Turbo Air TST-72SD-30-LRD2-FB-N Super Deluxe Refrigerated Prep Tables - TST-72SD-30-LRD2-FB-N

Turbo Air TST-72SD-30-LRD2-FB-N Super Deluxe Refrigerated Prep Tables - TST-72SD-30-LRD2-FB-N

Turbo Air 72" Super Deluxe refrigerated prep table with drawers, self-cleaning condenser, digital controls, stainless steel, R290 efficient cooling.

What our experts think

• Heavy‑duty commercial build
  Robust stainless steel construction stands up to high‑volume kitchen environments.

• Integrated refrigeration at prep height
  Keeps ingredients chilled and accessible, reducing steps and speeding up food prep.

• Generous cold storage
  Spacious refrigerated base with well‑organized compartments supports busy service.

• Efficient workflow design
  Prep surface sits over refrigeration, consolidating workspace and cooling in one unit.

• Easy to clean & maintain
  Smooth stainless surfaces simplify daily sanitation and long‑term upkeep.

Q&A

Q: What is the Turbo Air TST-72SD-30-LRD2-FB-N?
A: A Super Deluxe refrigerated prep table for commercial kitchens, combining cold ingredient storage with a full-width prep surface.

Q: What type of refrigeration does it use?
A: Self-contained refrigeration with R-290 hydrocarbon refrigerant, a self-cleaning condenser, and forced-air Cold Bunker airflow for even cooling.

Q: How does it support food prep?
A: The top holds 30 sixth-size, 4″-deep pans under a 9½″-deep cutting board with a slide-back lid for quick access and efficient workflow.

Q: What storage features does it include?
A: Two refrigerated drawers, left and right hinged solid doors, and two stainless steel wire shelves for organized storage.

Q: What materials and durability features are used?
A: Stainless steel interior and exterior with a galvanized back and bottom for commercial-grade strength and easy cleaning.

Q: What are the operating conditions?
A: Maintains chilled temperatures around 33–39°F with digital temperature control and LED lighting.

Q: Is installation required?
A: Yes, plug-in setup with proper placement and ventilation in a commercial kitchen is needed.

Q: Who is it ideal for?
A: Restaurants, delis, sandwich shops, catering kitchens, and other foodservice operations needing organized cold storage and fast prep access.

Q: What are the dimensions?
A: Approximately 72‑5/8″ W × 34″ D × 39‑5/8″ H.

 maintenance tips

• Clean interior, exterior, and prep surfaces daily with mild detergent; avoid abrasive cleaners

• Monitor temperatures daily to ensure safe and consistent cooling

• Clean condenser coils and fans monthly to maintain efficiency and extend compressor life

• Inspect door and drawer gaskets weekly; clean and replace worn seals to prevent cold‑air loss

• Keep drain lines and pans clear to prevent clogs and moisture buildup

• Ensure proper airflow; avoid overloading pans or blocking vents

• Defrost as needed and schedule annual professional maintenance for optimal performance