Stop settling for flimsy inserts that warp and jam during service. This stainless steel steam table pan combines robust construction with an anti-jam design to keep lines moving and reduce downtime in high-traffic kitchens. Food service operators will gain consistent capacity and reliable fit across standard steam table systems.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe pan after use with warm water and mild detergent, scrub corners with a soft brush, rinse thoroughly, and air dry or towel dry to prevent water spots. For heavy soils, soak in warm soapy solution up to 1 gallon per pan, then scrub and rinse. Sanitize food-contact surfaces using an EPA-approved sanitizer per label. Clean high-touch zones like handles, edges, and lids frequently to prevent germ transfer and maintain health-code compliance.#@@#Additional Info#@#Thunder Group STPA4136 1/3-size stainless steel steam table pan, 6" deep, 25 gauge 18/8, anti-jam design, NSF certified for commercial foodservice; weighs 1.3 pounds for efficient handling and stacking.#@@#General Info#@#Description #@#
Stop settling for flimsy inserts that warp and jam during service. This stainless steel steam table pan combines robust construction with an anti-jam design to keep lines moving and reduce downtime in high-traffic kitchens. Food service operators will gain consistent capacity and reliable fit across standard steam table systems.
#@@# Durable Construction#@#
Engineered from 18/8 stainless steel with 25 gauge thickness, this pan resists corrosion and holds shape under routine use. Facilities that require frequent handling will notice fewer deformations and longer service life compared with thinner alternatives.
#@@# Anti-Jam Edge#@#
Designed with an anti-jam rim, the pan prevents nesting and sticking when staff stack or unstack multiple pans. Kitchens that prioritize rapid turnaround will avoid delays and maintain sanitary workflows during peak periods.
#@@# Standardized Size#@#
Manufactured to 1/3 size and 6 inches deep, the unit fits common steam table wells and handheld carriers used across institutional and commercial settings. Operators can plan menus and portioning accurately using known volumes and consistent geometry.
#@@# Regulatory Compliance#@#
NSF certification validates the pan for commercial food service use and supports compliance with sanitation standards. Institutional buyers and safety managers will document approved equipment choices during audits and inspections.
#@@# Efficient Capacity#@#
With measured dimensions that equate to predictable storage and serving volumes, staff can calculate yields and reduce waste. Culinary teams focused on portion control will integrate the pan into standardized recipe costing and plating routines.
#@@# Service Ready Packaging#@#
Supplied in minimum order quantities suited to restocking operations, the packaging supports predictable inventory replenishment. Purchasing managers can plan orders in bulk to align with service schedules and reduce procurement frequency.
#@@#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 and dents to maintain consistent food contact and heat distribution. Clean with warm water and mild detergent; scrub with a nonabrasive pad to remove residues. Rinse thoroughly and sanitize per facility protocol; allow pans to air dry to prevent spotting. Store nested with spacers to prevent scratching and avoid stacking with heavier items. Replace pans exhibiting corrosion or compromised edges to preserve CSA compliance.
