Handle heavy kitchen workflows with a roll-in rack designed for throughput and durability. This unit supports large pan counts and withstands wide temperature cycles, enabling fast staging, baking, and cooling without compromising structural integrity. Foodservice teams gain reliable transport and storage that integrates with roll-in ovens and busy prep lines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe rack rails, bun pan guides and casters daily with a mild detergent solution, scrub food debris with a nylon brush, then rinse with clean water and dry with a lint-free cloth. Sanitize high-touch zones (handles, front load edges, chair-adjacent surfaces) using an approved sanitizer at label concentration and contact time. Inspect for residue under shelves and around casters; remove buildup to deter pests, prevent contamination of hands and pans, and maintain appearance and CSA compliance.#@@#Additional Info#@#Channel 400S-OR roll-in oven rack is a front-load solution measuring 20.5" W x 26" D x 69.75" H. It holds thirty 18" x 26" bun pans, features an end-load design, and is made of 18/304 stainless steel.#@@#General Info#@#Description #@#
Handle heavy kitchen workflows with a roll-in rack designed for throughput and durability. This unit supports large pan counts and withstands wide temperature cycles, enabling fast staging, baking, and cooling without compromising structural integrity. Foodservice teams gain reliable transport and storage that integrates with roll-in ovens and busy prep lines.
#@@# Pan Capacity#@#
Specify capacity for 30 18 inches by 26 inches bun pans or perforated trays, arranged on 2 inches spacing to maximize usable space while maintaining even air circulation. Operators can stage full loads for batch cooking, reducing cycle counts and labor touchpoints.
#@@# Temperature Range#@#
Operate across a broad span from -45° to 575°F with continuous use rated to 475°F, allowing thermal processes from freezing to high-heat baking. Chefs can transition racks between cold storage and ovens without transferring product, improving throughput and reducing handling.
#@@# Construction Material#@#
Fabricate the frame and channels from 18 304 stainless steel for corrosion resistance and washdown compatibility, meeting sanitation expectations in institutional kitchens. Maintenance crews will simplify cleaning routines while preserving finish and strength under repeated use.
#@@# Maneuverability Design#@#
Mount 4 inches high-temp swivel casters with non-marking phenolic tread to enable smooth roll-in and repositioning on commercial floors. Staff experience controlled movement during loading and unloading, and the caster materials resist heat exposure near ovens.
#@@# Loading Configuration#@#
Offer front load, end load access with open sides to accommodate quick insertion and removal of pans during service peaks. Line cooks can reduce dock time at ovens and racks, improving service cadence and minimizing transfer errors.
#@@#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 caster tread weekly and tighten mounting hardware to ensure safe mobility and optimal performance. Clean stainless steel surfaces with a pH-neutral detergent and warm water; rinse thoroughly and dry completely to prevent unsightly spotting. Remove any debris from divider channels and flush them with a soft brush to maintain proper airflow. Verify pan spacing at 2 inches and confirm secure welds at corners for structural integrity.