Built for continuous service in busy foodservice environments, this hot food case combines consistent temperature control with durable stainless steel construction to support high-throughput operations. Operators gain four independently controlled wells that allow simultaneous holding of multiple menu items without flavor transfer and with simple wet or dry operation for flexibility. Facility managers will appreciate the unit's full-service design and field-proven electrical configuration that integrates seamlessly with typical commercial kitchen infrastructure.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and cool before cleaning. Remove food and lift out wells. Wash wells and stainless surfaces with mild detergent and warm water; use non-abrasive cloths. Rinse and dry thoroughly to prevent corrosion. Clean glass with ammonia-free cleaner. Inspect and clean rear sliding doors and seals; replace worn CSA-rated gaskets. Clean condenser area weekly to improve efficiency and reduce fire risk. Reassemble only when fully dry and reconnect power.#@@#Additional Info#@#Howard McCray CHS35-6-S hot food case, 71" W, features four thermostatic wells for wet/dry use, stainless steel exterior/interior, slanted glass front, rear sliding double-pane doors, 120/208 volts, 5.8/23.1 amps, 1-Ph, 625 pounds.#@@#General Info#@#Description #@#
Built for continuous service in busy foodservice environments, this hot food case combines consistent temperature control with durable stainless steel construction to support high-throughput operations. Operators gain four independently controlled wells that allow simultaneous holding of multiple menu items without flavor transfer and with simple wet or dry operation for flexibility. Facility managers will appreciate the unit's full-service design and field-proven electrical configuration that integrates seamlessly with typical commercial kitchen infrastructure.
#@@# Individual Wells#@#
Four separate thermostatically controlled wells provide precise temperature management for four different items simultaneously. Operators maintain product quality and reduce waste by isolating items into independent zones that prevent cross-flavoring and allow targeted temperature adjustments.
#@@# Wet or Dry#@#
The wells support both wet and dry modes to match menu requirements and food safety practices. Chefs can choose a moist environment for sauces and gravies or a dry mode for crispy items, improving final texture and extending hold times.
#@@# Stainless Construction#@#
The stainless steel exterior and interior deliver corrosion resistance and simplified sanitation for high-use settings. Maintenance teams can clean surfaces faster and maintain hygienic conditions that comply with institutional standards.
#@@# Sliding Rear Doors#@#
Rear sliding removable double-pane doors provide secure access for staff while minimizing heat loss during service cycles. Technicians can perform service and cleaning tasks more efficiently due to the removable design and double-pane insulation.
#@@# Single Pane Front#@#
The slanted single-pane glass front presents products clearly while maximizing customer visibility in display applications. Visual clarity enhances merchandising without compromising holding temperatures when combined with the rear access and insulated components.
#@@#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 condenser coils monthly and remove debris to maintain heat transfer efficiency. Clean stainless steel exterior and interior using a neutral pH detergent and a soft cloth; rinse and dry to prevent spotting. Sanitize wells after service with an approved food‑service sanitizer and follow dwell time instructions. Verify door seals for compression and replace damaged gaskets to preserve temperature. Level the floor model and confirm electrical connections at 120/208 volts for safe operation.