Handle high-volume tray transport without compromise. This full-height aluminum pan rack moves thirty 18x26 sheet pans with controlled stability and accessible end loading, allowing teams to stage service and baking operations with predictable timing and minimal effort. Industrial-grade aluminum construction keeps weight low while supporting frequent handling in production kitchens, making this unit a dependable element of any foodservice workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe aluminum frame and pan slides with a mild detergent and warm water; rinse and dry immediately to prevent spotting. Sanitize high-touch zones like caster locks, end rails, and handles using EPA-registered sanitizer per label. Inspect casters monthly; tighten fasteners and replace damaged wheels. Remove crumbs from base and under shelves to deter pests. Regular cleaning prevents cross-contamination, supports health-code compliance, and preserves rack finish and service life.#@@#Additional Info#@#Winholt AL-1830B-2LC-TG mobile pan rack holds 30 half/full sheet pans on open slides. It supports 14"x18" or 18"x26" trays, is made of welded aluminum, features end loading, and has two 5" locking casters.#@@#General Info#@#Description #@#
Handle high-volume tray transport without compromise. This full-height aluminum pan rack moves thirty 18x26 sheet pans with controlled stability and accessible end loading, allowing teams to stage service and baking operations with predictable timing and minimal effort. Industrial-grade aluminum construction keeps weight low while supporting frequent handling in production kitchens, making this unit a dependable element of any foodservice workflow.
#@@# Aluminum Frame#@#
A welded angle-type aluminum frame delivers structural integrity while reducing overall mass, enabling staff to position the rack quickly without excessive strain. Engineers designed the frame for continuous use, resisting corrosion and maintaining alignment for consistent pan handling.
#@@# Thirty Pan Capacity#@#
The rack accepts thirty full-size pans, supporting large batch preparation and bulk staging across shifts. Operators gain predictable throughput because the capacity matches common sheet pan loads for schools, hospitals, and commercial bakeries.
#@@# End Loading#@#
End load configuration speeds pan insertion and removal at a single access point, which reduces service time during peak demand. Chefs and line staff benefit from straightforward loading ergonomics that limit cross-traffic and improve workflow rhythm.
#@@# Open Side Slides#@#
Open sides with slides accommodate 14x18 and 18x26 pans and promote air circulation around stored product, assisting cooling and preventing moisture buildup. Maintenance crews access slides for cleaning without disassembly, decreasing downtime between production runs.
#@@# Mobile Casters#@#
Five-inch casters, two of which lock, provide controlled mobility for repositioning and secure placement during service. Kitchen staff maneuver the rack across tile or concrete and lock it in place for stable staging near ovens or service lines.
#@@#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 caster locks weekly and tighten fasteners to maintain mobility and safety. Clean aluminum frame and slides with a mild detergent and warm water; rinse thoroughly to prevent residue and dry with a lint-free cloth. Verify slide alignment and remove debris from open sides to prevent rack jamming. Lubricate caster bearings quarterly with food-safe lubricant. Replace damaged pans or guards promptly. Document maintenance dates and actions for CSA and internal audits.
