This stand secures round Orbit and buffet pots while supporting various heat sources, enabling consistent service in high-turn environments. Designed for foodservice operators, it balances a compact footprint with robust construction to support continuous use in banquet, catering, and institutional settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean high-touch zones on the Eastern Tabletop 3286MB Stand to prevent germ transfer and shape guest perception. Use a mild detergent and warm water; scrub hinged areas and under shelves with a soft brush. Rinse with clean water, wipe dry to avoid water spots, and sanitize per CSA or local code where required. Inspect seals and fasteners; tighten as needed to extend serviceable life and deter pests.#@@#Additional Info#@#Eastern Tabletop 3286MB Stand, 14" dia. x 5"H, secures 13-3/8" round Orbit, hinged and buffet pots for induction, sterno, or electric heat; stainless steel with black finish offers durability, CSA compliance, and weighs 6 pounds.#@@#General Info#@#Description #@#
This stand secures round Orbit and buffet pots while supporting various heat sources, enabling consistent service in high-turn environments. Designed for foodservice operators, it balances a compact footprint with robust construction to support continuous use in banquet, catering, and institutional settings.
The frame minimizes visual footprint while offering stable support for round pots. Operators gain easier access during service and reduced collision risk on crowded tables.
The stand fits hinged and cook pots with a precision rim interface that prevents lateral movement during transport and service. Chefs reduce spill incidents and maintain food presentation under heavy traffic.
Manufacturers engineered the frame to accept different heat sources, allowing staff to select the most efficient method for each operation. Managers standardize on one stand for multiple heating workflows, reducing equipment inventory.
Fabricated from stainless steel, the stand resists corrosion and withstands daily cleaning cycles typical in institutional kitchens. Maintenance teams perform routine sanitation without compromising structural integrity.
At approximately 6 pounds, the stand provides a stable base without imposing heavy handling burdens during setup and breakdown. Employees experience lower fatigue during service rotations and faster turnover between events.
A finish conceals wear while contributing a professional appearance that complements dining room and buffet aesthetics. Front-of-house staff maintain a cohesive presentation without frequent replacements.
CSA compliance and commercial-grade materials support food safety protocols and procurement requirements.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Eastern Tabletop 3286MB stand weekly for deformation and corrosion; tighten loose fasteners and replace damaged parts immediately. Clean stainless steel surfaces with a pH-neutral detergent and warm water, then dry to prevent spotting. Descale after heavy mineral exposure using diluted vinegar solution, rinse thoroughly. Verify hinge operation and lubricate with food-grade lubricant. Confirm compatibility with induction, sterno, and electric heat before service.