Commercial Dunnage Rack Buying Guide: Size and Capacity

Updated July 2026

A commercial dunnage rack is a low-profile storage platform that keeps food, ingredients, beverages, supplies, and heavy containers elevated above the floor. Restaurants need dunnage racks to reduce contamination risks, protect inventory from moisture, improve cleaning access, support airflow, and organize walk-in coolers, freezers, and dry storage rooms.

The most important factors when choosing a dunnage rack are its width, depth, height, material, and weight capacity. An 8-inch-high rack works well when vertical storage space is limited, while a 12-inch-high rack provides more room for cleaning and inspection beneath stored products.

Although dunnage racks are simple pieces of equipment, choosing the wrong size can waste valuable floor space or leave a restaurant without enough capacity for heavy bags, cases, beverage containers, and bulk ingredients.

This guide explains why restaurants need dunnage racks, where they should be installed, how to compare rack sizes, and which models work best for different storage areas.

Commercial Dunnage Racks at a Glance

The FDA Food Code is a model used by many regulatory agencies. Local requirements and permitted exceptions may differ, so confirm storage rules with the authority that inspects your restaurant.

What Is a Dunnage Rack?

A dunnage rack is a raised platform designed to hold heavy products close to the floor without allowing those products to sit directly on it.

Dunnage racks are shorter than standard shelving units. Instead of holding several shelves vertically, they create one durable elevated surface for bulk storage.

They are commonly used for:

• Bags of rice
• Bags of flour
• Sugar
• Spices
• Canned goods
• Bottled beverages
• Cooking oil
• Produce cases
• Frozen-food cases
• Meat and seafood containers
• Disposable cups and containers
• Cleaning supplies stored in a separate designated area
• Catering equipment

The low height makes dunnage racks especially useful for heavy items that employees should not lift onto high shelves.

Why Do Restaurants Need Dunnage Racks?

They Keep Food off the Floor

The FDA Food Code states that food should generally be stored in a clean, dry location where it is protected from splash, dust, and other contamination and at least 6 inches above the floor.

Local health departments may adopt the FDA language directly or use their own requirements and exceptions.

A dunnage rack provides a straightforward way to elevate:

• Cardboard cases
• Ingredient bags
• Produce boxes
• Packaged food
• Single-use supplies
• Bulk containers

Placing these items directly on the floor can expose them to dirty water, cleaning chemicals, dust, pests, spills, and foot traffic.

They Protect Inventory from Moisture

Restaurant floors are regularly mopped, sprayed, or exposed to spills.

Walk-in coolers and freezers may also experience:

• Condensation
• Defrost water
• Moisture from deliveries
• Leaks
• Melting ice
• Water around floor drains

Cardboard can absorb floor moisture and weaken. Bags can become stained, damaged, or contaminated. Elevating inventory creates separation between stored goods and wet floors.

They Make Floors Easier to Clean

Employees need access beneath stored products to sweep, mop, inspect, and remove spills.

When cases are stacked directly on the floor, employees must move every case before the area can be cleaned properly.

A raised rack provides open space underneath, allowing staff to:

• Sweep beneath the inventory
• Reach spills more quickly
• Clean around floor drains
• Identify leaking containers
• Inspect wall and floor joints

They Improve Pest Inspection

Pests can hide behind or beneath stored cases, especially when a storage room is crowded.

Elevating products helps employees and pest-management professionals see:

• Droppings
• Gnaw marks
• Damaged packaging
• Insects
• Nesting material
• Moisture that may attract pests

The rack does not prevent pests on its own, but it improves visibility and cleaning access.

They Support Better Organization

A dunnage rack creates a designated location for bulk inventory.

Instead of placing deliveries wherever open floor space is available, restaurants can assign separate racks for:

• Rice and grains
• Flour and baking ingredients
• Beverages
• Canned goods
• Produce
• Frozen products
• Disposable supplies

This can make inventory counts, receiving, and first-in, first-out rotation easier.

They Support Air Circulation

Open-rung racks allow air to move beneath and around stored cases.

This can be useful in walk-in coolers and freezers, where tightly packed inventory may interfere with air movement.

