Stop sacrificing display quality for throughput. This hot food case combines four independently controlled wells with a robust stainless top and a service-oriented layout to keep hot menu items visible, accessible, and held at safe temperatures for extended service periods. Designed for busy full-service operations, the unit supports wet or dry operation and provides consistent heat control across a 71" footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit before cleaning. Remove food and trays, then wash wells with warm water and mild detergent; rinse and dry. Clean the stainless steel top with a non-abrasive cleaner and soft cloth. Wipe the glass front with glass cleaner and a lint-free cloth. Vacuum vents and clear debris from the condenser area. Inspect door seals and sliding rear doors; replace if cracked. Clean weekly to reduce bacteria, prevent grease fires, lower energy use, and avoid equipment failure.#@@#Additional Info#@#Howard McCray CHS35-6 Hot Food Case, 71"W, has four thermostatic wells, stainless steel top, slanted glass front, rear sliding doors, white interior and exterior, 120/208 volts, 5.8/23.1 amps, 1-Ph, CETLus certified, 625 pounds.#@@#General Info#@#Description #@#
Stop sacrificing display quality for throughput. This hot food case combines four independently controlled wells with a robust stainless top and a service-oriented layout to keep hot menu items visible, accessible, and held at safe temperatures for extended service periods. Designed for busy full-service operations, the unit supports wet or dry operation and provides consistent heat control across a 71" footprint.
#@@# Thermostatic Wells#@#
Each of the four wells features an individual thermostat that allows staff to set and maintain target temperatures for different menu items. Operators gain precise heat management to prevent overcooking and extend holding times, which reduces waste and preserves portion quality.
#@@# Wet Or Dry Operation#@#
Engineers configured the wells for wet or dry use, allowing kitchens to choose steam-assisted holding or dry infrared-style heat. Chefs can adapt the unit to product needs, preserving texture for fried items or moisture for sauces and gravies.
#@@# Service Access#@#
A single-pane slanted glass front and rear sliding removable double-pane doors provide straightforward access for staff while maintaining display clarity. Technicians appreciate the removable rear panels for cleaning and the sliding action for rapid replenishment during peak periods.
#@@# Electrical Compatibility#@#
The case operates on 120/208 volts at 60 hertz and draws 5.8/23.1 amps on a single phase, fitting standard commercial electrical infrastructure. Facilities managers can plan circuits and breakers based on the listed voltage and amperage to ensure reliable continuous operation.
#@@# Durable Construction#@#
White exterior and painted white interior surfaces combine with a stainless steel top to deliver an abrasion-resistant serving area that resists staining and simplifies sanitation. Maintenance teams benefit from materials that tolerate frequent cleaning without accelerated wear.
#@@#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 heating wells daily and verify thermostat settings to maintain safe holding temperatures. Clean stainless top and painted interior with a neutral detergent; rinse and dry to prevent residue. Remove sliding rear doors weekly and wash double pane glass with a non‑abrasive cleaner. Defrost and descale wells monthly when using wet operation. Test electrical connections and grounding per CSA guidelines and tighten terminals if loose.