Bon Chef 5215 Food Pan

LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the Bon Chef 5215 Food Pan with a soft cloth and mild detergent; rinse with warm water and dry immediately to prevent water spots. Sanitize high-touch zones like pan rims and serving surfaces using an EPA-registered sanitizer per label dilution; allow contact time. Inspect for residue and repeat cleaning after acid or salty spills to prevent corrosion and staining. Regular cleaning prevents contamination, supports health-code compliance, and preserves pan service life.#@@#Additional Info#@#Bon Chef 5215 Food Pan, 1/3 size rectangular stainless steam table pan, has 1 qt. capacity and 4" depth. CSA and NSF certified for commercial foodservice; durable design simplifies prep, service, and cleaning for restaurants, schools, and catering.#@@#General Info#@#Description #@# Built for high-volume service settings that require consistent portion control and reliable sanitation, this commercial food pan combines a compact footprint with certified construction to support daily kitchen operations. Chefs and foodservice managers will appreciate a design that fits standard steam tables while maintaining measured capacity and durable materials for frequent use. Operations gain a dependable, NSF and UL certified pan that streamlines staging, holding, and display tasks without compromising hygiene or fit. #@@# Depth Four#@# Depth measures determine stacking, insertion, and heat transfer in line service. This unit specifies a depth of 4 inches, enabling predictable fill volumes and compatibility with common steam table wells. Staff will achieve consistent portioning and efficient tray loading based on that dimension. #@@# Measured Capacity#@# Capacity registers as 1 quart, which translates to precise recipe planning and reduced waste. Kitchens can calculate servings per pan quickly when each unit holds one quart and integrates with existing portion control systems. #@@# Standard Size#@# Size matches a 1/3 size format, ensuring compatibility with modular steam table layouts and foodservice rails. Managers will place multiple pans in combination wells to maximize menu variety in limited counter space. #@@# Durable Construction#@# The pan uses corrosion-resistant metal finished in silver and adheres to sanitary standards enforced by CSA, NSF, and UL certification. Maintenance teams will perform routine cleaning with standard detergents without risking finish degradation or structural compromise. #@@# Rectangular Profile#@# The rectangular shape optimizes space usage in both hot and cold wells and facilitates organized arrangement on prep counters. Line cooks benefit from straighter edges that simplify scooping, ladling, and arranging food items during peak service. #@@#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#@#Clean the Bon Chef 5215 Food Pan after each use using warm water and a nonabrasive detergent to prevent corrosion and maintain finish. Rinse thoroughly and dry immediately with a soft cloth to avoid water spots. Inspect edges and corners for residue; remove buildup with a nylon brush. Verify seals and storage lids before stacking to prevent contamination. Sanitize per CSA or local codes with approved solutions and document cleaning cycles for compliance.