Turbo Air TST-60SD-N-CL 60" Two-Door Sandwich/Salad Unit | 16 cu. ft. | Commercial Grade Prep Station

Overview

The Turbo Air TST-60SD-N-CL Super Deluxe Sandwich/Salad Unit is a purpose-built refrigerated counter designed for fast-moving commercial kitchens, catering operations, and new restaurant concepts. With a 60" footprint, two stainless steel doors, and a 16-pan top with a clear insulated lid, this unit streamlines prep and service while keeping perishable ingredients at safe temperatures. Concept Services positions this model as a core element of your restaurant opening — we source, inspect, and install it so your kitchen is ready on day one. Keywords: commercial kitchen equipment, restaurant equipment, foodservice equipment, and kitchen buildout are all part of the value you get when you specify the TST-60SD-N-CL.

Key Features

• Efficient Capacity: 16.0 cu. ft. interior and a 16-pan top configuration (14–16 pan compatible) provide generous refrigerated staging for ingredients — perfect for sandwich, salad, and line prep.
• Durable Stainless Steel Construction: Stainless steel front, top, sides, interior and exterior ensure easy cleaning, sanitation, and long service life in high-traffic kitchens.
• Industry-Grade Refrigeration: Self-contained, rear-mounted R290 hydrocarbon refrigeration with 1/4 HP compressor offers efficient cold performance and reduced runtime costs.
• Service-Friendly Design: Two recessed-handle doors, ABS door liners, stainless wire shelving, and a hot gas condensate system minimize maintenance and simplify front-of-house service.
• Hygiene & Safety: ETL-Sanitation and cETLus certifications help you meet health department expectations during a restaurant opening and routine inspections.
• Condensing & Cleaning: Self-cleaning condenser reduces cleaning frequency and helps maintain consistent temperatures during busy service windows.
• Energy & Footprint: R290 refrigerant improves energy efficiency vs older refrigerants while the 60"–62" width fits standard prep lines and counters for optimized kitchen flow.
• Prep-Friendly Accessories: Insulated pan cover, clear lid for quick visibility, and cutting board side rail for fast prep and ergonomics.

Built for Commercial Success

The TST-60SD-N-CL is built to withstand the demands of real restaurant operations. Concept Services emphasizes reliability and longevity: from our rigorous inspection and quality-check process to professional installation with proper utility hookups, we make sure this unit performs reliably for years. For growing businesses, that means fewer service interruptions, predictable maintenance costs, and a faster path to positive cash flow — a true ROI-driven equipment choice for your new restaurant.

Specifications at a Glance

• Manufacturer: Turbo Air — Model: TST-60SD-N-CL
• Type: Super Deluxe Sandwich/Salad Unit, 2-section, 2 doors
• Top Pan Capacity: 14–16 pans (stainless steel top with 16-pan opening)
• Internal Capacity: 16.0 cu. ft.
• Exterior/Interior: Stainless steel front, top, sides; galvanized steel back & bottom; ABS door liner
• Refrigeration: Self-contained rear mounted, R290 hydrocarbon, 1/4 HP, hot gas condensate
• Electrical: 115V/60Hz/1-ph, 4.4 amps, NEMA 5-15P
• Certifications: cETLus, ETL-Sanitation
• Dimensions: 60"–62" width (side-to-side), two-section layout

Why Restaurant Owners Choose This

When you open a new restaurant, you need equipment that speeds your path to revenue and reduces operational risk. The TST-60SD-N-CL answers both needs: it’s easy to integrate into line layouts, provides consistent cold holding for high-turnover ingredients, and is backed by Concept Services’ sourcing, inspection, installation, and ongoing support. Whether you’re running a quick-serve concept or full-service kitchen, this unit helps you maintain food safety, speed service, and protect margins.

Note: While this model carries cETLus and ETL-Sanitation certifications, always check local code requirements — Concept Services will coordinate compliance checks and installation to meet health department and building code expectations during your restaurant opening.