True TUC-67-HC 67 1/4' Undercounter Refrigerator with Two Doors

Features

• Designed with a durable stainless steel exterior and a clear-coated aluminum interior for commercial resilience.
• Features a convenient worktop surface and a 3 9/16' backsplash to enhance meal prep area and maintain cleanliness.
• Equipped with two drawers that accommodate 8' deep full-size food pans, offering flexible ingredient storage solutions.
• Operates on a 1/10 hp refrigeration system with eco-friendly R-290 refrigerant, ensuring temperatures between 33-38°F.
• Mounted on (4) 5' stem casters for easy mobility, with two locking casters to maintain stability during use.

Description

Elevate your hospitality business with the True Worktop Refrigerator 44.5', a stainless steel marvel designed for the demanding environments of hotels, restaurants, and catering services. Its construction from high-quality stainless steel for the exterior and clear-coated aluminium for the interior not only ensures its commercial-grade durability but also promises long-term service. The innovation in its design comes through its dual drawer system, capable of accommodating full-size food pans up to 8' deep, making storage and ingredient management more efficient than ever. With its expansive worktop surface and a supportive 3 9/16' backsplash, this refrigerator not only amplifies your kitchen’s prep area but also plays a crucial role in maintaining cleanliness by protecting walls from spills. Integrated into this remarkable refrigerator are 5' stem casters, including two with locking capabilities, which provide both mobility and stability, fitting seamlessly into any culinary workspace. The pinnacle of its features lies in its commendable eco-friendly refrigeration system, operating with a 1/10 hp and using R-290 refrigerant to keep temperatures consistently between 33-38°F, thus ensuring your produce remains fresh and safe. The True Worktop Refrigerator 44.5' stands as an exemplar of efficiency, sustainability, and flexibility, geared towards optimizing operations and productivity in any culinary establishment.