Manufacturing follows established quality controls and the product ships with traceable identification linking to CSA and supplier records. Facility managers document compliance and maintain asset histories with minimal administrative effort.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean high-touch parts like menu covers, shakers, chair backs, and door handles daily to prevent germ transfer and food contamination. Use a detergent wipe or 1:100 bleach solution; apply, scrub for 20 seconds, then air-dry. Clean booth crevices and under shelves weekly to deter pests. Inspect finishes monthly and remove spills promptly to extend furniture life. Maintain records for health-code verification and consistent customer perception.#@@#Additional Info#@#PartsTown CLE112243 bushing support, model 112243, fits commercial equipment shafts. It measures 0.8" L x 0.75" W x 0.55" H and weighs 0.1 lbs. CSA-compliant materials ensure alignment and reduce shaft wear for foodservice operations.#@@#General Info#@#Description #@#
Manufacturing follows established quality controls and the product ships with traceable identification linking to CSA and supplier records. Facility managers document compliance and maintain asset histories with minimal administrative effort.#@@#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 the bushing support (CLE112243) monthly and replace at the first sign of wear to prevent equipment failure. Lubricate with a food-safe grease every 90 days, applying a thin film to mating surfaces. Verify alignment during installation and tighten mounting fasteners to manufacturer torque specifications. Record maintenance actions, date, and technician initials in the equipment log. Train staff on visual checks and immediate reporting procedures.