Built for continuous service and precise temperature control, this cook and hold cabinet delivers consistent results for high-volume kitchens while maximizing holding capacity and energy efficiency. Engineers designed the unit to maintain safe temperatures across multiple pans, ensuring operators serve food at specification with minimal monitoring. Operators will appreciate the stainless steel construction that simplifies cleaning and stands up to daily use in institutional and hospitality settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the CH750 and let it cool. Remove pans and wash with warm, soapy water; rinse and dry. Wipe stainless exterior with non-abrasive cleaner to prevent corrosion. Clean vents and condenser coils to improve efficiency and lower utility bills. Degrease oven interior and door seals to reduce fire risk and prevent equipment failure. Sanitize food-contact surfaces to stop bacterial contamination and ensure CSA-compliant operation.#@@#Additional Info#@#Carter-Hoffmann CH750 cook-and-hold cabinet offers electric cooking and holding for catering, fitting ten 12" x 20" pans. It features digital controls, 220-240 volts, 3200 watts, stainless steel, and CSA/cULus certifications.#@@#General Info#@#Description #@#
Built for continuous service and precise temperature control, this cook and hold cabinet delivers consistent results for high-volume kitchens while maximizing holding capacity and energy efficiency. Engineers designed the unit to maintain safe temperatures across multiple pans, ensuring operators serve food at specification with minimal monitoring. Operators will appreciate the stainless steel construction that simplifies cleaning and stands up to daily use in institutional and hospitality settings.
#@@# Digital Controls#@#
Digital controls provide accurate temperature management and straightforward programming for hold cycles. Technicians can set and verify temperatures quickly using the intuitive interface, reducing training time and limiting variability between shifts.
#@@# High Capacity#@#
The cabinet accepts ten 12 inches by 20 inches hotel pans to support batch cooking and extended service periods. Chefs can stage large quantities of product for transport or service without compromising layout or workflow.
#@@# Even Heat Distribution#@#
Engineered circulation maintains uniform temperature across all shelves to prevent hot or cold spots. Staff will reduce waste and maintain quality because products hold at target temperatures consistently.
#@@# Robust Construction#@#
All stainless steel exterior resists corrosion and simplifies sanitation processes in demanding environments. Maintenance teams will inspect fewer vulnerable components and experience lower lifecycle repair needs.
#@@# Electrical Performance#@#
The unit operates on 220/240 volts at 3200 Watts and draws 13.3 amps on a single-phase supply to support steady heating under load. Facilities managers will integrate the cabinet with existing electrical infrastructure using the specified NEMA 6-20P cord configuration.
#@@# Compliance Ready#@#
Certifications include CSA and cULus to meet regulatory and safety expectations for commercial kitchens.
#@@#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#@#Refer to manufacturer instructions for electrical safety and verify 220-240v supply and NEMA 6-20P compatibility before installation. Clean the interior and door seals daily with mild detergent and warm water; sanitize trays and shelves after each service. Descale heating elements monthly with approved agents and inspect wiring and terminal connections quarterly. Lubricate hinges as needed, confirm digital controls function, and replace damaged seals immediately to maintain CSA compliance.
