Built for consistent performance in high-volume kitchens, this amber resin pan combines thermal resilience with precise sizing to streamline food prep and holding operations. Operators gain a durable, heat-tolerant container designed to fit standard 1/9 GN wells while resisting warping during repeated exposure to high temperatures. Its construction supports institutional workflows that require dependable pans that maintain form and function under heavy use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe pan with a mild detergent solution and a soft cloth, then rinse with warm water and air dry. Sanitize high-touch service surfaces (menu covers, shaker tops, chair backs, bathroom door handles) using an EPA-approved sanitizer per label contact time. Inspect for residue and store pans dry to prevent odors and staining. Regular cleaning prevents contamination between front-of-house and kitchen staff, preserves furnishings, and supports CSA and health-code compliance.#@@#Additional Info#@#Vollrath's 9092410 1/9 GN amber resin Super Pan is 2.50" deep, made of high-heat plastic for hot service. It weighs 0.2 pounds, is NSF certified, made in the USA, and suits foodservice needing durability and clear identification.#@@#General Info#@#Description #@#
Built for consistent performance in high-volume kitchens, this amber resin pan combines thermal resilience with precise sizing to streamline food prep and holding operations. Operators gain a durable, heat-tolerant container designed to fit standard 1/9 GN wells while resisting warping during repeated exposure to high temperatures. Its construction supports institutional workflows that require dependable pans that maintain form and function under heavy use.
#@@# High-Temp Resin#@#
Engineered from high-heat plastic, the pan withstands elevated temperatures that would deform conventional materials. Chefs and line cooks benefit from a durable element that holds shape during hot-holding and high-temperature service.
#@@# Standardized Sizing#@#
Sized to 1/9 GN specifications, the pan integrates seamlessly into existing gastronorm systems and steam table configurations. Kitchen managers reduce inventory complexity because the pan nests and stores predictably with other standardized pieces.
#@@# Deep Capacity#@#
With a 2.50-inch depth, the pan accommodates moderate portion volumes while conserving counter space. Line staff achieve efficient portion control and minimize refill frequency during peak service hours.
#@@# Amber Coloration#@#
The amber hue provides visual differentiation for ingredient rotation and allergen control protocols. Foodservice teams improve organization by assigning colors to specific product categories or storage timelines.
#@@# Lightweight Design#@#
Weighing just 0.2 pounds, the pan allows for quick handling and rapid turnover on busy lines. Servers and prep staff can move units with less fatigue, accelerating plate assembly and refilling tasks.
#@@# Commercial Compliance#@#
Manufactured in the United States and carrying NSF certification, the pan meets regulatory expectations for commercial food contact applications. Procurement and safety officers can document compliance easily for audits and daily inspections.
#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#Inspect the Vollrath 9092410 food pan regularly for cracks and stress; replace at first sign of deformation. Clean with mild detergent and warm water; avoid abrasive pads that alter finish. Sanitize per local health codes using approved agents and follow recommended contact times. Store pans nested dry to prevent microbial growth and warping. Verify CSA compliance labels remain legible and record maintenance intervals in a log every 30 days.
