Krollen Industrial Trash Cans, Shelving & Food Service Supplies

Picking the wrong liner is one of the most common—and most avoidable—buying mistakes in commercial waste management. The 35-gallon square Krollen Industrial can is designed to fit standard 50-gallon trash bags. The round 55-gallon can accepts standard 55-gallon round liners. Getting these matches right the first time means no more bags slipping into the can mid-service or overhang that catches on the swing lid.

Capacity-to-Liner Reference by Can

One thing worth noting on the slim-format can: the 20" × 11" footprint is narrow enough that standard round liners bunch awkwardly. Flat-bottom or gusseted liners seat more cleanly against that rectangular interior. If you're running a corridor or aisle station, account for that when ordering liner stock.

Round vs. Square — Placement Logic

Shape isn't an aesthetic choice in a commercial environment. It's a floor-space decision.

Square cans maximize corner placement. The 35-gallon square can—19.25" × 19.25"—fits flush against two walls simultaneously, which matters in prep areas and back-of-house corners where every square foot competes with equipment. The flat sides also make it harder for a bag to shift during a fast dump. That's why square cans are the default for most restaurant back-of-house and institutional kitchen setups.

Round cans handle high-traffic open areas better. The 55-gallon round can at 26.5" diameter has no sharp corners to catch a passing cart or hip, which is a real consideration near loading docks, dishrooms, and cafeteria lines. The dolly included with the 55-gallon black round model—rated at 250 lb. with five 3" rubber swivel casters—makes repositioning straightforward at the end of service without dragging the base across the floor.

The slim-format 23-gallon can is a specific solution for a specific problem: anywhere the footprint matters more than capacity. At 11" deep, it fits between equipment runs and along aisle walls where a standard round or square can simply won't clear. But that same narrow profile means each can fills faster. For a busy corridor station, plan on more frequent emptying or station a second can nearby.

Color Coding for Waste Sorting

The blue and green 55-gallon round cans serve a practical sorting function beyond color preference. Blue is the conventional designation for recycling in most US municipal programs. Green is commonly used for compostables or general organics in foodservice settings—or simply to distinguish a second waste stream visually. If you're running a sorting station at a school cafeteria, food hall, or event venue, putting the same-size cans in different colors eliminates guesswork for both staff and guests. All three 55-gallon round variants share identical structural specs: same 33" height, same 26.5" diameter, same NSF and USDA certifications.

The finish on a wire shelf isn't cosmetic—it determines whether the shelf survives its environment. Chrome works in dry conditions and fails in moisture. Black epoxy handles humidity better than chrome but isn't the first choice for the wettest commercial zones. Green epoxy is built for walk-in coolers, dishrooms, and anywhere condensation is constant. Putting the wrong finish in the wrong place means rust, peeling, and a health inspection conversation you don't want to have.

Chrome Finish

Chrome wire shelving is the right call for dry storage rooms, dry back-of-house areas, and ambient-temperature warehouses where moisture isn't a factor. The Krollen Industrial chrome line runs from 14" × 24" up to 24" × 60", with load capacities of 600 lb. for shelves up to 48" in length and 450 lb. for the 60"-long variants. NSF listed across the full size range.

The 600 lb. rating covers most dry storeroom applications—cases of dry goods, canned product, smallwares. Where chrome starts to fail is in prep areas near fryers or steamers, warewashing zones, or any wall above a three-compartment sink. Moisture from those areas works into chrome plating over time. You won't see it the first month, but you'll see it eventually.

Chrome is also the most common choice when the shelf will be visible to customers or front-of-house—bars, open kitchens, retail backstock areas where appearance still matters alongside function.

Black Epoxy Finish

Black epoxy provides better moisture resistance than chrome without the additional cost of green epoxy. The Krollen Industrial black epoxy line spans 14" × 24" through 24" × 60", with the same load capacity pattern: 600 lb. up to 48" length, 450 lb. at 60".

Black epoxy suits moderate-humidity environments—prep rooms with regular cleaning, dishroom side walls, walk-in cooler anteroom areas where the shelf isn't in direct cold-air flow. It's also a good fit for warehouse storage areas where condensation from seasonal temperature swings is occasional rather than constant.

One practical note: black epoxy can show white calcium deposits from repeated cleaning with hard water. It's a cosmetic issue, not a structural one, but worth knowing if you're running the shelves in a high-wash-down environment.

Green Epoxy Finish

Green epoxy is the correct finish for walk-in coolers, walk-in freezers, and dishrooms. The coating resists the sustained moisture, temperature fluctuation, and chemical cleaning cycles those environments produce. Krollen Industrial's green epoxy line covers 14" × 24" through 24" × 60", with 600 lb. capacity up to 48" and 450 lb. at 60".

