Move heat where you need it and maintain meal service pace with a heated dish caddy designed for continuous use in commercial kitchens and catering operations. This enclosed unit heats plates and trays with 500 Watts at 120 volts, fitting standard service flows, reducing hold time, and preserving food temperature across campus dining, banquets, and patient service lines. Operators will appreciate the rugged stainless steel construction and a hinged plastic cover that balances insulation with easy access for rapid replenishment.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe interior and exterior surfaces daily with a mild detergent solution and a soft cloth, then rinse and dry to prevent residue. Sanitize high-touch zones like the hinged cover, handles, and caster controls using an EPA-approved sanitizer per label dwell time. Inspect seals and neoprene bumper weekly; replace damaged parts. Remove loose food and crumbs from the base to deter pests. Regular cleaning prevents cross-contamination, shapes customer perception, and helps meet health code standards.#@@#Additional Info#@#The Caddy Corporation TH-130 heated dish caddy is 25.5" W x 15.75" D x 30" H, uses 120v/500 Watts, holds eighty 9" plates, and features adjustable heat control, stainless steel, a hinged cover, and 4" swivel casters.#@@#General Info#@#Description #@#
Move heat where you need it and maintain meal service pace with a heated dish caddy designed for continuous use in commercial kitchens and catering operations. This enclosed unit heats plates and trays with 500 Watts at 120 volts, fitting standard service flows, reducing hold time, and preserving food temperature across campus dining, banquets, and patient service lines. Operators will appreciate the rugged stainless steel construction and a hinged plastic cover that balances insulation with easy access for rapid replenishment.
#@@# Capacity Optimization#@#
Specify plate counts upfront to match service demands; this caddy holds approximately 80 nine-inch plates, 120 seven-inch plates, 120 six-inch plates, or 160 five-inch plates, allowing staff to plan fills precisely. Managers can stage multiple meal components and avoid bottlenecks during peak periods.
#@@# Precise Temperature Control#@#
Select heat settings using a Hi-Lo control with nine temperature positions to match menu items and holding requirements. Chefs maintain product quality and reduce overcooking risk by adjusting to the exact setting needed for different proteins, starches, or plated salads.
#@@# Robust Stainless Construction#@#
Rely on stainless steel exterior and interior for corrosion resistance and frequent cleaning cycles common in institutional kitchens. Supervisors will extend service life while keeping sanitation routines simple and inspections consistent with facility standards.
#@@# Mobility and Protection#@#
Move loaded carts smoothly with four-inch swivel casters while a continuous neoprene bumper in a stainless channel frame absorbs impacts and protects equipment and walls. Staff will transport full loads across long service routes without compromising safety or finish.
#@@# Single Compartment Design#@#
Use the enclosed single shelf compartment and hinged top to limit heat loss and provide straightforward loading for trays or stacked plates.
#@@#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 the TH-130 regularly for loose fasteners and damaged seals, and tighten or replace components immediately to maintain heat retention. Clean stainless steel surfaces with a mild alkaline cleaner and a soft cloth, then rinse with potable water and dry to prevent spotting. Remove casters quarterly to clear debris and lubricate swivel bearings. Test Hi-Lo heat control monthly with a calibrated thermometer and recalibrate or service at first deviation.
