Built for continuous service and precise portion control, this 1/2 size steam table pan delivers consistent performance in high-traffic kitchens. Crafted from 18/8 stainless steel with a 22 gauge construction, the pan resists warping under frequent thermal cycling while maintaining food safety standards. Designed to integrate with standard steam table systems, it supports efficient line setup and steady throughput for cafeterias, catering operations, and institutional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean the Winco SPJH-206 pan after each shift to prevent contamination of high-touch zones and protect food safety. Rinse debris, scrub with mild detergent and warm water, then sanitize with approved solution. Use non-abrasive pads to avoid surface damage. Dry thoroughly to prevent water spots and corrosion. Inspect welds and edges for residue and repeat cleaning after heavy use to maintain appearance, durability, and CSA-compliant hygiene standards.#@@#Additional Info#@#Winco SPJH-206 1/2-size steam table pan measures 10.38" x 12.75" x 6". Made of 22 gauge 18/8 stainless steel, it resists corrosion and warping. NSF certified, it supports continuous use in kitchens, cafeterias, and catering.#@@#General Info#@#Description #@#
Built for continuous service and precise portion control, this 1/2 size steam table pan delivers consistent performance in high-traffic kitchens. Crafted from 18/8 stainless steel with a 22 gauge construction, the pan resists warping under frequent thermal cycling while maintaining food safety standards. Designed to integrate with standard steam table systems, it supports efficient line setup and steady throughput for cafeterias, catering operations, and institutional kitchens.
#@@# Durable Construction#@#
Heavy 22 gauge 18/8 stainless steel resists dents and maintains flatness during high-temperature use, ensuring repeated placement and removal from steam wells without deformation. Chefs will benefit from long usable life and fewer replacements, reducing ongoing procurement costs.
#@@# Precise Capacity#@#
Dimensions measure 10.38 inches by 12.75 inches by 6 inches deep, providing predictable volume for portion planning and inventory control. Kitchen managers gain accurate yield calculations when sizing pans for service lines, reducing waste and improving food cost estimates.
#@@# Food Safety Compliance#@#
NSF certification verifies suitability for commercial food service environments and supports regulatory inspections. Service directors can document compliance with local health requirements while minimizing risk during audits.
#@@# Anti-Jamming Design#@#
Nested rim geometry prevents pans from sticking together when stacked, enabling rapid retrieval during peak service without bending or prying. Line cooks experience faster setup and turnover, which shortens service intervals and improves labor efficiency.
#@@# Solid Pan Style#@#
Solid construction provides leak-free containment for gravies, sauces, and solids, maintaining proper consistency and presentation in heated wells. Kitchen staff avoid spillage and cross-contamination, preserving product quality across extended service periods.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Use 18/8 stainless steel to resist corrosion and avoid pitting. Wash pans with mild alkaline detergent and warm water after each shift to remove oils and reduce bacteria. Rinse thoroughly and dry with a lint-free cloth to prevent spots. Inspect seams and corners weekly; repair dents and discard cracked units. Sanitize before service with a food-safe sanitizer at recommended concentrations. Store pans nested with separators to prevent scratching. Rotate inventory to avoid surface wear.