Stop sacrificing prep speed for inconsistent cold hold. This commercial prep counter provides a structured cold storage system and high pan capacity so kitchen staff maintain ingredient integrity during peak service, while the insulated top and efficient refrigeration sustain target temperatures with minimal maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove all food. Wipe stainless top, interior and drawers with mild soap and warm water; scrub gasket with a soft brush. Clean 10\" polyethylene cutting board with sanitizing solution and air dry. Vacuum condenser and rear refrigeration area monthly to remove grease and dust. Defrost per manufacturer if ice forms. Check Santoprene gaskets for wear and replace if damaged. Regular cleaning prevents contamination, fires, higher bills, breakdowns, and failed CSA inspections.#@@#Additional Info#@#Victory's VSPD36HC-15B-2 UltraSpec Big Top prep table features a 36" stainless steel counter for 15 1/6-size pans, two insulated drawers, 10.0 cu. ft. capacity, rear-mounted R-290 refrigeration, and is MADE IN USA.#@@#General Info#@#Description #@#
Stop sacrificing prep speed for inconsistent cold hold. This commercial prep counter provides a structured cold storage system and high pan capacity so kitchen staff maintain ingredient integrity during peak service, while the insulated top and efficient refrigeration sustain target temperatures with minimal maintenance.
#@@# Pan Capacity#@#
Engineers sized the top to accept fifteen 1/6 size pans, enabling organized mise en place and rapid assembly of sandwiches, salads, and plated items. Designers included a ten-inch polyethylene cutting board adjacent to the pan well so staff can transition from ingredient staging to finishing without relocating.
#@@# Drawers Configuration#@#
Manufacturers equipped the unit with two drawers sized for common pan depths, with the upper drawer accepting two 4-inch deep pans and the lower drawer accepting two 6-inch deep pans to store additional cold items out of the top well. Chefs retain ready access to secondary ingredients while preserving countertop space and workflow ergonomics.
#@@# Refrigeration System#@#
The rear-mounted, self-contained refrigeration system uses R290 hydrocarbon refrigerant paired with a 1/6 HP compressor to deliver consistent cooling across the 10 cubic feet interior capacity. Technicians benefit from side and rear breathing compressor placement that facilitates service access and maintains performance in busy kitchen environments.
#@@# Control And Sealing#@#
Full electronic controls provide precise temperature management and simple diagnostics so operators calibrate hold conditions quickly and monitor unit status during continuous use. Santoprene gaskets with a two-year warranty and hinged insulated flat lift-up lid reduce thermal transfer and limit condenser run time, protecting product quality.
#@@#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#@#Service technicians should clean condenser coils monthly to maintain efficiency and check airflow around the compressor. Inspect Santoprene gaskets weekly for tears and reseat or replace if leakage appears. Defrost manually when ice exceeds 1/4 inch and clear drain lines with warm water. Sanitize stainless surfaces with mild detergent and a soft cloth; avoid abrasives. Verify 115 volts supply stability and test door operation and drawer seals during scheduled maintenance.
