Handle high volumes without sacrificing speed or organization. This dish cart provides a practical transport solution for kitchens, cafeterias, and catering operations, moving full loads with minimal effort. Operators benefit from a consistent layout and protected stacking, which reduces breakage and turnaround time while supporting rigorous sanitation routines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the stainless steel frame and shelves with mild detergent and warm water using a microfiber cloth. Rinse with clean water and dry immediately to prevent spots. Sanitize high-touch zones (handles, caster housings, compartment edges) with an EPA-registered sanitizer per label dwell time. Inspect casters and tighten fasteners weekly. Clean spills under shelves and booth crevices to deter pests and prevent contamination. Regular cleaning supports health-code compliance and guest perception.#@@#Additional Info#@#Piper Products D170-33 Dish Cart features a tubular stainless steel frame with a stainless shelf, two extra-low open compartments that accept dishes up to 10", 33" length and 4" swivel casters; unit weighs 100 pounds and meets CSA standards.#@@#General Info#@#Description #@#
Handle high volumes without sacrificing speed or organization. This dish cart provides a practical transport solution for kitchens, cafeterias, and catering operations, moving full loads with minimal effort. Operators benefit from a consistent layout and protected stacking, which reduces breakage and turnaround time while supporting rigorous sanitation routines.
#@@# Stainless Steel Frame#@#
Engineers selected stainless steel for structural components to resist corrosion in humid dishroom environments. Maintenance crews will achieve a long service life and straightforward cleaning with smooth surfaces and welded joints.
#@@# Two Compartment Layout#@#
Designers configured two compartments sized for extra low stacks and dishes up to 10 inches, maximizing load density while keeping fragile items separated. Staff can sort plates and trays at the point of service, which reduces handling steps and speeds recovery cycles.
#@@# Open Tubular Construction#@#
Fabrication uses an open tubular frame that balances rigidity with accessible cleaning and visual inspection. Supervisors will appreciate the reduced trap points for soil accumulation and the simplified washdown process.
#@@# Integrated Shelf#@#
Manufacturers fitted a stainless steel shelf to carry utensils, trays, or small items, adding staging capacity without increasing footprint. Kitchen teams can stage service items on the shelf to streamline restocking and plating tasks.
#@@# Caster Mobility#@#
Specifiers included 4-inch swivel casters to enable tight turns in crowded dishrooms and quick repositioning during peak periods. Technicians can replace wheels with standard parts when needed, minimizing downtime.
#@@# Compact Footprint#@#
Engineers designed the unit with a 33-inch length and 25-inch depth while maintaining a 26-inch height, allowing passage through service doors and narrow corridors. Facility planners can fit multiple carts into limited storage bays while maintaining clear aisles.
#@@#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 hardware to prevent wobble and uneven wear. Clean stainless steel frame and shelf with a nonabrasive detergent and warm water; rinse and dry to prevent spotting. Lubricate caster bearings quarterly with food-safe lubricant and check swivel action. Verify welds and frame alignment monthly; repair or replace damaged components to maintain load capacity. Store cart indoors when idle to limit corrosion.