They are rarely stored on their side. Restaurants and cafeterias often use a sloped rack so they can rotate inventory. With the use of angle iron, it’s more efficient and more hygienic storage when you have a requirement to pull one of any can. Even then, cans are often replenished from cases stored in dry goods, at least for bigger operations. Each “slot” on the typical rack holds 6 cans ( 1 case)Is it just for dispensing or is it better other than for space in some way?