Stop trading speed for control. This three-section prep unit delivers consistent refrigeration performance while maximizing ingredient access and production flow in high-volume kitchens. Operators gain robust cold storage and precise temperature management that support continuous service and reduce product waste.
LongDescription#@#Super Deluxe Sandwich/Salad Mega Prep + Work Station with Slide-Back Lid, specify side of work station, three-section, 23.0 cu. ft., 72-5/8"W x 34"D x 39-5/8"H, (15) 1/6 size x 4" deep pan capacity, (3) stainless steel doors with recessed handles, ABS door liner, (3) stainless steel shelves, 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, 3/8 HP, 115v/60/1-ph, 9.9 amps, NEMA 5-15P, cETLus, ETL-Sanitation, Made in USA (Contact sales for lead time)#@@#Cleaning Instructions#@#Unplug unit and remove all pans and food. Wipe stainless steel interior, exterior, and ABS liners with mild detergent and warm water. Clean condenser coil access panel and run self-cleaning cycle per manual; inspect coils monthly and vacuum if needed. Sanitize cutting board and pan wells with approved sanitizer, rinse, and air dry. Check door gaskets for wear and replace when cracked. Regular cleaning prevents contamination, fires, higher energy use, and equipment failure.#@@#Additional Info#@#Turbo Air TST-72SD-15M-N-SL(-LW) prep station has 23 cu. ft.#@@#General Info#@#Description #@#
Stop trading speed for control. This three-section prep unit delivers consistent refrigeration performance while maximizing ingredient access and production flow in high-volume kitchens. Operators gain robust cold storage and precise temperature management that support continuous service and reduce product waste.
#@@# Capacity Control#@#
This unit offers 23 Cu. Ft. of refrigerated capacity arranged across three sections to organize ingredients and maintain inventory rotation. Chefs access fifteen 1/6 size pans, each 4 inches deep, enabling large batch prep without frequent restocking.
#@@# Durable Construction#@#
Stainless steel front, top, and sides provide corrosion resistance and simplify sanitation processes in commercial environments. The interior is constructed from stainless steel with a galvanized steel back and bottom to balance hygiene and structural strength.
#@@# Efficient Refrigeration#@#
A self-contained, rear-mounted refrigeration system with R-290 hydrocarbon refrigerant and a 3/8 HP compressor maintains stable cold air circulation. Technicians configure side rear breathing placement to optimize airflow and reduce heat load in tight kitchen layouts.
#@@# Operational Controls#@#
Digital temperature control and monitoring deliver accurate setpoint management and log visibility for safe food handling practices. LED interior lighting and fan controls improve product visibility and reduce run time during service periods.
#@@# Serviceability Features#@#
The unit includes a self-cleaning condenser to minimize maintenance intervals and preserve cooling efficiency under continuous operation. Technicians access three stainless steel doors with recessed handles and ABS liners for fast service and component inspection.
#@@# Workflow Integration#@#
A 9-1/2 inch deep cutting board and insulated slide-back lid support rapid assembly lines and protect cold pans during peak 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#@#Inspect condenser fins monthly and remove debris to maintain airflow and efficiency. Clean interior surfaces with a neutral detergent and soft cloth; sanitize pans and cutting board after each shift. Verify door gaskets for cracks and replace when leakage appears. Level unit and confirm drain lines clear to prevent pooling. Calibrate digital temperature control weekly and document readings. Service compressor and self-cleaning condenser annually by certified CSA technicians.
