The tray delivery cart is designed for high-volume operations, such as hospitals and university dining, ensuring efficient meal service and transport. Engineers crafted the unit for continuous use, promoting reliable handling and minimizing downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe aluminum exterior and interior daily with mild detergent and soft cloth; rinse and dry immediately. Disassemble door clip and inspect latches weekly; lubricate hinge points with food-grade lubricant. Vacuum caster areas monthly; tighten fasteners to torque specs. Sanitize high-touch zones (door handle, card clip, door edges) after each shift with EPA-approved sanitizer. Regular cleaning prevents contamination, pest attraction, and maintains appearance.#@@#Additional Info#@#Cres Cor 101-1520-20 Tray Delivery Cart has a mobile aluminum chassis for twenty 15" x 20" pans, a reinforced door with 270° swing, a card clip, and four 5" swivel casters. It weighs 126 pounds and meets NSF standards.#@@#General Info#@#Description #@#
The tray delivery cart is designed for high-volume operations, such as hospitals and university dining, ensuring efficient meal service and transport. Engineers crafted the unit for continuous use, promoting reliable handling and minimizing downtime.
The cabinet accommodates twenty pans, enabling organized staging and rapid distribution of full trays. Operators benefit from consistent spacing that supports standardized meal assembly and efficient loading.
The cart features a lightweight yet strong exterior and interior, providing corrosion resistance and easier cleaning compared to alternatives.
A reinforced door swings 270 degrees and secures with a gravity-type latch for unobstructed access during loading and unloading. Cooks and servers achieve faster throughput and safer operation when moving trays in confined service lines.
Four swivel casters, with two braked, provide predictable maneuvering and secure parking on kitchen floors. Crew members control movement easily when navigating tight corridors or holding the unit stationary during service.
The unit includes a card clip to support identification, routing, and dietary labeling without additional attachments. Foodservice managers improve traceability and reduce order errors during large-scale distribution.
NSF certification verifies the cart meets applicable sanitation standards for meal transport in institutional settings. Facilities planners receive documented compliance for inspections and can count on a manageable unit weight that balances capacity with ease of handling.
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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.
• 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 casters weekly; tighten mounting hardware and replace worn 5" swivel casters to maintain directional control. Clean aluminum surfaces with pH-neutral detergent and rinse to prevent corrosion; dry thoroughly to avoid water spots. Lubricate door hinge and gravity latch monthly with food-safe lubricant and verify 270° swing clearance. Check pan guides on 5-1/2" centers for deformation and adjust to ensure secure seating of 15" x 20" pans.