MSF3610GR

Overview

The Atosa MSF3610GR is a 36-inch refrigerated standard-top sandwich and salad prep table for commercial kitchens. It brings chilled ingredients, a cutting surface and refrigerated cabinet storage together at one workstation. The top is supplied with ten 1/6-size deep poly pans, and the two-door base provides 8.7 cu. ft. of refrigerated capacity.

The electronic temperature control maintains the cabinet between 33°F and 40°F. A concentrated airflow system distributes cold air around the pan area and through the cabinet. The unit has a stainless steel interior and exterior, a galvanized steel back and a rear-mounted compressor.

Key Features

• Ten-pan prep top: Includes ten 1/6-size deep poly pans for organizing ingredients for sandwiches, salads and other cold dishes.
• Full-length cutting board: The prep surface includes a 9-1/4-inch-deep cutting board for assembly and preparation.
• Refrigerated base: The two-section cabinet offers 8.7 cu. ft. of storage behind two solid, self-closing doors.
• Adjustable interior storage: Two adjustable shelves provide space for ingredients and supplies below the prep surface.
• Temperature management: An electronic controller maintains cabinet temperatures from 33°F to 40°F; concentrated airflow helps distribute cooling around the pans.
• Commercial construction: Stainless steel forms the interior and exterior, with a galvanized steel back.
• Prep-top details: A removable stainless steel pan liner and locking divider bars support pan placement and cleaning.
• Door details: Recessed handles avoid protrusions at the workstation, while magnetic gaskets provide a positive door seal.
• Mobility: Heavy-duty casters are fitted, with two equipped with brakes.
• Refrigeration: The unit uses R290 refrigerant and a rear-mounted compressor.

Specifications

• Manufacturer: Atosa
• Model: MSF3610GR
• Equipment type: Refrigerated standard-top sandwich and salad prep table
• Width: 36-5/16 inches
• Depth: 30 inches
• Height: 41-3/8 inches
• Net weight: 173 lb
• Refrigerated capacity: 8.7 cu. ft.
• Doors: 2 solid, self-closing doors
• Shelves: 2 adjustable shelves
• Prep pans: 10 included 1/6-size deep poly pans
• Cutting board: Full-length, 9-1/4 inches deep
• Temperature range: 33°F to 40°F
• Refrigerant: R290
• Compressor position: Rear mount
• Compressor horsepower: 1/7 HP
• Electrical: 115 V, 60 Hz, single phase
• Current: 2.3 A
• Power: 265 W
• Connection: NEMA 5-15P
• Construction: Stainless steel interior and exterior; galvanized steel back
• Certification stated in product listing: NSF Certified

Installation & Requirements

The manual specifies a 115 V AC outlet for the equipment and identifies a grounding terminal. Check that the supply matches the unit’s factory label and is protected by the required circuit protection. The product specifications list a 115 V, 60 Hz, single-phase supply, 2.3 A current draw and a NEMA 5-15P connection.

Position the cabinet on a flat surface and level it for operation. The manual instructs operators to maintain free air circulation around the condensing unit, whether integral or remote. It also warns that restricted airflow around the condenser can adversely affect cabinet operation. Site the equipment away from direct heat sources and protect it from direct sunlight and drafts; do not install it in an explosive environment. Keep ventilation openings clear and do not damage the refrigerant circuit.

If the unit has been positioned horizontally, the manual says to wait two hours before activating it. The manual also cautions against using mechanical devices or other means to accelerate defrosting beyond those recommended by the manufacturer.

Operation

Arrange ingredients in the included pans for access during service, and use the cutting board for sandwich or salad assembly. The refrigerated cabinet provides separate below-counter storage, with two adjustable shelves behind the solid doors. Close the doors after retrieving product so the magnetic gaskets can maintain their seal. The electronic temperature control maintains the specified cabinet range of 33°F to 40°F.

The prep table is intended for commercial use. The manual warns against storing explosive substances, such as aerosol cans with a flammable propellant, inside the appliance. It also says not to place electrical appliances in food-storage compartments unless the manufacturer recommends that type of appliance for the compartment.

Cleaning & Maintenance

Before first use, the manual directs operators to clean the cabinet walls and internal parts with an antibacterial detergent. Clean plastic parts with a damp cloth, then dry them with a soft, clean cloth. Use little or no water, and avoid harsh or abrasive solvents and detergents. The removable stainless steel pan liner can be taken out to assist cleaning of the prep-top area.

During cleaning, the manual cautions against touching sharp components such as the evaporator and condenser with bare hands and recommends protective gloves. Keep ventilation openings unobstructed. Refrigerant and insulation blowing gas require special disposal procedures; at end of life, consult a service agent or similarly qualified person. The manual specifies that component replacements should be like-for-like and that servicing should be performed by factory-authorized service personnel.

Applications

The MSF3610GR suits sandwich stations, salad lines, cafés, delis and other commercial kitchens that need chilled ingredients close to a preparation surface. Its ten included pans help organize toppings and salad components, while the cutting board supports assembly at the same station. The refrigerated two-door base adds storage for ingredients used during service.