Stop compromising on durability or capacity. This transport cart delivers organized, secure movement of full-size and fractional pans across high-volume operations while maintaining stainless steel integrity and dependable mobility. Designed for kitchens, catering fleets, and institutional foodservice, this cart supports streamlined workflows and consistent load handling.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe all stainless surfaces with a neutral pH detergent and soft cloth, rinsing with clean water and drying to prevent water spots. Flush drip pan and remove debris from shelf slots after each shift. Sanitize high-touch zones—handles, pan stops, caster stems—using an EPA‑approved sanitizer per label contact time. Inspect casters and handle for wear weekly and tighten fasteners. Regular cleaning prevents contamination, deters pests, preserves finish, and supports health‑code compliance.#@@#Additional Info#@#Blodgett TC-20 cart offers 20-pan stainless steel transport with 304 construction, 2-3/8" shelf spacing, locking pan stop, drip pan, removable handle, and 5" casters; fits 18" x 26" bake pans or 12" x 20" x 2.5" steam table pans.#@@#General Info#@#Description #@#
Stop compromising on durability or capacity. This transport cart delivers organized, secure movement of full-size and fractional pans across high-volume operations while maintaining stainless steel integrity and dependable mobility. Designed for kitchens, catering fleets, and institutional foodservice, this cart supports streamlined workflows and consistent load handling.
#@@# Pan Capacity#@#
This cart holds twenty pans with 2-3/8 inches spacing per shelf, accommodating either twenty 18 x 26 inch bake pans on wire shelves or twenty 12 x 20 x 2.5 inch steam table pans. Operators gain predictable stacking that matches common gastronorm and full-sheet pan dimensions for efficient staging and transport.
#@@# Sturdy Construction#@#
Engineers specified 304 stainless steel for structural elements to resist corrosion and maintain sanitary surfaces under repeated washdown cycles. Kitchen teams experience long service life and reduced maintenance compared with lower grade steels.
#@@# Secure Pan Stops#@#
Manufacturers integrated a locking pan stop to prevent forward pan migration during transit and to protect contents during loading and unloading. Staff reduce spill incidents and maintain safe corridors when moving heavy pans between stations.
#@@# Removable Handle#@#
Designers equipped the unit with a removable cart handle to simplify storage and to allow clearance when the cart nests or passes through tight spaces. Maintenance crews access welds easily and transporters fit carts into vans or oven cavities where clearance proves limited.
#@@# Heavy Duty Mobility#@#
Five inch heavy duty casters provide roll force appropriate for loaded pans while delivering maneuverability on commercial floors. Culinary teams move fully loaded racks with controlled steering and minimal staff exertion.
#@@# Service Features#@#
A built-in drip pan captures liquids that escape pans, preserving floor safety and simplifying cleanup during peak shifts.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect caster bearings monthly and lubricate with food-grade lubricant to preserve mobility and prevent noise. Clean 304 stainless steel surfaces with a neutral pH cleaner and soft cloth; rinse thoroughly and dry to avoid corrosion and spotting. Remove drip pan and sanitize after each use to prevent bacterial growth. Verify locking pan stop operation and adjust fasteners as needed. Tighten handle mounts and check welds for fatigue at regular intervals.
