Freezing and Cooking Rack

Applications & Use Cases

• Used in commercial kitchens for batch cooking and chilling of prepared foods.
• Suitable for food processing plants requiring organised storage during freezing or thawing cycles.
• Applicable in bakeries for proofing, baking, and cooling various products.
• Utilised in catering operations for efficient transport and storage of food items between preparation and serving areas.

Typical Specifications

Typical capacity

Typically designed to hold multiple standard gastronorm pans or baking trays, varying by specific rack configuration.

Footprint

Commonly sized to fit through standard commercial doorways and into walk-in freezers or ovens, with dimensions typically around 600-800mm wide and 700-900mm deep.

Construction material

Typically constructed from stainless steel for hygiene, durability, and resistance to corrosion in food environments.

Mobility

Equipped with castors, commonly swivel and often lockable, for ease of movement within a facility.

Temperature range

Designed to withstand a broad range of temperatures, from deep freezing (e.g., -40°C) to high oven temperatures (e.g., +250°C).

Shelf spacing

Often features adjustable or fixed shelf runners to accommodate various pan or tray heights.

Frequently Asked Questions

• What type of castors are typically fitted?

  Units of this type commonly feature heavy-duty, high-temperature resistant castors, often with braking mechanisms for stability when stationary.

• Can these racks be used in blast freezers?

• Are these racks suitable for oven use?

• How do I determine the correct size for my operation?

• What maintenance is typically required?