Stop sacrificing throughput for consistency. This stainless steel workstation integrates a heated open shelf with a full work surface to maintain product temperature while operators prepare orders at high volume. Designed for institutional kitchens and high-traffic service lines, this unit supplies controlled warmth, durable staging, and NSF-listed safety in one compact footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the workstation and allow it to cool. Remove all food and debris. Wipe the 36" x 24" stainless steel surface and heated 36" x 14" shelf with a mild soap solution and a soft cloth. Clean chrome wire shelf and posts with non-abrasive cleaner. Degrease oven areas and vents to reduce fire risk. Vacuum condenser coils and inspect seals to lower energy use. Dry all parts fully before restoring power to the 120v, 400 Watts unit. Ensure CSA and NSF labels remain visible.#@@#Additional Info#@#Metro's EZHS36W-KIT stainless steel workstation measures 36" W x 24" D. It features a 36" x 14" heated shelf with adjustable thermostat to 200°F, 120v/400 watts/3.4 amps, NEMA 5-15P cord, one chrome wire shelf, NSF and cULus certified, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This stainless steel workstation integrates a heated open shelf with a full work surface to maintain product temperature while operators prepare orders at high volume. Designed for institutional kitchens and high-traffic service lines, this unit supplies controlled warmth, durable staging, and NSF-listed safety in one compact footprint.
#@@# Hot Open Shelf#@#
Engineers built the heated shelf to deliver up to 200°F via a 400-watt heating element on 120 volts, providing a steady surface temperature to hold plated items or pans. Technicians can regulate heat with an adjustable thermostat, ensuring operator control and repeatable holding conditions.
#@@# Stainless Work Surface#@#
Manufacturers formed the 36-inch by 24-inch top from stainless steel to resist corrosion and simplify cleaning under continuous use. Chefs gain a sanitary prep area that matches existing stainless equipment and resists staining from routine kitchen chemicals.
#@@# Integrated Wire Overshelf#@#
Designers included a chrome-plated wire overshelf to create vertical storage without expanding the floor footprint, allowing staging of small items, ingredients, or service trays. Staff can easily access stored goods while maintaining sight lines across the line.
#@@# Electrical Safety Features#@#
Engineers specified a NEMA 5-15P cord, 3.4 amp draw, and cULus listing to meet common commercial electrical standards for plug-in equipment. Managers receive documented certifications and a familiar plug type for straightforward installation into 120v circuits.
#@@# Open Base Configuration#@#
Technicians configured a three-sided open base to facilitate undercounter access and mobile equipment positioning, reducing obstructions during cleaning and service rotation. Maintenance crews can reach components and floor areas without disassembling shelving.
#@@#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 heating elements monthly and confirm thermostat accuracy to 200°F with a calibrated probe. Detach cord and NEMA 5-15P plug before servicing electrical components. Clean stainless steel surfaces with mild detergent and soft cloth; remove food debris from heated shelf and overhead wire shelf to prevent hotspots. Tighten chrome posts and check shelf leveling to maintain even load distribution. Verify NSF and cULus labels remain legible and document routine checks.
