Quantum Food Service Stack & Nest Shelf Tote - 18" x 11", Red (SNT185) - Image 1
SKU: 688-SNT185RD
Brand: Quantum Food Service
Model: SNT185

Quantum Food Service Stack & Nest Shelf Tote - 18" x 11", Red (SNT185)

The Quantum Food Service SNT185 red stack & nest shelf tote is a heavy-duty, space-saving storage solution for commercial kitchens. Featuring 0.76 cu. ft. capacity and durable polypropylene, it's built for frequent use in high-traffic environments.

Key Features

  • Durable polypropylene construction resists wear and tear, making it ideal for high-traffic commercial kitchens
  • 0.76 cu. ft. capacity provides ample storage for utensils, linens, or small equipment
  • Stack-and-nest design maximizes vertical space, saving valuable storage area when not in use
  • Tough, fade-resistant material ensures long-lasting performance in demanding environments
  • Perfect for restaurants, catering businesses, and food service operations needing efficient, heavy-duty storage
Starting from $92.57/unit

Volume discounts available

The Quantum Food Service SNT185 stack & nest shelf tote is a versatile, heavy-duty storage solution designed for commercial kitchens and restaurants. With an 18" x 11" footprint and 9" height, this red polypropylene tote offers 0.76 cubic feet of capacity—ideal for storing commonly used items like utensils, linens, or small equipment. Its stack-and-nest design maximizes vertical space, saving valuable real estate in busy kitchens when not in use. This makes it a practical choice for restaurants, catering businesses, and commercial food service operations looking to streamline storage without compromising durability. The tough, fade-resistant polypropylene material ensures long-lasting performance, even in high-traffic environments. Whether you need a solution for dry storage, pantry organization, or back-of-house transport, the SNT185 delivers both functionality and resilience. Made by Quantum Food Service, a trusted brand in commercial kitchen equipment, this tote is engineered to meet the demands of professional chefs and restaurant managers who prioritize efficiency, durability, and space optimization.