A dunnage rack should not be used to overload a cooler or block evaporator airflow. Products must still be arranged according to the refrigeration manufacturer's instructions.

Where Should Dunnage Racks Be Used?

Dry Storage Rooms

Dry storage areas commonly use dunnage racks for heavy bags, cases, and bulk containers.

Examples include:

• Rice
• Flour
• Sugar
• Lentils
• Beans
• Canned food
• Bottled sauces
• Cooking oil

The rack should be positioned so employees can access inventory without blocking the aisle.

Walk-In Coolers

Walk-in coolers often contain moisture, condensation, and frequent deliveries. Dunnage racks help elevate produce, dairy products, packaged meat, beverages, and prepared ingredients.

Aluminum racks are a practical choice for refrigerated areas because they resist corrosion and are lighter than many steel alternatives.

Walk-In Freezers

Freezer storage can place heavy demands on shelving and racks.

A dunnage rack may hold:

• Frozen meat cases
• Seafood
• Frozen vegetables
• Bread
• Prepared frozen products
• Bulk containers

Confirm that the selected rack material and construction are suitable for low-temperature use.

Receiving Areas

A rack near the receiving area gives employees a temporary elevated surface for incoming deliveries.

This helps prevent staff from placing cardboard cases directly on a loading-area or kitchen floor while deliveries are inspected and organized.

Beverage Storage Areas

Bottled water, canned beverages, mixers, syrups, and sealed beverage containers can create substantial weight.

Select a rack that can support the full load and does not interfere with access to nearby kegs, pumps, or beverage lines.

Commissary and Catering Kitchens

High-volume operations may need several 48-inch or 60-inch racks to organize cases for production, events, or delivery routes.

Longer platforms can reduce the number of separate racks required, but they also need more uninterrupted floor space.

How High Should a Dunnage Rack Be?

Dunnage racks are commonly available in heights such as 8 inches and 12 inches.

Both sizes can provide more than the 6-inch clearance generally specified by the FDA Food Code for food storage.

Choose an 8-Inch Rack When:

• You need to maximize vertical storage space.
• Low shelves are installed above the rack.
• The product stacks are tall.
• The floor remains relatively dry.
• The rack will be used in a compact storage room.

Choose a 12-Inch Rack When:

• You want easier access beneath the rack.
• The floor experiences frequent moisture or condensation.
• Employees need more cleaning clearance.
• Pest inspection is a priority.
• The storage area has enough vertical space.

8 Inches vs. 12 Inches

What Width Dunnage Rack Do You Need?

Nishi Enterprise currently carries Atosa dunnage racks in widths of 24, 36, 48, and 60 inches. The models are 20 inches deep and are offered in 8-inch and 12-inch heights.

24-Inch Dunnage Racks

A compact 24-inch rack works well for:

• Tight walk-in cooler corners
• Small dry storage rooms
• A few ingredient bags
• Individual beverage cases
• Storage beneath compact shelving

This size is useful when uninterrupted wall space is limited.

36-Inch Dunnage Racks

A 36-inch rack provides additional storage without taking up an entire wall.

It is suitable for:

• Medium-volume restaurants
• Produce cases
• Rice and flour bags
• Cooking oil
• Walk-in cooler inventory

48-Inch Dunnage Racks

A 48-inch rack provides a broad platform for larger cases and bulk deliveries.

It works well in:

• Busy restaurants
• Catering kitchens
• Hotels
• Commissaries
• Institutional kitchens

60-Inch Dunnage Racks

A 60-inch rack provides the largest storage surface in Nishi's current Atosa collection.

It is designed for high-volume storage of:

• Bulk food cases
• Large ingredient bags
• Beverage inventory
• Frozen-food cases
• Catering supplies

Measure carefully before choosing a 60-inch rack. Long racks require enough wall space and must not block cooler doors, floor drains, shelving posts, or employee traffic.

How to Measure for a Dunnage Rack

Measure the Available Width

Measure the uninterrupted space between:

• Walls
• Doors
• Shelving posts
• Floor drains
• Refrigeration components
• Pipes
• Electrical equipment

Leave enough room to move the rack for cleaning when necessary.

