Modular Systems
FED B24/24 Four Tier Shelving – 610x610x1880mm Cool Room Rack
610 × 610 × 1880mm
$141.44$208.00
In Stock
Commercial Kitchen Shelving
Cool room shelving organises chilled stock while preserving access for cold air, inspection and cleaning. Materials and finishes should tolerate the damp, low-temperature environment and the venue’s cleaning method without creating corroded or absorbent food-storage surfaces.
Adjustable levels allow cartons, tubs and produce containers to be separated by height. Shelf spacing should come from real packages plus hand clearance, while the lowest tier remains high enough for floor cleaning and stock inspection.
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Match equipment capacity to your daily output. Consider available floor space, door clearances, and whether you need underbench or upright models.
Forced air cooling recovers temperature faster — ideal for busy kitchens. Static cooling suits low-traffic display. Check power supply (single vs three phase).
Ensure adequate ventilation clearance. Check local council requirements for gas connections and electrical compliance. We can help with kitchen planning.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of cool room shelving that fits your budget, venue type and compliance needs.
Standards & Compliance
Map high-turnover products near the access route and reserve deeper or higher positions for items staff can handle safely. Record shelf loading limits for the selected system and distribute stock without unstable stacks or blocked aisles.
Wall runs, corners and mobile formats solve different access problems. Corner layouts need reachable inner areas, while mobile units require a level route and a parking position that does not obstruct circulation.
FAQ
Polymer-coated wire or aluminium racks are the most common due to their corrosion resistance and airflow design.
Yes. Stainless steel is ideal for heavy loads and long-term durability, especially in premium kitchens.
Most commercial racks allow height adjustments to accommodate different box sizes and food containers.
Not recommended unless engineered for refrigeration—solid surfaces can restrict airflow and cause temperature inconsistencies.
Choose materials and coatings documented for damp, chilled conditions and compatible with the venue’s cleaning chemicals. Inspect joints and surfaces for corrosion or damage, and avoid absorbent finishes that cannot be cleaned effectively.
Why KW
Product rotation shapes KW’s shelving discussion, from the path of new stock to the positions used for earliest dates and frequent picks. Tier spacing, floor clearance and corner access can then be planned without interrupting airflow around stored food; call 1300 001 366.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
Explore our range of cool room shelving designed for heavy-duty commercial kitchens and professional cold-storage environments. Built for hygiene, efficiency and long-term reliability.
Wall bays provide clear central access, corner units can use otherwise awkward space, and mobile racks may support flexible cleaning or stock movement. Select the format only after checking reach, stability and aisle width.
Place new deliveries so earlier-dated stock remains accessible, label locations and avoid stacking that hides dates. Keep heavy containers within a controlled lifting zone and respect the documented load for every tier.
Coordinate finishes through the stainless steel range, compare other commercial shelving formats, and use a wall shelf where a fixed open-kitchen position is the actual task.
Measure the tallest routine cartons and containers, add room for hands and labels, and set adjustable tiers around those needs. Preserve floor-cleaning clearance and revise levels when the product mix changes.
Stored food depends on air circulating through the room rather than being trapped behind dense stacks. Keep designated air paths and outlets clear, leave the required gaps and investigate warm pockets instead of packing more tightly.
Leave floor and corner access for cleaning, label shelf positions and load new deliveries behind or below earlier-dated stock as the venue’s system requires. Schedule checks for spills, damaged packs, hidden dates and corrosion.
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