Vollrath 30062 Stainless Steel Rectangular Food Pan 21 Qt

Product Description

The VOLLRATH 30062 is a heavy-duty stainless steel rectangular food pan designed for professional foodservice operations. Built for high-volume kitchens, steam tables, and food holding applications, this pan holds 21 quarts and stands 6 inches tall with an overall length of 20.8 inches and an overall diameter of 12.8 inches. The stainless steel construction delivers corrosion resistance and long service life under daily commercial use. NSF certified, the 30062 meets sanitation standards required in licensed foodservice facilities. Installation and handling are performed by kitchen staff and foodservice professionals.

This food pan is suited for use in commercial kitchens, cafeterias, catering operations, and institutional foodservice environments. Its rectangular profile fits standard steam table openings and countertop holding equipment. The stackable design supports efficient cold or dry storage when pans are not in active service. With a volume range in the 3 to 9.9 gallon class and a 21-quart capacity, it handles large batch holding of hot or cold food items effectively.

Key Features

• 21-quart capacity supports large-batch food holding and serving
• Stainless steel construction resists corrosion and tolerates repeated high-temperature exposure
• Stackable design saves storage space during off-service periods
• NSF certified for use in commercial foodservice environments
• Rectangular profile fits standard steam table and countertop holding configurations

Compatibility

Designed as an OEM-style replacement or direct-use food pan compatible with standard rectangular steam table and countertop food holding equipment in commercial foodservice settings.

Installation Notes

Stainless steel food pans are placed and removed by foodservice staff without special tools. Ensure the receiving equipment opening matches the pan dimensions before service. Clean and sanitize the pan according to local health code requirements before first use and after each service period. Handle hot pans with appropriate protective equipment to prevent burns.