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I store some of the salt and pepper packets there, as well as cans of "PAM" for the griddle, and some large paper towels, hot gloves and the like.

I've actually seen an Air Force MKT that had stencils on all of the cabinets listing what went where. Pressure wash with soapy water is probably the simplest way of cleaning. A Steam Jenny (also called a 'hottie' up north as I've been told) will also do wonders on getting everything spotless.

They sit in the top of the oven on the two rails and hold any combination of GN pans that equal one (one full sized, two half sized, three one-third sized, four one fourth sized, etc). With the lid of the oven off, you can serve directly from the same pans used to warm the food in the first...

Digger, what are you missing? I saw a couple of pieces of unobtanium in the pics. Most of the knives and utensils can be had at your local food service equipment dealer, along with spare parts for the CAMBRO containers for less money and a lot less hassle than trying to purchase mail...