Measure the Depth

A rack should be deep enough to support the stored cases without extending into the aisle.

Nishi's current Atosa dunnage racks are 20 inches deep. Compare this dimension with the depth of the cases and the available aisle width.

Measure the Vertical Space

Include:

• Rack height
• Product height
• Clearance below shelving
• Required space beneath an evaporator
• Sprinkler and fire-code clearances

Check the Delivery Path

Confirm that the rack can pass through:

• Exterior doors
• Kitchen doors
• Walk-in cooler doors
• Hallways
• Tight corners

Welded racks may arrive as completed frames rather than flat-packed components.

How Much Weight Capacity Do You Need?

Weight capacity is one of the most important specifications for a commercial dunnage rack.

Atosa's current models use welded aluminum construction. The 24, 36, and 48-inch models are rated for loads of up to approximately 1,800 pounds, while the 60-inch models are rated for up to 2,000 pounds.

Always confirm the capacity listed on the current specification sheet for the exact model being purchased.

Calculate the Actual Load

Add the weight of every product that may be placed on the rack at one time.

For example:

• Ten 50-pound bags equal 500 pounds.
• Twenty 25-pound cases equal 500 pounds.
• Thirty 35-pound cases equal 1,050 pounds.

Include the weight of containers, boxes, and any equipment placed on the rack.

Distribute Weight Evenly

A rack's stated capacity assumes proper use and load distribution.

Avoid placing the entire load in one small area. Spread heavy cases across the platform and keep the rack on a flat, stable floor.

Do Not Exceed the Manufacturer's Rating

Overloading can damage the rack, create unstable stacks, and increase the risk of employee injury.

Choose a higher-capacity or additional rack when the expected inventory approaches the maximum rating.

Aluminum vs. Polymer Dunnage Racks

Material should not be selected by price alone. Compare the rack's actual load rating, sanitation certification, temperature suitability, dimensions, construction, and warranty.

Dunnage Rack vs. Wire Shelving

A dunnage rack and a wire shelving unit serve different purposes.

Choose a dunnage rack when:

• The products are heavy.
• Items should remain close to the floor.
• Employees repeatedly lift large bags or cases.
• You need a simple raised storage platform.
• The space does not require several vertical shelves.

Choose wire shelving when:

• You need several storage levels.
• Products are smaller and lighter.
• Vertical space should be maximized.
• Employees need separate shelves for different ingredients.
• Adjustable shelf heights are useful.

Many restaurants use dunnage racks for heavy bulk products and wire shelving for smaller containers, canned goods, spices, and supplies.

Dunnage Rack vs. Pallet

Commercial pallets are useful for warehouses and freight handling, but they are not automatically suitable for restaurant food storage.

Wood pallets can:

• Absorb moisture
• Splinter
• Trap dirt
• Harbor pests
• Be difficult to sanitize

A commercial dunnage rack is designed specifically for organized elevated storage in foodservice environments.

Do not bring dirty shipping pallets into clean food-storage areas unless the material and procedures are approved for that use.

How Many Dunnage Racks Does a Restaurant Need?

The answer depends on storage volume, delivery frequency, product categories, and available floor space.

List the largest amount of inventory normally present after a major delivery.

Separate it into categories such as:

• Dry ingredients
• Beverages
• Refrigerated cases
• Frozen cases
• Produce
• Disposable products

Estimate how many linear inches of platform space each category requires.

It is generally better to use several organized racks than to create one excessively high and unstable stack.

How High Can Products Be Stacked?

The rack's weight capacity is not the only limitation.

Product stacks must also remain:

• Stable
• Accessible
• Below required sprinkler clearances
• Away from refrigeration fans
• Within safe employee lifting heights
• Clear of doors and walkways

Do not stack crushed, damaged, wet, or unstable cases at the bottom of a tall load.

Heavy products should generally be stored low, while lighter products can be stored on shelving above when the layout permits.

How to Organize a Dunnage Rack

Label Each Rack

Use clear labels for categories such as rice, flour, beverages, produce, or frozen meat.

