Designed for continuous service in high-traffic lines, this mobile hot food caddy delivers reliable, even holding temperatures while maximizing counter space in cafeteria and buffet environments. Operators benefit from consistent performance with five full-size 12 x 20 pans featuring a depth of 6.38 inches, enabling efficient product rotation and menu variety during peak periods. Engineers specified robust stainless steel construction for the top and base, along with a slimline footprint to balance durability with aisle access and staff flow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and lock out power before cleaning the 208v Caddy TF-615-L unit. Remove pans, wash with warm, soapy water, rinse, and dry. Wipe the stainless steel top and base with a non-abrasive cleaner and soft cloth. Clean heating wells with mild detergent; avoid excessive water near electrical parts. Vacuum vents and coils monthly to maintain efficiency and reduce fire risk. Inspect seals and fasteners; tighten or replace as needed. Record cleaning dates for CSA and health inspections.#@@#Additional Info#@#Caddy Corporation TF-615-L mobile hot food caddy has five 12" x 20" x 6.38" wells in a left-handed open base with a stainless steel top.#@@#General Info#@#Description #@#
Designed for continuous service in high-traffic lines, this mobile hot food caddy delivers reliable, even holding temperatures while maximizing counter space in cafeteria and buffet environments. Operators benefit from consistent performance with five full-size 12 x 20 pans featuring a depth of 6.38 inches, enabling efficient product rotation and menu variety during peak periods. Engineers specified robust stainless steel construction for the top and base, along with a slimline footprint to balance durability with aisle access and staff flow.
#@@# Heated Wells#@#
Engineers incorporated five heated wells sized for 12 x 20 x 6.38 inch pans to support large batch holding without crowding the line. Users can maintain food quality and temperature stability across pans for extended service intervals, ensuring that meals remain fresh and safe for consumption.
#@@# Slimline Footprint#@#
Designers reduced the overall width to between 73 and 78 inches, with a working height of 34 inches, allowing integration into L-shaped service lines while preserving ergonomic access. Operators can position the unit adjacent to serving counters to minimize transfer times and maintain consistent plating speed, enhancing overall service efficiency.
#@@# Electric 208v Power#@#
The system operates on 208v single-phase power with 28.8 amps and 60 hertz, ensuring compatibility with standard commercial electrical systems. Technicians can easily install the unit in kitchens that require dependable electrical draw and predictable thermal performance, making it a reliable choice for busy environments.
#@@# Stainless Construction#@#
Manufacturers constructed the top and base from stainless steel to resist corrosion and simplify sanitation procedures. Maintenance teams can perform quick surface cleaning and disinfecting, significantly reducing downtime between service shifts and ensuring a hygienic environment.
#@@#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 heating elements and thermostat monthly to ensure consistent temperature; recalibrate controls if readings deviate over 5°F. Drain and descale water pans biweekly with manufacturer-approved descaler to prevent mineral buildup. Clean stainless steel surfaces with pH-neutral cleaner and soft cloth; avoid abrasives that scratch. Lubricate caster bearings quarterly and check fasteners for torque. Replace damaged gaskets and CSA-certified components immediately.
