Built for high-volume kitchens that require precise temperature control and simplified service, this mobile heated tray line cabinet delivers consistent holding performance without excess complexity. Designed for electric operation at 220/240v, the unit supports continuous hot food presentation while operators load and retrieve trays on the move. Engineers configured the cabinet to balance robust power draw with safe, serviceable components for demanding foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and allow cooling before cleaning. Remove trays and wash with warm, soapy water; rinse and dry. Clean stainless steel top and base with non-abrasive detergent and soft cloth to avoid scratches. Wipe controls and valve areas with damp cloth; do not soak electrical components. Vacuum condenser area and vents to remove grease buildup. Inspect seals and hinges; tighten or replace as needed. Regular cleaning prevents contamination, fires, efficiency loss, and costly repairs.#@@#Additional Info#@#FWE's HLC-5W6-7H-35-HWR mobile heated tray cabinet operates on 220/240v, delivers 7735 Watts and 32.2 amps, and holds five pans in a stainless steel body with valve controls and NEMA 6-50P service for food service professionals.#@@#General Info#@#Description #@#
Built for high-volume kitchens that require precise temperature control and simplified service, this mobile heated tray line cabinet delivers consistent holding performance without excess complexity. Designed for electric operation at 220/240v, the unit supports continuous hot food presentation while operators load and retrieve trays on the move. Engineers configured the cabinet to balance robust power draw with safe, serviceable components for demanding foodservice environments.
#@@# Internal Heated Base#@#
Engineers placed the heating system within an enclosed heated base to maintain even temperatures across the tray line. Operators benefit from reduced heat loss and stable product conditions, which preserve food quality during service periods.
#@@# Stainless Steel Construction#@#
Manufacturers built the top and exterior surfaces from stainless steel to resist corrosion and simplify cleaning. Staff achieve hygienic service and limited downtime because surfaces withstand frequent wipe downs and routine sanitization.
#@@# Individual Control Valves#@#
Designers equipped each zone with individual control valves to allow independent temperature adjustment along the cabinet. Chefs adjust holding conditions for different menu items without affecting adjacent sections, improving product consistency.
#@@# Mobile Enclosed Design#@#
Fabricators mounted the unit for mobile use within an enclosed base to enable repositioning while protecting internal components. Managers relocate the line for events or changing floor plans and maintain protection for wiring and controls during transport.
#@@# High Electrical Capacity#@#
Specifying 7735 Watts and 32.2 amps at 220/240v supplies the cabinet with sufficient thermal output for continuous operation. Facilities that require sustained holding across multiple pans receive reliable heating performance during peak service.
#@@#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 weekly and replace worn gaskets for thermal efficiency. Schedule monthly coil cleaning; remove debris with a soft brush and vacuum to prevent compressor strain. Drain and flush water lines quarterly to avoid mineral buildup; use a descaler safe for stainless steel. Verify electrical connections and NEMA 6-50P plug integrity during semiannual service and confirm voltage at 220/240v. Calibrate valve controls quarterly and record temperature stability.
