This 60-inch, two-door unit offers 24 pans and 20.2 cubic feet of refrigerated storage space. Its front-breathing R290 refrigerant system ensures consistent temperatures to keep your toppings, sauces, and ingredients fresh and ready to use. The patented air-screen pan rail and spacious refrigerated base make this Delfield 4460NP-24M Mega Top an ideal choice for cramped cooklines or built-in applications. Factory options and accessories, such as door locks, overshelves, or low-profile casters, are available upon request. For details on warranty and coverage, please contact us.

Key advantages:

• The unit comes with 24 plastic pans (1/6-size, 4" deep) and adapter bars for the 24-pan Mega Top.
• It has an 8" wide, dishwasher-safe polyethylene cutting board, providing a full 60" prep surface.
• The patented air screen maintains a temperature between 33-41 °F (1-5 °C) in 86 °F kitchens without drying out the food.
• The 100% front-breathing, rear-mounted refrigeration allows the unit to be pushed flush against walls or into millwork.
• The dual-level pan brackets drop the pans an extra inch for better cold retention, without requiring any tools.
• The ACT solid-state control ensures accurate temperature and easy diagnostics.
• It uses eco-friendly R290 refrigerant and high-density, zero-GWP foam insulation.

Built to last:

• The unit features a 22-gauge stainless steel top, front, and sides, with a bent-in full-length door handle for durability.
• It has two self-closing doors, each with one adjustable epoxy-coated shelf that is compatible with 1/1 GN (Gastronorm) containers.
• The unit is mounted on 5-inch swivel plate casters, with the front two being locking casters, for easy cleaning and repositioning.
• The unit comes with a 6-foot power cord and a NEMA 5-15P plug, allowing for a 115V, 6A power connection without the need for hard-wiring.

Perfect for:

• Customizable sandwich and salad stations where customers can order their preferred ingredients.
• Quick-service restaurant (QSR) and fast-casual dining establishments with assembly-line style food preparation.
• Convenience stores and commissary kitchens that need efficient food production.
• Ghost kitchens with limited cooking space, requiring compact and streamlined food assembly.