Built for continuous service in demanding kitchens, this full-height aluminum pan rack balances capacity with mobility to keep production flowing smoothly. Operators gain secure transport and rapid access to sheet pans, while facilities benefit from corrosion-resistant aluminum that minimizes maintenance time and total cost of ownership. Designed for institutional and commercial settings, the unit supports high-volume workflows without sacrificing organization or durability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe the aluminum frame and pan slides with a mild detergent and soft cloth; rinse and dry to prevent corrosion. Sanitize high-touch areas like handles and caster plates with an EPA-registered sanitizer per label instructions. Inspect casters and welds weekly; tighten fasteners and repair damage promptly. Regular cleaning prevents cross-contamination, shapes customer perception, ensures health compliance, deters pests, and preserves furnishings' service life.#@@#Additional Info#@#Winholt AL-1820BP-XB mobile pan rack holds 20 pans (14" x 18" or 18" x 26") in a welded aluminum frame with open slides for end loading; NSF certified, 69.75" high, 26" wide, 21" deep, and mounts on 5" casters, made in USA.#@@#General Info#@#Description #@#
Built for continuous service in demanding kitchens, this full-height aluminum pan rack balances capacity with mobility to keep production flowing smoothly. Operators gain secure transport and rapid access to sheet pans, while facilities benefit from corrosion-resistant aluminum that minimizes maintenance time and total cost of ownership. Designed for institutional and commercial settings, the unit supports high-volume workflows without sacrificing organization or durability.
#@@# Pan Capacity#@#
Holds 20 pans in a full-height configuration, accommodating either 40 half-size 14 inches by 18 inches pans on paired slides or 20 full-size 18 inches by 26 inches pans on single slides. Managers can stage multiple production batches on a single rack to streamline preparation and service.
#@@# Aluminum Construction#@#
Constructed from welded angle-type aluminum with reinforced sides to resist dents and maintain square alignment under load. Staff will handle a lighter unit compared to steel alternatives while preserving structural rigidity for daily transport.
#@@# End Loading#@#
Features end-loading access that enables quick insertion and removal of pans in tight kitchen corridors. Cooks achieve faster turnover during peak periods because they do not need side clearance to load or unload pans.
#@@# Open Sides#@#
Utilizes open-side slides to allow visual inventory checks and faster air circulation, which assists cooling and drying. Supervisors can verify pan placement at a glance to prevent misplaced products and speed up quality control.
#@@# Mobile Casters#@#
Equipped with 5-inch plate casters that roll smoothly across standard kitchen floors and support frequent relocation between prep, bake, and staging areas. Maintenance teams will appreciate the durable caster mounting that reduces premature wear and extends replacement intervals.
#@@# NSF Certified#@#
Meets NSF sanitation requirements, ensuring compliance with commercial kitchen standards for food contact equipment.
#@@#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 casters weekly and tighten hardware to maintain mobility and prevent uneven wear. Clean frame and slides with a neutral detergent and warm water, then dry immediately to avoid corrosion. Lubricate caster bearings and slide contact points monthly with food‑service safe lubricant. Verify doorways and transport paths for clearance to prevent impact damage. Replace bent or cracked pan slides to preserve load alignment and capacity.
