The FWE 86" stainless steel mobile Handy Line serving cabinet ensures consistent hot holding for high-volume service lines with precise control and mobility. Designed for front-of-house or backline use, this electric heated base features radiant heat and adjustable thermostats to maintain even temperatures across wells while minimizing heat loss.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool unit. Wash pans with soapy water; rinse and dry. Wipe wells with non-abrasive cleaner; flush drain and close valve. Clean heat elements gently; avoid soaking. Degrease exterior with pH-neutral cleaner; polish dry. Inspect door seals, brakes, and condenser; clear debris. Ensure cabinet is dry before reconnecting power.#@@#Additional Info#@#The FWE Handy Line mobile cabinet (Model HLC-5W6-7H-35-DRN) features an 86" heated base, five 12"x20"x6½" wells, storage for thirty-five pans, radiant heat, insulated build, five doors, drain valve, 5" casters, 220/240v, 5950 watts, UL classified.#@@#General Info#@#Description #@#
The FWE 86" stainless steel mobile Handy Line serving cabinet ensures consistent hot holding for high-volume service lines with precise control and mobility. Designed for front-of-house or backline use, this electric heated base features radiant heat and adjustable thermostats to maintain even temperatures across wells while minimizing heat loss.
#@@# Well Configuration#@#
Five 12" x 20" x 6-1/2" wells organize hot food staging for plated service or steam table pans, supporting up to five inserts for efficient portioning during peak hours. Each well has a flush-mounted door and a dedicated drain with shut-off valve for easier cleaning and reduced liquid carryover.
#@@# Pan Storage Capacity#@#
Under-counter storage holds thirty-five 12" x 20" x 2-1/2" pans, providing ample space for prepped items and quick plate replenishment to streamline service. The insulated cabinet design helps retain temperature and minimizes reheating cycles.
#@@# Heat Delivery System#@#
The radiant heat system and individual well controls ensure even temperature distribution and prevent cold spots that affect food quality. Operators can set separate thermostats to customize holding conditions for different menu items without impacting adjacent wells.
#@@# Construction And Durability#@#
Stainless steel interior and exterior surfaces resist corrosion and simplify sanitation, meeting institutional and commercial kitchen standards. The enclosed heated base design keeps components away from food contact areas while allowing easy maintenance access.
#@@# Mobility And Stability#@#
Five-inch casters—two rigid and four swivel with brakes—enable easy repositioning for cleaning, service access, and layout changes while locking securely during operation. The mobile design adapts to catering, banquet, and cafeteria environments.
#@@#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#@#To maintain the FWE HLC-5W6-7H-35-DRN cabinet, disconnect power and cool before cleaning. Wipe stainless steel surfaces with a damp cloth and mild detergent; avoid abrasives. Clean pans, flush drains, and check seals, hinges, and moving parts. Test thermostat, controls, and radiant elements. Roll to check casters and brakes. Verify 220/240v connections and inspect cords. Schedule annual technician service for calibration and safety.
