Built for busy kitchens and tight workstations, this 48" single overshelf delivers organized overhead storage while preserving counter space and sight lines. The stainless steel construction and 16-gauge shelf support professional workloads and maintain sanitary conditions in culinary, hospitality, and institutional environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the overshelf and clear the table below. Wipe the 16-gauge stainless steel surfaces with a mild detergent and a soft cloth; rinse and dry to prevent watermarks. Remove grease from the undershelf supports and seams using a degreaser safe for stainless steel. Inspect welds and mounting hardware on the 48" unit and tighten fasteners as needed. Clean weekly in heavy-use kitchens and dry thoroughly before remounting to maintain food safety and prevent corrosion.#@@#Additional Info#@#The Hoshizaki HS-5173 48"W overshelf offers a 48" stainless steel shelf with 12" depth, 16 gauge construction, mounts to 37"-48" tables, weighs 28 lbs, and is ideal for durable, space-saving storage in commercial kitchens.#@@#General Info#@#Description #@#
Built for busy kitchens and tight workstations, this 48" single overshelf delivers organized overhead storage while preserving counter space and sight lines. The stainless steel construction and 16-gauge shelf support professional workloads and maintain sanitary conditions in culinary, hospitality, and institutional environments.
#@@# 16 Gauge Construction#@#
This overshelf uses 16 gauge stainless steel to provide structural support and corrosion resistance. The thicker gauge resists deformation under routine loads, ensuring a stable storage plane for pans, small equipment, and dry goods.
#@@# Stainless Steel Finish#@#
Stainless steel surfaces resist stains and clean easily with commercial detergents, supporting food-safety protocols. Maintenance crews spend less time scrubbing, which improves turnaround during shift changes and reduces labor for routine cleaning.
#@@# Table-Mounted Design#@#
Mounting to existing work tables attaches storage directly to the prep surface and eliminates separate shelving footprints. That configuration keeps tools and ingredients within reach, accelerating workflow for line cooks and prep staff.
#@@# 48 Inch Width#@#
A 48-inch span covers most standard commercial work tables and provides broad horizontal storage without obstructing overhead sight lines. The width accommodates multiple pans or stacked trays, optimizing space allocation in compact kitchens.
#@@# 12 Inch Depth#@#
The 12-inch shelf depth balances storage capacity with visibility and access, allowing staff to store utensils and containers without pushing items into the back where they become hard to reach. Shorter depth also reduces the chance of bumping heads in low-clearance areas.
#@@# Single Shelf Style#@#
The single-tier layout simplifies organization and keeps frequently used items on one accessible plane, reducing time spent searching during service. Operations that require quick access to a narrow set of tools benefit from this straightforward arrangement.
#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the Hoshizaki HS-5173 Single Overshelf.#@@#Maintenance Guide#@#Inspect the stainless steel overshelf for debris and fingerprints; clean with a soft cloth, mild detergent, rinse, and dry to prevent spots. Check welds and fasteners monthly; tighten loose screws. Remove the shelf to clean mounting areas; use a nonabrasive pad for residues. Inspect for dents or warping; replace damaged parts. Apply food-safe polish as needed; avoid chlorine cleaners. Verify load limits; document maintenance quarterly.