Stop compromising organization for speed. This step-style condiment center enhances front-of-house service while preserving ingredient integrity and ensuring quick access for staff, which improves line throughput and portion control. The unit features two tiers and six 1-quart inserts, allowing for the simultaneous setup of multiple condiments and toppings without creating clutter.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe all stainless steel surfaces daily with a mild detergent and a soft cloth, rinsing with clean water and drying to prevent water spots. Remove 1-quart inserts and wash in warm, soapy water; sanitize inserts and notched lids with an approved food-contact sanitizer, following label directions. Clean ice liners and EZ-Chillpacks between uses. Target high-touch zones—lid edges, dispenser rims, chair-adjacent counters—to prevent germ transfer, pest attraction, and preserve finish.#@@#Additional Info#@#San Jamar’s B6706inL stainless steel condiment center measures 18" W x 12" D x 12-5/8" H. It has two tiers with six 1-qt inserts, notched lids, two ice liners, and six EZ-Chillpacks, made from durable 22-gauge stainless steel.#@@#General Info#@#Description #@#
Stop compromising organization for speed. This step-style condiment center enhances front-of-house service while preserving ingredient integrity and ensuring quick access for staff, which improves line throughput and portion control. The unit features two tiers and six 1-quart inserts, allowing for the simultaneous setup of multiple condiments and toppings without creating clutter.
#@@# Stainless Steel Construction#@#
The unit is constructed from 22-gauge stainless steel, designed to resist corrosion and endure daily use in foodservice environments. Staff can quickly clean surfaces between shifts, ensuring sanitary conditions and reliable performance.
#@@# Two-Tier Layout#@#
The stepped two-tier design positions frequently used items within immediate reach while keeping secondary items visible above the counter. This setup enables servers to maintain faster assembly times and minimize motion waste during peak periods.
#@@# Six Insert Capacity#@#
The configuration accommodates six 1-quart inserts, allowing for independent portioning of sauces, dressings, and garnishes. Operators can replace or rotate inserts without needing to remove the entire organizer, which helps reduce service interruptions.
#@@# Ice Liners and EZ-Chillpacks#@#
The product includes two ice liners and six EZ-Chillpacks to keep cold inserts at safe temperatures for extended periods. Managers can minimize spoilage risk and maintain consistent chill levels during multi-hour service.
#@@# Notched Lids for Access#@#
Notched lids provide partial coverage while allowing spoons or squeeze bottles to remain in use without fully exposing contents. This design helps staff preserve product freshness and reduce contamination while ensuring continuous access.
#@@# Compact Footprint#@#
Measuring 18 inches wide by 12 inches deep and 12-5/8 inches high, the center fits well on crowded counters and service stations.
#@@#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 stainless steel surface daily for food residue and corrosion; remove soil with a mild detergent and a soft cloth, then rinse and dry to prevent spotting. Disassemble lids, inserts and ice liners weekly; wash in warm, soapy water, sanitize per local code, air dry completely before reassembly. Replace EZ-Chillpacks after damage; store unit level and avoid direct heat. Lubricate hinges quarterly and verify CSA compliance documentation.