Handle large-scale food transport with a durable enclosed cabinet designed for organized service in institutional and commercial operations. Built for non-heated, non-insulated use, this full-height stainless steel cabinet holds thirty 18" x 26" pans or sixty 14" x 18" pans on removable slides, offering reliable mobility and storage for catering, hospitals, schools, and foodservice workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Wipe high-touch areas—menu covers, shakers, chairs, handles—with detergent and microfiber; sanitize with EPA-registered disinfectant per label contact time to prevent virus transfer. Clean floors, surfaces, and crevices daily to deter pests and meet health codes. Remove spills promptly; polish wood or vinyl to prevent damage, maintain appearance, shape customer perception, and reduce repair costs.#@@#Additional Info#@#The FWE ETC-1826-30 Cabinet features stainless steel, 30 slides for pans, insulated doors, recessed grip, 6" casters, UL EPH Classified, 49.5" width, 58" height, 33.25" depth, and 480 lbs.#@@#General Info#@#Description #@#
Handle large-scale food transport with a durable enclosed cabinet designed for organized service in institutional and commercial operations. Built for non-heated, non-insulated use, this full-height stainless steel cabinet holds thirty 18" x 26" pans or sixty 14" x 18" pans on removable slides, offering reliable mobility and storage for catering, hospitals, schools, and foodservice workflows.
#@@# Removable Slide System#@#
The cabinet includes thirty removable slides spaced 3 inches apart, allowing flexible pan configurations and easy loading. Operators quickly adjust layouts to suit event needs while ensuring secure support during transport.
#@@# Pan Capacity Flexibility#@#
Choose capacity for thirty 18" x 26" pans or sixty 14" x 18" pans to handle diverse menu production and staging. Facilities streamline batch preparation and staging without needing multiple carts, saving time and effort.
#@@# Stainless Steel Construction#@#
Stainless steel interior and exterior resist corrosion and provide a cleanable surface that meets sanitation standards. Maintenance teams clean efficiently, maintaining hygiene and cabinet appearance over time.
#@@# Insulated Door Design#@#
Two insulated doors with recessed hand grips protect contents and reduce exposure during loading while ensuring ergonomic use. Staff experience reduced heat transfer when transporting temperature-controlled and ambient items.
#@@# Heavy-Duty Mobility#@#
Six-inch casters, including two rigid and four swivel with brakes, ensure stable movement and precise positioning. Teams navigate crowded kitchens and catering routes with controlled steering and secure locking during loading.
#@@# Safety Classification#@#
UL EPH classification ensures compliance with safety standards for foodservice transport cabinets. Managers confidently deploy the cabinet in institutional programs while meeting procurement requirements.
#@@#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#@#Address the cabinet formally and inspect door gaskets for damage; replace seals to maintain thermal control. Clean stainless steel surfaces with mild detergent and a soft cloth, avoiding abrasives. Wash slides with warm, soapy water, dry thoroughly, and reinsert. Check caster bolts and brakes weekly; tighten and lubricate as needed. Ensure doors close fully, hinges work smoothly, and seals align. Sanitize surfaces per health codes. Store in a dry, ventilated area.