Equip your kitchen for continuous prep work with a rugged station engineered for throughput and sanitation. Designed for portability with casters, it directs workflow efficiency where teams need it most.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Remove detachable parts and wash shelves, trays, and cutting board with warm soapy water; rinse and dry. Clean stainless steel surfaces using a non-abrasive cleaner and soft cloth; polish grain with the finish. Degrease ovens and vents with a commercial degreaser to prevent fires. Vacuum condenser coils and check casters for debris to improve efficiency and avoid breakdowns. Sanitize food-contact areas with an NSF-approved sanitizer and document cleaning.#@@#Additional Info#@#Metro PrepMate FSFS ProKit MS1836-FSFS-PK1 is a mobile stainless steel workstation with two 18" x 36" shelves, an 18" x 24" cutting board, magic rings, NSF certification, swivel casters, and a 55.54-pound chassis for foodservice.#@@#General Info#@#Description #@#
Equip your kitchen for continuous prep work with a rugged station engineered for throughput and sanitation. Designed for portability with casters, it directs workflow efficiency where teams need it most.
Two 18 x 36 inch shelves deliver organized storage beneath the work surface, keeping tools and pans within arm’s reach to reduce motion waste. Operators benefit from construction that stands up to daily washdown and temperature swings.
A single 18 x 24 inch cutting board provides a sanitary primary surface that resists staining and knife marks. Chefs gain a durable, food-safe prep plane that cleans easily and minimizes cross-contamination risk.
Locking casters allow staff to reposition the unit for service lines, staging, or storage and then secure it in place for safe operation. Kitchens achieve flexible layouts without compromising stability during heavy workloads.
Two magic rings accommodate various pan sizes, enabling precise placement of prep pans for ingredient access and portion control. Line cooks experience faster assembly and reduced swapping of pans during peak periods.
All surfaces provide structural rigidity and simple sanitation, supporting repeated exposure to cleaners and frequent use. Maintenance teams appreciate material compatibility with standard commercial detergents and sanitizers.
Certification verifies that the station meets established public health and safety standards for food preparation environments. Managers receive documented assurance that the unit supports compliance and inspection readiness.
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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#@#Inspect stainless surfaces daily and remove food residues with a neutral pH detergent and soft cloth to prevent corrosion. Lubricate caster stems monthly and torque fasteners quarterly to maintain mobility. Sanitize the polyethylene cutting board after each use using a 200 ppm chlorine solution; rinse and air dry. Check welds and shelf clips weekly; replace any damaged components to preserve structural integrity. Follow NSF guidelines for cleaning intervals.