Serve hot items with consistent temperature control and efficient display in busy foodservice environments. This hot food case features three independently thermostatic wells within a 50" footprint, allowing for simultaneous wet or dry holding of various menu items without cross-contamination. Operators benefit from clear product visibility through a slanted single-pane glass front, while rear sliding removable double-pane doors facilitate quick restocking and service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and allow surfaces to cool. Remove pans and slide out rear doors for access. Wipe stainless top and painted white interior with a mild detergent solution; rinse and dry. Clean wells with warm, soapy water; sanitize food-contact areas per CSA guidelines. Vacuum condenser area and clean coils to improve efficiency. Inspect door seals and glass; replace damaged parts. Restore power after unit is completely dry.#@@#Additional Info#@#Howard McCray CHS35-4 hot food case, 50" wide, features three thermostatic wells for wet/dry use, slanted glass front, rear sliding doors, stainless steel top, and painted white interior.#@@#General Info#@#Description #@#
Serve hot items with consistent temperature control and efficient display in busy foodservice environments. This hot food case features three independently thermostatic wells within a 50" footprint, allowing for simultaneous wet or dry holding of various menu items without cross-contamination. Operators benefit from clear product visibility through a slanted single-pane glass front, while rear sliding removable double-pane doors facilitate quick restocking and service.
#@@# Thermostatically Controlled Wells#@#
Each well operates on its own thermostat to maintain target temperatures for distinct items, reducing product loss and ensuring food safety compliance. The units use 120/208 volts and draw 4.4/17.3 amps, enabling facilities to integrate the case into existing power configurations without the need for oversized circuits.
#@@# Wet or Dry Operation#@#
Configure wells for steam or dry heat to match holding requirements for proteins, sauces, or fried items, enhancing texture retention and plate quality. Operators can switch modes easily without major adjustments, minimizing downtime between service periods.
#@@# Accessible Service Doors#@#
Rear sliding removable double-pane doors provide unobstructed access for quick replenishment and cleaning while preserving insulation. Technicians can access the interior without disassembling the front, reducing service time and labor costs.
#@@# Durable Exterior and Interior#@#
A painted white interior and exterior present a clean appearance and simplify sanitation protocols in high-traffic areas. A stainless steel top withstands rigorous use and resists corrosion from daily cleaning agents.
#@@# Optimized Display Geometry#@#
The slanted glass front enhances product visibility for customers and staff while maintaining a compact depth of 35.5 inches, suitable for both front-of-house and back-of-house placement. Designers and managers can preserve floor space without sacrificing capacity.
#@@#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#@#Maintain the Howard McCray CHS35-4 by cleaning wells daily with a nonabrasive detergent and rinsing to prevent buildup. Inspect and replace door gaskets monthly to ensure temperature stability. Descale water lines quarterly when using wet operation; flush with manufacturer-approved solution. Vacuum condenser coils every 90 days to preserve heat transfer. Calibrate thermostats biannually and record settings. Verify electrical connections and amps regularly to prevent overload.