Atosa MSCT-48-10 Mega Top Sandwich Prep Unit | 50" Countertop Refrigerated Prep | Commercial Grade, Durable Stainless
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Product Description
Overview
The Atosa MSCT-48-10 Mega Top Sandwich/Salad Refrigerated Counter is a purpose-built piece of commercial kitchen equipment that helps you move from construction to service quickly. Measuring 50-1/8" W x 15-9/16" D x 10-9/16" H, this countertop prep station includes ten 1/6 poly pans and a 1.5 cu. ft. refrigerated compartment with electronic temperature control. Designed for foodservice operations that need fast, reliable, and sanitary prep staging, the MSCT-48-10 combines a compact footprint with stainless steel durability, making it an excellent choice for your new restaurant’s kitchen buildout.
Key Features
- Compact, efficient footprint — 50-1/8" W x 15-9/16" D fits tight counters and expedites layout planning during buildout.
- Ten 1/6 pan capacity — Ready for a wide variety of ingredients so your line cooks can work faster and more accurately.
- Precise temperature control — Electronic thermostat holds 33°–38°F to keep perishables safe and production consistent.
- Self-contained rear refrigeration — Side/rear breathing compressor design simplifies placement and reduces installation complexity.
- Durable stainless steel interior & exterior — Easy to clean, corrosion-resistant, and built for daily heavy use in a restaurant environment.
- Eco-friendly refrigerant — R290 hydrocarbon refrigerant delivers efficient cooling with a low global warming potential.
- Low electrical demand — 115V/60/1-ph, 1.7 amps with NEMA 5-15P cord simplifies power hookups in most kitchens.
- Certified for food safety — ETL-Sanitation and cETLus listings support compliance expectations during inspections and health department reviews.
Built for Commercial Success
The MSCT-48-10 was engineered for continuous service in a commercial kitchen. With heavy-duty stainless steel construction and a reliable 1/7 HP compressor, this unit delivers long life and predictable performance—critical attributes when you’re opening a new restaurant and need equipment you can depend on. Concept Services inspects every unit before delivery and provides professional installation so you avoid surprises during your final inspections. That attention to detail preserves your capital investment and shortens the time to revenue.
Specifications at a Glance
Manufacturer: Atosa USA, Inc.
Model: MSCT-48-10
Overall dimensions: 50-1/8" W x 15-9/16" D x 10-9/16" H
Top pan capacity: (10) 1/6 poly pans included
Internal capacity: 1.5 cu. ft.
Temperature range: 33°–38°F (electronic control)
Refrigerant: R290 hydrocarbon
Compressor: 1/7 HP, side/rear breathing, self-contained
Electrical: 115V/60/1-ph, 1.7 amps, NEMA 5-15P cord
Certifications: cETLus, ETL-Sanitation
Why Restaurant Owners Choose This
For entrepreneurs and chefs opening a new restaurant, the MSCT-48-10 hits the sweet spot between speed, reliability, and value. It ships as a turnkey refrigerated prep solution with standard pans and a self-contained refrigeration system, meaning fewer add-ons and less time waiting for custom fabrication. Concept Services sources this equipment, inspects each unit for performance and sanitation, and coordinates installation so your team can pass health inspections and start serving customers sooner. The combination of durable construction, efficient cooling with R290 refrigerant, and straightforward electrical requirements translates into fewer change orders during your kitchen buildout—and more predictable operating costs over the life of the unit.
Use it for: sandwich shops, delis, cafes, grab-and-go counters, commissaries, and any foodservice operation that needs fast, organized prep staging. With stainless steel durability and ETL-Sanitation listing, the MSCT-48-10 supports both day-one readiness and long-term performance.
Concept Services is your partner in getting this equipment installed and operational. We handle sourcing, quality inspection, professional installation with utility coordination, and post-install support—so you can focus on training staff, refining recipes, and opening to the public with confidence.
