Handle high volumes without compromising organization or durability. This tray starter station assembles a cantilevered work surface and plate storage into a compact mobile unit ideal for cafeterias, banquet lines, and high-traffic serving points. Operators gain consistent workflow control through defined pan capacity, a reinforced frame, and caster mobility that sustain long service cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe stainless steel surfaces daily with a mild detergent and warm water, then rinse and dry to prevent streaks. Sanitize high-touch zones (tray edges, shelf lip, casters) with EPA-registered sanitizer following label dilution in gallons or liters. Remove pans and clean separately; inspect casters and brakes, tightening hardware as needed. Clean spills immediately to deter pests and prevent corrosion, preserving appearance and reducing contamination risk for staff and customers.#@@#Additional Info#@#Piper Products 411-1217 tray starter station offers a cantilevered bussing solution with one 2/3 and one 1/3 pan, two 1/2 pans, an 18-gauge stainless steel top, and a sturdy frame.#@@#General Info#@#Description #@#
Handle high volumes without compromising organization or durability. This tray starter station assembles a cantilevered work surface and plate storage into a compact mobile unit ideal for cafeterias, banquet lines, and high-traffic serving points. Operators gain consistent workflow control through defined pan capacity, a reinforced frame, and caster mobility that sustain long service cycles.
#@@# Pan Capacity#@#
Configure service lines with one 2/3 plus one 1/3 size pan and two 1/2 size pans to stage trays, condiments, or small plated items. This fixed pan layout reduces handling time and maintains portion separation, improving throughput during peak periods.
#@@# Stainless Top#@#
Specify an 18 gauge stainless top for a sanitary, nonreactive contact surface that resists staining and warping under repeated use. Staff can clean this surface rapidly with common sanitizers, limiting downtime between service shifts.
#@@# Structural Frame#@#
Employ a 1-5/8 inch O.D. stainless steel frame that provides lateral stability and resists torsion under load. Kitchen crews can stack trays and supplies without excessive flex, preserving alignment along service lines and minimizing maintenance calls.
#@@# Mobility System#@#
Rely on four 4 inch swivel casters to reposition the station quickly across tile or vinyl floors, with two brake-equipped casters to lock the unit during service. Teams can adapt layout for varying line configurations while ensuring stationary stability when required.
#@@# Dimensions#@#
Fit the unit within constrained footprints using a 48 inch length, 24 inch depth, and 64-1/4 inch height profile that aligns with common counter and pass heights. Managers can plan traffic flow and clearance precisely for compliance and ergonomic access.
#@@# Material Integrity#@#
Expect full stainless construction throughout components to withstand humid, high-use back of house environments and frequent wash cycles.
#@@#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 welds and frame weekly to detect stress or corrosion and tighten fasteners as needed. Clean stainless steel surfaces daily with a pH-neutral detergent and soft cloth; rinse and dry to prevent spots. Sanitize pans and shelves after each shift using approved food‑safe sanitizer and follow dwell times. Lubricate caster swivel bearings monthly with food‑grade lubricant and verify brake function. Calibrate leveling and secure caster mounts quarterly to maintain stability.