Workshop · WS-041
Removable-slatted plate airing rack
Hold a few washed plates upright over a separate purchased draining tray.
Editorial construction draft. Original digital diagrams; no physical build or load certification. Read dimensions, fit and use limits before making changes. US customary dimensions control; metric values are references.
Before marking and cutting
- US inches; feet where appropriate. Metric values are rounded references. Written inch values control.
- 3/4 in means measured 0.750 in actual thickness wherever used. Recalculate mating lengths for other sheet thicknesses; do not substitute nominal stock blindly.
Use limits
- No dish sanitization, sterilization or rated plate capacity.
Materials and cuts
| Part | Qty | Size to cut | Material |
|---|---|---|---|
| A Long feet | 2 | 12 × 1 1/2 × 3/4 in 304.8 × 38.1 × 19.05 mm | Clear solid hard maple, straight grain along the listed length. Measured actual thickness 3/4 in. |
| B Plate ribs | 6 | 8 × 3/4 × 1/2 in 203.2 × 19.05 × 12.7 mm | Clear solid hard maple, straight grain along the listed length. Measured actual thickness 1/2 in. |
Hardware and consumables
- 1 × Purchased food-safe draining tray. Minimum 13 × 9 in usable floor, actual fit checked.
Tools
- Rule with fractional inches
- Pencil or appropriate material marker
- Reliable square
- Saw suited to the specified stock
- Clamps
- Abrasive and dust-removal brush
Assembly
- Measure the intended plates and purchased draining tray. This 12 × 8 in rack fits entirely inside a tray with at least 13 × 9 in usable floor.
- Cut two A feet 12 × 1 1/2 × 3/4 in and six B ribs 8 × 3/4 × 1/2 in.
- Lay A parallel along X, one at Y = 0–1 1/2, one at Y = 6 1/2–8 in. Set their ends at X = 0–12 in.
- Mark six rib centerlines X = 1,3,5,7,9,11 in. B runs along Y and spans both A feet.
- Mark a 3/4 in-wide by 1/4 in-deep flat-bottom groove across each A at those centers. Trial the actual rib width in scrap before final cutting.
- Cut and clean the twelve grooves with suitable hand tools while A is clamped. Leave at least 1/2 in wood under every groove.
- Seat each B loosely into the opposing grooves, projecting flush with Y = 0 and 8 in. Do not glue: ribs remove for cleaning.
- Ease all plate-contact edges and set the rack in its separate tray. Verify every rib is seated and the empty rack is stable.
- Place one actual washed plate between two ribs with its lower edge resting on the separate food-safe tray, not suspended by the ribs. Add others only while it remains stable.
- Remove plates, lift out all ribs and drain/wash the tray separately. Dry wood completely between uses.
Checks
- Rib centers 2 in apart; nominal clear space 1 1/4 in.
- Grooves 1/4 in deep in 3/4 in feet.
- Plate bottom supported by tray and no plate leans over an unstable edge.
Cleaning and maintenance
- Separate and dry after each use.
- Replace splintered ribs or swollen feet.
Primary context
These sources inform the context and do not endorse the original construction design.