Built for high-volume serving lines, this stainless steel tray line heated serving and holding cabinet delivers consistent holding temperatures and reliable mobility for busy foodservice operations. Designed to operate on 120v at 2600 watts and draw 21.7 amps, the unit integrates a thermostatic control system to maintain product temperatures while minimizing energy fluctuation. The enclosed heated base and stainless steel top and finish provide a corrosion-resistant work surface that resists wear in continuous service, while the mobile configuration allows staff to position the cabinet along serving counters or in remote staging areas. The cabinet accommodates two pan capacities with a working height of 37" and an overall width option centered on a 35" model, fitting standard tray line layouts and enabling efficient countertop alignment. UL and cUL certification confirm compliance with North American electrical and safety standards for commercial kitchens, and the NEMA 5-30P plug configuration matches common electrical infrastructure found in institutional and hospitality settings. Heavy-duty construction yields a unit weight of approximately 280 pounds, providing stability during heavy use while the enclosed design conserves heat and simplifies sanitation procedures. Electric operation removes the need for external fuel sources and supports consistent holding temperatures in tight flow environments where product quality and food safety matter. The cabinet’s 27.5" depth balances holding capacity with a compact footprint for back-of-house or front-of-house placement, and the stainless surfaces facilitate wipe-down cleaning protocols to meet sanitation schedules. Thermostatic controls deliver repeatable temperature regulation that reduces product loss and maintains customer satisfaction throughout service periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit, cool surfaces. Wash trays with warm, soapy water; sanitize, air dry, replace. Wipe stainless steel with non-abrasive cleaner, soft cloth. Clean drip pans, interior surfaces to remove residue, grease. Inspect vents, drain for airflow, drainage. Check door seals, replace if damaged. Regular cleaning prevents bacteria, fire risk, reduces utility use, extends equipment life, aids inspections.#@@#Additional Info#@#The FWE HLC-2W6-7H-14-HWR stainless steel tray line cabinet offers mobile heated holding for two pans, 35" width, 37" height, 27.5" depth, 120v, 2600 watts, thermostatic control, UL/cULus certified, ideal for hot food serving.#@@#General Info#@#Description #@#
Built for high-volume serving lines, this stainless steel tray line heated serving and holding cabinet delivers consistent holding temperatures and reliable mobility for busy foodservice operations. Designed to operate on 120v at 2600 watts and draw 21.7 amps, the unit integrates a thermostatic control system to maintain product temperatures while minimizing energy fluctuation. The enclosed heated base and stainless steel top and finish provide a corrosion-resistant work surface that resists wear in continuous service, while the mobile configuration allows staff to position the cabinet along serving counters or in remote staging areas. The cabinet accommodates two pan capacities with a working height of 37" and an overall width option centered on a 35" model, fitting standard tray line layouts and enabling efficient countertop alignment. UL and cUL certification confirm compliance with North American electrical and safety standards for commercial kitchens, and the NEMA 5-30P plug configuration matches common electrical infrastructure found in institutional and hospitality settings. Heavy-duty construction yields a unit weight of approximately 280 pounds, providing stability during heavy use while the enclosed design conserves heat and simplifies sanitation procedures. Electric operation removes the need for external fuel sources and supports consistent holding temperatures in tight flow environments where product quality and food safety matter. The cabinet’s 27.5" depth balances holding capacity with a compact footprint for back-of-house or front-of-house placement, and the stainless surfaces facilitate wipe-down cleaning protocols to meet sanitation schedules. Thermostatic controls deliver repeatable temperature regulation that reduces product loss and maintains customer satisfaction throughout service periods.#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect electrical connections monthly; ensure the NEMA 5-30P plug and cord are undamaged. Clean stainless steel surfaces with nonabrasive detergent; remove food soil to prevent corrosion. Drain and flush the water system per guidelines to avoid mineral buildup. Test thermostatic controls, lubricate hinges, tighten fasteners, check door seals, and replace if needed. Run a heat cycle to confirm stability and document service.
