Stop compromising workflow for cramped counters or flimsy stations. This portable prep station features a stainless work surface and a corrosion-resistant wire shelf that combine durable prep space with open storage for rapid access and sanitation control. Designed for continuous use in commercial kitchens, the unit maintains stable performance while mobility and height adjustment adapt to diverse service environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and clear the workstation. Remove rails and casters if needed. Wash stainless surfaces and epoxy wire shelf with mild detergent and warm water using a soft cloth. Scrub cutting board slots and rails; rinse thoroughly and dry to prevent corrosion. Clean condenser coils or vents on adjacent equipment to reduce energy use. Inspect seals and fasteners; tighten or replace worn parts. Perform weekly deep clean and document actions to pass inspections and reduce fire and breakdown risk.#@@#Additional Info#@#The Metro MS1848-FSNK PrepMate MultiStation has an 18" x 48" stainless steel shelf, one epoxy-coated wire shelf, removable stainless rails, adjustable height, four locking casters, NSF certification, and a 67.29-pound frame for foodservice.#@@#General Info#@#Description #@#
Stop compromising workflow for cramped counters or flimsy stations. This portable prep station features a stainless work surface and a corrosion-resistant wire shelf that combine durable prep space with open storage for rapid access and sanitation control. Designed for continuous use in commercial kitchens, the unit maintains stable performance while mobility and height adjustment adapt to diverse service environments.
#@@# Solid Top#@#
The 18 by 48 inch stainless steel top delivers a continuous, sanitary surface for cutting, plating, and staging. Operators gain a NSF-certified prep area that resists corrosion and cleans quickly to meet health code requirements.
#@@# Wire Shelf#@#
An epoxy-coated MetroSeal 3 wire shelf offers ventilated storage to accelerate drying and reduce moisture buildup. Staff can store pans, racks, or bulk supplies with visibility and airflow that limit contamination risks.
#@@# Adjustable Height#@#
A working height range from 35-1/8 inches to 39-1/8 inches accommodates seated or standing tasks and supports ergonomic setup for various staff sizes. Supervisors can reduce fatigue and improve throughput by matching counter height to assigned tasks.
#@@# Integrated Rails#@#
Removable 16/304 stainless rails accept standard 18 inch cutting boards and secure workpieces during prep. Chefs maintain consistent alignment for portioning and minimize slippage during high-volume operations.
#@@# Mobility Package#@#
Four 5 inch casters, two locking, provide tactical flexibility to reposition the table for service changes or cleaning cycles. Managers can relocate the unit across busy lines without tools while locking casters stabilize the station during use.
#@@# Construction Durability#@#
Epoxy-coated posts and 304 stainless components offer mechanical strength and chemical resistance for daily cleaning and harsh kitchen environments. Owners can count on sustained structural integrity and predictable lifecycle costs.
#@@#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 casters weekly and tighten mounting nuts to maintain mobility and prevent wobble. Clean stainless steel surfaces with a pH-neutral detergent and soft cloth; rinse and dry to prevent water spots. Apply food-safe sanitizer to tool rails and cutting board supports after each use. Remove shelves quarterly and degrease epoxy-coated wire surfaces with warm water and mild detergent. Verify adjustable height mechanisms operate smoothly and lubricate posts with light machine oil as needed.