Built for rigorous food service environments, this shelving starter unit offers organized storage capacity without corrosion concerns, making it ideal for cold rooms, prep areas, and dry storage. Designed to support heavy loads while resisting temperature extremes, this unit ensures consistent performance across various operational conditions. Foodservice managers will appreciate its NSF certification and construction that minimizes downtime and maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove contents. Scrub shelves and posts with a mild detergent and soft brush; rinse and dry with lint-free cloths. Remove grease from vents and oven surfaces with a foodservice degreaser; ventilate and follow instructions. Vacuum condenser coils and clean door seals with warm, soapy water. Inspect for wear and tighten fasteners. Clean weekly to prevent sickness, fires, lower energy use, avoid breakdowns, and pass CSA inspections.#@@#Additional Info#@#Cambro CBU186072VS4580 Camshelving Basics Plus unit measures 60" W x 18" D x 72" H. It has four shelves (three vented, one solid) with Camguard protection, composite posts, and a total capacity of 1,800 pounds. NSF and CSA certified, made in USA.#@@#General Info#@#Description #@#
Built for rigorous food service environments, this shelving starter unit offers organized storage capacity without corrosion concerns, making it ideal for cold rooms, prep areas, and dry storage. Designed to support heavy loads while resisting temperature extremes, this unit ensures consistent performance across various operational conditions. Foodservice managers will appreciate its NSF certification and construction that minimizes downtime and maintenance.
#@@# Load Capacity#@#
Each shelf supports up to 600 pounds, with the top shelf rated at 400 pounds, yielding a combined capacity of 1,800 pounds. This allows staff to store bulk ingredients and equipment without reallocating inventory. Engineers designed the system to distribute weight evenly across four shelves, reducing stress on posts and floor anchors.
#@@# Temperature Range#@#
The polymer shelving withstands conditions from minus 36°F (minus 38°C) to 190°F (88°C), allowing placement in walk-in coolers, dish areas, and heated service zones. Facilities managers can standardize on a single shelving platform for multiple rooms, lowering replacement costs.
#@@# Antimicrobial Protection#@#
Camguard antimicrobial protection on three vented plates and one solid plate reduces surface microbial growth, assisting sanitation programs in high-turnover kitchens. Maintenance crews report faster cleaning cycles because residue loosens more readily from treated polypropylene surfaces.
#@@# Modular Assembly#@#
Composite posts ship with leveling feet installed and include pre-assembled connectors, wedges, traverses, and dovetails to simplify site setup and adjustments. Installation crews can assemble starter units rapidly and adjust heights without special tools, accelerating room turnover.
#@@# Vented Shelf Design#@#
Three vented shelf plates promote airflow around stored items to prevent condensation and temperature stratification, benefiting chilled product stability and reducing spoilage risk.
#@@#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 shelves weekly for soil and residue; remove items and wash vented and solid polypropylene plates with warm water and mild detergent, then air dry. Lubricate composite post leveling feet quarterly and confirm all dovetails and traverses seat firmly; tighten connectors when necessary. Monitor load distribution to keep each shelf under 600 pounds and top shelf under 400 pounds. Decontaminate surfaces with approved sanitizer to maintain CSA and NSF compliance.
