Turbo Air PST-60-24-N-FL PRO Refrigerated Prep Tables - PST-60-24-N-FL
Model PST-60-24-N-FL | 24 Pans | 19 cu ft
Boost production and food safety in one sleek, stainless-steel package. The Turbo Air PRO Series Mega Top keeps 24 ingredient pans below 41°F—even with the lid open—while its roomy two-door base stores backup product at a steady 33-39°F. From delis to commissaries, this prep table delivers the reliability busy kitchens demand.
Features
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Self-Cleaning Condenser automatically brushes dust off the coil each day, preventing costly downtime.
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Cold Bunker forced-air system surrounds every pan with chilled air on all sides for NSF-approved holding temps.
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Digital temperature control & monitor with easy-read LED display and audible alarms.
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Eco-friendly R-290 refrigerant (ODP 0, GWP 3) meets DOE 2017 and EPA SNAP standards.
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9½″ deep HDPE cutting board spans the full width and includes a convenient side rail.
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All stainless interior & exterior (galvanized steel bottom) plus stainless steel shelving for maximum hygiene.
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LED interior lighting & fan control—fan shuts off when doors open to lock cold air inside.
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Two solid swing doors with locks, gravity-assisted hinges and lifetime-guaranteed handles.
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4″ locking swivel casters (front) for effortless cleaning and relocation.
Specifications
| Pan Rail Capacity |
Holds 24 × 1/6-size pans (4″ deep included; accepts 6″ deep pans) |
| Storage Capacity |
19 cu ft |
| Doors / Shelves |
(2) solid doors with locks / (2) stainless steel shelves |
| Temperature Range |
33°F – 39°F |
| Refrigeration System |
Rear-mounted, self-contained; 1/5 HP compressor |
| Electrical |
115 V / 60 Hz / 1-phase • 8.9 A • NEMA 5-15P • 10 ft cord |
| Exterior Dimensions* |
60 1/4″ W × 34″ D × 32 7/8″ H (add 5″ for casters, +3″ cutting board, +1″ rear spacers) |
| Net / Shipping Weight |
333 lb / 349 lb |
What our Experts Think
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Superior Prep Line Productivity: Combines a large work surface with refrigerated storage — ideal for high‑volume sandwich, salad, or pizza prep stations.
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Reliable Chill Performance: Stable, food‑safe temperatures maintain ingredient freshness throughout service.
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Front‑Breathing Design: Allows flush placement against walls or between equipment without clearance issues.
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Heavy‑Duty Construction: Stainless‑steel exterior and interior deliver long‑lasting durability and easy cleaning.
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Flexible Storage Layout: Adjustable shelves and roomy refrigerated base keep ingredients organized and accessible.
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User‑Friendly Controls: Digital thermostat offers precise, simple temperature monitoring and adjustment.
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Efficient Operation: Designed for low maintenance and consistent performance in demanding kitchen environments.
Q&A
Q: What is the Turbo Air PST‑60‑24‑N‑FL?
A: A 60" PRO Series refrigerated prep table designed for commercial kitchens with a large chilled top pan area and generous under‑counter refrigerator storage.
Q: What is it used for?
A: Keeps ingredients cold and organized at the prep line for sandwiches, salads, pizzas, and other fast‑paced food prep tasks.
Q: What refrigeration system does it use?
A: Self‑contained refrigeration with efficient airflow and a self‑cleaning condenser for reliable cooling.
Q: What temperature range does it maintain?
A: Holds food‑safe chilled temperatures suitable for perishable ingredients (typically around the low 30s to upper 30s °F).
Q: How is storage configured?
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• Top pan area sized for full‑size or 1/3‑size pans (customizable layout) for ingredient staging.
• Refrigerated cabinet below with shelves for larger storage.
Q: What materials are used?
A: Stainless steel exterior and interior with high‑density insulation for durability and sanitation.
Q: What controls are included?
A: Digital temperature controls and display for precise monitoring and adjustments.
Q: Is it easy to position?
A: Yes — equipped with casters for mobility and service access.
Q: Where is this ideal?
A: Restaurants, delis, cafes, pizzerias, and other commercial kitchens needing spacious refrigerated prep space right at the work line.
Q: Why choose this model?
A: Offers large capacity chilled prep, dependable temperature consistency, and a robust work surface — improving workflow in busy foodservice environments
Maintenance Tips
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Daily Cleaning: Wipe interior, exterior, drawers, and prep surfaces with mild soap and warm water; avoid abrasive cleaners to protect finishes.
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Sanitize Work Areas: Disinfect food contact surfaces and cutting boards after each use to maintain hygiene.
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Door Gasket Care: Clean and inspect door seals regularly to ensure a tight seal and stable temperatures.
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Condenser Maintenance: Even with self‑cleaning features, periodically check condenser areas and clear any dust or debris for efficient cooling.
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Clear Drains: Keep drain pans and drain lines free of buildup to prevent clogs, odors, and water overflow.
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Airflow Management: Avoid overloading pans or blocking interior vents to maintain even temperature distribution.
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Monitor Temperature: Check digital controls daily to ensure the unit maintains safe refrigeration levels.
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Inspect Hardware: Periodically check drawers, hinges, casters, and seals for proper operation; tighten or service as needed.
