Stop sacrificing durability for mobility. This stainless steel pan rack provides robust, mobile storage for high-volume kitchens and catering operations, handling full-size steamtable pans with engineered stability and an efficient footprint. Designed for end-load use and open-side access, this rack streamlines service lines, staging, and transport while meeting NSF criteria.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe stainless steel frame and shelves daily with mild detergent and warm water; rinse and dry to prevent corrosion. Sanitize high-touch areas like handles and pan edges using EPA-registered sanitizer per label. Inspect casters and welds weekly; tighten fasteners and replace damaged parts. Clean spills under racks to deter pests and prevent contamination of pans and hands. Regular maintenance preserves appearance, supports inspections, and improves guest perception.#@@#Additional Info#@#Channel's SSPR-5E6 steamtable pan rack is a mobile, welded stainless steel unit sized 16.5" W x 22" D x 64" H. It holds eleven 12" x 20" pans at 5" spacing, rolls on 5" swivel casters, meets NSF, and ships from the USA.#@@#General Info#@#Description #@#
Stop sacrificing durability for mobility. This stainless steel pan rack provides robust, mobile storage for high-volume kitchens and catering operations, handling full-size steamtable pans with engineered stability and an efficient footprint. Designed for end-load use and open-side access, this rack streamlines service lines, staging, and transport while meeting NSF criteria.
#@@# Pan Capacity#@#
Hold up to eleven 12-inch by 20-inch pans with one pan per shelf and 5 inches of vertical spacing, allowing staff to stage full meal runs without stacking that compresses product. Operators gain predictable organization that reduces handling time and protects portion integrity during staging and transport.
#@@# Construction Strength#@#
Utilize welded stainless steel construction that resists corrosion and frequent washdown cycles common in institutional kitchens. Facility managers receive structural reliability that lowers repair frequency and simplifies sanitation routines.
#@@# Mobility System#@#
Depend on 5-inch swivel casters to navigate crowded prep areas and service corridors, allowing teams to reposition trays quickly and safely. Supervisors notice improved flow during peak periods and fewer collisions or snags in busy service lanes.
#@@# Access Design#@#
Employ an end-load configuration with open sides to speed loading and unloading from either end, enhancing single-person operation efficiency. Chefs benefit from faster lineup replenishment and clearer sightlines when assembling trays.
#@@# Footprint Efficiency#@#
Place this unit within a compact 16.5-inch width and 22-inch depth to maximize kitchen real estate while providing 64 inches of vertical capacity. Planners achieve dense storage without extending aisles or obstructing traffic patterns.
#@@# Compliance Details#@#
Choose a unit built in the USA with NSF certification to meet health code requirements and institutional procurement 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 mounts monthly to ensure structural integrity and safe transport. Clean stainless steel with a pH-neutral detergent and soft cloth after each shift to prevent corrosion and food residue buildup. Lubricate caster swivel bearings quarterly with food-grade lubricant and tighten fasteners to specified torque. Verify pan slide spacing and load distribution before use and replace damaged pans promptly. Document maintenance and CSA inspections for compliance.