The John Boos CLR18 Cooler Rack is a commercial-grade shelving unit designed specifically for foodservice environments requiring durable storage solutions. Constructed from stainless steel, it features three welded shelves measuring 21 inches deep by 47 inches wide and stands 60 inches high. Its all-welded setup ensures structural integrity and ease of sanitation, while bullet feet provide stability on uneven surfaces. The NSF-listed design makes it suitable for high-demand kitchen operations, with a focus on hygiene, corrosion resistance, and long-term performance. This model’s technical specifications include a weight of 118 lbs, a freight class of 175, and dimensions optimized for efficient storage in busy commercial kitchens or cold storage areas.
Top John Boos CLR18 Features
This John Boos Cooler Rack facilitates organized cold storage and prep station management, with a focus on durability, stability, and ease of maintenance. Designed for medium-volume foodservice settings, it offers robust stainless steel construction, precise dimensional alignment, and an all-welded setup for maximum load capacity. Its 21" W x 47" L x 60" H configuration allows for versatile placement in commercial kitchens, while the bullet feet enhance stability on various flooring types. Ideal for holding refrigerated items, ingredients, or prep tools, it integrates seamlessly into foodservice workflows requiring reliable and sanitary storage solutions.
- Functionality: Heavy-duty stainless steel shelving with adjustable height
- Durability traits: All-welded construction resists corrosion and deformations
- Ease-of-use: Bullet feet facilitate leveling and stability during use
- Real-world fit: Fits in standard cold storage or prep areas for quick access
- Workflow benefit: Maximizes sanitation with seamless welded surfaces and NSF compliance
Ideal for cold storage, ingredient organization, and prep stations in busy foodservice facilities.
John Boos CLR18 Technical Specs
This John Boos CLR18 Cooler Rack features a stainless steel construction, ensuring longevity and resistance to corrosion in high-moisture environments. It stands 60 inches tall with a width of 47 inches and a depth of 21 inches, providing ample storage capacity across its three shelves. The unit weighs 118 lbs and is designed for straightforward cleaning with welded surfaces that eliminate crevices and dirt traps. Its NSF listing underscores compliance with sanitation standards, making it suitable for food preparation areas. The model is freight-classed as 175, with typical shipping within 2-4 weeks, and includes adjustable bullet feet for stability on uneven floors. The rack supports a substantial load capacity per shelf, optimized for foodservice storage needs, with compatibility for standard commercial environments.
- Electrical requirements: Not applicable
- Construction & finish: Stainless steel, polished finish for sanitation
- Dimensions: 47" W x 21" D x 60" H
- Weight: 118 lbs
- Food safety: Material compliant with foodservice sanitation standards
- Temperature resistance: Suitable for ambient and cold storage environments
- Cleaning & maintenance: Welded surfaces simplify routine cleaning
- Usage compatibility: Designed for storage in chilled or dry environments
- Assembly required: No, fully assembled upon delivery
- Clearance & airflow: Sufficient spacing around shelves for ventilation and cleaning
- Floor compatibility: Bullet feet for stability on various flooring types
- Mobility considerations: Fixed position; not caster-mounted
- Installation considerations: Suitable for placement against walls or free-standing in storage rooms
- Weight capacity: Supports significant load per shelf for robust storage
What is a commercial shelving unit
A commercial shelving unit like the John Boos CLR18 is a robust, stainless steel storage solution designed for high-use foodservice environments. It features three welded shelves measuring 21 inches deep by 47 inches wide, providing organized storage for ingredients, tools, or refrigerated items. Installed in kitchens, cold storage, or prep stations, this unit supports moderate to high workloads and ensures sanitation with its NSF-listed stainless steel construction. It is ideal for facilities seeking durable, easy-to-maintain storage designed to withstand constant use and meet strict hygiene standards in busy restaurant, cafeteria, or catering operations.
Top commercial shelving units for foodservice environments
Built for moderate workloads, the John Boos CLR18 offers sturdy stainless steel construction, precise dimensions, and reliable stability, making it suitable for cold storage and prep areas in professional kitchens. Featuring a durable weld setup, it supports efficient workflow and sanitation, ideal for restaurant and catering operations requiring resilient storage solutions.
- Operation type — medium-volume food prep and storage
- Kitchen type — commercial kitchens with space constraints
- Foodservice category — cold storage, ingredient organization
- Workload qualifier — moderate throughput in busy environments
- Use case — efficient storage for refrigeration and dry goods
Why Choose John Boos CLR18 Cooler Rack
Why choose the John Boos CLR18 Cooler Rack over similar models is its combination of all-welded stainless steel construction, NSF compliance, and practical design features like bullet feet for stability. Its corrosion-resistant build ensures longevity in demanding foodservice settings, while the ample storage capacity and ease of maintenance improve operational efficiency and sanitation standards compared to competitor units with welded or cast components. This cooler rack's precise dimensional setup also allows for seamless integration into existing workflow layouts, making it a reliable choice for commercial kitchens seeking durable, restaurant-ready storage.
- Self-contained design simplifies installation in fixed locations
- All-welded stainless steel offers superior corrosion resistance
- Compact footprint maximizes storage in limited spaces
- Easy-to-clean welded surfaces enhance sanitation efforts
- Supports medium workloads efficiently in busy foodservice settings
