The enclosed heated plate dispenser delivers consistent holding temperature and continuous access to up to 200 plates, engineered for high-volume operations that require predictable service and reduced plate shock.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove plates and wipe chamber with a mild soap solution and a soft cloth. Clean compartments and door seals with warm, soapy water; dry thoroughly. Vacuum condenser area and vents to remove grease. Use non-abrasive cleaners on stainless surfaces. Inspect seals and electrical cord for damage; replace if worn. Regular cleaning removes bacteria, reduces fire risk from grease, improves efficiency, and helps pass inspections.#@@#Additional Info#@#Carter-Hoffmann EPDHT4S10 heated plate dispenser holds 200 plates in four stainless steel compartments, using a 120V, 2000W system; freestanding design, NEMA 5-30P plug, 37.13" depth, 41.88" height, CSA and cULus certified for commercial kitchens.#@@#General Info#@#Description #@#
The enclosed heated plate dispenser delivers consistent holding temperature and continuous access to up to 200 plates, engineered for high-volume operations that require predictable service and reduced plate shock.
The unit uses all-stainless-steel construction and an enclosed base to resist corrosion and support demanding kitchens. Designers specified commercial-grade materials to simplify sanitation and extend service life in institutional and hospitality environments.
Four compartments stack plates separately to prevent thermal loss when staff access a single stack. Each compartment maintains uniform temperature across the stack, enabling synchronized plating across shifts.
The dispenser operates on 120 volts, draws 16.7 amps, and consumes 2000 watts, matching standard single-phase commercial power infrastructure. The NEMA 5-30P configuration and 60 Hz rating provide predictable electrical integration and load planning for back-of-house circuits.
With a rated capacity of 200 plates, the system supports sustained peak service without frequent replenishment. Operators can stage service for cafeterias, hospitals, and large restaurants to minimize downtime during rush periods.
Designed as a freestanding mobile station, the dispenser suits flexible line layouts and mobile catering setups. The enclosed heated base retains temperature during repositioning and simplifies deployment across serving lines and satellite kitchens.
CUL certification verifies safety compliance for commercial foodservice environments, and lift-off access panels simplify internal component service. Technicians can reach heating elements and controls with minimal disruption to operations.
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• 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 heating elements monthly and verify the thermostat reads nominal temperature; replace faulty components immediately. Clean interior and plate wells with a nonabrasive detergent and warm water; rinse and dry to prevent corrosion. Vacuum condenser and intake vents weekly to maintain airflow. Lubricate caster bearings quarterly and tighten fasteners to spec. Test door seals and electrical connections after any service to ensure safe, reliable operation.
