Stop compromising speed for consistent heat control. This stainless steel freestanding heated shelf delivers targeted warming across a wide 66-inch span while conserving energy and maintaining precise holding temperatures for high-traffic foodservice operations. Foodservice managers and operators will gain a durable, code-ready warming solution that integrates with existing lines and supports steady throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and cool it before cleaning. Remove debris and wash the stainless steel top and aluminum base with mild detergent and warm water; rinse and dry. Wipe the thermostat and control areas with a damp cloth; avoid excess moisture near electrical components. Clean legs and underside to remove grease buildup. Inspect seals and hardware; tighten or replace as needed. Schedule routine coil and vent cleaning to improve efficiency, reduce costs, and help pass CSA inspections.#@@#Additional Info#@#Hatco GRS-66-A freestanding Glo-Ray heated shelf measures 66" W x 6" D, provides 325 Watts at 120v, draws 2.7 amps, features a stainless steel top, aluminum base with 4" legs, and thermostatic control. CE and cULus certified, made in USA.#@@#General Info#@#Description #@#
Stop compromising speed for consistent heat control. This stainless steel freestanding heated shelf delivers targeted warming across a wide 66-inch span while conserving energy and maintaining precise holding temperatures for high-traffic foodservice operations. Foodservice managers and operators will gain a durable, code-ready warming solution that integrates with existing lines and supports steady throughput.
#@@# Long Heated Surface#@#
Covering 66 inches of usable width and 6 inches of depth, the shelf provides an extended warming plane that accommodates multiple trays, pans, or plated items at once. Managers can stage larger runs without crowding, reducing turnover time during peak service.
#@@# Stainless Construction#@#
Manufacturers specify stainless steel for the top and cabinet areas to resist corrosion and simplify cleaning under health code scrutiny. Staff will perform routine sanitation faster, and facilities will experience lower lifecycle maintenance demands.
#@@# Thermostatic Control#@#
Include an adjustable thermostat that lets operators set and maintain target temperatures accurately across service periods. Chefs will prevent overexposure and product dehydration while ensuring consistent holding conditions.
#@@# Efficient Power Draw#@#
Operate at 120 volts with a rated 325 watts and 2.7 amps, delivering controlled heat with modest electrical consumption suitable for standard kitchen circuits. Facility engineers can deploy multiple units without requiring dedicated high-voltage infrastructure.
#@@# Freestanding Design#@#
Place the unit on counters or within service lines using its 4-inch legs and freestanding format to enable flexible layout changes. Hospitality teams can reconfigure stations quickly to match shifting service demands.
#@@# Certifications and Origin#@#
Meet regulatory expectations with CSA and cULus listings plus UL EPH classification, and rely on domestic manufacture for consistent build quality.
#@@#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 thermostatic controls weekly and verify setpoint accuracy with a calibrated thermometer; adjust thermostat if temperature deviates. Clean stainless steel top and aluminum base daily using a mild detergent and nonabrasive cloth to prevent corrosion. Vacuum or brush ventilation openings monthly to maintain heat transfer. Tighten mounting hardware and check 4" legs for secure attachment quarterly. Document maintenance actions and replace worn seals or wiring immediately.
