This knife rack secures a full complement of knives in a compact unit that installs on walls or under shelves to free counter space and reduce handling risk. Designed for professional kitchens, it combines a sturdy structure with high-impact, heat-resistant inserts to protect edges and maintain hygiene.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean the Edlund KR-50 knife rack daily. Remove knives, run inserts through commercial dishwasher or hand-wash with mild detergent and warm water, rinse and air-dry. Wipe stainless steel back plate with non-abrasive cleaner and soft cloth, then sanitize high-touch areas such as edges and mounting points. Regular cleaning prevents cross-contamination, supports health code compliance, deters pests, and preserves finish and service life.#@@#Additional Info#@#Edlund KR-50 12" Black Knife Rack offers NSF-certified storage with a stainless steel back plate and pop-out inserts; dishwasher-safe design holds one cleaver, two chef knives, three slicers, four paring knives, and one steel, weighing 3 pounds.#@@#General Info#@#Description #@#
This knife rack secures a full complement of knives in a compact unit that installs on walls or under shelves to free counter space and reduce handling risk. Designed for professional kitchens, it combines a sturdy structure with high-impact, heat-resistant inserts to protect edges and maintain hygiene.
A full-length back plate provides rigid mounting and resists corrosion in humid kitchen conditions. Installers find that the plate distributes load evenly, reducing stress at fastener points and simplifying leveling during installation.
Pop-out inserts tolerate elevated temperatures and withstand frequent cleaning without deformation. Chefs appreciate that inserts eject for dishwasher cycles, enabling consistent sanitation while preserving blade edges.
The rack holds a cleaver or two chef knives, three slicers, four paring knives, and one steel, organizing tools by type for rapid selection. Line cooks report faster station setup when each slot corresponds to a specific function, reducing cross-handling and time to service.
At 12 inches of skirt length, the unit fits tight spaces above prep counters or beneath shelving, maximizing usable surface area. Kitchen planners use multiple racks across stations to create modular storage without increasing clutter.
Materials and insert design allow safe placement in commercial dishwashers, assuring compliance with kitchen sanitation protocols. Managers gain predictable turnaround for cleaned storage components and lower manual washing labor.
Certification confirms the product meets public health standards for food equipment surfaces and construction. Procurement teams rely on this certification for inspection readiness and institutional purchasing requirements.
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• 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 inserts monthly and remove debris to prevent contamination and retain blade integrity. Clean inserts and stainless steel back plate in a commercial dishwasher per manufacturer guidelines, using neutral pH detergent and water temperatures under 82°C to protect polymers. Verify mounting hardware tightness and replace worn fasteners. Sanitize surfaces with an NSF-approved sanitizer and air-dry completely before reassembly to maintain hygiene and performance.