This document outlines the installation, operation, and maintenance procedures for Turbo Air Food Prep Tables and Sandwich/Salad Units, designed for commercial refrigeration applications. These units are engineered to provide efficient and reliable cooling for food preparation, ensuring food safety and freshness in a professional kitchen environment. The manual emphasizes proper setup, routine cleaning, and troubleshooting to maximize the lifespan and performance of the equipment.
Function Description
Turbo Air Food Prep Tables and Sandwich/Salad Units are specialized refrigeration appliances primarily used in commercial kitchens, restaurants, delis, and other food service establishments. Their core function is to store ingredients at safe, consistent temperatures while providing a convenient workspace for food preparation. These units combine refrigerated storage compartments with an integrated top section designed to hold multiple food pans, allowing for easy access to ingredients during assembly of sandwiches, salads, and other dishes.
The refrigeration system within these units maintains a controlled internal temperature, crucial for preserving the quality and safety of perishable food items. The design typically includes a compressor, condenser, evaporator, and a thermostat for temperature regulation. The top section, often referred to as the "pan supporter," is specifically designed to accommodate standard-sized food pans, keeping their contents chilled and ready for use. This setup minimizes the time ingredients spend at unsafe temperatures, adhering to food safety guidelines.
The units are constructed with a full stainless steel visible exterior, which not only provides a professional aesthetic but also offers durability and ease of cleaning, essential in a busy kitchen. The interior compartments are also designed for efficient storage, often featuring shelves to organize various food items. Doors provide access to the refrigerated storage, while the top section allows for quick access to ingredients in pans.
Usage Features
The Turbo Air Food Prep Tables and Sandwich/Salad Units are designed for practical and efficient use in a commercial setting. Key usage features include:
- Integrated Food Pan Storage: The top section of the unit is specifically designed to hold multiple food pans, allowing for organized and chilled storage of ingredients like chopped vegetables, cheeses, meats, and dressings. This arrangement streamlines the food preparation process, as all necessary components are within easy reach.
- Refrigerated Storage Compartments: Below the food pan section, these units feature spacious refrigerated compartments accessible via doors. These areas are ideal for storing larger quantities of ingredients, backup supplies, or pre-prepped items, ensuring they remain at optimal temperatures.
- Temperature Control: Each unit is equipped with a thermostat, typically located on the right inside of the unit, allowing users to adjust the internal temperature. The factory setting is usually "Normal," with options to set towards "Cool" for higher temperatures or "Cold" for lower temperatures, providing flexibility based on the specific food items being stored and ambient conditions. The thermostat automatically controls the compressor's on/off cycle to maintain the desired temperature.
- Mobility (Casters): The units are equipped with casters, including two with brakes, facilitating easy movement for cleaning, repositioning, or maintenance. This mobility is a significant advantage in dynamic kitchen environments where equipment may need to be moved frequently. The casters are screwed into the rear and front sides of the unit, with shims available for leveling if necessary.
- Drain Pan Management: The units incorporate a drain pan system to collect condensation. For smaller models, the drain pan can be easily removed and emptied in damp seasons to prevent overflow. For larger models, the drain pan is installed on the compressor-mounted base, requiring a slight lift of the vaporizing pipe during installation. This feature ensures proper moisture management and prevents water accumulation.
- Pan Supporter Removal: The pan supporter, which holds the food pans, is designed for easy removal. This allows for thorough cleaning of the pan supporter itself and the area beneath it, maintaining hygiene standards.
- Indoor Use Only: These units are specifically designed for indoor use, protecting them from environmental elements like rain and ensuring optimal performance.
- Dedicated Outlet Requirement: To ensure stable and safe operation, the units should be connected to a dedicated electrical outlet, preventing power fluctuations or overloads that could affect performance or damage the equipment.
- Leveling and Stability: Proper leveling of the unit is crucial for efficient operation and stability. The front wheels should be locked during use to prevent accidental movement.
