The heated dish dispenser serves high-volume operations with consistent temperature maintenance and rapid dispensing, reducing handling time while protecting foodservice workflow integrity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and allow it to cool before cleaning. Remove plates and wipe cylinders with a soft cloth and mild detergent solution. Scrub deposits from the open base using a non-abrasive pad. Rinse surfaces with clean water and dry thoroughly to prevent corrosion. Clean vents and heating elements gently with a brush to remove grease. Inspect seals and controls; tighten fasteners if loose. Perform weekly coil and exterior cleaning to maintain efficiency and reduce fire risk.#@@#Additional Info#@#Caddy Corporation CM-T-504-H heated dish dispenser operates at 120v and 2600 Watts, featuring four self-leveling cylinders for 10.25" to 12" plates. Its freestanding design and CSA/NSF compliance ensure continuous service in busy food environments.#@@#General Info#@#Description #@#
The heated dish dispenser serves high-volume operations with consistent temperature maintenance and rapid dispensing, reducing handling time while protecting foodservice workflow integrity.
Engineers configured four dispensing cylinders in an open style cabinet to feed round plates with minimal jams. The freestanding unit delivers heat across all compartments, preventing cold spots and supporting continuous service.
The unit operates on 120v at 60 Hz and draws 21.6 amps for a total of 2600 Watts, enabling sustained temperature hold without cycling that stresses controls. Planners will appreciate the NEMA 5-30P configuration for reliable circuit connection in commercial kitchens.
Each cylinder compensates for plate stack height automatically, which reduces user adjustments and speeds single-handed retrieval during peak periods. Staff can maintain throughput while reducing breakage and misfeeds.
Designers sized the dispenser for round dishes, allowing facilities to standardize on common plate inventories. Operators can switch service settings quickly without downtime for reconfiguration.
Manufacturers built the cabinet to meet NSFCertified and ETLus standards for food equipment, ensuring regulatory compliance and peace of mind for institutional purchasers. The open base style simplifies cleaning and inspection routines.
The dispenser fits mobile and fixed setups in cafeterias, catering carts, and buffet lines, supporting variable layouts and seasonal demand shifts. Facility managers gain deployment flexibility without sacrificing capacity or heat performance.
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• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the dispenser weekly for scale and food residue. Disconnect power and allow cooling before cleaning. Use a soft cloth and neutral pH detergent on heated surfaces; avoid abrasives. Clean dispensing cylinders and guides with warm water and mild detergent, then dry thoroughly to prevent corrosion. Verify NEMA 5-30P connection and 120v supply; tighten loose terminals and replace frayed cords. Check seals and moving parts monthly, lubricating bearings with food-safe lubricant.
