Stop sacrificing durability for mobility. This aluminum mobile pan rack delivers organized, code-compliant storage and rapid transport for high-volume kitchens while minimizing maintenance demands and floor footprint. Designed for continuous use in institutional and commercial settings, this unit supports efficient staging of steamtable pans and simplifies service workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe rack daily with a neutral detergent and soft cloth; rinse with clean water and dry to prevent corrosion. Sanitize high-touch zones (handles, caster stems, shelf edges) with an EPA-approved sanitizer per label; allow contact time then air dry. Inspect welds and casters weekly; tighten fasteners and replace damaged parts. Regular cleaning prevents cross-contamination, maintains appearance, reduces pests, and supports health code compliance.#@@#Additional Info#@#Channel ETPR-5S steamtable pan rack offers mobile, open-sided storage 24.5" W x 26" D x 70.5" H with five-inch shelf spacing. It holds twenty-two 12" x 20" pans, mounts five-inch swivel casters, meets NSF, and ships from the USA.#@@#General Info#@#Description #@#
Stop sacrificing durability for mobility. This aluminum mobile pan rack delivers organized, code-compliant storage and rapid transport for high-volume kitchens while minimizing maintenance demands and floor footprint. Designed for continuous use in institutional and commercial settings, this unit supports efficient staging of steamtable pans and simplifies service workflows.
#@@# Aluminum Construction#@#
Welded aluminum construction reduces corrosion risk and lowers unit weight for easier handling during daily moves. The open-frame design permits washdown and visual inspection while preserving structural strength for frequent use.
#@@# Pan Capacity#@#
Holds up to twenty-two 12 inches x 20 inches pans with two pans per shelf, enabling consolidated storage of full-size meal components. Operators can stage multiple menu items on a single rack to accelerate service during peak periods.
#@@# Side Load Design#@#
Side load access allows staff to insert and remove pans without rotating the rack, which shortens service time and reduces handling errors. Open sides provide unobstructed access for quick inspection and restocking.
#@@# Shelf Spacing#@#
Five inches of spacing between shelves optimizes airflow and accommodates varied pan depths while keeping a compact vertical profile. Kitchens can use the rack for partial pans, inserts, or layered product setups without reconfiguration.
#@@# Mobility System#@#
Equipped with five-inch swivel casters to navigate crowded corridors and service lines, the caster size balances maneuverability with load stability. Staff gain predictable handling when transporting loaded racks between prep, holding, and serving areas.
#@@# Certifications and Origin#@#
NSF certified and manufactured in the USA, the rack meets common sanitation and regulatory expectations for institutional foodservice operations. Facilities receive traceable quality and documentation suitable for auditing and procurement records.
#@@#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 mountings weekly and tighten fasteners to prevent wobble and uneven rolling. Clean aluminum surfaces with a neutral pH detergent and warm water; rinse thoroughly and dry to avoid spotting. Verify weld integrity at shelf supports and repair or replace racks showing cracks. Confirm pan spacing remains 5 inches to ensure airflow and proper stacking. Sanitize contact surfaces per institutional protocols after each service day.