Stop settling for unstable pan transport and inefficient storage. This mobile steamtable pan rack delivers organized, heavy-use handling for high-volume kitchens while preserving pan integrity and improving workflow. Designed for consistent commercial operation, this rack supports rapid staging and redistribution of prepared food across service lines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean high-touch zones on the Channel ETPR-3S3 pan rack with a mild detergent and warm water; scrub shelf edges, side rails, and casters, then rinse and dry. Disinfect contact points using an EPA-registered sanitizer per label directions. Inspect welds and fasteners while cleaning; tighten as needed. Regular cleaning prevents cross-contamination of food and hands, shapes customer perception of hygiene, ensures visible compliance with health codes, and deters pests.#@@#Additional Info#@#Channel ETPR-3S3 Steamtable Pan Rack has welded aluminum, mobile open design 24" W x 26" D x 36" H, side-load shelves with 3" spacing, holds eighteen 12" x 20" pans, mounts 5" swivel casters, NSF certified, Made in USA.#@@#General Info#@#Description #@#
Stop settling for unstable pan transport and inefficient storage. This mobile steamtable pan rack delivers organized, heavy-use handling for high-volume kitchens while preserving pan integrity and improving workflow. Designed for consistent commercial operation, this rack supports rapid staging and redistribution of prepared food across service lines.
#@@# Construction Durability#@#
Aluminum welding creates a rigid frame that resists corrosion and supports frequent movement. Kitchen teams benefit from a lightweight yet sturdy structure that withstands daily loading and unloading without bending or twisting.
#@@# Pan Capacity#@#
Engineers arranged three-inch spacing to accept up to eighteen 12 inches x 20 inches pans with two pans per shelf, enabling dense storage and minimizing footprint. Food service managers realize higher staging density and faster access to multiple pans during peak periods.
#@@# Mobile Handling#@#
Five-inch swivel casters provide smooth rolling and tight maneuverability for busy aisles and crowded prep areas. Staff members navigate corners and service lines with less force, reducing time lost moving pans between stations.
#@@# Side Load Configuration#@#
Open sides and side load orientation allow personnel to insert and remove pans without rotating the unit, speeding replenishment and reducing ergonomic strain. Operators reach pans from either side for simultaneous multiworker access during setup.
#@@# Size Efficiency#@#
With a nominal footprint of 24 inches wide by 26 inches deep and 36 inches high, the rack fits standard steamtable and prep-room layouts while maximizing vertical storage. Kitchen planners allocate valuable floor space to other critical equipment without sacrificing pan count.
#@@# Compliance and Origin#@#
This rack carries NSF certification and lists manufacturing in the USA, meeting common institutional sanitation and procurement preferences.
#@@#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 welds and caster mounts weekly for structural integrity and mobility. Clean aluminum surfaces with nonabrasive detergent and warm water; rinse and dry to prevent spotting. Sanitize interior contact areas with an approved food-service sanitizer, following manufacturer dwell times. Rotate pans to distribute wear and ensure shelves stay aligned for 3-inch spacing. Lubricate caster swivel bearings quarterly with food-safe lubricant and tighten fasteners to recommended torque.