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Casters for Food Industry

Casters in food production are washed often and exposed to steam, grease and cleaning chemicals. A stainless-steel body with a corrosion-resistant polyamide, polypropylene or polyurethane wheel is the safest choice.

Bakery racks need heat-resistant polyamide, cold rooms and wet floors call for stainless polyurethane, and commercial kitchens use braked stainless swivel casters.

Bakery Oven Rack

Recommended: Polyamide wheel that tolerates oven heat on a stainless body; at least two casters should be braked to park the rack at the oven.

Commercial Kitchen Trolley

Recommended: Stainless swivel casters for service and bench trolleys that meet grease and detergent; non-marking polyurethane runs quietly on wet floors.

Incubator Trolley

Recommended: Stainless casters with polypropylene or polyamide wheels for humid, disinfected rooms.

Stainless Food Equipment

Recommended: Stainless-steel casters for all hygiene-critical food equipment; polyamide and polyurethane replacement wheels.

Dairy Trolley

Recommended: Stainless polyurethane for cold rooms and wet floors; high-capacity polyamide for heavy cheese vats.

Seafood Processing

Recommended: Stainless body against salt-water corrosion with non-absorbent polypropylene or polyamide wheels.

Milking Machine

Recommended: Rubber and thermoplastic-rubber replacement wheels that roll easily on barn floors, or a complete stainless caster.

Frequently Asked Questions

Why are stainless casters used in the food industry?

Frequent washing, steam and cleaning chemicals corrode zinc-plated bodies over time. A stainless body resists corrosion, passes hygiene inspections and lasts longer.

Which wheel material suits a bakery oven rack?

Polyamide (nylon) is the most heat-resistant option. Thermoplastic rubber and polyurethane can soften at high temperature, so they are not recommended for racks that go into the oven.

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