Stop sacrificing display capacity for temperature control. This hot food case combines precise thermostatic control with a large footprint to maintain safe, consistent holding for high-volume service lines, school cafeterias, and hospital kitchens. Operators gain reliable wet or dry operation and a robust build that supports continuous use in demanding environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and remove food. Drain wells and wipe stainless top, interior surfaces, and glass with a mild detergent solution and a soft cloth. Remove rear sliding doors and clean tracks; clean condenser coils with a brush every month. Use non-abrasive cleaners on black exterior and painted interior. Sanitize food contact wells, rinse, and dry before refilling. Inspect seals and thermostats regularly to prevent contamination, fires, higher energy use, and equipment failure.#@@#Additional Info#@#Howard McCray CHS35-8-BE hot food case, 95"W, features six thermostatic wells, slanted glass front, rear sliding doors, stainless steel top, and painted white interior; operates at 120/208 volts, 1-Ph, 8.7/34.#@@#General Info#@#Description #@#
Stop sacrificing display capacity for temperature control. This hot food case combines precise thermostatic control with a large footprint to maintain safe, consistent holding for high-volume service lines, school cafeterias, and hospital kitchens. Operators gain reliable wet or dry operation and a robust build that supports continuous use in demanding environments.
#@@# Material Construction#@#
The exterior features a durable black finish with a painted white interior that promotes visual contrast and simplifies cleaning. Designers specified a stainless top to withstand heavy pans and resist surface damage during routine handling.
#@@# Precise Thermostatic Control#@#
Six individual thermostatically controlled wells allow staff to set independent temperatures for each well, ensuring that different items maintain proper holding conditions. Operators reduce food waste and serve consistent quality by isolating temperature zones.
#@@# Flexible Wet or Dry Operation#@#
The unit supports wet or dry modes, enabling kitchens to hold moist items at set temperatures or switch to dry holding for fried or crisp products. Managers can adapt holding conditions to menu demands without changing equipment.
#@@# Accessible Service Design#@#
Rear sliding removable double-pane doors provide straightforward service access while preserving a single-pane front for customer visibility. Technicians can perform maintenance and cleaning quickly, minimizing downtime.
#@@# Large Capacity Footprint#@#
At 95 inches wide with a 35.5-inch depth and deck-only configuration, the case accommodates multiple pans and high product volumes for peak periods. Staff can maximize display and holding capacity without expanding the footprint.
#@@# Electrical and Safety Specifications#@#
The case operates on 120/208 volts, draws 8.7/34.6 amps on a single phase at 60 hertz, and carries CSA and CETL certifications to meet safety standards.
#@@#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 confirm thermostat setpoints match service requirements; calibrate thermostats monthly using a traceable thermometer. Clean wells after each use with food-safe detergent and rinse to prevent residue buildup. Vacuum condenser coils weekly and remove debris to maintain heat transfer. Lubricate door track rollers quarterly and verify rear sliding doors seal; replace worn gaskets immediately to prevent heat loss. Test electrical connections biannually.