Stop sacrificing durability for handling efficiency. This commercial glass rack delivers structured, sanitary storage and transport for high-volume operations, preserving fragile drinkware while accelerating dishroom throughput. Designed for consistent stacking and secure separation, it supports organized cycles in cafeterias, bars, and hospitals.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe rack and extenders daily with a mild detergent solution and a soft brush; rinse with potable water and air dry. Sanitize high-touch zones like handles and rack edges with an EPA-registered sanitizer per label contact time. Inspect compartments for chips; replace damaged parts. Clean spills under shelves and around stations to deter pests and prevent contamination of glassware and hands, maintain inspection compliance, and preserve rack appearance and service life.#@@#Additional Info#@#Cambro Camrack 16S1114167 organizes 16 glass compartments in a 19 3/4" x 19 3/4" x 13 3/4" brown rack with six gray extenders; HACCP-compliant, NSF-certified, fits glasses up to 11-3/4" high and 4-3/8" diameter, made in USA, 28.35 pounds.#@@#General Info#@#Description #@#
Stop sacrificing durability for handling efficiency. This commercial glass rack delivers structured, sanitary storage and transport for high-volume operations, preserving fragile drinkware while accelerating dishroom throughput. Designed for consistent stacking and secure separation, it supports organized cycles in cafeterias, bars, and hospitals.
This rack accommodates standard dishmachine bays for straightforward integration. Production teams gain a consistent footprint that fits existing workflows and reduces reloading time.
Soft gray extenders increase vertical clearance to fit taller glassware without sacrificing compartment stability. Staff can load mixed heights in one rack, reducing the need for multiple runs and minimizing handling.
Compartments isolate individual items, preventing contact and reducing breakage during transport and washing. Kitchen managers observe lower loss rates and steady inventory counts over service periods.
The rack meets guidance for safe foodservice equipment, supporting documented sanitation programs in institutional kitchens. Supervisors maintain regulatory records with equipment that aligns to standard procedures.
Certification confirms suitability for commercial dishrooms and ensures materials resist common cleaning agents and high-temperature cycles. Operators experience reliable sterilization results and predictable service life.
Manufactured in the USA, the brown rack comes in two cases and weighs 28.35 pounds per unit, offering a balance of sturdiness and portability. Maintenance crews benefit from robust construction that withstands daily handling and reduces replacement frequency.
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• 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 extenders and compartments weekly for cracks or deformation; replace damaged extenders to ensure secure separation. Clean the rack with warm water and mild detergent after each service and sanitize per HACCP protocols; avoid abrasive pads that damage the brown finish. Verify NSF and CSA listings are visible and intact. Stack cases evenly to prevent warping. Record inspections and cleaning events, noting washer cycles and chemical concentrations for traceability.
