This commercial ceiling-hung pot rack organizes cookware for fast access and steady workflow, supporting high-volume kitchens with durable construction and practical capacity. Installers and kitchen managers gain a systematic storage solution that reduces clutter and speeds service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe rack daily with a soft cloth and mild detergent; rinse with clean water and dry to prevent mineral stains. Sanitize high-touch hooks and ceiling mounts with EPA-registered sanitizer following label dwell time. Inspect welds and hooks weekly; tighten fasteners and replace damaged hooks immediately. Remove grease and food debris from underside and surrounding shelving to deter pests and maintain NSF compliance. Regular cleaning preserves finish and reduces contamination risk.#@@#Additional Info#@#Sapphire Manufacturing’s SM-CR36 ceiling pot rack measures 36" W x 22" D with 1/4" x 2" stainless steel bars in a triple-bar, double-sided layout. It ships KD, includes twelve hooks, meets NSF, and supports overhead storage for commercial kitchens.#@@#General Info#@#Description #@#
This commercial ceiling-hung pot rack organizes cookware for fast access and steady workflow, supporting high-volume kitchens with durable construction and practical capacity. Installers and kitchen managers gain a systematic storage solution that reduces clutter and speeds service.
The layout concentrates storage across a compact footprint, maximizing hanging area within a 36" width. Chefs access multiple pans and utensils without crossing stations, which shortens reach times and improves mise en place.
Fabricated from stainless flat bars, the rack resists corrosion and sustains repeated load cycles in demanding kitchen environments. Maintenance crews perform routine cleaning with standard detergents, preserving finish and hygiene compliance.
Included hooks provide attachment points for each item, stabilizing heavier pots and pans during handling. Line cooks remove and replace cookware with reduced swing and less risk of contact with passersby.
Engineers designed the unit for installation to free floor space and maintain a clear traffic lane below work areas. Facilities teams secure the rack to overhead structure, creating a centralized hanging zone that supports operational flow.
Third-party certification verifies the rack meets public health and safety standards for commercial foodservice equipment. Managers document compliance and simplify inspections with equipment that aligns with regulatory expectations.
The design ships flat to reduce freight costs and eases storage until installation. Technicians assemble on site with common tools, minimizing downtime and allowing installation to align with renovation schedules.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Sapphire Manufacturing SM-CR36 by cleaning stainless steel surfaces weekly with a pH-neutral detergent and soft cloth to prevent corrosion and food debris buildup. Remove hooks and wipe inside joints; inspect welds and hardware monthly for looseness and re-torque fasteners to manufacturer torque specs. Verify ceiling anchors quarterly for integrity and load rating compliance. Lubricate moving parts with food-safe lubricant and document inspections for CSA and NSF records.
