Handle full-service lines with a compact, high-capacity hot food caddy that maintains temperature control while preserving product integrity. This electric slimline unit provides heated, enclosed holding for plate service, catering, and institutional lines where consistency and uptime are essential. Operators benefit from robust stainless steel construction, insulated wells, and easy mobility, ensuring predictable performance throughout extended service periods.
LongDescription#@#Hot Food Caddy, electric, slimline, enclosed heated base, (4) 12" x 20" x 6-3/8" deep hot food wells, L-shaped, right-hand insulated wells with individual heat controls, (3) compartments accommodate (12) full size 2-1/2" deep pans, stainless steel construction, vertical corner bumpers, 4" swivel casters (2 with brakes), ETLus, NSF#@@#Cleaning Instructions#@#Unplug unit and let cool. Remove pans and wash with warm, soapy water; rinse and dry. Clean stainless steel surfaces with non-abrasive cleaner and soft cloth; wipe seams and controls carefully. Vacuum condenser coils and clear vents to improve efficiency. Check door seals and caster brakes; tighten fasteners. Sanitize food wells with a CSA-approved sanitizer per label, then air dry. Perform weekly deep clean and document for inspections.#@@#Additional Info#@#Caddy Corporation TF-634-R slimline electric hot food caddy has an enclosed heated base with four L-shaped wells, individual heat controls, and compartments for twelve 2.5" pans.#@@#General Info#@#Description #@#
Handle full-service lines with a compact, high-capacity hot food caddy that maintains temperature control while preserving product integrity. This electric slimline unit provides heated, enclosed holding for plate service, catering, and institutional lines where consistency and uptime are essential. Operators benefit from robust stainless steel construction, insulated wells, and easy mobility, ensuring predictable performance throughout extended service periods.
#@@# Hot Wells#@#
Each well measures 12 inches by 20 inches by 6.38 inches, with a total of four wells, allowing precise portioning and accommodation of four full-size pans up to 2.5 inches deep. Operators can maintain individual heat per well to hold different items at target temperatures without cross-thermal impact.
#@@# Individual Controls#@#
Engineers equipped each insulated well with separate thermostatic controls to enable independent temperature settings and reduce food safety risks. Staff can adjust heat to match specific menu items, minimizing waste and preserving texture.
#@@# Enclosed Heated Base#@#
The enclosed heated base concentrates heat under the wells and limits heat loss to the environment, ensuring stable holding conditions. Foodservice managers experience lower recovery times after lid openings and improved temperature retention throughout long shifts.
#@@# Stainless Construction#@#
Designers specified stainless steel for the top, base, and food contact surfaces to resist corrosion and support daily cleaning protocols. Maintenance teams can perform routine sanitation more quickly, maintaining a sanitary line that meets NSF requirements.
#@@# Mobility System#@#
The unit rides on 4-inch swivel casters, two of which have brakes, allowing for controlled positioning and secure stationing in crowded lines. Crew members can reposition the caddy during setup or storage without heavy lifting, reducing ergonomic strain.
#@@#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 heater elements weekly and confirm heat controls respond across all wells; replace faulty controls to maintain temperature. Clean stainless steel surfaces daily with non-abrasive detergent and warm water; rinse and dry to avoid spots. Drain and descale wells monthly in hard water conditions to prevent buildup. Verify caster brakes and swivel action weekly; tighten fasteners for mobility. Check door seals quarterly; replace worn seals to conserve energy.
