Serve operations that demand durable support and fast service with a mobile slicer stand engineered for constant use and precise alignment of prep equipment. This stainless steel stand combines a tubular open base, integrated pan rack, and marine edge top to stabilize heavy slicers while enabling quick repositioning across busy kitchens. Food service managers benefit from consistent workflow and reduced setup time through rugged construction and caster mobility.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and clear the stand. Remove pans and debris from the open base and pan rack. Mix mild detergent with warm water using gallons or liters as needed for dilution. Scrub marine edge top and tubular stainless steel base with a non-abrasive pad. Rinse thoroughly and dry with a lint-free cloth. Vacuum caster housings and check brakes. Clean condenser coils and vents on nearby appliances to reduce fire risk and improve efficiency. Follow CSA guidelines and document each cleaning.#@@#Additional Info#@#Piper Products 331-3424 mobile slicer stand has a stainless steel base, marine-edge top, integrated pan rack, and four 4" casters (two with brakes). Dimensions: 27" x 31", height 34", weight 95 pounds, CSA listed for commercial foodservice.#@@#General Info#@#Description #@#
Serve operations that demand durable support and fast service with a mobile slicer stand engineered for constant use and precise alignment of prep equipment. This stainless steel stand combines a tubular open base, integrated pan rack, and marine edge top to stabilize heavy slicers while enabling quick repositioning across busy kitchens. Food service managers benefit from consistent workflow and reduced setup time through rugged construction and caster mobility.
#@@# Tubular Stainless Base#@#
The tubular stainless frame delivers structural rigidity while minimizing footprint, supporting heavy slicers and mixers without flex. Catering managers will appreciate the corrosion resistance and straightforward sanitation provided by the welded stainless construction.
#@@# Marine Edge Top#@#
The marine edge top prevents spills and crumbs from falling to the floor, protecting surrounding work areas and simplifying cleanup. Line cooks maintain sanitary zones more easily because edges contain liquids and particulates during high-throughput tasks.
#@@# Open Mobile Design#@#
The open base enables full visual and physical access beneath the unit for cleaning and storage of utility items, reducing downtime for sanitation. Maintenance teams will find routine washdown faster, and inspectors will see unobstructed surfaces during audits.
#@@# Integrated Pan Rack#@#
The built-in pan rack organizes sheet pans and trays vertically, saving space and keeping production supplies within arm's reach. Kitchen supervisors will reduce retrieval time and keep mise en place organized during service.
#@@# Four Inch Casters#@#
Four-inch casters let staff reposition the stand rapidly to meet changing station layouts, with two locking casters that secure the unit during operation. Floor-level adjustments and lock engagement offer stability when operating heavy slicers.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect casters and brake function weekly; tighten fasteners and replace worn parts immediately. Clean stainless steel surfaces with a neutral detergent and soft cloth; avoid chloride cleaners to prevent corrosion. Sanitize marine edge top after each use with approved food‑service sanitizer; rinse and dry to prevent spotting. Lubricate caster bearings quarterly using food‑grade lubricant. Verify level and adjust feet to maintain stable load distribution and safe operation.