Built for high-volume banquet service, this mobile heated cabinet holds up to 32 covered plates or 16 full-size GN pans while maintaining precise conditions to protect food quality. The top-mounted forced-air blower circulates heat evenly, and the adjustable thermostat ranges from 90F to 190F, allowing staff to set temperatures for menu items and durations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the cabinet and let surfaces cool. Remove and wash parts with soapy water, rinse thoroughly. Wipe interior and gasket with mild detergent; avoid abrasive pads. Clean blower inlet and vents to maintain airflow. Sanitize surfaces, dry components, then reinstall. Regular cleaning prevents contamination, reduces fire risk, lowers energy use, and extends equipment life.#@@#Additional Info#@#The FWE UHST-GN-2432-BQ heated cabinet holds 32 plates or 16 GN pans, delivers 90°F–190°F via forced-air, features stainless steel, gasket-sealed door, rod shelves, handles, bumper, casters, thermostat, cULus/UL EPH classification; weighs 290 lbs.#@@#General Info#@#Description #@#
Built for high-volume banquet service, this mobile heated cabinet holds up to 32 covered plates or 16 full-size GN pans while maintaining precise conditions to protect food quality. The top-mounted forced-air blower circulates heat evenly, and the adjustable thermostat ranges from 90F to 190F, allowing staff to set temperatures for menu items and durations.
#@@# Insulated Mobile Cabinet#@#
This stainless steel cabinet includes full perimeter bumpers and a gasket-sealed door with a magnetic latch to retain heat and protect food during transport. It moves on 5" casters—two rigid and two swivel with brakes—for controlled mobility across service areas.
#@@# Flexible Capacity#@#
Designed to hold (24–32) 10-1/2" covered plates or (16) 1/1 GN pans, the interior supports various configurations for banquet layouts. Eight sets of rails with 3" spacing allow adjustable shelf placement for different plate stacks or pan depths.
#@@# Even Heat Distribution#@#
The top-mounted forced-air blower ensures consistent airflow, reducing cold spots and minimizing moisture loss during extended holding. This system provides reliable temperature retention to preserve food presentation and safety.
#@@# Thermostatic Controls#@#
The adjustable thermostat, with a 90F–190F range, offers precise control for hot holding, proofing, or low-temperature warmups. Staff can adjust settings to meet diverse menu needs and HACCP standards.
#@@# Service-Friendly Design#@#
Two removable rod-type shelves and a humidity reservoir simplify loading, cleaning, and moisture management to prevent food from drying. Push-bar handles on each end and fully welded stainless steel construction ensure durability for back-of-house and catering use.
#@@# Safety And Compliance#@#
cULus certification and UL EPH classification ensure compliance for commercial use on 120 volts. The welded stainless steel exterior and magnetic door seal provide durability and hygienic surfaces suitable for institutional foodservice.
#@@#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#@#Clean stainless steel surfaces with mild detergent and soft cloth to prevent corrosion and residue. Inspect and clean blower intake and exhaust quarterly to maintain airflow. Sanitize the humidity reservoir daily to prevent bacteria. Check door gasket and latch for sealing; replace worn gaskets. Verify thermostat accuracy with a thermometer and recalibrate if needed. Lubricate casters, check brakes, tighten fasteners, inspect seams, and clean shelves regularly.