NSF certified materials and fabrication align with sanitation standards for foodservice equipment. Maintenance teams will document compliant equipment during inspections and reduce corrective action risks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear pans. Mix mild detergent with warm water. Scrub stainless steel surfaces with a soft cloth. Rinse and dry to prevent corrosion. Remove crumbs and grease from slides and wipe casters; lubricate swivel bearings monthly. Clean vents and ovens to reduce fire risk. Disinfect food-contact surfaces to stop bacteria and pass inspections. Regular cleaning lowers energy use and prevents breakdowns.#@@#Additional Info#@#Caddy Corporation’s T-243-A slicer caddy measures 26.25" W x 30" D x 30" H. It has a stainless steel base with three channel slides for 18" x 26" pans, 5" swivel casters, supports 95 pounds, and has NSF and CSA listings.#@@#General Info#@#Description #@#
NSF certified materials and fabrication align with sanitation standards for foodservice equipment. Maintenance teams will document compliant equipment during inspections and reduce corrective action risks.#@@#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 welds and channel slides weekly to detect wear and misalignment, and tighten fasteners immediately when found. Clean stainless steel surfaces daily with a pH-neutral detergent and soft cloth; rinse and dry to prevent staining. Sanitize pan contact areas after each use using an NSF-registered sanitizer and follow dwell-time instructions. Lubricate caster swivel bearings monthly with food-grade lubricant and verify brake engagement. Store under cover when idle to limit corrosion.
