Continental 1RNSSPT 26" One Section Pass Thru Refrigerator, (2) Right Hinge Solid Doors, Top Compressor, 115v - Image 1
SKU: 160-1RNSSPT
Brand: Continental
Model: 1RNSSPT

Continental 1RNSSPT 26" One Section Pass Thru Refrigerator, (2) Right Hinge Solid Doors, Top Compressor, 115v

The Continental 1RNSSPT 26" pass-thru refrigerator is built for high-volume commercial kitchens, featuring 21 cu. ft. capacity, stainless steel construction, and a top-mounted compressor for efficient cooling. Perfect for prep-to-cook workflows.

Key Features

  • 21 cu. ft. capacity with 38.75" depth, ideal for high-density storage in commercial kitchens
  • Pass-thru design with two full stainless steel doors (right-hinge) and self-closing hinges for efficient workflow
  • Corrosion-resistant stainless steel interior/exterior and 3" polyurethane foam insulation for energy efficiency
  • Heavy-duty 3-shelf configuration with epoxy-coated steel shelves and LED-lit interior for visibility
  • Top-mounted compressor (115V, 60Hz) with NEMA 5-15P plug, plus 4 casters for mobility
Starting from $9749.57/unit

Volume discounts available

Designed for the demands of commercial kitchens, the Continental 1RNSSPT 26" pass-thru refrigerator is a durable, high-performance solution for high-volume operations. Its 21 cu. ft. capacity provides ample storage while maintaining a compact footprint, making it ideal for placement between prep and cooking stations. The pass-thru design with two right-hinge solid doors ensures seamless workflow, with magnetic Santoprene™ gaskets for energy efficiency and self-closing hinges for convenience. The stainless steel interior and exterior are not only corrosion-resistant but also easy to clean, meeting the hygiene standards of professional kitchens. The top-mounted compressor operates quietly at 115V, making it a space-saving choice for tight kitchen layouts. Whether you're outfitting a new restaurant or upgrading an existing one, this refrigerator delivers reliability, efficiency, and longevity—key traits that commercial kitchen managers prioritize when selecting equipment.