Cambro CBA214864V5580 48" NSF 5-Tier Polymer Shelf Kit - Camshelving® Basics Plus, 21"W, 64"H - Image 1
SKU: 144-CBA214864V5580
Brand: Cambro
Model: CBA214864V5580

Cambro CBA214864V5580 48" NSF 5-Tier Polymer Shelf Kit - Camshelving® Basics Plus, 21"W, 64"H

The Cambro CBA214864V5580 is a rugged 5-tier polymer shelf kit designed for commercial kitchens, offering 1800lb capacity, NSF certification, and easy cleaning. Perfect for expanding storage in busy environments.

Key Features

  • 5-tier polymer shelf kit with 1,800lb total capacity (600lb per bottom shelf, 400lb top shelf)
  • NSF-certified and warewash-safe shelf plates for compliance and easy cleaning in commercial kitchens
  • Vented polypropylene plates promote airflow to prevent dust buildup and maintain hygiene
  • Sturdy composite posts with leveling feet for stability and easy installation on existing shelving
  • Extreme temperature resistance (-36°F to 190°F) and preassembled post connectors for durability
Starting from $327.50/unit

Volume discounts available

Designed for durability and efficiency, the Cambro CBA214864V5580 48" polymer shelf kit is the ideal solution for commercial kitchens and restaurants needing reliable, high-capacity storage. Part of the Basics Plus series, this 5-tier add-on unit attaches to existing shelving systems, providing an additional 1,800 lbs. of capacity while maintaining stability with sturdy composite posts and leveling feet. The vented polypropylene shelf plates promote airflow, preventing dust buildup and ensuring easy cleaning—critical in fast-paced foodservice environments. With NSF certification and warewash-safe materials, this shelf kit meets industry standards while enduring extreme temperatures (-36°F to 190°F), making it a long-lasting investment for any commercial kitchen. Whether you're organizing dry goods, glassware, or utensils, this unit maximizes vertical space without compromising performance. Its gray polymer finish blends seamlessly with professional kitchen aesthetics while delivering the functionality chefs and facility managers demand.