Vollrath 30342 Stainless Steel Rectangular Food Pan 4.1 Qt

Product Description

The VOLLRATH 30342 is a stainless steel rectangular food pan designed for foodservice operations requiring durable, sanitation-compliant food storage and serving containers. Built from stainless steel with a chrome finish, this pan holds 4.1 quarts and measures 4 inches in overall height and 12.8 inches in overall length. Its stackable design allows efficient use of limited refrigerator, prep table, or shelf space. The NSF certification confirms the pan meets commercial foodservice sanitation standards. It is suited for professional kitchen environments where reliable, standardized pans are essential for prep, storage, and service workflows.

This food pan is used in commercial and institutional foodservice settings including restaurants, cafeterias, catering operations, and food prep facilities. The rectangular profile fits standard steam table and food pan inserts. The stackable feature reduces storage footprint during off-hours or transport. With a 4.1-quart capacity, it suits portioning, ingredient staging, and short-term cold or hot holding applications handled by kitchen staff and foodservice equipment technicians.

Key Features

• Stainless steel construction with chrome finish for durability and easy cleaning
• 4.1-quart capacity suitable for portioning and ingredient staging
• Stackable design conserves storage and transport space
• NSF certified for commercial foodservice sanitation compliance
• Rectangular profile compatible with standard steam table and food pan configurations
• 4-inch overall height and 12.8-inch overall length for predictable fitment in standard pan racks

Compatibility

Designed as an OEM-style replacement or standard addition to commercial foodservice pan systems requiring NSF-certified rectangular stainless steel food pans.

Installation Notes

Food pans of this type are placed and removed by kitchen staff or foodservice equipment technicians following standard food safety protocols. Ensure the pan and any holding unit are clean and dry before use. When stacking, confirm pans are seated securely to prevent tipping. Follow local health department and NSF handling guidelines for temperature control and sanitation.