The FWE LCH-6-MT mobile moisture-controlled low-temp cook and hold cabinet ensures consistent, programmable cooking and extended holding in a compact half-height design. It allows kitchens to batch-cook proteins and hold them without quality loss, maintaining throughput. Built for commercial use, this stainless-steel cabinet combines moisture control and insulation to stabilize conditions, delivering reliable results for catering, hospitals, universities, and busy restaurants.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit, remove product and trays. Wipe interior with mild detergent and warm water using a soft cloth. Clean door gasket with non-abrasive cleaner; replace if cracked. Vacuum condenser and fan to remove dust. Wipe exterior stainless steel with mild cleaner following grain. Clean controls with damp cloth—avoid excess water. Dry surfaces completely before reconnecting power to ensure safety and efficiency.#@@#Additional Info#@#The FWE LCH-6-MT mobile low-temp cook-and-hold cabinet features a 27.5" stainless steel exterior, holds (4) 18"x26" or (8) 12"x20" pans, operates on 208V, 1-Ph, 60Hz, 25.3A, 5,253W, and meets UL, NSF, and CA standards.#@@#General Info#@#Description #@#
The FWE LCH-6-MT mobile moisture-controlled low-temp cook and hold cabinet ensures consistent, programmable cooking and extended holding in a compact half-height design. It allows kitchens to batch-cook proteins and hold them without quality loss, maintaining throughput. Built for commercial use, this stainless-steel cabinet combines moisture control and insulation to stabilize conditions, delivering reliable results for catering, hospitals, universities, and busy restaurants.
#@@# Programmable Control#@#
The programmable system enables precise cook and hold schedules, ensuring consistent temperatures and reducing manual intervention. Operators can monitor and adjust cycles digitally, minimizing batch variance.
#@@# Moisture Controlled#@#
Moisture control maintains ideal humidity, preventing dehydration and preserving texture during long holds. This reduces waste by keeping food service-ready for extended periods.
#@@# Insulated Construction#@#
Insulated walls and a stainless-steel exterior minimize thermal loss and improve energy efficiency during cooking and holding. Stable temperatures and faster recovery times benefit kitchen operations.
#@@# Capacity Flexibility#@#
The cabinet accommodates four 18" x 26" pans or eight 12" x 20" hotel pans, supporting various batch sizes and menu formats. Facilities can scale production without additional equipment, aiding planning and catering.
#@@# Electrical Specification#@#
Rated for 208 volts, 25.3 amps, and 5253 watts on a single phase, the unit uses a NEMA 6-30P connection and operates on 60 Hz service. Installation aligns with existing 208v circuits.
#@@# Mobile Design#@#
The half-height cabinet is equipped with casters, allowing it to be moved easily to suit changing layouts or provide better access for cleaning.
#@@#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-6-MT cabinet, clean the stainless steel exterior with a soft cloth and mild detergent. Remove pan racks, wash with soapy water, dry thoroughly, and reinsert. Inspect door gaskets weekly; replace worn seals. Defrost and sanitize the interior regularly. Check control functions and temperature accuracy; recalibrate if needed. Clean condenser coils monthly. Schedule annual professional maintenance.
