Bad Shelving

Camshelving is designed to withstand even the harshest environments.

Camshelving does not deteriorate

Shelving in commercial foodservice operations must withstand a lot of abuse. We get it. The constant loading and unloading, food spills, sliding heavy #10 cans across the shelves-all of these things are destined to create some wear and tear on shelving equipment. However, there is no excuse for storing food on shelving that could potentially expose your customers to food contamination as a result of excessive rust or chipped paint particles.

The Problem

Over time, epoxy coated wire shelves peel, rust, collect build-up when not maintained properly. Additionally it could potentially lead to unsanitary conditions if they were to come into direct contact with food. There is never an easy way of getting rid of rust once it becomes exposed. This is especially true of walk-in coolrooms and warewashing areas, which are typically moist environments. In these areas it does not take long before shelving starts to rust and deteriorate.When operators get cited by the health inspector for their deteriorating shelving, they usually replace the bad shelving with more of the same type of bad shelving, thinking that this is the most economical route for their pocketbook. The faces of deteriorating shelvingWhile wire and/or epoxy-coated shelving may be less expensive initially, over time as several replacements are needed, this recurring expense would far exceed the cost of investing in a rust-free product to begin with. In addition to having shelving with excellent long-term value, operators would be supporting good food safety practices from the start."That old tired shelving has been there for you. Without it you could not successfully run your operation. But there comes a time when that shelving becomes more of a hindrance and risk to business and food safety. Flaking paint and rust are considered physical contamination hazards to food. Shelves that become impossible to clean due to unsmooth surfaces can harbor harmful bacteria. See, simply having restaurant approved shelving isn’t the answer; it’s just part of the answer. There are many shelving options available, the best advice I can give you is to take a look and add up the numbers to see what your shelving is really costing you in replacement costs, health code violations, kitchen inefficiencies and labour costs involved with cleaning,""Victoria GriffithCP-FS CEO/Owner of Griffith Safety Group.

Set yourself free

Camshelving is designed to withstand even the harshest environments. It is a non-corrosive, no-rust shelving solution that will hold up to the challenging storage demands of commercial operations. And because it is designed to last so long, it will also help operators eliminate unnecessary, inconvenient and costly replacement or refurbishment costs. A kitchen should be set-up for maximum cost savings, labour efficiency, food safety and functionality no matter the size of operation or the budget. Camshelving helps operators do all of this and much more!

Easy to Erect, Easy to Change

Whenever I have the opportunity to install Camshelving in one of our customers businesses I am always impressed as to how easy the shelves assemble and when using add-on units how easy they go together.And, once you have installed them in your storage area, should you require to change the configuration of the individual shelves at any time, that is easy to do as well.Try that with most other styles of commercial shelving and you will quickly find that you have to disassemble and then reassemble in the new configuraiton. It is a real pain!

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