Stop compromising on workspace efficiency for basic storage. This single 60-inch overshelf provides rugged support and organized storage for high-traffic kitchens, enabling staff to reclaim counter space and maintain workflow continuity. Designed for commercial settings, it combines durable materials and sanitary certification to meet operational and regulatory needs.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug nearby equipment. Remove all contents from the overshelf and wipe loose debris. Mix a mild detergent with warm water (use gallons or liters as needed) and scrub the 18-gauge stainless surface with a soft cloth. Rinse with clean water and dry completely to prevent corrosion. Inspect welds and CSA-rated seams for grease buildup and clean vents or adjoining areas. Perform weekly deep cleans to prevent bacterial growth, reduce fire risk, lower energy use, and ensure CSA and NSF compliance.#@@#Additional Info#@#John Boos OS-ES-1260 Economy Overshelf, single 60"W x 12"D, is made of 18-gauge stainless steel with a square turndown edge. It mounts to tables for storage, meets CSA and NSF standards, weighs 21 pounds, and suits foodservice applications.#@@#General Info#@#Description #@#
Stop compromising on workspace efficiency for basic storage. This single 60-inch overshelf provides rugged support and organized storage for high-traffic kitchens, enabling staff to reclaim counter space and maintain workflow continuity. Designed for commercial settings, it combines durable materials and sanitary certification to meet operational and regulatory needs.
#@@# 18 Gauge Construction#@#
Engineers specify 18 gauge stainless steel for consistent strength and impact resistance across heavy-use scenarios. Installers appreciate predictable weight and rigidity that resists deformation under stacked pans and equipment.
#@@# Single Shelf Design#@#
Operators gain a full-width shelf that spans 60 inches to accommodate trays, ingredient bins, and small appliances without cluttering the work surface. Managers can stage prep items at eye level to speed line production and reduce reach time.
#@@# Square Turndown Edge#@#
Chefs benefit from a square turndown edge that prevents items from sliding off while providing a clean, contained profile. Supervisors maintain safety and reduce breakage during busy service periods.
#@@# Sanitation Certifications#@#
Facility staff receive assurance from CSA-Sanitation and NSF certifications that the unit meets established health standards for commercial kitchens. Inspectors verify compliance more easily when equipment carries recognized sanitation approvals.
#@@# Compact Depth Profile#@#
Designers specify a 12-inch depth to deliver functional storage without protruding into aisles or reducing workspace ergonomics. Maintenance crews find cleaning access straightforward behind and beneath the shelf.
#@@# Durable Finish#@#
Purchasing agents note that 18/300 stainless steel resists corrosion in humid kitchen environments and withstands routine cleaning procedures. Technicians will extend service life and lower replacement frequency through simple preventive care.
#@@#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 the John Boos OS-ES-1260 overshelf weekly for loose fasteners and verify mounting hardware torque to prevent vibration damage. Clean 18/300 stainless steel with a pH-neutral detergent and warm water; rinse thoroughly and dry to avoid spotting. Sanitize per CSA and NSF protocols using approved solutions at specified contact times. Remove debris from square turndown edge and check seals to prevent contamination. Lubricate adjustable brackets quarterly.