Stop compromising throughput for control. This full-height mobile cook-hold cabinet delivers consistent temperature management and a large holding capacity for busy kitchens, cafeterias, and catering operations. Designed for continuous commercial use, the unit combines precise thermostatic controls with rugged stainless steel construction to support predictable service rhythms and reduce product waste.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the cabinet and empty it. Mix a mild detergent with warm water (use gallons or liters as needed) and clean all stainless steel surfaces with a soft cloth. Scrub shelves and door seals with a non-abrasive brush, rinse, and dry thoroughly. Clean condenser coils and vents to improve efficiency and reduce fire risk. Inspect thermostatic controls and hinges for wear and tighten fasteners. Regular cleaning prevents contamination, lowers energy use, and extends equipment life.#@@#Additional Info#@#FWE LCH-10 mobile cook-hold cabinet operates at 208 volts with thermostatic controls and 1 door, featuring stainless steel construction, 27" width, 52.5" height, 35.5" depth and 385 pounds weight; CSA and cULus certified for commercial kitchens.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This full-height mobile cook-hold cabinet delivers consistent temperature management and a large holding capacity for busy kitchens, cafeterias, and catering operations. Designed for continuous commercial use, the unit combines precise thermostatic controls with rugged stainless steel construction to support predictable service rhythms and reduce product waste.
#@@# Single Door Access#@#
Engineers configured a single full-height door to maximize usable interior space while minimizing heat loss during access. Operators will load and retrieve pans efficiently, reducing turnaround time and keeping product temperature stable for extended holding periods.
#@@# Thermostatic Controls#@#
Technicians installed thermostatic controls that allow accurate setpoint maintenance across the cabinet range, enabling operators to hold cooked items at safe service temperatures. Staff can adjust settings quickly to match different menu items without overcooking or drying out the product.
#@@# Mobile Caster Base#@#
Manufacturers fitted a mobile caster base so staff can reposition the cabinet for staging, cleaning, or transport between prep and service areas. Teams will reconfigure kitchen layouts on demand, improving workflow and reducing handling steps during peak periods.
#@@# Stainless Steel Exterior#@#
Designers used stainless steel for the exterior to resist corrosion and withstand frequent cleaning cycles common in institutional kitchens. Maintenance crews will spend less time on surface care, and facilities will retain a professional appearance under heavy use.
#@@# Full Height Capacity#@#
Planners scaled the cabinet to full height dimensions that accept multiple sheet pans or holding racks, increasing batch sizes and minimizing the need for additional units. Managers will consolidate cooked output in a single footprint, improving space utilization and simplifying inventory control.
#@@#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 the FWE LCH-10 cabinet weekly and remove debris from the interior to prevent food contamination and uneven heating. Vacuum condenser and vents monthly to maintain airflow. Calibrate thermostatic controls quarterly using a traceable thermometer and document setpoint accuracy. Lubricate caster bearings semiannually and tighten door hinges and latch screws after heavy use. Replace gasket immediately if torn. Follow CSA and manufacturer guidelines for electrical service and 208 volts supply.