Stop sacrificing holding quality for throughput. This stacked hot holding package delivers consistent temperature control and organized storage, allowing kitchens to maintain product texture and service speed during peak periods. Operators benefit from separate electrical operation for each cabinet, enabling independent control and reducing the risk of single-point failure.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and disconnect power before cleaning the Carter-Hoffmann FFSTKPKG. Remove accessories and wash with warm, soapy water; rinse and dry. Clean interior surfaces with a mild, non-abrasive detergent and a soft cloth. Brush condenser coils and vents to remove grease and debris. Inspect door seals and fasteners; tighten or replace as needed. Perform weekly deep cleans for fry-contact areas to prevent bacteria, fires, and costly failures. Ensure unit is fully dry before reconnecting power.#@@#Additional Info#@#Carter-Hoffmann FFSTKPKG combines the CNH18XD Crisp 'N Hold station with the VCNH2W3S Vertical Crisp 'N Hold for continuous holding. Accessories include fryer gap cover, false bottom trivet, fry scoop, and fry bag holders.#@@#General Info#@#Description #@#
Stop sacrificing holding quality for throughput. This stacked hot holding package delivers consistent temperature control and organized storage, allowing kitchens to maintain product texture and service speed during peak periods. Operators benefit from separate electrical operation for each cabinet, enabling independent control and reducing the risk of single-point failure.
#@@# Reinforced Top#@#
The unit features a reinforced top designed to increase holding capacity and support stacked configuration safely. Engineers specified robust materials and bracing to maintain structural integrity under continuous load in high-use kitchens.
#@@# Independent Power#@#
Each cabinet connects to its own 120v circuit with dedicated wattage and amperage, allowing staff to run either section without affecting the other. Separate electrical feeds reduce downtime risk during service and simplify troubleshooting for maintenance teams.
#@@# Included Accessories#@#
The package ships with a fryer gap cover, false bottom trivet with divider, fry scoop holder, fry bag holder, and fry bag ribbon insert to streamline fry station workflow. These tools organize product handling, reduce cross-contamination, and speed operator movement during line service.
#@@# Certified Compliance#@#
Manufacturers certified the components to UL, NSF, ETL, ETLsan, and CE standards, ensuring the station meets recognized safety and sanitation benchmarks. Facilities managers can document compliance for inspections and integrate the station into regulated foodservice environments confidently.
#@@# Power And Capacity#@#
The stacked sections specify 1820 watts at 15.1 amps for the top cabinet and 1800 watts at 15.2 amps for the vertical unit, each using a NEMA 5-20P connection. Technicians can plan electrical load and circuit allocation precisely to avoid overloads and preserve consistent temperature control.
#@@#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#@#Maintain the Carter-Hoffmann FFSTKPKG by inspecting electrical connections weekly and tightening loose terminals to prevent arcing. Clean oil-contact accessories with a degreasing solution after each service period and sanitize troves with NSF-approved agents. Replace worn gaskets and the false bottom trivet if corrosion appears. Calibrate temperature controls monthly and verify NEMA 5-20P cords show no fraying. Document maintenance in CSA-compliant logs for traceability.
