Maximize your storage potential while minimizing the footprint with Continental Refrigerator's 1FESN reach-in freezer. Boasting a compact, shallow-depth cabinet design, this freezer delivers full-size, -10°F performance - perfect for tight cooking areas, food trucks, or anywhere space is limited. With a width of 28-1/2 inches and a single-section configuration, this versatile unit offers exceptional storage capacity in a space-saving package.

Why kitchens choose the 1FESN:

• This refrigerator uses an eco-friendly refrigerant called R-290 hydrocarbon, which is better for the environment.
• The temperature can be adjusted down to -10°F (-23°C) and will maintain this temperature even in hot 90°F ambient conditions.
• The full-height solid door has a cylinder lock, self-closing action, and a replaceable magnetic gasket for a tight seal.
• The electronic control has a bright digital display, high-low temperature alarm, and automatic electric defrost.
• The exterior is made of rugged stainless steel with a workflow handle, and the interior is corrosion-resistant aluminum.
• There are three heavy-duty, epoxy-coated shelves that provide 20.4 square feet of organized storage space.
• The 3-inch foamed-in-place polyurethane insulation helps keep energy costs low.
• The refrigerator comes with factory-installed 5-inch swivel casters (front locking) for easy mobility.
• The electric condensate evaporator means no floor drain is required, and a 10-foot NEMA 5-15P cord is included.

Performance & reliability:

• The unit has a 1/2 HP, top-mounted compressor with a 1,590 BTU/h capacity, which is suitable for operation in temperatures as low as -15°F and up to 90°F ambient.
• The expansion-valve refrigeration system ensures rapid recovery of the desired temperature after the door is opened.
• The unit is cETLus and NSF listed, which means it meets electrical safety and food-safe sanitation standards.
• The unit is proudly designed and assembled in the USA.

Ideal applications:

• Restaurants, whether they offer full-service dining or quick-service options.
• Institutional and school kitchens that have limited aisle space.
• Mobile food businesses like food trucks, kiosks, and concession stands.
• Convenience stores, cafés, and specialty markets.