Stop sacrificing durability for mobility. This mobile rack delivers organized transport and high-capacity storage for high-volume kitchens while maintaining corrosion resistance and service reliability. Operators gain a wheeled system that speeds staging, replenishment, and steamtable preparation without compromising sanitation or access.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe stainless steel frame and shelves with a mild detergent solution using a microfiber cloth, then rinse with clean water and dry to prevent spotting. Sanitize high-touch zones (handles, casters, side rails) with an EPA-approved sanitizer following label dilution and contact time. Inspect welds and casters weekly; tighten hardware and remove debris from under shelves to deter pests and prevent contamination of pans and hands.#@@#Additional Info#@#Channel SSPR-3S6 Steamtable Pan Rack offers a mobile, stainless steel storage solution, measuring 24" W x 26" D x 64" H. It supports (34) 12" x 20" pans at 3" spacing, features side-load access, and uses 5" swivel casters.#@@#General Info#@#Description #@#
Stop sacrificing durability for mobility. This mobile rack delivers organized transport and high-capacity storage for high-volume kitchens while maintaining corrosion resistance and service reliability. Operators gain a wheeled system that speeds staging, replenishment, and steamtable preparation without compromising sanitation or access.
This rack holds thirty-four 12 inches x 20 inches pans with two pans per shelf and 3 inches spacing, supporting dense staging for large events or continuous service lines. Chefs can reduce trips and minimize handling by consolidating pans on a single mobile unit.
Open sides allow side loading and unloading to match steamtable setups and prep counters, improving workflow efficiency during peak periods. Staff access pans from multiple angles, which reduces dwell time and limits cross-traffic in service aisles.
Welded construction resists corrosion and withstands daily washing, preserving structural integrity in humid kitchens. Maintenance crews can sanitize surfaces quickly, meeting institutional cleaning schedules and reducing downtime.
With a 24 inches width and 26 inches depth, the rack fits narrow corridors and stacked staging areas while maximizing vertical storage to 64 inches. Managers conserve floor space and maintain clear paths for carts and staff.
Five 5 inches swivel casters provide stable mobility and precise positioning, enabling smooth movement across service floors and tile. Operators steer around obstacles and lock placement to secure the rack during loading and serving.
NSF certification and Made in USA construction align with institutional procurement standards and inspection requirements for food contact equipment. Procurement teams obtain clear documentation for spec compliance and lifecycle planning.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect welds weekly for fatigue and clean with a nonabrasive stainless steel cleaner to prevent corrosion. Remove pans and wash rack shelves with warm water and neutral detergent; rinse and dry before reuse. Lubricate 5 inches swivel casters monthly with a food-safe lubricant and check fasteners for tightness. Verify NSF compliance stickers remain legible. Store indoors on a level surface to avoid frame stress and ensure safe transport procedures.