Manufactured for griddle and buffet environments, the tray serves as a serving plate, side warmer, or warming platform within culinary operations. Chefs can adapt the configuration for plated service, action stations, or long-term hot holding while keeping menu flow steady.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove food debris and wash wells with mild detergent and warm water, using a soft brush. Rinse and dry with a clean cloth. Degrease exterior surfaces with a non-abrasive solution; avoid harsh chemicals on black finishes. Inspect seals and hardware; tighten or replace as needed. Schedule routine coil and vent cleaning to prevent fires, bacterial growth, and equipment failure, and to reduce energy use and inspection risks.#@@#Additional Info#@#Bon Chef 2185BLK Baja grill tray measures 58" x 24.75", has four wells, and a black finish for durability. It weighs 53 pounds, is CSA compatible, and features a modular design for easy installation and maintenance.#@@#General Info#@#Description #@#
Manufactured for griddle and buffet environments, the tray serves as a serving plate, side warmer, or warming platform within culinary operations. Chefs can adapt the configuration for plated service, action stations, or long-term hot holding while keeping menu flow steady.#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Bon Chef 2185BLK tray weekly for warping, loose fasteners, and finish degradation. Remove debris and wash wells with warm water and mild detergent; rinse thoroughly and dry to prevent corrosion. Calibrate mounting hardware and confirm even seating to avoid heat concentration. Replace gaskets or seals at first sign of wear. Apply food‑safe lubricant to hinges sparingly. Record maintenance actions and schedule quarterly full inspections.
