Stop compromising service speed for consistent temperature control. This heated food case delivers precise holding for high-volume operations while maintaining a clean, integrated presentation that supports workflow and sanitation goals. Food service teams will find reliable thermal management and durable construction that align with institutional and commercial demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove food and trays. Use a mild soap and warm water to wash wells, stainless top, glass and painted interior; rinse with clean water. Clean rear sliding doors and door seals; inspect seals and replace when worn. Remove grease from vents and exterior to reduce fire risk. Clean condenser coils regularly to improve efficiency and lower energy use. Dry all surfaces completely before restoring power. CSA-certified equipment requires routine documented maintenance.#@@#Additional Info#@#Howard McCray CHS35-8 hot food case, 95" wide, has six thermostatic wells for hot holding, 120/208 volts, 8.7/34.6 amps, slanted front glass, rear sliding doors, stainless steel top, white interior, floor-model, 880 pounds, CSA certified.#@@#General Info#@#Description #@#
Stop compromising service speed for consistent temperature control. This heated food case delivers precise holding for high-volume operations while maintaining a clean, integrated presentation that supports workflow and sanitation goals. Food service teams will find reliable thermal management and durable construction that align with institutional and commercial demands.
#@@# Single Pane Front#@#
The slanted single pane glass front provides clear product visibility while supporting quick access and routine cleaning. Staff will maintain display appeal without sacrificing the straightforward maintenance required in busy lines.
#@@# Individual Well Control#@#
Six individual thermostatically controlled wells allow separate temperature settings per well for flexible menu rotation. Operators will set each well independently to accommodate mixed hot items and reduce waste from overcooking.
#@@# Wet or Dry Operation#@#
The unit accepts wet or dry operation modes to suit different menu items and holding methods. Kitchens will adapt holding conditions for fried, sauced, or dry preparations without modifying core hardware.
#@@# Rear Sliding Doors#@#
Removable double pane rear sliding doors grant unobstructed service access and simplify replacement or cleaning tasks. Crews will restock and service food quickly while preserving thermal separation from the customer side.
#@@# Stainless Top Surface#@#
A stainless steel top delivers robust work surface durability and resists corrosion from cleaning agents and high use. Teams will use the top for staging or lightweight prep while meeting sanitation expectations.
#@@# White Interior Finish#@#
A painted white interior enhances product contrast for better display and simplifies visual inspection during service. Managers will verify portion quality and cleanliness at a glance.
#@@# Electrical and Capacity#@#
The case operates on 120/208 volts at 8.7/34.6 amps, single phase, and meets CETLUS certification for safety compliance.
#@@#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 CHS35-8 hot food case by cleaning wells daily with a food-safe sanitizer and soft brush to prevent buildup. Inspect thermostats weekly and calibrate per manufacturer guidelines. Replace door seals at first sign of wear and lubricate sliding tracks monthly. Defrost and dry interior during service intervals to prevent corrosion. Verify 120/208 volts supply and confirm amperage draws; document maintenance actions for CSA compliance.