Parry 2 Tier Stainless Steel Chefs Rack 350mm Deep
Product Description
The Parry two-tier chefs rack is a wall-mounted stainless steel pass rack designed to hold plated dishes, accompaniments, and service items at the kitchen pass. The 350mm shelf depth gives...
Specifications
- External height (mm)
- 700
Downloads
Product Description
The Parry two-tier chefs rack is a wall-mounted stainless steel pass rack designed to hold plated dishes, accompaniments, and service items at the kitchen pass. The 350mm shelf depth gives a practical working surface without overhanging into the pass to the point of obstruction, and the two-tier layout makes good use of the vertical space above the counter without blocking sightlines across the kitchen.
In a working kitchen, a well-positioned pass rack keeps service organised and reduces unnecessary movement between sections during a busy cover run. The upper tier can stage finished plates while the lower holds sauces, garnishes, or accompaniments within easy reach — or the arrangement can be reversed to suit the way your team works. Stainless steel construction handles the heat and humidity of an active service environment without deteriorating, and wipes down quickly between services or at the end of the night.
- Stainless steel resists corrosion and cleans down efficiently after service
- Two-tier layout doubles usable pass space without increasing the footprint
- Available across a range of widths to match passes from compact to full kitchen-length
- Optional quartz downlighters help maintain plate and food temperatures during service
- Supplied fully assembled — installation is straightforward once wall fixings are secured
Being wall-mounted, the fixing surface needs to be load-bearing and accessible before installation begins. It is worth measuring the pass carefully and accounting for any wall obstructions — extraction brackets, service columns, or conduit runs — before confirming a width. If the quartz downlighter option is being added, a suitable electrical supply will need to be routed to the installation point.
This rack is well suited to restaurants, hotel kitchens, and contract catering operations where a defined pass is in active use during service. Smaller or simpler operations may find a single-tier model meets their needs, while higher-volume kitchens with more complex service requirements may benefit from looking at the broader range of pass and gantry configurations available.
If you are working out which width or configuration fits your pass layout, the team is happy to talk it through with you beforehand.
Key Features
- Wall-mounted two-tier design makes efficient use of vertical pass space
- 350mm shelf depth provides a practical working surface at the pass
- Available in multiple widths to suit a range of pass configurations
- Optional quartz downlighters to help maintain temperature during service
- Supplied fully assembled for straightforward wall-mounted installation
Operational Benefits
- Keeps the pass organised and reduces movement between sections during service
- Two-tier layout stages plates and accompaniments without extending the counter footprint
- Stainless steel construction withstands heat and humidity in busy kitchen environments
- Wipes down quickly between services, supporting good hygiene standards at the pass
- Configurable width options allow a precise fit to your existing pass length
Specifications
- External height (mm)
- 700
Downloads
Frequently Asked Questions
- Measure the clear wall run above your pass and subtract any fixed obstructions such as extraction brackets, service columns, or conduit runs before deciding on a width. It is also worth considering how many sections are plating simultaneously during a typical service, as a wider rack gives more staging space when multiple dishes need to go out together.
- The rack needs to be fixed to a load-bearing wall that can take the combined weight of the unit and whatever is staged on it during service. If you are adding the optional quartz downlighters, you will also need a suitable electrical supply routed to the installation point before fitting — this is worth planning into any building works or kitchen refit rather than addressing it after the rack is in place.
- For most restaurant and hotel kitchens with an active pass, a two-tier configuration is practical because it separates finished plates from accompaniments and keeps both within easy reach during service. A single-tier model can be sufficient for smaller or simpler operations where the pass handles lower volumes or a more straightforward style of service — it is worth thinking through how your team actually works the pass before deciding.