This wall-mounted shelf with integrated pot rack organizes cookware at arm level while keeping counters clear, improving workflow and reducing retrieval time. Foodservice teams gain durable storage engineered for continuous use in commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Detach hooks and remove loose debris. Mix mild detergent with warm water (use gallons or liters as needed) and wipe shelf, up-turn, hooks, and Stallion Safety Edge with a soft cloth. Scrub joints with a non-abrasive brush to remove grease and food residue. Rinse thoroughly and dry to prevent water spots. Clean condenser coils nearby and vents to lower energy use and fire risk. Perform this task weekly and document for CSA and health inspections.#@@#Additional Info#@#John Boos BHS1236PR wall shelf with pot rack measures 36" W x 12" D x 9.5" H.#@@#General Info#@#Description #@#
This wall-mounted shelf with integrated pot rack organizes cookware at arm level while keeping counters clear, improving workflow and reducing retrieval time. Foodservice teams gain durable storage engineered for continuous use in commercial kitchens.
Mounting surfaces use 18 gauge 300 series stainless steel for corrosion resistance and structural integrity. Installers will appreciate material that withstands frequent cleaning and resists pitting in humid kitchen environments.
The unit measures 36 inches wide by 12 inches deep and stands 9.5 inches high, delivering substantial horizontal storage without encroaching on prep space. Chefs maintain clear counter areas while keeping commonly used pans and tools immediately accessible.
A 1.5 inch rear up-turn prevents items from sliding off during heavy use and provides a secure barrier against accidental spills. Staff handle busy service periods with greater confidence knowing stored items remain contained.
The front design decreases sharp edges and reduces risk of cuts during frequent loading and unloading. Kitchen teams experience safer handling and faster turnover when grabbing cookware between stations.
Three hooks mount beneath the shelf to suspend pots, ladles, or strainers, maximizing vertical storage and improving drying airflow. Managers deploy this solution to reduce clutter and shorten item retrieval cycles.
Certification confirms the unit meets public health and sanitation standards for commercial food operations. Facilities planners select certified equipment to satisfy inspection requirements and maintain consistent hygiene practices.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Mount the John Boos BHS1236PR shelf on a load-bearing wall with stainless steel anchors and level it before tightening. Clean the 18/300 stainless steel daily with mild detergent and warm water; rinse and dry to avoid spotting. Sanitize surfaces per local regulations after heavy use. Inspect welds, hooks, and the 1-1/2" rear up-turn weekly for deformation and tighten fasteners as needed. Replace damaged hooks or brackets immediately.