Deliver consistent cold holding and organized ingredient staging for high-volume operations with this glass-top refrigerated condiment rail. Designed for prep lines in restaurants, pizzerias, and catering stations, it combines stainless steel durability with precise temperature control to protect perishable items and streamline service workflows. Engineers optimize the internal layout to accommodate up to seven GN 1/3 pans, enabling rapid access and efficient mise en place during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit before cleaning. Remove pans; wash with warm, soapy water, rinse, and air dry. Wipe stainless-steel exterior with a non-abrasive cleaner and soft cloth. Clean condenser coils monthly; use a brush and vacuum while the unit is off. Sanitize food-contact surfaces with an approved sanitizer, following dwell time per CSA or local rules. Inspect door gaskets for wear and replace if cracked.#@@#Additional Info#@#U-Line UCGAC166 refrigerated condiment rail holds seven GN 1/3 pans (not included) and maintains 28° F to 46° F. It features electronic controls, R-134a refrigerant, 115v/60/1-ph operation, and is Energy Star certified.#@@#General Info#@#Description #@#
Deliver consistent cold holding and organized ingredient staging for high-volume operations with this glass-top refrigerated condiment rail. Designed for prep lines in restaurants, pizzerias, and catering stations, it combines stainless steel durability with precise temperature control to protect perishable items and streamline service workflows. Engineers optimize the internal layout to accommodate up to seven GN 1/3 pans, enabling rapid access and efficient mise en place during peak periods.
#@@# Capacity Flexibility#@#
Configure the rail to accept seven GN 1/3 pans to match common prep workflows and minimize container swaps. Operators gain predictable storage that supports multiple product SKUs while keeping ingredient heights uniform for easy reach and fast assembly.
#@@# Temperature Stability#@#
Maintain product safety across a 28°F to 46°F range using electronic control that monitors and adjusts cooling output. Chefs and managers protect cold chain integrity with consistent setpoints that reduce spoilage and comply with food safety protocols.
#@@# Durable Construction#@#
Rely on stainless steel surfaces and a tempered glass top that withstand daily use and simplify cleaning cycles. Supervisors appreciate materials that resist corrosion and provide a sanitary work surface for continuous service environments.
#@@# Energy Efficient Operation#@#
Achieve lower running costs with R-134a refrigerant and a 1.5 running amp draw on standard 115v/60/1-ph power. Facilities managers benefit from reduced electrical load while preserving cooling capacity for long shifts.
#@@# Service Ready Design#@#
Plug the unit into existing circuits using the included NEMA 5-15P cord and plug, enabling rapid installation without hardwiring. Technicians encounter straightforward field service with common electrical requirements and accessible components.
#@@#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 weekly and remove debris for heat transfer efficiency. Check gaskets monthly and replace seals with cracks. Calibrate controls quarterly with a traceable thermometer to verify 28° F to 46° F setpoints. Defrost manually when ice exceeds 1/4 inch. Sanitize stainless steel and glass surfaces with a food-safe cleaner; rinse and dry to prevent residue. Verify NEMA 5-15P cord condition and connections; tighten screws annually.
