High-capacity kitchen equipment designed for continuous service, this 1/9 size stainless steel pan delivers reliable portioning and consistent thermal transfer for high-volume operations. Facilities gain a durable, NSF certified solid pan that integrates with steam tables and hot holding systems to maintain food safety standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe pan with warm water and mild detergent; scrub with non-abrasive pad and rinse thoroughly. Sanitize high-touch areas like handles and serving rims using EPA-registered sanitizer per label and contact time. Dry immediately to prevent water spots and corrosion. Clean after each shift and inspect for dents or loose edges. Regular cleaning prevents contamination between front- and back-of-house, supports health-code compliance, deters pests, and preserves pan finish and service life.#@@#Additional Info#@#Vollrath 90922 2.5" deep Super Pan 3 1/9-size solid stainless steel food pan holds 0.6 Qt. It uses 22 gauge construction and meets CSA and NSF certification, making it durable and corrosion-resistant for steam table and prep use.#@@#General Info#@#Description #@#
High-capacity kitchen equipment designed for continuous service, this 1/9 size stainless steel pan delivers reliable portioning and consistent thermal transfer for high-volume operations. Facilities gain a durable, NSF certified solid pan that integrates with steam tables and hot holding systems to maintain food safety standards.
Engineers calibrated the unit to support standardized portioning across service lines. Chefs achieve repeatable yields that simplify inventory forecasting and reduce product loss.
Manufacturers formed the pan from 22 gauge stainless steel to resist corrosion and handling damage. Kitchens experience a long service life and reduced replacement frequency, lowering lifecycle costs.
Fabricators sized the unit to 1/9 size dimensions for seamless integration into common steam table wells and food pans racks. Managers streamline staging and interchangeability, improving prep efficiency during peak periods.
Design emphasizes rapid heat transfer through solid stainless construction for even warming and stable holding temperatures. Staff maintain consistent product quality and reduce time spent adjusting equipment settings.
Production adheres to NSF standards and United States manufacturing requirements to meet regulatory and procurement specifications. Procurement teams secure compliant equipment that simplifies audits and supports institutional purchasing policies.
Engineers kept unit weight to approximately 0.45 pounds to balance durability with easy handling during service and cleaning cycles. Line cooks reduce fatigue when swapping pans, and dishroom staff accelerate turnover without compromising structural integrity.
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• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#Inspect pan surfaces daily and remove food residue with a soft cloth and warm water to prevent corrosion and maintain thermal transfer. Use a mild detergent for grease; rinse thoroughly and dry immediately to avoid water spots. Sanitize per HACCP guidelines after heavy use, then air-dry. Check edges and seams for deformation; replace pans showing cracks or persistent warping. Store pans nested with protective separators to prevent scratching. Hand wash when possible to extend usable life.