Handle high-volume service without sacrificing consistency or temperature control. This mobile hot food station delivers sustained heat across five full-size 12 by 20 inch pans and maintains precise holding conditions for continuous service. Food service managers gain reliable throughput and straightforward electrical integration with a 208v, single-phase system rated at 28.8 amps.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning and allow surfaces to cool. Remove pans and wash with warm, soapy water; rinse and dry. Wipe stainless steel top and base with a non-abrasive cleaner and soft cloth. Clean heating wells with a mild detergent; avoid excessive water near electrical components. Vacuum vents and condenser areas to remove grease and dust. Inspect seals and fasteners; tighten or replace as needed. Regular cleaning reduces bacteria, fire risk, energy use, and equipment failures.#@@#Additional Info#@#Caddy Corporation TF-605 mobile hot food caddy has five heated wells (12" x 20" x 6.38") with a stainless steel top and base. It operates at 208v, draws 28.8 amps, meets NSF and CSA certifications, and supports buffet and catering with a 34" height.#@@#General Info#@#Description #@#
Handle high-volume service without sacrificing consistency or temperature control. This mobile hot food station delivers sustained heat across five full-size 12 by 20 inch pans and maintains precise holding conditions for continuous service. Food service managers gain reliable throughput and straightforward electrical integration with a 208v, single-phase system rated at 28.8 amps.
#@@# Stainless Top#@#
Stainless steel construction on the top provides a hygienic contact surface and resists corrosion from daily use. Operators achieve uniform heat transfer to pans while cleaning tasks remain simple with smooth contours and accessible edges.
#@@# Five Pan Capacity#@#
Five pan capacity supports simultaneous presentation of multiple menu items and simplifies line setup for cafeterias and buffets. Chefs configure offerings without frequent pan swaps, improving serving speed during peak periods.
#@@# Open Base Design#@#
Open base design facilitates undercounter access to utilities and allows staff to store service trays or utensils nearby. Supervisors maintain a clear visual and physical path underneath the unit for fast restocking and housekeeping.
#@@# Precise Electrical Rating#@#
208v, single-phase operation at 28.8 amps yields predictable power requirements for commercial kitchens and mobile service carts. Facilities personnel plan circuits and breaker sizing accurately to avoid overloads during operation.
#@@# Mobile Unit Mobility#@#
Mobile chassis and classification permit repositioning across serving lines and remote events with minimal downtime. Team members reconfigure service footprints efficiently for dining room changes or temporary stations.
#@@# Certified Compliance#@#
NSF certified construction ensures the unit meets sanitation standards expected in institutional and hospitality environments. Purchasing agents and inspectors verify compliance easily when selecting equipment for schools, hospitals, and food service operations.
#@@#Delivery Details#@#
• 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 electrical connections weekly and tighten terminals to prevent arcing. Clean stainless steel surfaces with a pH-neutral detergent and nonabrasive cloth; rinse and dry immediately to avoid spotting. Remove pans and sanitize with a 200 ppm chlorine solution; air dry before refitting. Check door gaskets and fasteners for wear and replace defective parts promptly. Calibrate thermostat quarterly using a traceable thermometer to ensure consistent holding temperature.
