Sinco GN-2100SALGC 54'' Chef Salad Prep Table with Sneeze Guard - GN-2100SALGC
Product Overview
- Stainless steel construction
- 54" width prep surface area
- Manages a temperature range between -2°C to 8°C (28°F - 46°F)
- Professional sneeze guard Included
- Self-closing doors with replaceable magnetic seals
Description
The Sinco GN-2100SALGC 54" Chef Refrigerated Salad Prep Table is designed to meet intense demands of high-throughput commercial kitchens, providing a 11 Cu. Ft. of chilled storage alongside an 54" preparation surface. This Prep Table improves workflow by centralizing ingredient access and assembly. Its wide footprint allows multiple chefs to operate simultaneously during rush periods, directly correlating to faster order fulfillment and improved customer satisfaction.
Features a Sneeze Guard, a crucial component for workstations visible to the public, ensuring ingredients are shielded from external contaminants. The entire Prep Table is constructed from stainless steel, offering resilience against the harsh kitchen environment. Design details facilitate quick and thorough cleaning.
Operational stability is maintained through precise temperature management, held reliably between -2°C to 8°C (28°F - 46°F) by a ventilated cooling system and monitored via an accessible digital controller. The use of R134A refrigerant provides strong cooling performance. The compressor unit is conveniently side-mounted, optimizing air circulation and simplifying technical service access.
Specifications
| Specifications | |
|---|---|
| Model | GN-2100SALGC |
| Width | 53.50 Inches |
| Depth | 29 Inches |
| Height | 53.70 Inches |
| Prep Area Length | 54 Inches |
| Capacity | 11 Cu. Ft. |
| Temperature Range | -2°C to 8°C (28°F - 46°F) |
| Number of Doors | 2 |
| Number of Shelves | 2 (1 per Door) |
| Voltage | 220 V |
| Hertz | 60 Hz |
| Phase | 1 Ph |
| Amperage | 3.4 Amps |
| Door Type | Self-Closing w/ Magnetic Seal |
| Refrigerant Type | R134A |
| Material | Stainless Steel |
| Product Type | Refrigerated Prep Table |
