Upgrade buffet service with a durable stainless steel stand engineered for continuous operation in high-traffic food service environments. This frame stand supports full-size Reflection buffet servers and aligns with standard chafer dimensions, enabling consistent placement and secure support across service stations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe stainless steel stand with a soft cloth and mild detergent; rinse with clean water and dry immediately to prevent water spots. Sanitize high-touch zones like handles and edges using an EPA-registered sanitizer per label dilution; allow contact time before wiping. Inspect for residue under shelves and joints; remove crumbs to deter pests. Regular cleaning prevents cross-contamination, supports health code compliance, and preserves finish and service life.#@@#Additional Info#@#Spring USA 171-6/11 Stand fits the Reflection buffet server and mates with #2171-6, made from 18/8 stainless steel for chafing systems; it weighs 5 pounds, meets CSA standards, and supports stable foodservice for restaurants and institutions.#@@#General Info#@#Description #@#
Upgrade buffet service with a durable stainless steel stand engineered for continuous operation in high-traffic food service environments. This frame stand supports full-size Reflection buffet servers and aligns with standard chafer dimensions, enabling consistent placement and secure support across service stations.
Specify full-size chafers without guesswork. The stand accommodates Reflection full-size buffet servers and secures pans for stable service, which reduces tipping risk and improves food presentation during peak periods.
Choose 18/8 stainless steel for corrosion resistance and sustained performance under frequent cleaning cycles. Maintenance teams will note fewer surface blemishes and simplified sanitation procedures compared with coated or mixed metal options.
Rely on a solid frame capable of supporting heavy full pans and lids during continuous service. Catering crews benefit from predictable load capacity that maintains alignment and minimizes shifting as staff move units.
Place servers quickly with a consistent footprint that speeds line setup and teardown. Event staff will save time on staging and realize smoother traffic flow at serving lines during high-volume meal periods.
Integrate the stand into existing chafer inventories without modifying other equipment. Procurement leads enjoy compatibility with standard Reflection full-size components, easing replacement planning and inventory control.
Select an accessory built from materials that meet common food service requirements and simplify inspection readiness. Operations directors receive clearer documentation for equipment lists and easier compliance with sanitation standards.
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• Check if the product you have received has all the essential parts and accessories.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Spring USA 171-6/11 stand for corrosion and deformation before each shift. Remove food debris and fingerprints with a soft cloth and neutral pH cleaner; rinse with potable water and dry immediately to prevent spots. Sanitize contact surfaces with a food-grade sanitizer per manufacturer dwell times. Tighten fasteners and check weld integrity monthly; replace fatigued components. Store the stand in a dry, ventilated area away from chlorides and acids to prevent pitting.