Built for low-temperature cooking and precise holding, this mobile moisture-controlled cabinet ensures consistent yield management and reduces moisture loss in large batch cooking. Designed for high-volume kitchens and institutional foodservice, it combines programmable control with durable stainless-steel construction to maintain product quality during extended hold cycles while accommodating full-size sheet pans.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the cabinet before cleaning. Wash racks and trays with warm water and detergent, rinse, and air-dry. Wipe interior walls and gaskets with a soft cloth and non-abrasive cleaner. Clean exterior stainless steel with a suitable cleaner. Vacuum or brush condenser and vents. Reconnect power only when dry. Regular cleaning prevents contamination, reduces fire risk, lowers energy use, avoids part failure, and helps pass inspections.#@@#Additional Info#@#The FWE LCH-18-MT mobile low-temp cook and hold cabinet features one insulated compartment, stainless steel exterior, capacity for (12) 18"x26" or (24) 12"x20" pans, 208V, 35.3A, 7379W, NEMA 6-50P, UL, NSF, CSA, 27.5"W x 36"D x 76.25"H.#@@#General Info#@#Description #@#
Built for low-temperature cooking and precise holding, this mobile moisture-controlled cabinet ensures consistent yield management and reduces moisture loss in large batch cooking. Designed for high-volume kitchens and institutional foodservice, it combines programmable control with durable stainless-steel construction to maintain product quality during extended hold cycles while accommodating full-size sheet pans.
#@@# Programmable Control#@#
The programmable control system allows staff to set and recall cook-and-hold profiles, ensuring consistent internal temperatures and repeatable results. Operators reduce manual monitoring and errors with cycles that preserve texture and moisture.
#@@# Moisture Controlled#@#
A moisture-controlled environment maintains relative humidity during low-temp holds, preventing dehydration and weight loss in proteins and prepared foods. Chefs extend hold windows without sacrificing plate quality, supporting service during long runs.
#@@# Full-Size Capacity#@#
The cabinet holds up to twelve 18" x 26" sheet pans or twenty-four 12" x 20" hotel pans, enabling large-batch production and efficient staging for high-volume service. Facilities can switch between sheet pans and hotel pans based on menu and volume needs.
#@@# Mobile Stainless Construction#@#
Stainless-steel exterior and mobile design combine durability with portability for dynamic kitchen layouts and cart-in, cart-out workflows. Staff reposition the cabinet for staging, cleaning, or service rotation without compromising sanitation.
#@@# Insulated Cabinet#@#
Insulated construction stabilizes internal conditions, minimizing thermal loss and reducing energy cycles needed to maintain set temperatures. Teams achieve tighter temperature control, lowering spoilage risk and improving food safety compliance.
#@@# Electrical Specifications#@#
This cabinet is designed for 208 volts single-phase power, drawing 35.3 amps and requiring a NEMA 6-50P connection.
#@@#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 LCH-18-MT cook-and-hold cabinet, clean the stainless steel exterior with a damp cloth and mild detergent, avoiding abrasives. Wash shelves and pan supports in soapy water, then dry before reinstalling. Vacuum condenser coils monthly. Test controls for accuracy and calibrate sensors. Check door gaskets and replace if worn. Ensure electrical connections are secure. Schedule annual service to inspect key components and extend equipment life.
