Handle high-volume service without sacrificing product integrity with a robust stainless steel 1/3 size solid steam table pan. This pan serves rigorous kitchens by combining food contact safety, consistent dimensions, and service-ready durability in a compact 4-inch depth that fits standard hotel pan rails. Operators can rely on repeatable performance and straightforward cleaning routines that keep service areas efficient.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe pan with a soft cloth and mild detergent, then rinse with clean water and dry immediately to prevent spotting. Sanitize high-touch areas like pan rims and servers with an EPA-registered sanitizer following label contact times. Inspect for dents or corrosion; remove food residue under shelves and around stations to deter pests. Cleaning prevents germ transfer on menu covers and chair backs, preserves finish on stainless steel, and helps meet visible-surface health code expectations.#@@#Additional Info#@#Thunder Group STPA4134 1/3-size solid steam table pan, 4" deep, 25 gauge 18/8 stainless steel, NSF certified; anti-jam design resists warping, simplifies handling, and meets durability and sanitation requirements, weighing 1.06 pounds.#@@#General Info#@#Description #@#
Handle high-volume service without sacrificing product integrity with a robust stainless steel 1/3 size solid steam table pan. This pan serves rigorous kitchens by combining food contact safety, consistent dimensions, and service-ready durability in a compact 4-inch depth that fits standard hotel pan rails. Operators can rely on repeatable performance and straightforward cleaning routines that keep service areas efficient.
#@@# Material Composition#@#
Constructed from 18/8 stainless steel, this pan resists corrosion and maintains its structural shape under frequent use. Kitchen teams will find the metal thickness provides tactile stability while minimizing warping during handling.
#@@# Gauge Specification#@#
Built to 25 Gauge, the pan balances weight with rigidity to withstand stacking and transport. Staff achieve predictable handling characteristics without adding unnecessary mass.
#@@# Size And Depth#@#
Manufactured to 1/3 size and 4 inches deep, the pan fits common steam table configurations and accommodates controlled portioning. Managers optimize menu layouts knowing insert volume supports hot holding and prep staging.
#@@# Anti-Jam Design#@#
Engineered with anti-jam edges, the pan nests without binding to speed retrieval and reduce handling time. Crew members avoid delays during peak periods and lower the risk of damaging rims when stacking.
#@@# Certification And Compliance#@#
NSF certification confirms the pan meets sanitation and material safety standards for commercial foodservice. Procurement teams meet regulatory requirements while documenting approved equipment.
#@@# Weight And Handling#@#
Weighing approximately 1.06 pounds, the pan allows rapid manipulation during service cycles and reduces fatigue for back-of-house staff. Buyers plan storage and transport logistics precisely using the published mass.
#@@# Dimensions And Fit#@#
With nominal width near 12.8 inches and height 4 inches, the pan integrates into standard steam table and hotel pan systems.
#@@#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 pans daily for warping, dents, and seam integrity to maintain thermal contact and prevent contamination. Clean with warm water and mild detergent after each service; use a nonabrasive pad to remove residue. Rinse thoroughly and dry immediately to avoid spotting. Sanitize with NSF-compliant solutions at recommended concentrations. Store pans nested with separators or hang to prevent scratches. Rotate stock using first-in, first-out procedures.
