EAIS Gastro 2/1 GN Trolleys – Full Height & Low Level
Product Description
EAIS produce these 2/1 gastronorm trolleys in two configurations: a full height version with tiered trayslides designed to maximise vertical storage capacity, and a lower unit built with a solid...
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Product Description
EAIS produce these 2/1 gastronorm trolleys in two configurations: a full height version with tiered trayslides designed to maximise vertical storage capacity, and a lower unit built with a solid worktop that doubles as a prep or staging surface. Both are constructed from fully welded stainless steel throughout, which matters in environments where trolleys are in daily use and need to hold up to repeated loading, transit, and cleaning cycles.
In practice, these trolleys are most commonly used for moving prepared trays, pans, and containers between preparation areas, cooking equipment, and service points. The trayslides include a retaining edge to the front and rear to keep gastronorm containers secure during transit — a detail that carries real weight in busy kitchens where staff are moving quickly and spillage has a tangible cost. Castor bumpers are fitted as standard, providing a degree of protection to door frames and kitchen furniture during everyday use.
- Fully welded construction avoids the weak points common in bolt-together alternatives under sustained heavy use
- Retaining edges to trayslides help secure containers during transit
- Solid worktop on the low level model provides a usable prep or pass surface
- Castor bumpers reduce impact damage to kitchen furniture and fittings
- Stainless steel construction supports straightforward cleaning to food hygiene standards
For kitchens with restricted ceiling height or tighter access routes, the low level model is often the more practical choice. Larger volume operations — particularly those running banqueting, cook-chill production, or high-throughput contract catering — tend to favour the full height version where maximising tray capacity per trolley run matters. For sites with exceptionally high demand or specialist requirements, it is worth considering whether a heavier-duty alternative from the wider range would be a better fit.
If you are weighing up which configuration suits your kitchen layout and workflow, our team is happy to talk it through with you.
Key Features
- Fully welded stainless steel construction throughout for long-term durability
- Tiered trayslides with front and rear retaining edges secure 2/1 GN containers
- Available in full height or low level configuration to suit kitchen constraints
- Solid worktop on low level model provides usable prep or staging surface
- Standard-fit castor bumpers protect door frames and kitchen fittings during transit
Operational Benefits
- Reduces spillage risk when moving loaded trays at speed during service
- Fully welded frame withstands daily loading and cleaning cycles without loosening
- Low level model suits kitchens with restricted ceiling height or access routes
- Full height configuration maximises tray capacity per trolley run in high-volume sites
- Stainless steel surfaces clean down quickly, supporting consistent hygiene compliance
Specifications
Downloads
Frequently Asked Questions
- The full height version is generally the more practical choice for high-throughput environments where maximising the number of trays moved per run reduces labour and transit time. If your operation runs large batch production or needs to move significant volumes of prepared trays between cook and chill stages, the tiered trayslide layout makes better use of each trolley journey.
- The solid worktop on the low level model is built to a working height that makes it practical as a staging or pass surface, not just a storage shelf. It is commonly used in kitchens where a mobile prep surface is useful, though it is worth considering your workflow carefully — if tray capacity is the priority, the full height version will serve better.
- The fully welded stainless steel construction means there are no bolt-together joints or hidden crevices where residue can accumulate, which makes cleaning more straightforward and supports compliance with food hygiene requirements. Regular cleaning with appropriate commercial detergents is all that is needed under normal use.