Description
The TT-BU100C utility cart handles the transport of ingredients, dishes, and kitchen tools. Built with a square tube frame and three tiers of shelving, this cart moves heavy loads across crowded dining rooms and prep areas. The 750x400x835 mm dimensions allow staff to navigate tight corners while carrying multiple bus tubs.
| Product Parameters | TT-BU100C |
| Size | :750*400*835 MM |
| Packing Size | 730*430*145 MM |
| Material | all 201 S/S |
201 Stainless Steel Build
Constructed entirely from 201 stainless steel, this cart withstands daily exposure to water, food acids, and cleaning chemicals. Kitchen staff can quickly wipe down the smooth surfaces after spilling sauces or transporting wet dishes from the sink. The material resists corrosion in humid dishwashing environments.
Three-Tier Capacity
Three distinct shelves provide space to organize kitchen workflows. Operators can separate clean plates on the top tier while storing dirty bus tubs on the bottom. The vertical design holds multiple ingredient bins at once, reducing the number of trips staff take between the walk-in cooler and the prep station.
Square Tube Frame
The square tube architecture secures the cart against bending or warping under heavy weight. This rigid frame prevents wobbling when transporting large stockpots or tall stacks of ceramic plates. The solid structure protects fragile glassware from sudden shifts during transit across tiled kitchen floors.
Compact Navigation
Measuring 750 by 400 millimeters, the cart fits through narrow aisles and tight spaces between cooking lines. The 835-millimeter height aligns with standard worktables, allowing cooks to slide items directly onto the shelves. When empty, the cart stores easily under counters to keep walkways clear.
Why Choose Us?
The TT-BU100C utility cart equips kitchen managers with a durable tool for daily material transport. By combining a strong square tube frame with three tiers of stainless steel shelving, this cart handles heavy dish stacks and bulk ingredients. It supports organized workflows in commercial kitchens, bakeries, and catering operations.


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