Stop sacrificing holding temperature for transport capacity. This heated ultra pan carrier maintains consistent heat while accommodating multiple pan depths, enabling kitchens to stage and move hot products without disrupting service. Food service teams gain mobile thermal control with a one-piece polyethylene shell that resists dents and simplifies sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe interior and exterior with a soft cloth and mild detergent; rinse and dry thoroughly. Sanitize high-touch zones—handles, latch, door edges, casters—using an approved sanitizer per label; follow dwell time. Inspect seals and vent cap; remove debris from casters and under shelving weekly. Empty and dry pans before storage. Regular cleaning prevents transfer of norovirus and cold viruses between front and back of house, preserves finishes, deters pests, and supports health code compliance.#@@#Additional Info#@#Cambro’s UPCHW400401 heated Ultra Pan Carrier measures 18.13" W x 31.25" H x 26.38" D. It has a one-piece polyethylene shell, foam insulation, Dutch doors, molded handles, and four 6" casters.#@@#General Info#@#Description #@#
Stop sacrificing holding temperature for transport capacity. This heated ultra pan carrier maintains consistent heat while accommodating multiple pan depths, enabling kitchens to stage and move hot products without disrupting service. Food service teams gain mobile thermal control with a one-piece polyethylene shell that resists dents and simplifies sanitation.
#@@# Insulated Shell#@#
The one-piece polyethylene shell provides rigid impact resistance and integrated foam insulation to reduce heat loss during transport. Users benefit from sustained internal temperatures and fewer reheats, which reduces labor and maintains food safety standards.
#@@# Pan Capacity#@#
This carrier accepts six to eleven pans depending on depth, handling six 2-1/2 inch pans, four 4-1/2 inch pans, three 6 inch pans, or two 8 inch pans for flexible menu staging. Operators can consolidate multiple menu items in a single unit to streamline setups and reduce the staging footprint.
#@@# Front Loading#@#
Front-loading access and Dutch split doors enable rapid service line placement and controlled access to hot pans. Staff can remove or replace pans quickly without exposing the entire interior, preserving temperature and improving throughput.
#@@# Mobility System#@#
Four 6 inch casters, including two swivel and two fixed with one brake, support smooth maneuvering and secure parking on varied kitchen floors. Teams can transport full loads between prep, service, and banquet areas with predictable handling and reduced strain.
#@@# Electrical Performance#@#
The unit operates on 110v at 230 watts and draws 2.0 amps with a NEMA 5-15P plug, compatible with standard kitchen circuits. Facilities avoid dedicated wiring upgrades while achieving efficient powered heating that meets operational demands.
#@@# Sanitation and Compliance#@#
Molded-in handles, a nylon latch, vent cap, and NSF, cETLus, and CE certifications contribute to regulatory compliance and user safety.
#@@#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 seals weekly and replace worn gaskets to maintain thermal efficiency. Clean the polyethylene shell and interior with mild detergent and warm water; avoid abrasive pads to preserve finish. Vacuum vents and check the 110v power cord for frays before use. Drain condensation and verify vent cap function after heavy service. Lubricate caster bearings quarterly and tighten latch hardware monthly. Record service dates and operating temperatures for compliance.
