Manufactured domestically, the tray meets regional sourcing preferences and adheres to consistent production standards, including CSA-related expectations where applicable. Foodservice directors benefit from reliable availability and support from an experienced supplier established in 1998.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe tray with a soft cloth and mild detergent solution; rinse and air dry. Run through commercial dishwasher up to 212°F per manufacturer guidelines. Disinfect high-touch areas—tray edges and underside—with EPA-registered sanitizer following label contact time. Inspect for cracks; discard if damaged. Clean regularly to prevent cross-contamination of hands and items, support health code compliance, deter pests, and preserve tray appearance and service life.#@@#Additional Info#@#Cambro’s 12" x 22" Java Teak dietary tray (model 1222D309) is NSF-certified fiberglass with a faux wood finish. It withstands 14°F to 212°F, weighs 1.59 pounds, fits service workflows, resists staining, and cleans in commercial dishwashers.#@@#General Info#@#Description #@#
Manufactured domestically, the tray meets regional sourcing preferences and adheres to consistent production standards, including CSA-related expectations where applicable. Foodservice directors benefit from reliable availability and support from an experienced supplier established in 1998.#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#Inspect trays daily for cracks or warping and replace any unit that compromises hygiene. Clean the Cambro fiberglass surface with a neutral detergent and warm water; rinse thoroughly to remove residue. Operate dishwashers within the specified temperature range to 212°F and avoid prolonged dry-heat exposure above 212°F. Sanitize per facility protocol and air-dry on racks to prevent pooling. Store flat to maintain shape and avoid stacking heavy items.