Low Temp Industries 144-CFMX User Manual
Item: __________________________
Quantity: ______________________
Refrigerated Cold Food Table
50-CFMX, shown with optional double service buffet food protector, solid tray slides and line up locks.
Project: ________________________
Date: __________________________
MODELS
❑ 36-CFMX 36 3/8” 2 pan
❑ 50-CFMX 50 3/8” 3 pan
❑ 60-CFMX 60 3/8” 4 pan
❑ 66-CFMX 66 3/8” 4 pan
❑ 74-CFMX 74 3/8” 5 pan
❑ 84-CFMX 84 3/8” 5 pan
❑ 96-CFMX 96 3/8” 6 pan
❑ 144-CFMX 144 3/8” 6 pan
Top:
❑ 36” Counter Top Height
❑ Other Height (specify __________)
❑ Recess for 18”x26” pans
❑ Top Extensions (width ___________)
❑ Top Extensions (length ___________)
❑ 7 qt. Soup Well
❑ 11 qt. Soup Well
❑ Bread Loaf Divider Pan
Above the Top:
❑ Overshelf
❑ Sloped Front Protector
❑ Curved Front Protector
❑ Other Style Protector (specify _______)
❑ Buffet Shield Single Service
❑ Buffet Shield Double Service
❑ Lift-up Hinge for shield
❑ 2 tier Display Shelf, single service
❑ 2 tier Display Shelf, double service
❑ 3 tier Display Shelf, single service
❑ 3 tier Display Shelf, double service
❑ Curved Glass for Display Shelf
❑ Powder Coated nish (specify RAL #)
❑ Fluorescent Lights
❑ Refrigerated Over Shelf
Tray Slide:
Stainless Steel
❑ Solid “V” ridge
❑ Flat Surface
❑ Tubular
Solid Surface
❑ Corian
®
(specify ______________)
❑ Powder Coated brackets (specify RAL #)
❑ 34” Tray Slide Height
❑ Other Slide Height ___________
Base Options:
❑ Enclosed Base (specify EB after model #)
❑ Cam Operated Line-up Locks
❑ Drain Options ______________
❑ Hinged Doors
❑ Refrigerated Base (36” high units only)
❑ Fiberglass Door Panels
❑ End Drop Shelf
❑ Powder Coat Louvers (specify RAL #)
❑ Custom Color (specify RAL #)
❑ 5” Diameter Casters
❑ Stainless Steel Legs
❑ Other ___________
Cutting Board:
❑ 8” wide Stainless Steel
❑ 8” wide Richlite
®
composite
❑ Other width ___________
P.O. Box 795 • Jonesboro, GA 30237
Tel: 770.478.8803 • Fax: 770.471.3715
www.lowtempind.com • colorpoint@lowtempind.com
Refrigerated cold pans
exceed NSF7 with pans
recessed 3” below top.
Versatile static air system
Pan rails remove easily
Accomodates 6” deep pans
Approved for deli and salad
bar use
Electrical Options:
❑ Convenience outlet, ush
❑ Convenience outlet, pedestal
❑ Daisy chain
❑ Load center
Other Options:
❑ Canopy (specify style & color)
❑ Over-structure with signage & lights
(specify _____________________)
❑ Theme Package
❑ School Bus
❑ Train
❑ Space Shuttle
❑ Covered Wagon
❑ Circus Train
❑ Other (specify)
U.L. SanitationClassified to NSF Standards
3
Item: _____________________________
Quantity: _________________________
Refrigerated Cold Food Table
Project: ___________________________
Date: _____________________________
30”
”
2
/
1
”
4
/
1
21
1
36”
9”2”
3”
S
”
4
’
L
/
1
5
Drain Valve
L
Plan View Rear View End View
PAN UNIT LENGTH COLD PAN LENGTH STORAGE LENGTH
MODEL CAPACITY (L) (L’) (S) COMP. AMPS NEMA
36-CFMX 2 36 3/8” 26 1/4” N/A 1/3 7.5 5-15P 400 lbs.
50-CFMX 3 50 3/8” 39 5/8” 15” 1/3 7.5 5-15P 450 lbs.
60-CFMX 4 60 3/8” 53” 28” 1/3 7.5 5-15P 580 lbs.
66-CFMX 4 66 3/8” 53” 28” 1/3 7.5 5-15P 600 lbs.
74-CFMX 5 74 3/8” 66 3/8” 36” 1/3 7.5 5-15P 676 lbs.
84-CFMX 5 84 3/8” 66 3/8” 46” 1/3 7.5 5-15P 700 lbs.
96-CFMX 6 96 3/8” 79 3/4” (2) 28” 1/3 7.5 5-15P 750 lbs.
144-CFMX 6 144 3/8” 79 3/4” (2) 46” 1/3 7.5 5-15P 900 lbs.
Adding additional electrical components will change the total electric load.
120V, 1 phase
APPROXIMATE
SHIPWEIGHT
Refrigerated Cold Food Table
TOP: Top to be 30” wide and fabricated
from a minimum of 14 ga. stainless steel
with square turndown on all sides and corners fully welded, ground and polished. Top
to have #4 satin finish and with all edges
having a #7 hi-lite finish.
REFRIGERATED COLD PANS: Cold pans
to be 18 gauge stainless steel fully welded
construction with 1/4” coved corners. The
cold pan shall be pitched to a 1” drain,
which is extended to a valve below the
base. All cold pans shall be furnished with
urethane insulation on bottom and all four
sides of pan. The pan shall be fully separated from the counter top by a full perimeter
breaker strip. Cold pans are to allow for a
full steam table pan 6” deep. Temperature
is maintained by a static air system utilizing
1
/2” copper coils attached to the liner bottom
and sides to a level 1” above the food pans.
To have a fully hermetic condensing unit operating on R-134A refrigerant. Food pans
shall be supported by full length removable
brackets located 3” below the top.
BODY: Body to be seamless molded fiberglass (F.R.P.) with smooth exterior surfaces
and rounded corners. To be constructed
by a hand lay-up process with four layers
of 1.5 oz continuous strand fiberglass mat,
plus a 24 oz layer of woven roving on the
bottom for added strength. Fiberglass to
be flame retardant per specification ASTM
E-162 having a flame spread of 25 or
less. Body interior to be reinforced at each
end with 4” wide, 12 gauge galvanized
channels welded to form integral “U” frame
for maximum stress relief.
Rear of body to have an open storage
P.O. Box 795 • Jonesboro, GA 30237
Tel: 770.478.8803 • Fax: 770.471.3715
www.lowtempind.com • colorpoint@lowtempind.com
base made from 18-gauge stainless steel.
Liner to have removable top panels to allow for service access.
CASTERS: 4” diameter, ball bearing, swivel type casters to be non-marking and with
brakes on all wheels. Casters to be mounted
thru two 12 gauge channels for extra rigidity.
We reserve the right to change specifications and product design without notice. Such revisions do not entitle the buyer to
corresponding changes, improvements, additions or replacement for previously purchased equipment.
All equipment to be built in accordance with the Underwriters
Laboratories. Inc. and the National Sanitation Foundation, Inc.
standards and shall bear the Underwriters Laboratories, Inc.
listing label for safety and the Underwriters Laboratories classification label for sanitation.
U.L. SanitationClassified to NSF Standards
10/2006
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