The stainless steel urn trough with drip plate delivers organized drainage and simplified maintenance for high-traffic service lines. Food service teams will reduce downtime while maintaining sanitary conditions in cafeterias, bars, hospitals, and catering stations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and remove the drip plate. Mix mild detergent with warm water and scrub the trough with a non-abrasive pad. Rinse and wipe dry to prevent mineral buildup. Inspect the 1-1/4" drain opening and clear debris; flush with water. Check the 1/4" trim plate and flush mount for grease; clean hinges and hardware. Clean coils and vents to reduce fire risk and improve efficiency. Sanitize food-contact surfaces per CSA or local guidelines.#@@#Additional Info#@#NBR Equipment TP-48 offers a 48" stainless steel urn trough with 7/8" depth, removable drip plate, 1" flush mount, 1/4" rounded corner trim, and 1-1/4" drain opening; NSF certified, 16/300 series, 14 pounds, suitable for beverage service.#@@#General Info#@#Description #@#
The stainless steel urn trough with drip plate delivers organized drainage and simplified maintenance for high-traffic service lines. Food service teams will reduce downtime while maintaining sanitary conditions in cafeterias, bars, hospitals, and catering stations.
The trough measures 48 inches wide and 7/8 inch deep to handle continuous run-off from multiple urns or faucets. Installers will benefit from a 1 1/4 inch drain opening that channels fluids efficiently to waste systems, reducing overflow risk.
Engineers fabricated the unit from 16/300 series stainless steel to resist corrosion and withstand daily commercial use. Managers will notice consistent structural integrity and minimal surface degradation under typical kitchen conditions.
Designers provided a 1 inch flush mount and a 1/4 inch rounded corner trim plate to create a tight perimeter seal and smooth profile. Operators will find the trim simplifies integration into counters and removes sharp edges that complicate cleaning.
Technicians enable quick access for routine cleaning and service checks. Staff will complete sanitation procedures faster and maintain hygiene with less labor time.
The package includes mounting hardware to support immediate installation without separate accessory orders. Procurement teams will reduce lead time and coordinate setup more predictably on renovation schedules.
The unit holds certification ensuring compliance with public health standards for food and drink service areas. Facility administrators will rely on documented sanitation credentials during inspections and audits.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the TP-48 trough weekly. Remove the drip plate for cleaning to prevent buildup. Use mild detergent and warm water; scrub corners and the 1-1/4" drain opening with a soft brush to avoid marring. Rinse with potable water and dry with a lint-free cloth to prevent spotting. Check mounting hardware and trim plate securement during each service interval. Replace worn gaskets or fasteners immediately. Sanitize with an approved food-contact agent following manufacturer instructions.
