American Metalcraft 19029 15 Slot Pizza Pan Rack
- Quantity Discounts!
- Heavy-Duty, Chrome Plated Steel Rods
- 15 Slots
This American Metalcraft 19029 15
pizza rack has a
12" square base and is made
of heavy-duty, chrome-plated
steel rods and each shelf can
hold up to 6 lbs. This pizza
rack will accommodate pizza
trays, screens, separators,
etc., from 10" through 17" in
diameter and up to 1 1/4"
deep. This pizza pan rack ships pre-assembled.
Height: 27 1/2"
Frequently Purchased Together
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3" Nylon Bristle Pastry Brush
American Metalcraft 3218 18" x 17 1/2" Make-Up Pizza Peel with 14 1/2" Handle
Carlisle 10231U07 TopNotch 1/2 Size Universal Handled Lid with Spoon Notch
6 oz. Black Coated Handle Ladle
4 oz. Green Coated Handle Ladle
Carlisle 40379 3" Boar Bristle Pastry Brush w/Hook
American Metalcraft 18715 15" Expanded Aluminum Pizza Screen
2" Nylon Bristle Pastry Brush
Taylor TS25KL 25 lb Analog Portion Control Scale
4 Slot Pizza Screen Rack
American Metalcraft 18040 4 Slot Pizza Screen Rack
Overall User Rating: American Metalcraft 19029 15 Slot Pizza Pan Rack ( 5.0 stars from 5 reviews )
This rack makes it fast to bake pizzas. You can have one person prepare the pies and slide them on the rack to sit in line to bake. It works well for finished pies too.
Rick M. Posted on 10/03/2013
Once again a WEBstaurant product can't be surpassed. The racks work perfectly and we couldn't be happier with them. Thanks, WEBstaurant, for another great product.
Marolyn J. from Fast Times Posted on 11/13/2012
This is a great rack for holding prepared doughs ready for baking! This allows employees to continue to prep pizzas as ones bake in the oven!!!
Eric K. Posted on 06/18/2012
This is a very durable shelf it helps me a lot during busy time. I use it to stack 15 pies and makes easy to bake.
Abdul H. from PIZZA SHACK Posted on 04/04/2011
Awesome product! Durable, sturdy, and a good value for the price. Would definitely reccommend to anyone who is looking for pizza dough racks. Thanks Webstaurant store!
Lisa M. from Zeppe's Pizzeria Posted on 02/24/2010
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