San Franciscan Roaster Company - ISCA - Bakery racks

Applications & Use Cases

• Storing and transporting baked goods within a bakery or food production facility.
• Proofing dough in a temperature-controlled environment.
• Cooling freshly baked products post-oven.
• Organising ingredients and supplies in a commercial kitchen or warehouse.

Typical Specifications

Typical capacity

Typically designed to hold 10 to 20 full-size baking trays (e.g., 600x400mm or 18x30 inches), though smaller or larger units exist.

Construction material

Commonly constructed from food-grade stainless steel or aluminium for durability and hygiene.

Mobility

Typically fitted with heavy-duty castors, often with braking mechanisms, for easy movement around a facility.

Dimensions (approximate)

For this class of equipment, a typical footprint might be around 700-800mm wide x 600-700mm deep x 1700-1800mm high, varying with tray size and capacity.

Tray spacing

Commonly features adjustable or fixed runners with spacing of 75-100mm to accommodate various product heights.

Power supply

Standard bakery racks are non-powered; heated or proofing racks would typically require a single-phase 230V supply.

Frequently Asked Questions

• What types of trays are compatible with these racks?

  Compatibility depends on the rack's runner design. Buyers should verify if the racks are designed for standard European (600x400mm) or Gastronorm (GN) trays, or other specific sizes.

• Are these racks suitable for cold storage?

• How should I clean and maintain used bakery racks?

• Can these racks be used for proofing dough?

• What is the expected lifespan of used bakery racks?