This wall-mounted pot rack provides robust support for busy commercial kitchens. Designed for institutional use since 1998, the system mounts securely to vertical surfaces and holds a full complement of tools while maintaining easy access and sight lines. Food service professionals will appreciate the combination of structural strength and hygienic finish that suits continuous daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe rack and hooks daily with a mild detergent solution and a soft cloth; rinse with clean water and dry to prevent spotting. Sanitize high-touch zones like hooks and bar with an EPA-approved sanitizer per label dwell time. Inspect mounts and tighten fasteners weekly. Remove grease buildup under shelves and around stations to deter pests. Regular cleaning prevents cross-contamination, maintains customer perception, and supports health-code compliance.#@@#Additional Info#@#NBR Equipment's PR2-5 wall-mounted pot rack measures 60" W x 12" D, made of 3/16" x 2" 304 stainless steel with ten double-prong hooks. NSF and CSA certified for commercial kitchens, it optimizes wall space for organized cookware.#@@#General Info#@#Description #@#
This wall-mounted pot rack provides robust support for busy commercial kitchens. Designed for institutional use since 1998, the system mounts securely to vertical surfaces and holds a full complement of tools while maintaining easy access and sight lines. Food service professionals will appreciate the combination of structural strength and hygienic finish that suits continuous daily use.
Constructed from 304 stainless steel, the rack resists corrosion and stands up to aggressive cleaning protocols common in institutional kitchens. Inspectors will note the smooth, weldless appearance and compatibility with common sanitizers.
Two parallel bars increase hanging density while preserving clearance between items, allowing staff to retrieve pans without obstruction. Installers will value the straightforward wall-mounted layout that concentrates load along a secure plane.
A 60 inch overall width and 12 inch depth create substantial hanging real estate for pots, pans, colanders, and strainers, reducing clutter on counters and in cabinets. Managers can stage multiple items for rapid service shifts and rotating prep zones.
Ten stainless steel double prong hooks deliver redundant support for handles and rims, minimizing tilt and accidental drops during busy service. Chefs will notice stable suspension for both small saucepans and larger stock pots.
NSF certified construction aligns with health department expectations for food contact area storage and supports audit readiness. Operations teams can maintain compliance with routine inspections and menu turnover.
Flat bar stock dimensions of 3/16 by 2 inches provide a compact profile that resists grime buildup and eases wipe-downs between shifts. Maintenance staff can clean the unit quickly, reducing downtime and labor hours.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Mount the NBR Equipment PR2-5 pot rack on a load-rated stud pattern and verify fasteners support the 28 pounds unit and intended cookware load. Clean 304 stainless steel weekly with a non-abrasive cleaner and soft cloth; rinse and dry to prevent spotting. Inspect welds and hooks monthly and replace damaged hooks immediately. Adjust mounting if rack shifts; torque fasteners to manufacturer specifications after heavy use. Oil moving parts sparingly to prevent corrosion.
