing airflow, two-section, 60-1/4"W x 33-1/2"D x 39-5/8"H, 14.8 cu. ft., (18) 1/6 size 4" deep pans, (2) Drawers, (1) solid door, (1) stainless steel shelf, cold air compartment, insulated pan cover, 9-1/2"D cutting board, digital temperature control & monitoring system, LED interior lighting & fan control, stainless steel interior & exterior (galvanized steel back & bottom), self-cleaning condenser equipped, R290 Hydrocarbon refrigerant, 1/5 HP, 115v/60/1-ph, 8.9 amps, NEMA 5-15P, cETLus, ETL-Sanitation, Made in USA (contact sales for lead time)#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove pans, cutting board and shelf; wash with warm soapy water, rinse and dry. Clean stainless steel interior and exterior with non-abrasive cleaner; wipe with soft cloth following grain. Check and clean condenser coil per monthly schedule; remove debris to maintain efficiency and prevent fires. Sanitize food-contact surfaces with approved sanitizer and air-dry. Inspect door seals and replace if worn. Reconnect power only when completely dry.#@@#Additional Info#@#Turbo Air TST-60SD-18M-D2R(L)-FB-N(-LW) prep unit offers 14.8 cu. ft.#@@#General Info#@#Description #@#
Serve high volumes without sacrificing consistency or control. This refrigerated prep unit combines a spacious 14.8 Cu. Ft. cold compartment with a mega top layout that supports heavy production while maintaining precise temperature management. Designed for continuous use in commercial kitchens, the unit delivers reliable cooling, abundant ingredient capacity, and service-friendly access for sandwich stations, salad lines, and banquet prep.
#@@# Pan Capacity#@#
Eighteen pans fit the top compartment in standard 1/6 size, 4-inch deep configuration, enabling organized ingredient staging for peak service periods. Operators reduce refill cycles and maintain consistent portioning during rushes, increasing throughput and staff efficiency.
#@@# Temperature Control#@#
Digital temperature control and monitoring provide accurate setpoint management and real-time feedback, ensuring product safety under HACCP protocols. Staff can verify cold chain performance quickly, reducing spoilage risk and simplifying compliance tasks.
#@@# Refrigeration System#@#
Front breathing, self-contained refrigeration with a rear-mounted compressor uses R290 hydrocarbon refrigerant and a 1/5 HP motor to deliver efficient cooling with lower operating current at 8.9 amps. Facilities benefit from lower energy draw and simplified service access, which reduces downtime and maintenance time.
#@@# Construction Quality#@#
Stainless steel front, top, and sides combine with a stainless interior and a galvanized back and bottom to balance hygiene and durability in heavy-use environments. Teams clean surfaces rapidly and preserve finish integrity under daily sanitation routines.
#@@# Work Surface Integration#@#
The unit includes a 9.5-inch deep cutting board and a stainless shelf to support prep workflows directly above the cold compartment, minimizing transfer time between assembly and storage. Chefs streamline mise en place and protect ingredients from ambient exposure during continuous service.
#@@#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-18M-D2R(L)-FB-N(-LW) unit by defrosting and cleaning trays after each shift to prevent food buildup. Inspect and clean the self-cleaning condenser monthly to sustain airflow. Sanitize stainless steel surfaces with a nonabrasive detergent and warm water; rinse and dry thoroughly. Verify door gasket integrity weekly and replace any worn seals. Monitor digital temperature controls daily and log readings to ensure consistent cold performance.
