FrayedKnot,
The sanitation has to be a department wide thing. It starts in the beginning or on inventory of wares. Either dip down the pans and start washing daily or do it the otherway which is usually the norm.
Most pans don't need to be seasoned but it does not hurt to give the MFG a call to make sure. Why lose a rack.
Sounds like you should be asking for some screens with the new program.
For cooling try to set up a cooling rack somewhere in the kitchen where they won't be in the way. You can even do this with some milk crates and bread racks taken from the dock where the commercial boys keep their things
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Some places are different. I have quite a few hundred pans that are 13 yrs. old and more with the newer pans. You can call the bakery tomarrow and ask any of the guysin the back if they can find one pan with black or crud on it. Course this does effect labor $, but I think it's worth it.
ChefPeon,
I have opened numerous large operations with hot close to pastry. You better believe the Bakery/Pastry sheetpans and other large pans were not even opened before the engineers had drilled each and every one.
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