The 24" × 48" green epoxy wall mount shelf—rated at 600 lb.—is the most common specification for walk-in cooler sidewall storage in a restaurant or institutional kitchen. At 24" depth, it holds sheet pans, hotel pans, and bulk storage containers without the shelf overhang that creates sanitation issues during inspections.

Green epoxy is also the standard finish for the Krollen Industrial security cage line. The 24" × 48" × 70" mobile security cage kit uses green epoxy throughout—four shelves, 1,320 lb. total capacity, rated for both dry and humid environments.

Side-by-Side Summary

Depth and Length — What Changes Operationally

Depth determines what fits on the shelf. A 14"-deep shelf holds quart containers and smallwares but won't seat a full hotel pan—that needs 18" minimum, ideally 24". For walk-in cooler applications where you're storing sheet pans (18" × 26"), the 24"-deep shelves are essentially required. The 18"-deep shelves are a reasonable middle ground for prep storage where hotel pans aren't the primary load.

Length affects both capacity and load rating. The 60"-long shelves drop from 600 lb. to 450 lb. capacity—that's the same across all three finishes. If you're storing heavy product (case goods, liquid containers, bulk bins), a 48" shelf at 600 lb. may be the smarter choice over a 60" shelf at 450 lb., even if the longer shelf looks more efficient on paper. Check what you're actually putting on it before choosing the longest available option.

Krollen Industrial bus tubs are made from polypropylene (PP), are BPA-free, and are confirmed freezer-safe. Polypropylene is an approved food-contact material under FDA guidelines. These tubs are not marketed as carrying a specific NSF food-contact listing, so if your health department requires documented NSF certification for direct food storage containers, verify that against your local requirements before purchase.

That said, most restaurant and institutional use cases for bus tubs don't involve direct extended food storage—they involve moving soiled dishware, transporting prepped ingredients between stations, or temporarily holding clean items in a cold storage area. For all three of those applications, BPA-free polypropylene is the standard material across the commercial kitchen industry.

The Three Primary Use Cases

Table bussing: This is the core application. The 9-gallon, 20" × 15" × 7" tub holds a substantial load of mixed dinnerware—plates, bowls, glasses, flatware—without the handles pulling away from the body under weight. The reinforced handles on both variants (white lidded and black lidless) are built for loaded carry over the distances of a full-service dining room. At 7" depth, the tub doesn't become unwieldy when full the way a taller container would. The black lidless version is the standard choice here—faster to load at the table, faster to transfer at the dishroom window.

Cold storage transport: Freezer-safe construction means these tubs work for moving prepped product into or out of cold storage. A 9-gallon tub holds a meaningful quantity of portioned proteins, prepped vegetables, or marinating product. The white lidded version is the better choice for cold storage use—the flip-top lid keeps product covered during transport and stacking, which matters for temperature retention and cross-contamination prevention. Six tubs in a stack take up far less shelf space than six uncovered containers.

Prep station holding: Tubs work well as receiving containers at prep stations—for vegetable trimmings, portioning overflow, or temporary mise en place staging. The 20" × 15" footprint fits across most prep table surfaces without consuming the full work area. Again, for any prep application involving ready-to-eat product, verify your local health code requirements around NSF listing if that documentation matters for inspections.

Lid vs. No Lid — Which to Order

The lidded white 6-pack is the right call when tubs will be used for covered cold storage, stacked transport, or any situation where the contents need to stay contained. The flip-top design allows access without fully removing the lid—useful at prep stations where hands are occupied.

The lidless black 6-pack is the standard bussing choice. Faster to load, easier to identify contents at a glance at the dishroom, and slightly lower profile when stacked empty in storage. Both packs come in units of six—enough to cover a typical full-service floor rotation for a single-location restaurant without running short during a push.

Stackability in Practice

Empty tubs nest and stack cleanly, which matters when twelve tubs need to live somewhere between service periods. A stack of six takes up the same floor footprint as one tub. In a cramped back-of-house where every shelf inch is contested, that's not a minor detail—it's the difference between the tubs living somewhere sensible and living on the floor.

Three specs determine whether an ice bag works for your operation: weight capacity, mil thickness, and whether you need a wicketed or standard twist-tie format. Get all three right and the bags perform without issues. Miss one—particularly the wicketed vs. twist-tie distinction—and you've ordered 500 bags that don't work with your equipment.

Weight Capacity and Mil Thickness by Operation Type

Wicketed vs. Twist-Tie

This is not a preference question—it's a compatibility question. Wicketed bags are held together on a metal or plastic bracket (the wicket) designed to feed into an automated or semi-automated ice bagging machine's dispenser mechanism. If you don't have a machine with a wicket dispenser, wicketed bags offer no advantage and may actually be more cumbersome to use by hand.

