FWE’s 68.75-inch stainless steel heated tray line ensures consistent temperatures and efficient service for high-volume operations. Its durable design and precise thermostatic control reduce waste and maintain food quality across multiple pans. Operating on 220/240v single-phase power, it draws 25.8 amps (6,188 watts) and features a NEMA 6-30P connection for hardwired installations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and let it cool. Remove trays and wipe interior with a mild detergent and warm water using a soft cloth. Clean stainless-steel surfaces with a non-abrasive cleaner, rinse, and dry to prevent streaks. Vacuum condenser and vents to remove grease and debris. Inspect door seals and hinges; replace worn parts. Reinstall trays after the cabinet is fully dry and reconnect power. Regular cleaning prevents contamination, fires, and costly failures.#@@#Additional Info#@#The FWE HLC-4W6-7H-28-HWR is a 68.75" stainless steel heated cabinet with a 4-pan capacity, thermostatic controls, 220/240v power, 37" height, 27.5" depth, UL certified, for commercial food service.#@@#General Info#@#Description #@#
FWE’s 68.75-inch stainless steel heated tray line ensures consistent temperatures and efficient service for high-volume operations. Its durable design and precise thermostatic control reduce waste and maintain food quality across multiple pans. Operating on 220/240v single-phase power, it draws 25.8 amps (6,188 watts) and features a NEMA 6-30P connection for hardwired installations.
#@@# Thermostatic Control#@#
Thermostatic regulation ensures setpoint temperatures, protecting food safety and quality. It holds hot food without overcooking, minimizing temperature swings to preserve texture and reduce moisture loss.
#@@# Stainless Steel Construction#@#
The stainless steel top and base resist corrosion and withstand daily cleaning, ensuring long service life. The solid build simplifies sanitation, meeting the needs of cafeterias, hospitals, and catering lines.
#@@# Enclosed Heated Base#@#
The enclosed base focuses heat where pans sit, reducing heat loss and improving energy efficiency. It also minimizes ambient heat exposure, enhancing comfort for staff near serving counters.
#@@# Mobile Design#@#
Mobility allows flexible layouts and quick reconfiguration during peak times. It also facilitates cleaning under and behind the unit and supports temporary placement at satellite service lines.
#@@# Four Pan Capacity#@#
With space for four pans, the tray line handles multiple menu items to speed service during busy periods. Its capacity aligns with steam table workflows and integrates with existing equipment.
#@@# Commercial Electrical Rating#@#
Designed for 220/240v, 60 Hz, 1-Ph operation, the cabinet meets UL/cUL standards. These ratings help planners size circuits and breakers for safe installation.
#@@#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#@#Maintain the FWE HLC-4W6-7H-28-HWR heated cabinet by cleaning stainless steel daily with a damp cloth and mild detergent; avoid abrasive pads. Drain and flush the water pan weekly to remove buildup; refill per guidelines. Inspect door seals monthly, replacing worn gaskets. Check thermostatic controls and NEMA 6-30P connection. Sanitize pan wells after service. Perform quarterly electrical checks and document maintenance actions.
