This commercial mise en place cart places prep tools, pans, and dispensers within immediate reach so staff maintain uninterrupted workflow during peak service. Designed for continuous use in institutional and high-volume kitchens, the unit combines robust stainless steel construction to support long shifts and heavy throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe stainless surfaces daily with mild detergent and warm water; rinse and dry to prevent salt or acid stains. Sanitize high-touch zones (handles, spice rail, squeeze bottle, caster brakes) after each shift using EPA-registered disinfectant per label. Inspect casters and frame weekly; tighten fasteners and clear crumbs under shelves to deter pests. Regular cleaning prevents customer contamination, supports health inspections, and preserves furniture life.#@@#Additional Info#@#The Lakeside140 cart measures 38" W x 21" D, adjustable height 29"–35" H, stainless steel, holds five 1/3 pans, includes squeeze bottle, spice rail, towel bar, H-brace frame, four 2" casters, NSF and ADA compliant, made in USA.#@@#General Info#@#Description #@#
This commercial mise en place cart places prep tools, pans, and dispensers within immediate reach so staff maintain uninterrupted workflow during peak service. Designed for continuous use in institutional and high-volume kitchens, the unit combines robust stainless steel construction to support long shifts and heavy throughput.
The top accepts up to five 1/3 pans and provides a flat assembly area that keeps ingredients and tools consolidated for rapid access. Users gain clear sight lines and minimized reach, which reduces cycle time during mise en place and line setup.
Operators adjust the work height between 29 inches and 35 inches to match station requirements and reduce operator fatigue. Supervisors improve staff comfort and productivity by aligning the surface to each task or user.
A squeeze bottle rail and spice speed rail mount at the front edge to organize liquids and seasonings within arm reach. Personnel experience faster portioning and consistent seasoning without leaving the station.
A stainless steel towel bar under the speed rail keeps cleaning cloths accessible for immediate wipe downs and sanitation between tasks. Chefs maintain cleaner work surfaces and comply with routine hygiene practices.
Four 2 inch casters with brakes enable precise positioning and secure locking when stationary, and roll under prep equipment for direct placement at the cook line. Kitchen staff transfer the cart across prep areas with controlled motion and minimal disruption.
Tubular stainless steel H-brace framing and all-stainless construction provide structural rigidity while withstanding daily commercial use. Facilities benefit from corrosion resistance, straightforward cleaning, and components that meet NSF standards.
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• 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#@#Clean stainless steel surfaces daily with mild detergent and a soft cloth to prevent corrosion. Remove pans and sanitize the top and pan wells with a food-safe sanitizer; air dry before reinserting. Inspect casters weekly, tighten hardware, and replace worn 2" casters for mobility. Lubricate caster stems monthly with food-grade lubricant. Verify the adjustable height mechanism and torque fasteners to specification. Check door seals and rails for damage, tightening frame welds as needed.