Engineers designed the stand to integrate with commercial oven installations and accessory configurations typical in institutional and hospitality operations. The specification fits professional workflows for restaurants, hospitals, schools, and large-scale foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Disconnect power and remove oven contents. Wipe stainless steel surfaces with a mild detergent and warm water using a soft cloth. Scrub vents and crevices with a nylon brush to remove grease. Rinse with clean water and dry completely to prevent corrosion. Clean condenser coils and door seals monthly; replace seals if worn. Dispose of wastewater per CSA guidelines. Regular cleaning prevents bacteria, reduces fire risk, lowers energy use, and extends equipment life.#@@#Additional Info#@#RATIONAL stationary oven stand model 60.31.087 offers a 26-3/8" H stainless steel platform for commercial combi ovens; dimensions: 42.5" W, 35.5" D, weight 122.58 lbs, welded for corrosion resistance, mounts securely, meets CSA requirements.#@@#General Info#@#Description #@#
Engineers designed the stand to integrate with commercial oven installations and accessory configurations typical in institutional and hospitality operations. The specification fits professional workflows for restaurants, hospitals, schools, and large-scale foodservice environments.#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the RATIONAL 60.31.087 Stand II Stationary Oven Stand.#@@#Maintenance Guide#@#Clean stainless steel surfaces daily with a neutral detergent and soft cloth to prevent corrosion and maintain finish. Remove debris from weld seams and corners using a nylon brush and warm water. Inspect fasteners weekly and tighten to 10–12 foot-pounds torque. Verify stand remains level; adjust shims to distribute load evenly. Lubricate adjustable feet quarterly with food-safe lubricant. Record maintenance actions and replace damaged components promptly.