AllPoints 2235900 30 lb Hopper Manual Stainless Steel Ingredient Dispenser
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- Footprint & Configuration enable space-efficient setup
- Capacity supports 30 lbs for steady throughput
- Core Specs include durable stainless steel build
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The Garland 2235900 Hopper Rear Gd 30rb is a commercial-grade hopper designed for foodservice operations requiring efficient bulk ingredient handling. Manufactured by Garland, this unit features a rugged construction with precise dimensions and high-capacity functionality. Engineered for durability and ease of maintenance, it offers reliable performance in medium-volume workflows. With a focus on optimal flow and streamlined operation, the hopper incorporates a self-contained design compatible with various restaurant and institutional kitchen setups. Its technical specifications include a 30-pound capacity, stainless steel finish, and ergonomic access for cleaning and servicing, making it ideal for applications necessitating consistent ingredient dispensing and high throughput.
The Garland 2235900 Hopper Rear Gd 30rb is tailored for commercial foodservice environments requiring precise ingredient management. Its robust stainless steel construction ensures durability under heavy use, while the design facilitates quick removal for cleaning. The hopper's capacity supports moderate throughput operations, suitable for busy kitchens or food preparation stations that demand swift replenishment. Easy-to-access loading and discharge points streamline workflow, reducing downtime and enhancing productivity in restaurant, cafeteria, or institutional settings. Its compact footprint and ergonomic layout optimize space and facilitate maintenance routines, making it a dependable component of foodservice equipment.
Ideal for commercial kitchens with consistent ingredient supply needs.
The Garland 2235900 Hopper Rear Gd 30rb operates with a simple, self-contained design featuring a stainless steel construction that ensures durability in high-use environments. Its compact dimensions of 1\" in height, width, and depth allow integration into various kitchen layouts, while its 30-pound capacity addresses medium throughput demands efficiently. The unit’s material safety and ease of cleaning support hygienic operation, with standard disassembly for routine maintenance. Power requirements are minimal, as it’s designed for manual operation with no electrical connection needed, making it suitable for a variety of foodservice settings. The hopper’s construction promotes reliable ingredient flow while resisting corrosion and wear over time.
A commercial hopper is a foodservice equipment component designed for efficient bulk ingredient storage and dispensing. Typically made from stainless steel or other durable materials, it features capacities suitable for medium to high-volume operations. Installed in food preparation lines or behind counters, this equipment supports continuous workflow by enabling easy loading, discharging, and cleaning. The Garland 2235900 Hopper Rear Gd 30rb, for instance, is used in restaurant kitchens, cafeterias, and institutional facilities where consistent ingredient flow is essential for maintaining service speed and product quality. Its robust design and ergonomic features make it ideal for medium-volume food service environments needing reliable bulk ingredient management.
Built with high-quality stainless steel and engineered for dependable performance, the Garland 2235900 Hopper Rear Gd 30rb supports medium-volume kitchens and continuous ingredient dispensing. Its durable design and ergonomic features sustain operational efficiency in restaurant, cafeteria, or institutional foodservice settings.
The Garland 2235900 Hopper Rear Gd 30rb stands out for its rugged stainless steel construction, compact design, and reliability in medium-volume operations. Its self-contained architecture simplifies maintenance and integration into existing workflows while supporting consistent ingredient flow. Compared to similar models, it offers enhanced durability, space efficiency, and ease of access, contributing to operational efficiency and sanitary compliance in commercial kitchens.
