Overshelf/Sneezeguard, for steam table 18/201 stainless steel, NSF
Maximize your kitchen efficiency with the Atosa MROS Overshelf, expertly designed for three-well steam tables. This overshelf is a must-have for foodservice establishments looking to optimize workspace while ensuring food safety and accessibility.
Product Overview:
The Atosa MROS Overshelf is constructed from durable 18/20 stainless steel, ensuring long-lasting performance and resistance to corrosion and wear. Its NSF certification guarantees that it meets the highest standards for public health and safety, making it an excellent addition to any commercial kitchen environment.
Key Features:
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Robust Construction: Made from 18/20 stainless steel for exceptional durability, ensuring a clean and professional appearance while standing up to the rigors of a busy kitchen.
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NSF Certified: This product meets stringent health and safety regulations, making it a reliable choice for food service.
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Versatile Design: Perfectly designed to fit on three-well steam tables, providing additional storage space for condiments, garnishes, and serving dishes.
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Easy Installation: Simple to install and integrate into your existing setup, enhancing your operational efficiency.
Benefits:
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Increased Workspace: The overshelf allows for additional storage above your steam table, keeping essentials within easy reach while freeing up valuable counter space.
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Food Safety: Designed to help keep food items covered and protected, reducing the risk of contamination from airborne particles.
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Professional Aesthetic: The stainless steel finish contributes to a modern and hygienic look, essential for any commercial kitchen.
Specifications:
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Material: 18/20 Stainless Steel
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Certification: NSF Certified
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Compatibility: Designed for three-well steam tables
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Dimensions: Specific dimensions available upon request
Enhance your kitchen's functionality and maintain food safety with the Atosa MROS Overshelf for Steam Tables. This essential accessory is designed to streamline operations and elevate the efficiency of your food service environment.
