Stop compromising service speed for protection. This full-service pass-over food shield combines robust tempered glass with a stainless steel frame to protect food lines while preserving product visibility and access in high-traffic operations. Food service managers and facility planners gain a durable, code-ready solution engineered for continuous use in cafeterias, buffets, and concession lines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe tempered glass and stainless posts with a mild detergent solution and a soft, non-abrasive cloth; rinse with clean water and dry to prevent streaks. Sanitize high-touch zones (front posts, glass edges, top shelf) using an EPA-registered sanitizer per label contact time. Inspect seals and hardware weekly; tighten fasteners and replace damaged gaskets. Regular cleaning prevents cross-contamination, maintains customer perception, supports CSA and NSF compliance, and deters pests.#@@#Additional Info#@#Hatco EP21-07215 is a 72" W x 17.25" H x 15" D stainless steel, single-sided Flav-R-Shield food shield for countertop use; features 1/4" heat-tempered glass, 1" OD brushed 304 stainless posts, NSF component, made in the USA, 60 pounds.#@@#General Info#@#Description #@#
Stop compromising service speed for protection. This full-service pass-over food shield combines robust tempered glass with a stainless steel frame to protect food lines while preserving product visibility and access in high-traffic operations. Food service managers and facility planners gain a durable, code-ready solution engineered for continuous use in cafeterias, buffets, and concession lines.
#@@# Tempered Glass#@#
The shield uses 1/4" thick heat-tempered glass throughout, providing impact resistance and clear sight lines for product display and monitoring. Operators maintain hygienic separation without sacrificing visibility, and tempered construction reduces fracture risk under normal use conditions.
#@@# Polished Corners#@#
Fabrication includes 3/4" radius corners with polished edges to minimize sharp points and simplify cleaning. Staff remove debris and sanitize contact areas faster, lowering labor time while supporting compliance with sanitation protocols.
#@@# Stainless Frame#@#
Fabricated with brushed 304 stainless steel posts and frame construction, the unit resists corrosion in wet kitchen environments. Maintenance crews preserve appearance and structural integrity with routine cleaning, extending service life and reducing replacement frequency.
#@@# Angled Front Post#@#
The front post tilts back to an 80-degree angle to optimize ergonomics for servers and guests during full-service operations. Servers access trays and utensils without awkward reach, improving throughput and reducing repetitive strain during peak periods.
#@@# Top Shelf#@#
A glass top shelf provides additional staging area for trays, small pans, or signage while maintaining the protected zone below. Managers increase usable counter space for service staging without adding separate shelving infrastructure.
#@@# Code Compliance#@#
The assembly qualifies as an NSF component and ships made in the USA, supporting regulatory requirements and procurement preferences for domestic manufacture.
#@@#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 tempered glass daily for chips and cracks and replace any damaged panels immediately. Clean glass with a nonabrasive, pH-neutral cleaner and microfiber cloth to prevent streaks and surface degradation. Sanitize stainless steel posts and frame using a diluted quaternary ammonium solution, then rinse and dry to avoid corrosion. Verify mounting fasteners remain tight and confirm the unit sits level on the countertop to maintain proper service alignment and NSF compliance.
