Outfit high‑capacity kitchens with a mobile steamtable rack that handles heavy use while preserving product organization and service speed. This unit supports large pan counts to maximize storage without sacrificing access. Facility managers will appreciate the durability and mobility that align with institutional sanitation standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe rack surfaces with a mild detergent and warm water; rinse and dry to prevent corrosion on aluminum. Sanitize high-touch zones—handles, casters, shelf edges—using EPA-approved sanitizer per label. Inspect welds and casters weekly; tighten fasteners and replace damaged parts. Remove debris under and between shelves to deter pests and prevent contamination of pans and hands. Regular cleaning maintains appearance, prolongs service life, and supports CSA health standards.#@@#Additional Info#@#Channel ETPR-5S6 Steamtable Pan Rack, mobile unit 24" W x 26" D x 64" H, features welded aluminum, open-side design for twenty-two 12" x 20" pans, five 5" swivel casters, NSF certified, Made in USA; shipping weight excludes 50 lbs for pallet.#@@#General Info#@#Description #@#
Outfit high‑capacity kitchens with a mobile steamtable rack that handles heavy use while preserving product organization and service speed. This unit supports large pan counts to maximize storage without sacrificing access. Facility managers will appreciate the durability and mobility that align with institutional sanitation standards.
The rack accepts twenty-two 12 Inches x 20 Inches pans across multiple shelves, enabling dense storage for full‑service lines. Operators can stage two pans per shelf for rapid access during peak service.
The unit measures 24 Inches wide by 26 Inches deep and stores vertically at 64 Inches high, saving floor space in tight kitchens. Managers can position the rack near service lines while preserving aisle clearance.
Welded construction yields a corrosion‑resistant frame that reduces long‑term maintenance compared with painted steel. Staff will handle a lighter structure during repositioning without sacrificing structural stability.
Spacing between shelves provides controlled pan separation to support steamtable applications and consistent heat circulation. Chefs can use the spacing to accommodate different pan depths while maintaining organized staging.
Swivel casters provide smooth maneuvering and directional control for fast repositioning during service changes. Supervisors can reconfigure staging areas quickly to match service flow.
NSF certification and Made in USA manufacture assure compliance with standard sanitary and sourcing expectations for institutional procurement. Purchasing teams can document compliance for audit and specification purposes.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the Channel ETPR-5S6 steamtable pan rack weekly for loose welds, caster wear, and bent rails. Remove debris and sanitize open sides with a food-safe detergent; rinse thoroughly and air dry. Lubricate 5 inches swivel casters monthly with a light food-grade lubricant and tighten mounting bolts. Verify shelf spacing and pan alignment to prevent load shift; replace damaged pans. Store rack indoors to avoid corrosion and retain CSA and NSF compliance.