Compact food storage solution designed for high-turn kitchens that require consistent, NSF certified containment without wasteful bulk. This translucent 1/4 size pan offers reliable thermal range from freezing to hot holding, supporting rapid prep and safe storage workflows. Professional kitchens, catering services, and institutional cafeterias benefit from durable polypropylene construction that resists cracking and staining while enabling quick visual inventory checks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe Cambro 44PP190 pans with a mild detergent and warm water, rinse, then air dry or towel dry. Sanitize high-touch zones like lids and serving edges with an approved sanitizer per label. Inspect for cracks and replace damaged units. Clean daily to prevent germ transfer between staff and guests, maintain health-code compliance, deter pests by removing food residue, and preserve pan appearance and service life.#@@#Additional Info#@#Cambro 44PP190 1/4-size translucent polypropylene food pan, 4" deep, sold 6 per case, supports -40°F to 300°F, meets NSF certification; ideal for restaurants, schools, hospitals, and catering due to its durable, food-safe construction.#@@#General Info#@#Description #@#
Compact food storage solution designed for high-turn kitchens that require consistent, NSF certified containment without wasteful bulk. This translucent 1/4 size pan offers reliable thermal range from freezing to hot holding, supporting rapid prep and safe storage workflows. Professional kitchens, catering services, and institutional cafeterias benefit from durable polypropylene construction that resists cracking and staining while enabling quick visual inventory checks.
#@@# Durable Polypropylene#@#
Engineered from food-grade polypropylene, the pan tolerates a temperature range from -40°F to 300°F, allowing safe use from freezer to oven or hot-hold cabinets. Users gain a single container that handles multiple stages of production, reducing container changeover during peak service.
#@@# Translucent Visual Access#@#
Translucent material permits fast product identification without lid removal, enhancing line speed and minimizing time spent searching for items. Staff can reach the correct items faster, which lowers service times and reduces waste from unnecessary exposure.
#@@# Standardized Quarter Size#@#
Designed to quarter size dimensions, the pan fits full-service steam tables, hotel pans, and modular shelving systems used in institutional kitchens. Managers can maintain consistent portion control and rack configuration across prep, storage, and service stations.
#@@# Four Inch Depth#@#
Four inch depth provides an optimal volume for moderate batch storage and mise en place needs while minimizing excess headspace that can lead to drying. Chefs combine shallow storage with efficient portioning for high turnover menu items.
#@@# Case Packaging For Efficiency#@#
Packaged six per case, the configuration simplifies stocking and replenishment for purchasing and receiving teams. Buyers can streamline inventory counts and reduce the frequency of reorders with consistent case quantities.
#@@#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 deformation and stress cracks; discard any with compromised seals. Clean polypropylene pans after each use with warm water and mild detergent, then sanitize with a food‑safe solution per CSA guidelines. Avoid abrasive pads; use soft brushes to remove residue. Store pans nested with vents to promote airflow and prevent moisture buildup. Replace pans showing warping or temperature damage; operate within -40°F to 300°F.