Upgrade your kitchen workflow with a robust wall-mounted pot rack designed for constant use and clear organization. This stainless steel unit supports high-density storage, freeing up counter space and simplifying access to frequently used tools. Engineered for institutional environments, it meets NSF and CSA-Sanitation requirements for safe foodservice operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Mount the John Boos PRW21 securely using anchors rated for your wall type. Remove cookware before cleaning. Mix warm water with mild detergent (use gallons or liters as needed) and scrub stainless steel flat bars and hooks with a non-abrasive cloth. Rinse thoroughly and dry to prevent corrosion. Degrease vents and surrounding walls regularly to reduce fire risk. Inspect hooks and welds for wear and replace damaged parts. Keep records to pass CSA and NSF inspections.#@@#Additional Info#@#John Boos PRW21 wall-mounted pot rack measures 48" W x 16" H with a 12" depth. It uses 3/16" x 2" stainless steel bars, includes eight double hooks, supports NSF and CSA standards, and simplifies kitchen organization.#@@#General Info#@#Description #@#
Upgrade your kitchen workflow with a robust wall-mounted pot rack designed for constant use and clear organization. This stainless steel unit supports high-density storage, freeing up counter space and simplifying access to frequently used tools. Engineered for institutional environments, it meets NSF and CSA-Sanitation requirements for safe foodservice operation.
#@@# Mounting Durability#@#
Engineers fabricated the rack from 3/16 inch by 2 inch stainless steel flat bar to resist corrosion and maintain structural integrity under repeated loading. Installers will appreciate the 48-inch width that spans standard wall bays and the 16-inch height that clears most overhead fixtures.
#@@# Storage Capacity#@#
Designers included two parallel bars that distribute hanging loads and reduce stress on fasteners, enabling secure storage of multiple pans and pots. Operators gain immediate access to cookware, which reduces prep time and enhances line efficiency.
#@@# Hook Configuration#@#
Supplied with eight stainless steel double hooks, the system offers versatile hanging patterns for lids, strainers, and utensils. Chefs can customize spacing to accommodate varied handle sizes and optimize retrieval.
#@@# Space Efficiency#@#
Engineers specified a 12-inch depth to provide ample clearance while minimizing protrusion into aisleways, preserving traffic flow in tight kitchens. Staff will navigate prep zones with fewer obstructions and faster transit times.
#@@# Compliance Ready#@#
Manufacturers certified the product to NSF and CSA-Sanitation standards, supporting compliance audits and institutional procurement requirements. Facilities managers will reduce approval cycles and simplify maintenance documentation.
#@@# Installation Flexibility#@#
Mounting hardware accepts common wall substrates and supports secure anchoring for continual service use. Maintenance crews can perform routine cleaning and inspections without disassembly, preserving uptime and hygiene.
#@@#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 mounting studs monthly and tighten all fasteners to maintain structural integrity. Clean stainless steel with a pH-neutral detergent and warm water, then dry with a microfiber cloth to prevent water spots. Remove hooks and sanitize with a commercial-grade sanitizer after heavy use. Verify wall anchors and weight capacity before reinstallation when moving equipment. Apply a light food-safe lubricant to welded joints if noise or stiffness occurs.