Stop trading time for consistency. This electric cook and hold cabinet provides controlled, continuous cooking and warming for high-volume operations while maintaining precise temperature management and load capacity. Designed for professional kitchens, the unit delivers repeatable results for hotel banquet lines, hospital kitchens, campus dining, and catering fleets that require dependable performance during every service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the cabinet and allow it to cool. Remove pans and wipe interior with a mild detergent solution and a soft cloth. Scrub racks and pans in warm, soapy water, rinse, and dry. Vacuum condenser coils and clear vents monthly to maintain airflow and reduce energy use. Inspect door seals for wear and replace when cracked. Clean exterior stainless steel with non-abrasive cleaner, then buff dry. Record cleaning dates to meet CSA and health inspection requirements.#@@#Additional Info#@#Carter-Hoffmann CH600 stainless steel cook-and-hold cabinet operates on 220-240 volts, drawing 13.3 amps to maintain temperature for six 18" x 26" sheet pans. It features digital controls, one door, a NEMA 6-20P plug, and CSA and NSF certifications.#@@#General Info#@#Description #@#
Stop trading time for consistency. This electric cook and hold cabinet provides controlled, continuous cooking and warming for high-volume operations while maintaining precise temperature management and load capacity. Designed for professional kitchens, the unit delivers repeatable results for hotel banquet lines, hospital kitchens, campus dining, and catering fleets that require dependable performance during every service.
#@@# Power-Dense Heating#@#
The cabinet uses 3200 Watts at 220-240 volts and draws 13.3 amps to reach and sustain set temperatures quickly. Operators gain stable thermal output for prolonged holding without frequent recovery cycles, ensuring efficiency and reliability.
#@@# Stainless Construction#@#
The all stainless steel exterior delivers corrosion resistance and simplifies sanitation protocols in busy kitchens. Staff can achieve fast washdowns and maintain hygienic surfaces that meet institutional requirements, promoting a safe cooking environment.
#@@# Digital Control System#@#
A digital control interface provides precise temperature selection and clearly displays setpoints and actual temperatures. Supervisors can reduce the risk of overcooking and standardize holding procedures across shifts with repeatable, documented settings, enhancing operational consistency.
#@@# Six-Pan Capacity#@#
The interior accepts six 18" x 26" sheet pans on adjustable shelves, supporting tray lines and staged production workflows. Chefs can load full pans for batch cooking and move products directly to service with minimal handling, optimizing workflow efficiency.
#@@# Single-Compartment Layout#@#
A one-compartment cabinet consolidates staging and thermal management into a compact footprint of 26.13" wide, 32.75" deep, and 38.5" high. Kitchen planners can occupy less floor space while retaining ample holding volume, maximizing kitchen layout effectiveness.
#@@#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 door gaskets weekly; replace any with cracks to maintain seal integrity. Clean surfaces with neutral pH detergent and warm water; rinse and dry with a soft cloth to prevent corrosion. Remove shelves and pan slides monthly, soak in warm soapy water, and check hardware for wear. Verify digital control calibration quarterly and log temperatures. Defrost per manufacturer intervals, clean condensate paths, and vacuum coils every three months.
