Turbo Air PST-60-12M-N-FCL PRO Refrigerated Prep Tables- PST-60-12M-N-FCL
Model PST-60-12M-N-FCL • 60 in. • Flat Clear Lid
Maximize production while protecting product quality. Turbo Air’s flagship PRO Series mega-top keeps 12 ingredient pans safely below 41 °F—even with the lid open—thanks to an industry-first Cold Bunker air shield and a self-cleaning condenser that delivers day-one performance for years.
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Self-Cleaning Condenser automatically brushes dust off the coils each day to prevent breakdowns and energy loss.
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Cold Bunker™ forced-air rail surrounds pans on every side, holding 33-39 °F to meet NSF-7—no ice packs needed.
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Flat, clear polycarbonate lid keeps contaminants out while letting you see every ingredient at a glance.
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All-stainless interior & shelves (22-ga exterior, galvanized bottom) for unbeatable sanitation and durability.
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Digital temperature control & monitor with bright external readout for instant verification.
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Eco-friendly R-290 refrigerant (ODP 0 / GWP 3) and high-density polyurethane insulation cut operating costs.
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LED cabinet lighting & fan delay illuminate product while stopping warm air from rushing in when doors open.
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Security & mobility—locking solid doors and front-locking 4 in. swivel casters.
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Made in the USA and protected by a 5-yr parts/labor & 7-yr compressor.
Specifications
| Pan Rail |
(12) 1/6-size × 4" deep pans included (6" deep optional) |
| Interior Capacity |
19.0 cu. ft |
| Exterior Dimensions (W × D × H) |
60¼" × 34" × 33⅛" |
| Cutting Board |
9½" deep × full width, ½" thick HDPE with side rail |
| Doors / Shelves |
2 locking solid doors / 2 stainless steel shelves (27" × 17") |
| Refrigeration |
Rear-mounted, self-contained, 1/5 HP, R-290 |
| Electrical |
115 V / 60 Hz / 1-Ph, 8.9 A, NEMA 5-15P, 9 ft cord |
| Casters |
4" swivel, front brakes (other sizes optional) |
| Shipping Weight |
329 lb (net 284 lb) |
What our Experts Think
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Big Prep Capacity — The 60″ PRO refrigerated prep table gives plenty of chilled prep space with a smart layout that keeps ingredients within easy reach.
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Consistent Cooling — Designed for reliable, food‑safe temperatures across the cabinet and prep area — even during heavy use.
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Built for Daily Commercial Use — Robust stainless steel construction resists corrosion and simplifies cleaning in fast‑paced kitchens.
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Workflow‑Boosting Design — Ample worktop and organized refrigerated storage help streamline prep, reduce steps, and speed service.
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Low‑Maintenance Reliability — Efficient refrigeration and sturdy components help cut down on service interruptions.
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Energy‑Conscious Performance — Efficient cooling helps control utility costs without sacrificing storage performance.
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Trusted Professional Choice — Offers a balanced mix of durability, cooling consistency, and usability for restaurants, delis, cafés, and catering operations.
Q&A
Q: What is the Turbo Air PST‑60‑12M‑N‑FCL?
A: A 60″ PRO Series Mega Top refrigerated prep table with a flat clear lid, designed for sandwiches, salads, and high‑volume prep lines.
Q: How much refrigerated storage does it offer?
A: Approximately 19.0 cu. ft., with space for 12 standard 1/6‑size, 4″ deep pans in the top cold bunker.
Q: What workspace features are included?
A: Includes a 9‑1/2″ deep cutting board for prep work directly on the unit.
Q: How does it maintain consistent food temperatures?
A: Uses a rear‑mount self‑contained compressor, R‑290 hydrocarbon refrigerant, cold bunker system, and digital temperature control & monitor.
Q: What makes refrigeration more reliable?
A: Features a self‑cleaning condenser and LED interior lighting with fan control to reduce maintenance and improve visibility.
Q: Is it durable and easy to clean?
A: Yes — stainless steel interior and exterior, galvanized bottom, and solid doors with locks for secure storage.
Maintenance Tips
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Clean condenser monthly: Remove dust/debris to maintain cooling efficiency and extend compressor life.
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Daily wipe‑down: Clean stainless steel interior and exterior with mild detergent and soft cloth to prevent corrosion and maintain hygiene.
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Sanitize prep surfaces: Disinfect cutting boards and work areas after each use to support food safety.
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Inspect door gaskets weekly: Clean and check for damage to ensure proper sealing and consistent temperature.
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Clear drain pan & lines regularly: Prevent clogs, odors, and water buildup.
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Maintain airflow: Avoid overloading pans or blocking vents to ensure even cooling and optimal performance.
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Monitor temperatures daily: Verify correct refrigeration settings to protect food quality and system health.
