This Hot Wave grill tray delivers consistent heat and service-ready results for high-volume buffet and catering lines, supporting rapid replenishment without compromising food quality. Designed for commercial operations since 1998, this unit integrates into existing buffet wells to maintain product temperature and streamline service flow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and let cool before cleaning. Remove trays and risers; soak in warm water with mild detergent. Scrub residue with a non-abrasive pad and rinse thoroughly. Clean system frame and wells with a soft cloth and food-safe sanitizer. Dry all parts completely to prevent corrosion. Inspect seals and fasteners; tighten or replace as needed. Schedule weekly deep cleaning to reduce bacteria, grease buildup, energy loss, and inspection risks.#@@#Additional Info#@#Bon Chef 2189SC 30" Hot Wave Grill Tray has a 30" width, 24.75" depth, and a two-well system with frame and two 9714 risers. It supports 28 pounds and offers durable performance for high-volume food service, CSA listed.#@@#General Info#@#Description #@#
This Hot Wave grill tray delivers consistent heat and service-ready results for high-volume buffet and catering lines, supporting rapid replenishment without compromising food quality. Designed for commercial operations since 1998, this unit integrates into existing buffet wells to maintain product temperature and streamline service flow.
Engineered to spread heat evenly across the 30-inch surface, the tray reduces cold spots and preserves food texture during holding. Operators achieve predictable temperature control that minimizes waste and maintains menu standards.
Includes a system frame and two risers to create dual wells that accept standard pans and inserts, enabling flexible portioning and product separation. Kitchen staff can stage multiple items simultaneously to match peak service demands.
Built from heavy-gauge materials, the tray resists warping and tolerates repeated thermal cycles common in buffet environments. Managers rely on the build quality to reduce replacement frequency and lower lifecycle costs.
Fits a 30-inch well and pairs with common griddle and buffet components, easing integration into existing service lines. Technicians complete installs quickly, minimizing downtime during equipment swaps.
The riser configuration and tray depth simplify fill and drain operations, accelerating turnover during busy shifts. Culinary teams reduce holding time and keep product rotation efficient for consistent guest experience.
Meets CSA guidelines for commercial serving equipment and handles typical holding volumes for institutional settings, with a compact 30-inch width and manageable 28 pounds mass for handling. Foodservice directors gain a compliant, space-efficient tool for front-of-house temperature control.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Bon Chef 2189SC 30" Hot Wave Grill Tray regularly and remove any debris after each service to ensure optimal performance. Clean all stainless surfaces with a nonabrasive detergent and warm water, then dry thoroughly to prevent unsightly spotting. Disassemble risers and frame quarterly and soak them in a mild degreaser; rinse thoroughly to maintain cleanliness. Verify seals and fasteners monthly and tighten as needed to ensure safety.