Use First-In, First-Out Rotation

Move older inventory forward and place newly delivered products behind it.

Keep Raw and Ready-to-Eat Foods Separated

Raw animal products must be stored to prevent contamination of ready-to-eat foods and other ingredients.

Keep Chemicals Separate

Cleaning chemicals and toxic materials should be stored in designated areas away from food, utensils, linens, and disposable products.

Do Not Overhang Cases

Cases that extend beyond the rack may become unstable or be struck by carts and employees.

Leave Inspection Space

Do not pack the rack so tightly against walls and equipment that cleaning and pest inspection become impossible.

Cleaning and Maintaining Dunnage Racks

Dunnage racks should be included in the restaurant's regular cleaning schedule.

Routine Cleaning Steps

1. Remove all food, cases, and containers.
2. Inspect products for leaks, moisture, pests, and damaged packaging.
3. Remove loose debris from the rack.
4. Wash the rack using an appropriate cleaning solution.
5. Rinse when required by the chemical instructions.
6. Sanitize when required by the operation's procedures.
7. Allow the rack to dry.
8. Clean the floor and wall area beneath and behind it.
9. Return only clean, dry, undamaged products.

Inspect the Rack for Damage

Check for:

• Bent tubing
• Broken welds
• Sharp edges
• Loose components
• Unstable legs
• Corrosion or material deterioration

Remove a damaged rack from service when it can no longer support inventory safely or be cleaned properly.

Common Dunnage Rack Buying Mistakes

Buying Without Measuring the Space

A rack may fit along the wall but block a walk-in door, drain, shelf, or traffic path.

Choosing Width Without Checking Case Sizes

Measure the actual food and beverage cases that will be stored.

Ignoring Weight Capacity

Rice, flour, beverages, and canned goods can become extremely heavy when several cases are combined.

Using a Rack That Is Too Low

The storage platform must provide the clearance required by the local authority and the restaurant's cleaning procedures.

Choosing a Rack That Is Unnecessarily High

A taller rack reduces the usable space between the platform and any shelving above it.

Blocking Airflow in a Walk-In

Do not place racks or products directly against evaporators, fans, vents, or required clearances.

Using Shipping Pallets as Permanent Storage

Shipping pallets may be dirty, damaged, absorbent, or difficult to clean.

Overloading the Rack

Stay within the stated capacity and spread weight across the platform.

Failing to Plan for Cleaning

Employees need enough space to reach beneath and behind the rack.

Stacking Products Unsafely

The rack may support the weight, but tall or uneven stacks can still fall.

Atosa Dunnage Racks Available at Nishi Enterprise

Nishi Enterprise currently carries eight heavy-duty Atosa aluminum dunnage rack configurations.

Examples include the Atosa SDA203608 36-inch by 20-inch by 8-inch rack and the taller Atosa SDA203612 36-inch by 20-inch by 12-inch rack. Both provide an approximately 1,800-pound load capacity.

For larger storage areas, the Atosa ADR204808 48-inch heavy-duty dunnage rack offers additional platform space.

High-volume operations can consider the Atosa SDA206012 60-inch by 20-inch by 12-inch rack, which is rated to support up to 2,000 pounds.

Browse the complete commercial dunnage rack collection at Nishi Enterprise to compare all current widths, heights, prices, and availability.

Which Dunnage Rack Should You Choose?

Choose a 24-inch rack when:

• The storage room is narrow.
• You need to fill an unused corner.
• You only store a few heavy cases.

Choose a 36-inch rack when:

• You need a balanced size for general restaurant storage.
• The rack will hold bags, produce, or canned goods.
• You have moderate delivery volume.

Choose a 48-inch rack when:

• You receive several cases at once.
• You operate a busy walk-in or dry storage room.
• You need space for bulky containers.

Choose a 60-inch rack when:

• You operate a high-volume restaurant, caterer, hotel, or commissary.
• You have uninterrupted wall space.
• You need a platform for large and heavy deliveries.

Choose an 8-inch height when:

• Vertical space is limited.
• Products are stacked beneath shelving.
• The storage area is relatively dry.

