Stop settling for flimsy pans that warp under heat. This high-heat 1/2 size food pan delivers consistent dimensional stability and reliable performance for high-volume foodservice operations, enabling kitchens to maintain service pace and food quality throughout peak periods. Designed for continuous use, the pan resists thermal shock from blast chill to hot-hold and simplifies inventory with a familiar half-size footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe Cambro 22HP110 pans with a mild detergent and warm water, scrub food residue with a soft brush, then rinse and air dry. Sanitize high-touch zones like lids and handles with an approved sanitizer; follow label contact times. Inspect edges and drain holes for trapped debris and remove with a nylon tool. Rotate stock and store pans dry to prevent contamination, deter pests, and maintain appearance and compliance with CSA and health codes.#@@#Additional Info#@#Cambro 22HP110 half-size H-Pan, 2.5" deep, made in USA from high-heat plastic, supports -40°F to 210°F, meets NSF and CSA standards; pack of six reduces downtime, resists warping, fits standard steam table and prep station openings.#@@#General Info#@#Description #@#
Stop settling for flimsy pans that warp under heat. This high-heat 1/2 size food pan delivers consistent dimensional stability and reliable performance for high-volume foodservice operations, enabling kitchens to maintain service pace and food quality throughout peak periods. Designed for continuous use, the pan resists thermal shock from blast chill to hot-hold and simplifies inventory with a familiar half-size footprint.
#@@# High-Heat Construction#@#
Manufactured from heat-stable polymer, the pan withstands a working range from -40°F to 210°F, allowing direct transfer between freezer storage, prep, and hot-holding without deformation. Users gain operational flexibility and reduce breakage costs by replacing brittle alternatives with a material engineered for repeated thermal cycling.
#@@# Foodservice Capacity#@#
Sized as a 1/2 size, 2.5 inches deep unit, the pan holds standard portion volumes while fitting full-size steam table layouts and hotel pans. Managers achieve predictable yield planning and consistent portion control when integrating this unit into well-organized serving lines.
#@@# NSF Certified Safety#@#
Listed to NSF criteria, the pan supports compliance with sanitization and food safety protocols in institutional and commercial settings. Supervisors maintain regulatory records more easily and trust the product for direct food contact applications where certification matters.
#@@# Durable Black Finish#@#
The black color hides surface wear and staining that commonly appears with heavy use, preserving a professional presentation over time. Chefs and operators maintain visual consistency across service lines while extending replacement cycles for front and back of house equipment.
#@@# Lightweight Transportability#@#
At approximately 5.94 pounds per case of six, the set balances robustness with manageable handling for staff during busy turnovers.
#@@#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 pans daily for cracks or warping and remove damaged units immediately to prevent contamination. Clean with a neutral detergent and warm water; sanitize per institutional protocol using EPA-registered agents. Rinse thoroughly and air dry to avoid residue. Store pans nested loosely to allow airflow and prevent distortion. Avoid heat exposure above 210°F and cold below -40°F. Replace seals and lids when wear compromises fit.