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LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe stainless surfaces and bun pan rails daily with a mild detergent and warm water, then rinse and dry to remove salts and acids. Disinfect high-touch zones (handles, caster stems, side edges) with an EPA-registered sanitizer following label dwell time. Inspect casters and welds weekly; tighten fasteners and remove debris under shelves to deter pests. Regular cleaning prevents cross-contamination, supports inspections, and preserves equipment life.#@@#Additional Info#@#Channel's 412S-OR oven rack measures 28.5"W x 18"D x 69.75"H, holds 15 bun pans on 4" spacing, operates from -45° to 575°F; 18/304 stainless steel, 4" swivel casters, NSF certified, made in USA, shipped assembled, 63 pounds.#@@#General Info#@#Description #@#
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This roll-in oven rack delivers organized, high-density transport and storage for commercial kitchens, letting staff move full loads safely and efficiently. Operators will rely on durable construction and proven mobility to streamline prep and service workflows.
Configure trays or bun pans across fifteen 18 inches x 26 inches positions to maximize oven loads per cycle. Kitchen teams will reduce oven door openings and turnaround time by staging full racks ready for roll-in operation.
Specify 18/304 stainless steel to resist corrosion and support daily cleaning protocols in institutional settings. Facility managers will benefit from long service life and consistent structural integrity under heavy use.
Setups open a -45° to 575°F working range with continuous operation rated to 475°F, accommodating proofing, baking, freezing and blast cooling staging. Culinary staff will maintain product quality across varied thermal processes while adhering to safety limits.
Place pans from the side to speed loading and unloading within confined oven footprints and narrow corridors. Line cooks will reduce handling time and exposure to hot oven interiors during shift peaks.
Rely on 4 inches high-temp swivel casters with non-marking phenolic tread for smooth rolling on commercial kitchen floors and easy repositioning on service lines. Maintenance crews will appreciate reduced floor marking and straightforward caster replacement.
Receive the unit shipped assembled and certified by NSF, manufactured in the USA to meet institutional standards and inspection requirements. Purchasing teams will expedite installation and compliance reviews while minimizing setup downtime.
#@@#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 casters weekly and tighten hardware to prevent wobble and uneven rolling. Clean stainless steel with a mild detergent and warm water; rinse and dry immediately to avoid spotting. Sanitize interior surfaces after heavy use with an approved sanitizer following CSA guidelines. Remove debris from 4 inch slot gaps and pan supports to maintain airflow and even cooking. Lubricate swivel caster bearings quarterly with food-grade lubricant. Verify welds and door-clearance alignment monthly.