Stop trading speed for control; this countertop dump station combines rapid handling with consistent heat retention to enhance fry line throughput and maintain product integrity during continuous service. Designed for professionals operating high-volume frying stations, this unit fits on a 14-inch wide counter footprint and delivers targeted infrared ceramic heat to hold fried items without sogginess. Restaurant and institutional kitchens will appreciate the 120-volt design, which simplifies electrical requirements, while the stainless steel exterior withstands rigorous daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove pans and cool surfaces. Wipe ceramic and stainless steel with mild soap and warm water using a soft cloth. Scrub food contact areas and rinse thoroughly to remove residue. Inspect and clean vents and exterior weekly to prevent grease buildup that can cause fires. Check seals and controls for wear; tighten or replace parts as needed. Dry all surfaces completely before reconnecting power to maintain safety and efficiency.#@@#Additional Info#@#FWE HMC-1220-1-FD countertop ceramic dump station, 14" W x 27" D x 23.25" H, 120 volts, 800 watts, 6.7 amps; stainless steel, ceramic infrared element, side-mounted controls, cULus and UL EPH classified, supports one 12 x 20 pan, weighs 125 pounds.#@@#General Info#@#Description #@#
Stop trading speed for control; this countertop dump station combines rapid handling with consistent heat retention to enhance fry line throughput and maintain product integrity during continuous service. Designed for professionals operating high-volume frying stations, this unit fits on a 14-inch wide counter footprint and delivers targeted infrared ceramic heat to hold fried items without sogginess. Restaurant and institutional kitchens will appreciate the 120-volt design, which simplifies electrical requirements, while the stainless steel exterior withstands rigorous daily use.
#@@# Ceramic Infrared Elements#@#
Infrared ceramic elements provide direct radiant heat that preserves texture and crust on fried items immediately after cooking. Users can rely on long-wave output to minimize moisture migration and maintain crispness during peak service periods.
#@@# Compact Countertop Footprint#@#
A 14-inch width and 27-inch depth allow for tight placement on existing counters to maximize line real estate. Operators can position the station next to fryers or plating areas to reduce transfer time and labor.
#@@# Durable Stainless Steel Construction#@#
The stainless steel exterior resists corrosion and endures frequent cleaning cycles common in commercial kitchens. Maintenance crews benefit from smooth surfaces that simplify sanitation and support compliance with health standards.
#@@# Precise Control Interface#@#
Side-mounted on/off controls with an indicator light provide straightforward operation and immediate visual status at a glance. Staff can achieve repeatable hold conditions without complex programming, reducing training time and operator error.
#@@# Pan Capacity and Layout#@#
The unit accepts a single 12 x 20 pan, sized for common fry line portions and batch stacking workflows. Chef teams can stage products in standard pans to align with existing serving procedures and reduce transfer waste.
#@@#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 ceramic bowl daily for chips and cracks; replace damaged components immediately to prevent contamination and heat loss. Clean stainless steel exterior with a nonabrasive detergent and warm water, then dry to avoid water spots. Descale infrared elements monthly using manufacturer-approved solutions while unit remains disconnected from 120v power. Verify thermostat calibration quarterly and tighten electrical connections; record maintenance tasks in a log for CSA and insurance audits.
