The **Cambro CBA213084VS4580 30" 4-Tier Polymer Shelf Kit** is a **durable, space-saving storage solution** designed for **commercial kitchens, walk-in coolers, and pantries**. Part of the **Camshelving® Basics Plus series**, this **add-on shelf kit** features **4 polypropylene shelves** (3 louvered for airflow and 1 solid to contain moisture) and **sturdy composite posts**, making it ideal for high-traffic restaurant environments. With a **600 lbs. shelf capacity (1,800 lbs. total load)**, this kit is built to withstand **daily commercial use** while maintaining **easy cleanability**—perfect for kitchens prioritizing **hygiene and efficiency**.
One of the standout features of this **NSF-certified shelf kit** is its **temperature resistance**, operating safely between **-36° to 190°F**, ensuring reliability in both cold storage and hot environments. The **vented design** of the top three shelves promotes **uniform air circulation**, reducing dust buildup and maintaining product freshness—critical for **food safety and longevity**. The **solid bottom shelf** prevents moisture from seeping through, making it ideal for storing **wet or slippery items** like containers, trays, or wet linens. Additionally, the **warewasher-safe shelf plates** and **preassembled posts with leveling feet** minimize setup time, allowing kitchens to **maximize storage space without compromising stability**.
For **restaurant owners, chefs, and food service managers**, this **Cambro shelf kit** is a **smart investment** that balances **durability, functionality, and cost-efficiency**. Whether upgrading an existing **commercial shelving system** or outfitting a new walk-in cooler, this kit delivers **long-lasting performance** while adhering to **food safety standards**. Its **compact yet robust design** (30"L x 21"W x 84"H) makes it a **versatile choice** for kitchens with limited space, ensuring **optimal organization without sacrificing capacity**. Elevate your commercial storage with a **reliable, high-performing solution** that meets the demands of **busy restaurant operations**.