Stop losing service time to inadequate heated display solutions. This hot food case delivers concentrated holding performance and operational control for high-volume kitchens while maintaining a durable stainless steel presentation that supports continuous front-of-house use. Food service teams gain consistent temperature management across multiple wells, reducing waste and sustaining menu quality under heavy demand.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit before cleaning. Remove food and trays; soak removable parts in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless steel exterior and interior with a mild detergent, rinse, and dry to prevent corrosion. Clean wells and drain lines after each shift to remove grease and bacteria. Degrease vents and oven areas weekly to reduce fire risk. Inspect seals and coils monthly; clean coils to improve efficiency and lower utility bills. Ensure surfaces dry before reuse.#@@#Additional Info#@#Howard McCray CHS35-8-S hot food case, 95" W, has six thermostatically controlled wells, stainless steel exterior and interior, slanted glass front, rear sliding double-pane doors, 120/208 volts, 8.7/34.6 amps, 880 pounds, CETLus certified.#@@#General Info#@#Description #@#
Stop losing service time to inadequate heated display solutions. This hot food case delivers concentrated holding performance and operational control for high-volume kitchens while maintaining a durable stainless steel presentation that supports continuous front-of-house use. Food service teams gain consistent temperature management across multiple wells, reducing waste and sustaining menu quality under heavy demand.
#@@# Stainless Construction#@#
Stainless steel exterior and interior provide corrosion resistance and simplify cleaning for daily use. Teams maintain hygienic surfaces with routine wipes and sanitization without compromising structural integrity.
#@@# Six Controlled Wells#@#
Six individual thermostatically controlled wells allow operators to set holding temperatures per menu item for precise thermal management. Chefs prevent cross-temperature issues and extend holding times by isolating items in dedicated wells.
#@@# Flexible Wet Or Dry Operation#@#
The design supports wet or dry operation to accommodate steam pans or dry hot holding applications. Managers can adapt the holding method to food type, maintaining texture and moisture where required.
#@@# Slanted Glass Visibility#@#
The single pane slanted glass front improves product visibility while allowing fast access for service. Staff can present items attractively, and customers view options clearly without exposing trays to unnecessary drafts.
#@@# Rear Access Doors#@#
Rear sliding removable double pane doors speed loading and service while retaining thermal efficiency. Technicians can perform quick maintenance and restocking without moving the entire unit.
#@@# Electrical And Performance#@#
The unit operates on 120/208 volts, 1-Ph power with 8.7/34.6 amps and 60 hertz to match common commercial electrical setups. Engineers integrate the case into existing lines with predictable current draw and CSA certification for 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#@#Inspect seals and glass daily to prevent heat loss and food safety risks. Clean stainless steel surfaces with a mild, pH-neutral detergent and soft cloth; rinse and dry to avoid streaks. Flush wells weekly with hot water and approved sanitizer, then check thermostat calibration. Remove rear sliding doors monthly to clean double-pane surfaces and tracks. Vacuum vents and condenser fins monthly for airflow.