OEM Stainless Steel Two Tier Fruit Basket

This product is a purpose-built storage solution designed for commercial kitchens, food service operations, and institutional environments requiring organized, hygienic, and durable fruit presentation. Constructed from food-grade stainless steel, the two-tier configuration maximizes vertical space while maintaining accessibility to both levels. Each tier features perforated or slatted surfaces to promote airflow, reducing moisture buildup and extending produce freshness. The design prioritizes ease of cleaning, structural rigidity under load, and compatibility with standard sanitation protocols.

Material Composition and Grade Selection

The basket is manufactured using AISI 304 stainless steel, selected for its balance of corrosion resistance, formability, and cost-effectiveness in wet and acidic environments commonly found in food handling. This grade contains 18% chromium and 8% nickel, providing resistance to oxidation and staining from fruit juices, cleaning agents, and humidity. For applications involving higher chloride exposure or prolonged contact with acidic substances, AISI 316 stainless steel is available as an upgrade, offering enhanced pitting resistance due to added molybdenum. All surfaces are finished to a No. 4 brushed texture, minimizing crevices where contaminants can accumulate and facilitating uniform cleaning.

Structural Design and Load Distribution

The two-tier framework employs vertical support posts welded to a reinforced base ring, ensuring lateral stability even when fully loaded. Each tier consists of a perforated sheet or wire mesh platform with a minimum open area of 40%, allowing air circulation while preventing small fruits from falling through. The frame geometry is engineered to distribute weight evenly across the base, minimizing tipping risk. Static load testing confirms each tier safely supports up to 15 kg of distributed weight, with a safety factor of 2:1 relative to yield strength. Base diameter is standardized at 300 mm to fit standard prep tables and service counters without overhang.

Surface Finish and Hygienic Properties

All surfaces undergo electropolishing after fabrication to remove microscopic imperfections and enhance passive oxide layer formation. This process reduces bacterial adhesion and improves cleanability compared to mechanically polished or mill-finished alternatives. The finish achieves a surface roughness (Ra) of ≤0.4 μm, meeting ISO 14644-1 Class 5 cleanroom standards for particulate control. Rounded edges and seamless welds eliminate crevices where food particles or moisture can harbor microbial growth. The design complies with FDA 21 CFR §175.300 for direct food contact surfaces and is suitable for use in HACCP-controlled environments.

Customization Options for OEM Integration

As an OEM component, the basket supports dimensional adjustments to match specific equipment envelopes or workflow requirements. Tier height spacing can be modified between 150 mm and 250 mm to accommodate different produce sizes or stacking configurations. Base diameter and tier dimensions are scalable within structural limits, with custom perforations patterns available upon request—such as hexagonal, square, or slotted designs—to optimize airflow for specific fruits. Branding elements, including laser-etched logos or color-coded identification tags, can be incorporated without compromising surface integrity. All modifications are reviewed for structural compliance and hygienic suitability before tooling.

Quality Assurance and Inspection Protocol

Every unit undergoes a multi-stage inspection process aligned with ISO 9001:2015 requirements. Dimensional verification is performed using calibrated calipers and coordinate measuring machines (CMM) to confirm critical features such as tier height, post alignment, and base flatness within ±0.5 mm tolerances. Surface finish is assessed via profilometry to ensure Ra values remain within specification. Weld integrity is checked via visual inspection under 10x magnification and dye penetrant testing for internal defects. Final cleaning is conducted using deionized water and food-safe alkaline detergent, followed by air drying in a controlled environment. Each basket is individually packaged with corrosion-inhibiting vapor barriers and labeled with batch traceability codes.

Typical Applications in Food Service Environments

This basket is commonly integrated into buffet lines, cafeteria serving stations, and hotel breakfast displays where fruit presentation must remain visually appealing and sanitary over extended service periods. The two-tier design allows operators to separate ethylene-sensitive fruits (e.g., apples, pears) from ethylene-producing varieties (e.g., bananas, avocados) on different levels, slowing premature ripening. In healthcare facilities, it supports infection control protocols by enabling easy cleaning between patient meal services. Educational institutions use it in dining halls to manage high-volume fruit distribution during lunch periods, reducing cross-contamination risks compared to open baskets or non-metallic alternatives prone to staining or odor retention.

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