Built for high-volume kitchen lines and passive holding applications, this slide-in heat-in-base unit delivers controlled warming performance without consuming floor space typically reserved for full-size cabinets. Operators benefit from consistent heat distribution across two sections that accommodate a wide range of gastronorm and hotel pan depths. Technicians appreciate the straightforward 120 volts electrical connection with a six-foot cord and plug for quick installation. Designed to mount under counters or integrate with steamtable systems, this unit enhances productivity while maintaining stainless steel durability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit before cleaning. Remove pans and wipe interior with a mild detergent solution and a soft cloth. Clean stainless steel exterior using non-abrasive cleaner and polish with grain. Vacuum condenser coils every 3 months to maintain efficiency. Scrub door seals with warm, soapy water and inspect for wear; replace if damaged. Dry all surfaces thoroughly before reconnecting power to prevent electrical hazards and bacterial growth.#@@#Additional Info#@#Duke HTD-BASE-M 30" stainless steel heat-in-base unit provides two slide-in sections, 23" depth, 17" height and supports (4) 6"dp, (6) 4"dp or (12) 2"dp pans; operates 120 volts, 2.5 amps, 60 Hz, 1-Ph with 6 ft cord, UL EPH Classified.#@@#General Info#@#Description #@#
Built for high-volume kitchen lines and passive holding applications, this slide-in heat-in-base unit delivers controlled warming performance without consuming floor space typically reserved for full-size cabinets. Operators benefit from consistent heat distribution across two sections that accommodate a wide range of gastronorm and hotel pan depths. Technicians appreciate the straightforward 120 volts electrical connection with a six-foot cord and plug for quick installation. Designed to mount under counters or integrate with steamtable systems, this unit enhances productivity while maintaining stainless steel durability.
#@@# Size Flexibility#@#
This unit accepts four 6-inch deep pans, six 4-inch deep pans, or twelve 2-inch deep pans, allowing operators to configure pan layouts to suit menu and service needs. Facilities can reduce changeovers and maintain larger product assortments during peak periods.
#@@# Compact Footprint#@#
With a width of thirty inches and a depth of 23 inches, this unit can be placed beneath counters or as a slide-in module for steamtable assemblies, saving floor space in tight kitchens. Managers can plan line flow without dedicating additional square footage to holding equipment.
#@@# Electrical Simplicity#@#
The unit operates on 120 volts, 60 hertz, single phase with a 2.5 amp draw and ships with a six-foot cord and plug for immediate connection to standard outlets. Installers can complete hookups quickly while maintenance teams avoid custom wiring.
#@@# Construction Durability#@#
The stainless steel exterior resists corrosion and withstands frequent cleaning cycles common in institutional operations, maintaining hygienic surfaces and a professional appearance. Supervisors can document long service life and predictable wear patterns.
#@@# Operational Integration#@#
Two sections provide modular compatibility with five or six well steamtable configurations when operators require multiple heat sources in a compact assembly.
#@@#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 seals and gaskets weekly and replace when torn or compressed to maintain thermal integrity. Clean stainless steel exterior with a pH-neutral detergent and soft cloth to prevent corrosion and abrasion. Flush cabinet drains monthly and verify electric outlet connections for secure contact; tighten strain-relief and inspect the 6 ft cord for frays. Calibrate thermostat quarterly and log temperatures. Train staff on loading patterns to avoid airflow blockage.
