Engineered for hot food transport in high-volume operations, this heated food pan carrier ensures controlled holding temperatures and organized capacity for catering, hospitals, schools, and large foodservice lines. Its front-loading heated top door and insulated double-wall polyethylene shell retain product temperature while minimizing heat loss, enabling safe transport and staged service without frequent reheating.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe exterior surfaces with a mild detergent and warm water, focusing on high-touch zones like door handles, latch, and molded handles to prevent germ transfer. Sanitize chair backs, menu covers, and nearby tabletops after heavy service to protect customers and staff and to meet health-code expectations. Remove crumbs from crevices and under shelves to deter pests. Dry surfaces and check casters and vents for debris to maintain function and appearance.#@@#Additional Info#@#The Cambro UPCHT800110 Ultra Camcart measures 20.50" W x 27.13" D x 54" H, holds up to (12) 2-1/2" pans, has a heated top door, molded-in handles, 6" casters, operates on 110v, and is NSF, ENERGY STAR®, cETLus, and CE certified.#@@#General Info#@#Description #@#
Engineered for hot food transport in high-volume operations, this heated food pan carrier ensures controlled holding temperatures and organized capacity for catering, hospitals, schools, and large foodservice lines. Its front-loading heated top door and insulated double-wall polyethylene shell retain product temperature while minimizing heat loss, enabling safe transport and staged service without frequent reheating.
#@@# Thermal Retention#@#
Polyethylene double-wall construction with polyurethane foam insulation concentrates heat, reducing temperature fluctuations during transport. Operators measure consistent holding performance that preserves food quality across multi-hour service runs.
#@@# Pan Capacity#@#
Designed for multiple pan depths, the carrier holds twelve 2-1/2" pans, eight 4" pans, six 6" pans, or four 8" pans, allowing flexible load planning for mixed-menu events. Managers configure layouts to maximize throughput and minimize changeover time between courses.
#@@# Mobility Design#@#
Four 6" casters, two swivel and two fixed with one brake, ensure stable maneuvering through kitchens and service corridors. Staff achieve faster setup and repositioning with reduced risk of tipping or product disturbance.
#@@# Door Access#@#
Front-loading Dutch/split heated top door provides targeted heat application and rapid access to contents without exposing the entire cavity. Chefs and servers retrieve pans with minimal heat loss to surrounding compartments during peak service.
#@@# Electrical Efficiency#@#
Rated 110v, 230 watts, 2.0 amps with NEMA 5-15P plug, the unit operates on standard single-phase power while keeping energy draw low. Facilities benefit from ENERGY STAR® certification and cETLus/CE compliance, aligning with commercial energy and safety standards.
#@@# Serviceability Features#@#
Integrated handles, a durable latch, and a vent cap enhance usability and upkeep.
#@@#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#@#To maintain the Cambro UPCHT800110, clean the polyethylene shell with mild detergent and a soft cloth. Wash and dry food pans thoroughly before reinserting. Inspect and wipe the door gasket and latch; replace worn gaskets. Check caster function, brakes, and vent cap. Ensure the cord and plug are undamaged; disconnect power before service. Test the thermostat and monitor internal temperature. Inspect insulation and shell for damage.
