This roll-in rack integrates with rethermalizer and holding units to move full loads of food safely and predictably, improving service flow and reducing manual handling time. Designed for commercial kitchens, the rack prioritizes capacity, mobility, and sanitary construction to support continuous operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe stainless steel surfaces daily with a mild detergent and warm water, rinse, then dry to prevent water spots and corrosion. Sanitize high-touch zones (rack handles, caster brakes, door areas) with an EPA-registered sanitizer to prevent contamination transfer and pest attraction. Inspect welds, slides, and casters weekly; tighten fasteners and replace damaged parts. Regular cleaning preserves finish, extends service life, and supports health code compliance.#@@#Additional Info#@#FWE RR-1220-22 rethermalizer-holding roll-in rack holds twenty-two 12" x 20" pans on fixed slides, has welded stainless steel construction, removable handle, 5" swivel casters with brakes, is UL EPH Classified, cULus certified, and weighs 235 pounds.#@@#General Info#@#Description #@#
This roll-in rack integrates with rethermalizer and holding units to move full loads of food safely and predictably, improving service flow and reducing manual handling time. Designed for commercial kitchens, the rack prioritizes capacity, mobility, and sanitary construction to support continuous operations.
The unit uses welded steel throughout to resist corrosion and withstand heavy use in institutional kitchens. This construction facilitates washdown and meets commercial sanitation expectations while maintaining structural integrity under load.
Engineered to hold twenty-two full-size 12 inches x 20 inches pans, the rack supports high-volume service runs and staging for rethermalizer or holding cabinets. Operators can stage large batches for timed service, reducing repeat trips between prep and service lines.
Built with fixed slides that hold pans securely, the rack minimizes shifting during transport and roll-in maneuvers. Chefs maintain consistent pan alignment for precise placement into compatible rethermalizer and holding units.
Equipped with five inch polyurethane swivel casters and brakes, the rack offers controlled maneuverability and position locking on kitchen floors. Staff can move loaded racks smoothly across service corridors and lock them in place for safe transfer into ovens or cabinets.
The removable rack handle enables compact storage and reduces obstruction during narrow aisle movement. Teams can detach the handle for corridor clearance and reattach it quickly when transport resumes.
UL EPH Classified and cULus listed, the rack meets recognized safety and electrical product classification standards for commercial foodservice equipment. Facilities that require certified components find documented compliance for integration into regulated environments.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the RR-1220-22 roll-in rack daily for loose fasteners and damaged welds, tightening or repairing immediately to maintain structural integrity. Clean stainless steel surfaces with a mild alkaline detergent and warm water; rinse thoroughly and dry to prevent spotting. Lubricate swivel caster stems quarterly and verify brake function before each use. Store pans separately to avoid abrasion and schedule CSA or UL service checks annually.