This hot wave grill tray delivers controlled heat transfer across three wells, enabling consistent product holding and streamlined service for high-traffic operations. Designed for buffet lines and serving stations, it supports heavy use while reducing product turnover and labor interventions.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and let surfaces cool. Remove tray and risers; wash with warm water and mild detergent using a non-abrasive pad. Rinse thoroughly and dry with a clean cloth. Scrub grease buildup on griddle edges with a degreaser rated for food service, then rinse. Inspect seals and fasteners; tighten or replace as needed. Clean vents and coils to improve efficiency and reduce fire risk. Follow CSA and local health guidelines for frequency and documentation.#@@#Additional Info#@#Bon Chef’s 2190SC 43" Hot Wave Grill Tray features a three-well system with a frame and three 9714 risers for buffets; it measures 43" wide by 24.75" deep, weighs 5 pounds, and meets CSA guidelines for commercial use.#@@#General Info#@#Description #@#
This hot wave grill tray delivers controlled heat transfer across three wells, enabling consistent product holding and streamlined service for high-traffic operations. Designed for buffet lines and serving stations, it supports heavy use while reducing product turnover and labor interventions.
Engineered with a 43 inch footprint and three well configuration, this tray provides even heat exposure across serving zones, reducing cold spots and maintaining target temperatures. Operators achieve uniform product quality with fewer adjustments during peak service.
Includes a system frame and three risers to integrate directly with common warming systems, simplifying installation and minimizing additional parts procurement. Technicians save time during setup and maintenance by using the supplied mounting components.
Measuring 43 inches wide and 24.75 inches deep, the tray accommodates multiple food pans while fitting standard buffet stations and griddle housings. Managers increase throughput without expanding counter space.
Constructed for commercial use, the unit balances durability with manageable mass, shipping at approximately 5 pounds for efficient handling. Staff perform repositioning and cleaning tasks with reduced strain.
Tagged for griddle, buffet, and parts categories, the tray aligns with existing inventory systems and replacement part workflows, easing procurement and lifecycle planning. Purchasing teams maintain continuity across serving equipment fleets.
Built to industry standards and intended for continuous service environments, the tray supports predictable performance under sustained load. Facility planners rely on consistent operation to meet service level requirements and reduce downtime.
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• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Hot Wave Grill Tray regularly for warping, cracks, and secure riser fit; replace damaged components immediately. Remove food residue after each service using a nonabrasive pad and warm, soapy water; rinse and dry thoroughly to prevent corrosion. Clean grease channels and drains weekly with a degreaser compatible with stainless finishes. Calibrate placement on the system frame to ensure even heat transfer and prevent hotspots. Check fasteners and seals monthly for tightness and wear.