Built for high-volume operations, this insulated mobile heated cabinet ensures consistent holding for tray-based meal service. It maintains internal temperatures to preserve food quality during long deliveries and busy environments. Designed for institutional kitchens, hospitals, and large hospitality fleets, it combines capacity and maneuverability for dependable service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe stainless surfaces, door handles, and high-touch zones with a mild detergent solution; rinse and dry with a clean cloth. Sanitize handles and trays using an EPA-registered sanitizer per label contact time. Vacuum or sweep debris under shelves and caster areas to deter pests. Inspect seals and hinges; tighten fasteners and remove food residues to prevent corrosion and staining. Regular cleaning prevents cross-contamination, supports inspections, and preserves service life.#@@#Additional Info#@#Carter-Hoffmann PH1420 mobile heated cabinet features insulated stainless steel, a 1650W heater, 120v operation, two compartments for 30 trays, wrap-around bumper, 8" casters, and cUL/UL EPH certification.#@@#General Info#@#Description #@#
Built for high-volume operations, this insulated mobile heated cabinet ensures consistent holding for tray-based meal service. It maintains internal temperatures to preserve food quality during long deliveries and busy environments. Designed for institutional kitchens, hospitals, and large hospitality fleets, it combines capacity and maneuverability for dependable service.
#@@# Insulated Stainless Steel#@#
Stainless steel construction with full insulation minimizes thermal loss and maintains internal temperatures during transport. Operators benefit from reduced energy cycling and stable holding conditions when moving trays between locations.
#@@# High Tray Capacity#@#
The cabinet holds up to sixty 10" x 14" trays or thirty 14" x 18"/15" x 20" trays on 3" centers, supporting large batches and staggered schedules. Fleet managers can consolidate runs, cutting labor and boosting throughput during peak times.
#@@# Bottom-Mounted Heater#@#
A 1650 Watt bottom-mounted heater ensures even heat distribution and easy access for maintenance. Technicians can service the unit with minimal disruption, while staff enjoy consistent temperatures across compartments.
#@@# Mobile Maneuverability#@#
With a wrap-around bumper and eight-inch casters (two swivel, two rigid), the cabinet navigates tight spaces with ease. Teams can transport full loads safely while protecting fixtures from damage.
#@@# Dual-Compartment Doors#@#
Two doors allow separate access to compartments, enabling staged loading and selective retrieval without exposing the entire interior. Staff can manage multiple meal types and temperatures while maintaining food quality.
#@@# Regulatory Compliance#@#
The unit is cUL and UL EPH certified, operating on 120v, 13.8 amps, 60 Hz, single-phase power. It meets safety and electrical standards, simplifying compliance and commissioning for facilities teams.
#@@#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 gasket seams weekly and clean with a mild detergent solution to preserve seals and prevent heat loss. Empty crumb trays and vacuum heater intake monthly to maintain airflow. Sanitize interior surfaces with a food-safe disinfectant after each shift; rinse and dry thoroughly. Lubricate caster bearings quarterly and torque wheel fasteners to specification. Verify thermostat calibration biannually and document voltage and amp readings for compliance.
