Stop choosing between presentation and durability. This stainless steel food pan combines decorative Bolero styling with commercial performance to support high-volume service while maintaining a refined appearance for front-of-house operations. Designed for continuous use in steam tables and buffet lines, this 1/2 size long pan balances capacity, footprint, and serviceability for institutional kitchens and catered events.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe stainless steel surfaces with a soft cloth and mild detergent, then rinse with clean water and dry to prevent streaking. Sanitize high-touch zones (menu covers, shakers, chair backs, door handles) using an EPA-registered sanitizer per label directions. Clean food pan exteriors and under shelves daily to remove crumbs and grease. Inspect for damage weekly and store dry to prevent corrosion. Regular cleaning prevents cross-contamination, deters pests, and preserves furnishings.#@@#Additional Info#@#Bon Chef 5310 Food Pan, 1/2 size long, offers 3 qt. (96 oz.) capacity in a 20-31/32" x 6-1/2" x 2-3/4" stainless steel design.#@@#General Info#@#Description #@#
Stop choosing between presentation and durability. This stainless steel food pan combines decorative Bolero styling with commercial performance to support high-volume service while maintaining a refined appearance for front-of-house operations. Designed for continuous use in steam tables and buffet lines, this 1/2 size long pan balances capacity, footprint, and serviceability for institutional kitchens and catered events.
#@@# Capacity Optimized#@#
This pan holds a 3 Qt. capacity, enabling efficient portioning without frequent refills. Managers in cafeterias and hospitals will reduce labor interruptions by matching pan size to common batch yields.
#@@# Precision Dimensions#@#
Measuring 20-31/32 inches by 6-1/2 inches with a 2-3/4 inch depth, the rectangular layout fits standard 1/2 size long wells and drop-in systems. Chefs gain predictable spatial planning for multi-pan configurations and consistent product presentation.
#@@# Stainless Steel Construction#@#
Built from stainless steel, the unit resists corrosion and withstands repeated handling and cleaning cycles. Foodservice teams will extend equipment life and minimize metal fatigue under heavy daily use.
#@@# Decorative Bolero Finish#@#
The Bolero design provides an elevated visual profile suitable for catered buffets and hotel service lines. Front-of-house staff can present hot items with a refined aesthetic while maintaining food safety standards.
#@@# Certifications For Safety#@#
Certified to NSF and listed under UL, the pan meets regulatory expectations for public feeding operations. Procurement officers will document compliance easily during audits and inspections.
#@@# Unheated Operation#@#
Specified as unheated, the pan integrates into steam table assemblies and warming platforms that supply external heat. Kitchen planners will tailor thermal management by pairing this pan with appropriate heated wells or warmer plates.
#@@#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 stainless steel surfaces after each shift using a neutral detergent and warm water to remove food residues and prevent corrosion. Rinse thoroughly and dry with a lint-free cloth to avoid water spots. Inspect Bolero-pattern edges and corners weekly for trapped debris and sanitize with a food-safe sanitizer following manufacturer dwell times. Verify NSF and UL marks remain visible and replace pans that warp or dent to maintain proper fit in steam tables and prevent leaks.