The Lakeside Mise en Place unit delivers organized prep capability for busy kitchens, combining a compact footprint with durable stainless-steel construction to support efficient station setup and rapid turnover. Designed to accept five 1/3 pans in the top well, this unit provides direct access to ingredients while maintaining hygienic, corrosion-resistant surfaces; its open style and single-shelf layout simplify loading and cleaning in high-use environments. Stainless Steel Construction The 16-gauge stainless steel body provides structural rigidity and resists corrosion in wet and alkaline cleaning cycles, ensuring consistent performance in demanding foodservice settings. Five Pan Capacity Top accommodation for five 1/3 pans centralizes mise en place and reduces reach time for cooks, improving line speed and portion control during peak service. Speed Rail Integration An integrated speed rail with an underside towel bar organizes utensils and cloths adjacent to the prep area, reducing cross-traffic and keeping tools within ergonomic reach for faster service. Swivel Caster Mobility Four 3-1/2-inch swivel casters enable smooth repositioning across kitchen floors and allow quick reconfiguration of stations for cleaning or workflow changes. Open Style Shelf The single open shelf beneath the work area accepts bulk items or transport trays, facilitating staged prep and temporary storage without obstructing airflow or cleaning access. Compact Footprint With a 38-inch width and 17-1/2-inch depth, this unit fits narrow pass-throughs and tight prep zones while delivering dedicated ingredient organization; designers and operators can place it where it best supports station flow. Made in USA and shipped KD, the unit balances on-site assembly convenience with commercial-grade materials to support continuous operation in restaurants, cafeterias, hospitals, and other institutional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe stainless surfaces daily with a mild detergent and soft cloth, focusing on menu covers, salt/pepper shakers, chair backs, and bathroom door handles to prevent germ transfer. Sanitize high-touch zones after peak service with an EPA-approved sanitizer. Vacuum or sweep crumbs from under shelves and booth crevices to deter pests. Buff wooden or vinyl finishes and remove spills promptly to prevent staining and material breakdown. Keep unit dry when storing to avoid corrosion.#@@#Additional Info#@#The Lakeside 145 Mise en Place Unit is 38" W x 17-1/2" D, stainless steel, with a top for five 1/3 pans, speed rail, towel bar, 16-gauge shelf, and four 3-1/2" swivel casters; KD design, made in USA.#@@#General Info#@#Description #@#
The Lakeside Mise en Place unit delivers organized prep capability for busy kitchens, combining a compact footprint with durable stainless-steel construction to support efficient station setup and rapid turnover. Designed to accept five 1/3 pans in the top well, this unit provides direct access to ingredients while maintaining hygienic, corrosion-resistant surfaces; its open style and single-shelf layout simplify loading and cleaning in high-use environments. Stainless Steel Construction The 16-gauge stainless steel body provides structural rigidity and resists corrosion in wet and alkaline cleaning cycles, ensuring consistent performance in demanding foodservice settings. Five Pan Capacity Top accommodation for five 1/3 pans centralizes mise en place and reduces reach time for cooks, improving line speed and portion control during peak service. Speed Rail Integration An integrated speed rail with an underside towel bar organizes utensils and cloths adjacent to the prep area, reducing cross-traffic and keeping tools within ergonomic reach for faster service. Swivel Caster Mobility Four 3-1/2-inch swivel casters enable smooth repositioning across kitchen floors and allow quick reconfiguration of stations for cleaning or workflow changes. Open Style Shelf The single open shelf beneath the work area accepts bulk items or transport trays, facilitating staged prep and temporary storage without obstructing airflow or cleaning access. Compact Footprint With a 38-inch width and 17-1/2-inch depth, this unit fits narrow pass-throughs and tight prep zones while delivering dedicated ingredient organization; designers and operators can place it where it best supports station flow. Made in USA and shipped KD, the unit balances on-site assembly convenience with commercial-grade materials to support continuous operation in restaurants, cafeterias, hospitals, and other institutional kitchens.#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Lakeside 145 Mise en Place Unit by cleaning stainless steel surfaces with a soft cloth and mild detergent after each shift. Wash 1/3 pans in warm, soapy water; sanitize and dry before replacing. Wipe the speed rail and towel bar with food-safe sanitizer. Check swivel casters weekly for debris, tighten hardware, and lubricate bearings quarterly. Inspect door gaps, shelf alignment, and repair fasteners promptly.