Twist-tie bags are the standard for hand-filling operations. The 10 lb., 25 lb., 50 lb., and blue 20 lb. bags all come with twist ties included. No machine required.

The 8 lb. wicketed bag (1,000 per case, 11" × 19", 1.25 mil) and the 20 lb. wicketed bag (500 per case, 14" × 27", 1.75 mil) are specifically for grocery stores and commercial ice operations running a dispenser. If that's your setup, wicketed bags are meaningfully faster. If it's not, order twist-tie.

Why Mil Thickness Isn't the Whole Story

Mil thickness—one-thousandth of an inch—is the primary indicator of puncture resistance against jagged ice edges. But the construction material matters as much as the number. All Krollen Industrial ice bags use metallocene-enhanced polyethylene. Metallocene is an additive that improves cold-temperature flexibility and overall film strength without requiring a thicker gauge.

What that means practically: a 1.5-mil metallocene bag handles standard commercial cube ice edges better than a 1.5-mil bag made from conventional polyethylene resin. The 10 lb. bags at 1.5 mil work reliably for standard cube ice in a bar or restaurant setting. The 50 lb. bags at 3 mil are built for the sustained stress of bulk ice handling, where the weight and edge friction of high-volume commercial cube ice would destroy a thinner bag.

The 20 lb. bags—both the clear wicketed and the blue twist-tie—sit at 1.75 mil. That's enough thickness for a commercial chest freezer display or retail ice sales where bags go through repeated handling between filling and consumer purchase. Going thinner at 20 lb. is where field failures start showing up.

Case Count and Volume Planning

Ice bags are a high-turnover consumable. The 10 lb. bags come 1,000 per case—enough to run a high-volume bar or catering operation for a full season without reordering constantly. The 50 lb. bags come 250 per case, which reflects the longer cycle time on large-format commercial bagging operations. A convenience store running a standard 20 lb. consumer retail bag goes through roughly 500 bags per case at moderate volume.

One honest note on volume: if you're a single operator who bags ice occasionally—a bar that bags a few dozen each week for behind-the-bar storage—a 1,000-count case of 10 lb. bags is probably more than you'll use before quality degrades. Plastic film doesn't last forever in storage. For low-volume applications, the 250-count 50 lb. case or 500-count mid-size options may be a better fit than the largest case counts.

Six basket sizes cover the Krollen Industrial fiber berry basket line, from the half-pint at 4" × 4" × 1.75" up to the 2.5-quart at 7.75" × 7.75" × 4.5". Each size corresponds to a different produce type and display quantity—getting the match right means produce sits properly in the basket, presents well on the table, and doesn't shift or pile awkwardly. Getting it wrong means either wasted space or overfilled baskets that look unprofessional and accelerate bruising.

Size Reference by Produce Type

The 1-pint basket is the most common size for berry sales at farmers markets—it's what consumers recognize from grocery store produce sections. Both the green 1-pint (4.25" × 5.5" × 3.5") and the natural kraft 1-pint (4" × 4" × 2.75") hold a standard retail pint of berries. The green version is slightly larger in footprint and taller, which gives more visual presence on a flat display table. The natural kraft version sits lower and presents a more traditional aesthetic—it's the one that reads most directly as "farm-fresh" to a market customer.

Why Slotted Sides Matter for Freshness

All Krollen Industrial fiber berry baskets use slotted sides rather than solid walls. That's not an aesthetic choice—it's a function spec. Slotted sides allow air to circulate around the produce, which reduces condensation buildup inside the basket. Condensation is what accelerates mold development on soft fruit, particularly strawberries and raspberries. A plastic clamshell traps moisture. A slotted fiber basket lets it escape.

For a farm stand vendor running a four-hour outdoor market, the difference is visible by mid-morning in warm weather. Berries in ventilated baskets stay drier and firmer longer than the same berries in sealed containers. That's not a minor quality claim—it's the reason molded pulp became the default for berry retail in the first place.

Color Choice — Green vs. Natural Kraft

Both colors come from the same molded pulp construction. The green baskets use a dyed pulp and are available in the 1-pint and 2-quart sizes. The natural kraft baskets retain the undyed paper-pulp color and are available across most of the size range—half-pint, 1-pint, 1.5-quart, 2.5-quart.

Green baskets read as "fresh" and "produce-forward" on a display table—they match the visual language of supermarket produce sections. Natural kraft reads as "local" and "artisan"—a better fit for farm stands where the handmade, small-batch aesthetic is part of the brand. Neither choice affects performance. It's a display decision, not a functional one.

Disposal — Recyclable and Compostable

Clean fiber baskets—free of food residue—are recyclable in standard blue-bin programs. Soiled baskets, with berry juice or organic residue, are home-compostable. Commercial composting is also an option for vendors with access to a commercial composting facility.

