Built for sustained holding in mobile or fixed-service environments, this heated cabinet ensures consistent hot-holding while minimizing heat loss. It holds up to 15 full-size hotel pans and operates on standard 120v power. A bottom-mounted heater and insulated stainless-steel construction suit commercial kitchens and catering fleets. Controls ensure predictable temperature retention, and its mobile-ready design supports frequent transport.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the FWE MT-1220-15 Heated Cabinet before cleaning. Remove racks and pans; wash with soapy water and rinse. Wipe the exterior and door(s) with non-abrasive cleaner. Clean interior surfaces and heater area gently. Vacuum vents to remove grease and dust. Dry components, check seals, then reconnect power. Regular cleaning prevents contamination, fires, high bills, and breakdowns.#@@#Additional Info#@#The FWE MT-1220-15 Heated Cabinet offers insulated, mobile food holding with a stainless steel exterior, bottom-mounted heater, solid door, holds (15) 12"x20" pans, runs on 120v/13.8 amps, and meets NSF and cULus standards.#@@#General Info#@#Description #@#
Built for sustained holding in mobile or fixed-service environments, this heated cabinet ensures consistent hot-holding while minimizing heat loss. It holds up to 15 full-size hotel pans and operates on standard 120v power. A bottom-mounted heater and insulated stainless-steel construction suit commercial kitchens and catering fleets. Controls ensure predictable temperature retention, and its mobile-ready design supports frequent transport.
#@@# Pan Capacity#@#
The unit holds fifteen 12" x 20" pans, enabling full production runs without repeated transfers. Operators can load sheet pans, hotel pans, or mixed configurations to match service needs and save staging time.
#@@# Insulated Construction#@#
Insulated walls and a solid full door minimize heat transfer and maintain internal temperature during holding and transport. This design reduces energy loss and preserves product quality over time.
#@@# Stainless Exterior#@#
The stainless-steel exterior resists chemicals and corrosion, supporting daily sanitation in high-use environments. It withstands frequent cleaning and maintains a professional look in front- and back-of-house settings.
#@@# Bottom-Mounted Heater#@#
A bottom-mounted heater ensures even heat distribution, preventing hot or cold spots. The design simplifies maintenance while delivering steady holding temperatures for prepared foods.
#@@# Electrical Compatibility#@#
Designed for 120v, 13.8 amp, single-phase operation at 50/60 Hz, the cabinet works with standard commercial circuits without special wiring. Certified NSFC and cULus listings ensure foodservice safety compliance.
#@@# Mobile-Ready Design#@#
This mobile heated cabinet supports transport between prep, staging, and service areas without compromising internal conditions. Its single-section layout and full solid door streamline loading and controlled holding during events and 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#@#Please follow cleaning and inspection procedures to maintain the FWE MT-1220-15 Heated Cabinet’s performance. Clean surfaces with mild detergent and soft cloth, removing debris from racks and supports. Vacuum condenser monthly to prevent dust buildup. Inspect door seals weekly for damage and replace if needed. Check heater elements for residue, tighten connections, and calibrate controls quarterly. Lubricate hinges annually and check casters for wear.