Choose a 12-inch height when:

• You want easier cleaning and inspection.
• The rack will be used in a wet walk-in environment.
• Additional floor clearance is more important than maximum stacking height.

Frequently Asked Questions

What is a commercial dunnage rack?

A commercial dunnage rack is a low raised platform used to store food, beverage cases, ingredient bags, containers, and supplies above the floor.

Why do restaurants need dunnage racks?

Dunnage racks protect inventory from floor moisture, contamination, spills, cleaning chemicals, and pests while providing cleaning and inspection access.

How many inches off the floor should food be stored?

The FDA Food Code generally specifies at least 6 inches above the floor, with limited exceptions. Restaurants must follow the requirements adopted by their local regulatory authority.

Is an 8-inch dunnage rack high enough?

An 8-inch rack provides more than 6 inches of clearance and is commonly used in restaurant storage. Confirm the exact local requirements before purchasing.

Is a 12-inch dunnage rack better?

A 12-inch rack provides more room for cleaning, airflow, and pest inspection. An 8-inch rack preserves more vertical storage space.

What is the best material for a dunnage rack?

Aluminum is a strong option for commercial kitchens because it is lightweight, corrosion resistant, and capable of supporting heavy loads. Commercial polymer racks can also perform well when properly rated.

Can dunnage racks be used in walk-in coolers?

Yes. Corrosion-resistant commercial dunnage racks are commonly used in walk-in coolers to elevate produce, dairy products, beverages, meat cases, and prepared food.

Can dunnage racks be used in freezers?

Yes, provided the rack is designed for low-temperature commercial use and the products do not block refrigeration airflow.

How much weight can a dunnage rack hold?

Capacity varies by model. Current Atosa aluminum racks sold by Nishi are rated for approximately 1,800 or 2,000 pounds, depending on width.

Can you store rice and flour on a dunnage rack?

Yes. Dunnage racks are well suited to heavy bags of rice, flour, sugar, lentils, and other dry ingredients.

Can beverage cases be stored on a dunnage rack?

Yes. Confirm that the total weight remains within the rack's capacity and that the cases are stacked securely.

Can a wooden pallet be used instead?

A shipping pallet may absorb moisture, trap dirt, splinter, and be difficult to clean. A commercial dunnage rack is usually more appropriate for permanent restaurant storage.

What is the difference between a dunnage rack and shelving?

A dunnage rack provides one heavy-duty platform near the floor. Shelving provides several vertical storage levels for smaller or lighter products.

How should a dunnage rack be cleaned?

Remove the inventory, wash the rack with an appropriate cleaner, rinse and sanitize when required, allow it to dry, and clean the floor beneath it before restocking.

How many dunnage racks does a restaurant need?

Calculate the largest amount of bulk inventory received at once and divide it into organized categories. Purchase enough platform space to prevent products from being stored directly on the floor or stacked unsafely.

Final Decision

A dunnage rack is one of the simplest ways to improve restaurant storage.

It helps elevate food and supplies, reduce moisture exposure, improve cleaning access, support pest inspection, and keep walk-in coolers, freezers, and dry storage rooms organized.

Choose the rack according to the available floor space, stored product dimensions, expected load, local clearance requirements, and cleaning needs.

An 8-inch rack is a practical choice when vertical space is limited. A 12-inch rack provides additional cleaning and inspection access. Compact 24-inch racks fit tight areas, while 48-inch and 60-inch models provide more platform space for high-volume operations.

Always verify the exact dimensions and weight rating before ordering and avoid exceeding the manufacturer's stated capacity.

Shop Commercial Dunnage Racks

Shop commercial dunnage racks at Nishi Enterprise for walk-in coolers, freezers, restaurant kitchens, dry storage rooms, commissaries, hotels, and catering operations.

The current collection includes heavy-duty welded aluminum Atosa racks in 24-inch, 36-inch, 48-inch, and 60-inch widths with 8-inch and 12-inch height options.

Contact Nishi Enterprise with your available dimensions, storage environment, expected load, and preferred rack height for help comparing models.