Handle heavy kitchen production with confidence using a roll-in oven rack engineered for continuous service and precise temperature tolerance. This unit supports rail-to-oven workflows while preserving pan integrity and product consistency across shift changes. Designed for foodservice operations, it combines high-capacity storage with commercial-grade construction for repeatable performance in institutional and hospitality settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe stainless surfaces with a mild detergent and warm water using a soft cloth; rinse and dry to prevent spotting. Sanitize high-touch zones like side rails, casters, and control handles with an EPA-registered sanitizer per label dwell time. Inspect casters and frame; remove trapped crumbs from crevices to deter pests. Clean after heavy use and weekly for routine maintenance. Regular cleaning prevents cross-contamination, preserves finish, and supports health-code compliance.#@@#Additional Info#@#Channel 411S-OR Roll-In Oven Rack fits twenty 18" x 26" bun pans with 3" spacing in a 28.5" W x 18" D x 69.75" H footprint. It features a side-load design, 18/304 stainless steel, -45° to 575°F range, and 4" high-temp swivel casters.#@@#General Info#@#Description #@#
Handle heavy kitchen production with confidence using a roll-in oven rack engineered for continuous service and precise temperature tolerance. This unit supports rail-to-oven workflows while preserving pan integrity and product consistency across shift changes. Designed for foodservice operations, it combines high-capacity storage with commercial-grade construction for repeatable performance in institutional and hospitality settings.
#@@# Capacity For Pans#@#
This rack accepts twenty 18 inches x 26 inches bun pans or perforated trays, enabling large batch staging and oven loading without constant reconfiguration. Operators reduce cycle interruptions and streamline production when kitchens require repeatable volume output.
#@@# Temperature Range Control#@#
Manufacturers rated the unit from -45° to 575°F, with 475°F specified for continuous use, accommodating freezing through high-heat roasting tasks. Chefs maintain process control across diverse cooking profiles while protecting finish and structure during prolonged exposure.
#@@# Side Load Access#@#
Side loading allows staff to roll pans directly into the oven while minimizing aisle footprint and handling time. Cooks increase throughput and reduce ergonomic strain during peak service by accessing pans at waist height.
#@@# Heavy-Duty Construction#@#
Fabricated from 18/304 stainless steel, the frame resists corrosion and meets hygiene protocols in high-humidity kitchens. Facilities satisfy regulatory expectations while reducing replacement frequency under daily use.
#@@# Mobility And Stability#@#
Four 4-inch high-temp swivel casters with non-marking phenolic tread provide smooth roll-in movement and protect floor finishes in busy corridors. Teams reposition the rack quickly without scuffing surfaces or compromising alignment with oven cavities.
#@@# Ready To Use#@#
Shipments arrive assembled, allowing staff to place the rack into service immediately and avoid on-site assembly delays.
#@@#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#@#Maintain the Channel 411S-OR roll-in oven rack by inspecting welds and the frame weekly for deformation and tightening loose fasteners. Clean 18/304 stainless steel surfaces after each shift with warm water and mild detergent; use a non-abrasive pad for soil removal. Sanitize contact areas and allow them to dry completely before loading pans. Lubricate 4-inch swivel casters monthly with heat-rated lubricant and check caster tread integrity.