Stop sacrificing functionality for footprint. This worktop refrigerated counter combines robust cooling performance with a stainless steel work surface that supports prep and service in demanding commercial settings. Operators will appreciate consistent temperatures, easy access to inventory, and a compact layout that fits behind counters without sacrificing storage capacity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove all contents. Pull drawers and clean interiors with a mild detergent and warm water, then rinse. Clean gaskets with a soft cloth to preserve seals. Brush condenser coils monthly to remove dust so the compressor runs efficiently. Degrease worktop and exterior stainless steel with non-abrasive cleaner, then polish dry. Inspect drains and vents; clear blockages to prevent failures. Record cleaning dates to meet CSA and health inspections.#@@#Additional Info#@#Victory VWRD36HC-2 worktop refrigerated counter offers 8.5 cu. ft.#@@#General Info#@#Description #@#
Stop sacrificing functionality for footprint. This worktop refrigerated counter combines robust cooling performance with a stainless steel work surface that supports prep and service in demanding commercial settings. Operators will appreciate consistent temperatures, easy access to inventory, and a compact layout that fits behind counters without sacrificing storage capacity.
#@@# Rear Mounted Cooling#@#
Designed with a rear-mounted self-contained refrigeration system, the unit concentrates cooling components away from the workspace to reduce heat transfer into the prep area and simplify service access. Engineers selected R-290 hydrocarbon refrigerant and a 1/6 HP compressor to deliver efficient thermal management while meeting current energy expectations.
#@@# Configurable Drawer Storage#@#
Two telescoping slide drawers accept 4-inch or 6-inch deep pans and lock for secure storage, enabling rapid access to ingredients and portioned items during peak service. Chefs can organize mise en place across both drawers to minimize line movement and maintain consistent product flow.
#@@# Precision Temperature Control#@#
A full electronic control system maintains setpoint stability and simplifies monitoring for food safety compliance in institutional and hospitality operations. Staff can adjust the control quickly to respond to menu changes or cleaning cycles while ensuring product integrity.
#@@# Durable Work Surface#@#
The stainless steel worktop, front, and sides provide a hygienic prep surface that withstands daily cleaning and heavy use in foodservice environments. Maintenance crews will reduce downtime because the exterior resists corrosion and cleans to sanitation standards.
#@@# Interior Capacity And Access#@#
An aluminum interior offers 8.5 cubic feet of refrigerated volume within a one-section footprint, balancing cold storage with an accessible layout for frequent retrievals.
#@@#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 monthly; remove dust with a soft brush and vacuum for heat exchange efficiency. Empty drawers and wipe the stainless steel worktop, front, and sides with a mild detergent; rinse and dry to prevent corrosion. Check Santoprene gaskets for tears; replace if defects appear. Verify thermostat accuracy with a calibrated probe and adjust electronic control to maintain 34–40°F. Defrost manually when ice exceeds 1/4 inch.
