SKU: 688-WR741248GY
Brand: Quantum Food Service
Model: WR74-1248GY
Quantum Food Service 48" NSF 4-Tier Epoxy Coated Wire Shelf Kit - 12"W, 74"H (WR74-1248GY)
The Quantum WR74-1248GY 4-tier wire shelf kit offers NSF-rated durability with antimicrobial epoxy coating, resisting rust, bacteria, and mold. Ideal for commercial kitchens, storage, and pantries with an 800 lb. per shelf capacity.
Key Features
- •NSF-rated 4-tier wire shelving kit with 800 lb. per shelf capacity, ideal for heavy-duty commercial storage
- •Antimicrobial gray epoxy finish resists rust, bacteria, mold, and mildew for long-lasting hygiene in kitchens and storage areas
- •All-welded carbon steel construction with additional wire trussing for maximum stability and durability
- •Tool-free assembly with numbered grooves, leveling legs, and 16-gauge carbon steel posts for quick, sturdy installation
- •Compact 12" width and 48" length with 74" height, perfect for tight kitchen spaces and walk-in storage units
Starting from $256.36/unit
Volume discounts available
The Quantum Food Service WR74-1248GY 4-tier wire shelving kit is a game-changer for commercial kitchens, offering unmatched durability, hygiene, and functionality. Designed for high-volume foodservice environments, this NSF-rated shelving unit features a gray epoxy antimicrobial finish that resists rust, corrosion, bacteria, mold, and mildew—critical for maintaining sanitary storage in busy kitchens, walk-in freezers, or pantries. With a robust 800 lb. capacity per shelf, this wire shelving kit is built to handle heavy-duty storage demands while providing excellent airflow and visibility, making it ideal for restaurants, bakeries, and catering operations. Its all-welded carbon steel construction and additional wire trussing ensure long-term stability, while the numbered grooves and leveling legs make installation tool-free and hassle-free. Whether you're outfitting a new kitchen or replacing outdated shelving, this kit delivers performance, hygiene, and value—making it a top choice for commercial chefs and facility managers prioritizing both functionality and food safety.