Stop sacrificing workspace efficiency for awkward storage. This half-height undercounter pizza pan rack organizes production lines while ensuring quick access to pans, supporting busy kitchens that require steady throughput and reliable handling. Designed for food service environments, this unit combines a compact footprint with robust construction to streamline pizza prep stations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe aluminum frame and pan guides with a mild detergent solution and soft cloth; rinse with clean water and dry to prevent corrosion. Sanitize high-touch zones (handles, caster stems, rack edges) using an EPA-listed sanitizer per label; allow contact time. Inspect casters and welds weekly; tighten or replace hardware as needed. Regular cleaning prevents contamination between front- and back-of-house, deters pests, and preserves rack service life.#@@#Additional Info#@#Channel's PR-11 half-height pizza pan rack measures 22" W x 20" D x 30.5" H and holds 11 pans with 2" spacing for 17"–19" round or 16"–17" square pans; welded aluminum, 5" swivel casters, NSF certified, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing workspace efficiency for awkward storage. This half-height undercounter pizza pan rack organizes production lines while ensuring quick access to pans, supporting busy kitchens that require steady throughput and reliable handling. Designed for food service environments, this unit combines a compact footprint with robust construction to streamline pizza prep stations.
#@@# Capacity Elevation#@#
Arrange up to 11 pans in a single section to maintain continuous output during peak service. Operators can load 17-inch to 19-inch round pans or 16-inch to 17-inch square Sicilian pans without adapter parts, preserving workflow consistency.
#@@# Rigid Aluminum Construction#@#
Rely on welded aluminum for structural integrity and corrosion resistance in humid kitchen areas. Maintenance teams will find the smooth surfaces easy to clean, reducing time required for sanitation protocols.
#@@# Undercounter Fit#@#
Place the unit beneath counters to reclaim vertical space and maintain countertop real estate for prep tasks. Facilities personnel can pair the rack with existing lines to create defined staging areas for dough handling and baking operations.
#@@# 2-Inch Pan Spacing#@#
Support pan access and airflow with 2 inches between centers to minimize contact and allow quick removal. Chefs will handle pans faster during loading and unloading, improving cycle times on busy shifts.
#@@# Mobility and Positioning#@#
Move the rack with five-inch swivel stem casters for immediate reconfiguration of workstations. Supervisors can achieve rapid room layout changes and secure the unit in position for stable operation during prep.
#@@# Compliance and Origin#@#
Trust a unit certified by NSF and manufactured in the USA to meet regulatory and procurement preferences of institutions. Procurement managers receive clear documentation for compliance checks and facility standards.
#@@#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 stems weekly and tighten fasteners to prevent wobble and uneven wear. Clean aluminum surfaces with a neutral detergent and nonabrasive cloth after each shift to prevent residue buildup. Lubricate caster swivel stems monthly with food‑grade lubricant and verify wheel condition; replace worn casters promptly. Check pan spacing and straighten bent rails to ensure consistent pan fit and safe handling. Record maintenance actions for CSA compliance.