For farm stand vendors who sell 100+ baskets on a market day, that disposal answer matters. Customers will ask. "These baskets are recyclable if they're clean, compostable if they're not" is a direct, accurate answer that takes five seconds to give and builds real goodwill with environmentally conscious buyers. Molded pulp from recycled paper fiber is the disposal story—say it plainly without dressing it up as a brand values statement.

The miscellaneous food service accessory category at Krollen Industrial covers four products that serve completely different functions: two stainless steel speed rails for bar setups, a commercial grease interceptor for drain compliance, and grease-resistant deli wrap paper for food presentation. None of them cross-shop with each other, but all four fill real operational gaps that restaurant owners, bar managers, and foodservice operators run into regularly.

Speed Rails — Single Tier vs. Double Tier

A speed rail is a stainless steel bottle rack that mounts below or beside a bar surface to keep your most-used liquors within arm's reach during service. Krollen Industrial makes two: a 30" single-tier model and a 36" double-tier model, both in 21-gauge stainless steel.

The 30" single-tier speed rail (4.125" W × 6.5" H) holds 8–9 standard 750 mL bottles in one row. It's the right choice for a compact bar setup—a small craft cocktail bar, a venue bar, a hotel room service station—where you're working with a focused well list and wall or cabinet space is limited. No assembly required. Integrated mounting holes accept standard hardware (sold separately), so installation is straightforward.

The 36" double-tier speed rail (8.125" W × 9.5" H) holds 18–20 bottles across two rows. That's enough for a complete well setup plus a second tier of commonly used modifiers. For a full-service restaurant bar or a high-volume venue bar where rail space matters at peak service, the double tier keeps more bottles accessible without multiplying the rail count on the wall. The 21-gauge construction handles the weight load without flex—a relevant spec when a full tier of 1.75 L bottles is involved.

Both models include integrated mounting holes. Hardware is sold separately for both. That's a common point of friction buyers mention—plan for standard mounting hardware before installation day.

Grease Interceptors — Why They're Required and What the Specs Mean

A grease interceptor (also called a grease trap) is a plumbing device that captures fats, oils, and grease (FOG) from kitchen drain lines before they enter the municipal sewer system. Most commercial kitchens in the US are required by local plumbing codes to have one. Running without one—or running an undersized one—typically results in a code violation during an inspection.

The Krollen Industrial 8 lb. Commercial Grease Interceptor handles a 4 GPM (gallons per minute) flow rate. That 4 GPM rating is the code-compliance figure—it means the interceptor can process drain flow from a single sink compartment or dishwasher line at standard commercial flow rates without backing up or bypassing. The 8 lb. grease capacity means the unit holds up to 8 lb. of accumulated FOG before requiring cleaning. For a moderate-volume kitchen sink, that translates to a cleaning cycle measured in weeks rather than days.

At 17.375" L × 12.125" W × 11.5" H, the unit fits under most commercial prep sinks without requiring cabinet modification. The removable baffle makes cleaning practical—pull the baffle, dispose of the accumulated grease, rinse, reinstall. The dual pull handles on the lid simplify access during that process. The 2" non-threaded connections with an external flow control fitting cover standard drain line configurations for single-sink installations.

One caveat: if you're operating multiple sink compartments, a high-volume dishwasher, or a fryer with dedicated drain lines, the 4 GPM / 8 lb. unit may be undersized for your total FOG output. Sizing a grease interceptor correctly requires accounting for all drain connections feeding into it. Consult your local plumbing code or a licensed plumber before specifying the unit for a multi-source application.

Deli Wrap Paper — Basket Liners and Sandwich Wrapping

The 9" × 12" Green Check Basket Liner and Deli Sandwich Wrap Paper is a grease-resistant, pre-cut paper sheet that handles two jobs in a foodservice environment: lining baskets or trays for burger and sandwich service, and wrapping deli items for customer handling.

At 9" × 12", the sheet covers a standard food basket or small tray completely and wraps a full sub or hoagie without tearing. Grease resistance keeps the paper intact through the customer's meal—wet paper that tears on contact with a burger is a presentation problem. The pre-cut format at 1,000 sheets per case eliminates measuring and cutting at the counter, which matters in a high-ticket service environment where every step at the prep station counts.

The green check pattern is the traditional diner/deli visual. It reads as casual and approachable—right for burger joints, sandwich counters, delis, food trucks, and fast-casual setups. Operators running a more formal front-of-house may want a plain white sheet for cleaner presentation, but for the core deli and casual segment, the green check is effectively the category standard.

At 1,000 sheets per case, this is a consumable buy. A moderate-volume sandwich counter running 100+ covers per day will go through a case in roughly 10 days. Order accordingly rather than running short mid-service week.