Stop compromising capacity for service quality. This equipment stand with a wing table offers organized pan storage, secure transport, and ample load capacity, allowing staff to maintain consistent throughput while reducing handling time.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and clear the stand before cleaning. Remove pans and wipe the stainless steel top, undershelf, and wing table with a mild detergent and warm water. Scrub drains and pitch areas to remove grease and food residue. Rinse with clean water and dry thoroughly to prevent corrosion. Clean casters and check locks; remove debris from swivel mechanisms. Schedule weekly coil and deep-clean checks to reduce fire risk, extend equipment life, and ensure CSA and NSF compliance.#@@#Additional Info#@#FWE OTR-16-MSWT stand with wing table holds sixteen 18" x 26" pans plus four wing table pans, supports 500 pounds, has a stainless steel top, pitched center drain, open undershelf, and four 5" swivel casters, and is NSF certified.#@@#General Info#@#Description #@#
Stop compromising capacity for service quality. This equipment stand with a wing table offers organized pan storage, secure transport, and ample load capacity, allowing staff to maintain consistent throughput while reducing handling time.
#@@# Weight Capacity#@#
This unit supports up to 500 pounds of evenly distributed load, enabling heavy pans and stacked containers to travel without risking structural integrity. Operators experience reliable performance for repeated load cycles during peak service periods.
#@@# Pan Slide Capacity#@#
Designed with sixteen fixed 1-1/2 inch on-center slides, the rack accommodates sixteen 18 inch by 26 inch pans, providing systematic organization for both prep and holding tasks. Staff can access individual pans quickly, streamlining portioning and minimizing retrieval time.
#@@# Wing Table Versatility#@#
Equipped with four wing table positions sized for 18 inch by 26 inch pans, the wing table enhances usable workspace for staging or temporary holding. Chefs and line cooks benefit from immediate side access when loading or unloading pans, improving efficiency.
#@@# Drainage and Hygiene#@#
The pitched center drain directs runoff away from stored pans, simplifying washdown and ensuring sanitary conditions. Cleaning crews can complete sanitation cycles more quickly while preserving product integrity during service.
#@@# Mobility and Stability#@#
Four 5 inch swivel polyurethane locking casters provide maneuverability across kitchen floors and lock to secure the stand during operation. Teams can easily reposition the unit between stations and lock it in place for stable cutting, slicing, or mixer support.
#@@# Construction and Compliance#@#
Constructed entirely of stainless steel with an open base and undershelf, the stand resists corrosion and meets NSF certification for commercial use. Facility managers receive durable equipment that withstands frequent cleaning and heavy daily use.
#@@#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 welded seams and fasteners monthly and tighten loose hardware to maintain structural integrity. Clean stainless steel surfaces with a neutral pH cleaner and soft cloth; rinse with potable water and air dry to prevent spotting. Sanitize pans and wing table after each use using approved food‑service disinfectants. Lubricate caster bearings quarterly and verify caster locks engage. Check drain pitch and clear debris to ensure full drainage and prevent corrosion.