Built for continuous high-volume operations, this stainless steel cook-and-hold cabinet combines reliable thermal control with heavy-duty construction to support back-of-house workflows. Designed to operate on 208 volts and certified to CSA standards, the unit provides consistent food holding temperatures while minimizing product loss and ensuring regulatory compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Empty cabinet and remove slides. Mix a mild detergent with warm water (use gallons or liters as needed). Wipe all stainless surfaces with a soft cloth; scrub food contact areas to remove bacteria and residue. Clean condenser coils and vents to prevent grease buildup and reduce fire risk. Rinse with clean water and dry completely to prevent corrosion. Inspect seals and hardware; replace worn parts to avoid breakdowns and ensure CSA compliance.#@@#Additional Info#@#Cres Cor CO-151-HUA-6DE-STK stainless steel cook-and-hold cabinet operates on 208 volts, has two compartments, solid state controls, half-height design, CSA certified, and measures 80.25" H x 28.75" W x 37.75" D, weighing 650 pounds.#@@#General Info#@#Description #@#
Built for continuous high-volume operations, this stainless steel cook-and-hold cabinet combines reliable thermal control with heavy-duty construction to support back-of-house workflows. Designed to operate on 208 volts and certified to CSA standards, the unit provides consistent food holding temperatures while minimizing product loss and ensuring regulatory compliance.
#@@# Solid State Controls#@#
Engineers integrated solid state process controls to deliver precise temperature regulation and repeatable hold cycles. Operators access an intuitive control interface that reduces setup time and maintains setpoints within narrow tolerances for consistent output.
#@@# Two Compartment Design#@#
The two compartment configuration separates product streams and preserves service flexibility during peak periods. Chefs stage different menu items in each compartment to prevent flavor transfer and maintain product integrity across shifts.
#@@# Heavy-Duty Construction#@#
Constructed with stainless steel exterior and interior surfaces, the cabinet resists corrosion and withstands daily cleaning protocols. Maintenance crews perform routine sanitation and inspections with fewer replacement parts, resulting in lower long-term costs.
#@@# Slide Interior Configuration#@#
Internal slides accept full-size pans and streamline load handling for volume service. Kitchen staff load and unload products quickly, reducing door open time and conserving internal temperature stability.
#@@# Compact Footprint#@#
The unit occupies a controlled footprint with a width of 28.75 inches and depth of 37.75 inches, enabling placement in confined kitchens and mobile foodservice carts. Facility planners position the cabinet against existing lines while preserving aisle space and ergonomic access.
#@@# Substantial Capacity#@#
Designed as a half-height cabinet with a listed weight of 650 pounds, the chassis supports heavy pan loads and frequent cycle use without sag or distortion.
#@@#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#@#Clean condenser coils weekly to maintain thermal transfer and reduce energy draw. Inspect door gaskets daily for cracks and tears; replace seals showing wear within 30 days to maintain consistent cabinet temperature. Sanitize slides and stainless surfaces after each shift using a neutral pH detergent and soft cloth. Calibrate solid state controls monthly and log setpoints. Level the unit and verify electrical connections; record weight capacity and service dates for CSA compliance.