Stop sacrificing speed for organization. This refrigerated glass-top condiment rail mimics professional prep workflows, accommodating ten GN 1/3 pans to keep ingredients cold, visible, and within reach during peak service. Designed for institutional kitchens, the unit balances capacity and countertop footprint to maintain consistent product quality under continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove pans and wipe interior with mild soap and warm water; rinse and dry. Clean condenser coils with a brush every month to maintain efficiency. Use non-abrasive cleaners on stainless steel and glass; avoid bleach on seals. Inspect door gaskets and replace if cracked. Degrease vents and exterior surfaces to reduce fire risk. Reconnect power only when completely dry. Regular cleaning prevents contamination, lowers energy use, and reduces repair costs.#@@#Additional Info#@#U-Line UCGAC223 glass-top condiment rail holds ten GN 1/3 pans (not included) and maintains 28° F to 46° F. Features stainless steel and glass, 87.06" W, 15.16" depth, 115v/60/1-ph, 1.5 amps, 11 ft cord, CSA compliant, weighs 165 lbs.#@@#General Info#@#Description #@#
Stop sacrificing speed for organization. This refrigerated glass-top condiment rail mimics professional prep workflows, accommodating ten GN 1/3 pans to keep ingredients cold, visible, and within reach during peak service. Designed for institutional kitchens, the unit balances capacity and countertop footprint to maintain consistent product quality under continuous use.
#@@# Appearance And Build#@#
The stainless steel exterior and tempered glass top provide robust protection and clear visibility while resisting daily wear. The cabinet measures 88 inches wide and 15.16 inches deep, allowing for linear alignment with prep counters and pizza or sandwich stations.
#@@# Temperature Control#@#
Electronic temperature control maintains a defined range between 28° F and 46° F to protect perishable items and comply with service guidelines. Operators can set and monitor conditions precisely to reduce spoilage and maintain consistent serving characteristics.
#@@# Capacity And Configuration#@#
Accepting ten GN 1/3 pans, this unit enables an organized layout of sauces, toppings, and garnishes for high-volume lines. The internal geometry maximizes usable space while preserving pan accessibility for rapid replenishment.
#@@# Refrigeration System#@#
Utilizing R-134a refrigerant, it draws 1.5 running amps on standard 115v/60/1-ph power, supplying reliable cooling with common electrical requirements. The sealed compressor system delivers steady performance for prolonged operating periods.
#@@# Installation And Service#@#
The unit ships with an 11 ft cord and NEMA 5-15P plug to simplify connection to existing outlets and minimize installation time. Weighing 165 pounds and standing at a height of 17.69 inches, it allows stable placement on counters or modular stands.
#@@# Compliance And Suitability#@#
Engineered for commercial kitchens, this design meets industry expectations for prep refrigeration and supports food safety protocols.
#@@#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#@#Clean condenser coils biweekly to maintain efficiency and reduce compressor load. Defrost and drain as per manufacturer intervals; use a plastic scraper to remove ice and avoid damage. Sanitize GN pan wells and glass top daily with food-safe sanitizer; use soft cloths to prevent abrasion. Inspect door seals weekly and replace torn gaskets for temperature stability. Verify electronic control calibration monthly and log temperatures between 28°F and 46°F.