- Good Air Circulation: The design requires ample air space around the unit, particularly at the rear, to ensure proper air circulation for the refrigeration system. Turbo Air recommends a minimum of 5 inches from the wall to prevent obstruction of airflow, which could otherwise reduce cooling efficiency.
- Placement Considerations: Users are advised to place the unit on a strong, level surface capable of supporting its total weight and contents. It should also be located away from heat sources like stoves and hot corners, as high ambient temperatures can significantly reduce cooling efficiency.
Maintenance Features
Maintaining the Turbo Air Food Prep Tables and Sandwich/Salad Units is straightforward, with a focus on regular cleaning and adherence to specific guidelines to ensure longevity and optimal performance.
- Pre-Cleaning Power Off: Before any cleaning procedure, it is essential to turn off the unit at the power switch to ensure safety and prevent damage.
- Interior and Exterior Cleaning: Both the interior and exterior surfaces of the unit can be cleaned using warm water and soap. It is crucial to avoid abrasive cleaners, as these can scratch the stainless steel surface, potentially compromising its appearance and protective layer.
- Compressor and Condenser Maintenance: The condenser coil must be kept free of dust and debris. A clean condenser coil is vital for maintaining high cooling efficiency. Regular cleaning of this component prevents the refrigeration system from overworking and ensures proper heat dissipation.
- Gasket Cleaning: The door gaskets should be cleaned frequently. Maintaining clean and pliable gaskets is essential for a proper seal, which prevents cold air from escaping and warm air from entering, thus preserving cooling efficiency and reducing energy consumption.
- Post-Cleaning Check: After cleaning, the unit should be plugged back in, and the power switch turned on. Users should then verify that the unit is operating properly.
- Power Cord Safety: Always ensure the power cord is connected to the proper voltage and a protected circuit with the correct amperage. Before performing any maintenance or cleaning, the power switch should be turned off and the power cord disconnected. Compressor warranties can be voided if the compressor burns out due to low voltage.
- Re-starting Procedure: If the unit has been disconnected from power, it is recommended to wait at least 5 minutes before re-starting it. This allows the refrigeration system pressures to equalize, preventing potential damage to the compressor.
- Stainless Steel Care: Specific instructions are provided for the care of the stainless steel surfaces. Users are cautioned against using steel wool, abrasive, or chlorine-based products, as these can damage the passive layer of the stainless steel, leading to corrosion.
- Correct Cleaning Tools: Use non-abrasive tools such as soft cloths and plastic scouring pads to prevent scratches.
- Cleaning Along Polish Lines: For stainless steel with visible "grain" or polish lines, cleaning should always be done parallel to these lines.
- Approved Cleaners: Only alkaline, alkaline chlorinated, or non-chloride containing cleaners should be used. Users are advised to contact their cleaner supplier to verify chloride content and seek alternatives if their current cleaners contain chlorides, which can cause pitting and rusting. Quaternary salts should also be avoided.
- Water Treatment: Softening hard water can reduce mineral deposits that can break down the passive layer and cause rust.
- Frequent Cleaning: Regular cleaning at recommended strengths prevents the build-up of hard stains.
- Rinsing and Drying: After using chlorinated cleaners, immediate rinsing and wiping dry are crucial. Allowing the stainless steel to air dry helps maintain the passivity film.
- Avoid Hydrochloric Acid: Hydrochloric (muriatic) acid should never be used on stainless steel.
- Regular Restoration/Passivation: The manual recommends regularly restoring or passivating the stainless steel using specific commercial cleaners like Arcal 20, Lac-O-Nu Ecoshine, Cameo, Talc, Zud First Impression, Easy-off, De-Grease it, Benefit, Super Sheen, or Sheila Shine, depending on the type of stain or desired finish. These products help maintain the protective layer and address issues like fingerprints, smears, stubborn stains, discoloration, grease, fatty acids, blood, and burnt-on foods.
These comprehensive maintenance guidelines ensure that the Turbo Air Food Prep Tables and Sandwich/Salad Units remain hygienic, functional, and aesthetically pleasing throughout their operational life.
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