Stop compromising presentation for capacity. This heated display case delivers controlled temperature zones, robust stainless-steel construction, and a design built for continuous use in high-traffic foodservice environments. The unit accommodates wet or dry operation and provides three independently thermostatic wells to maintain consistent product quality across service periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove food pans and wash wells with mild detergent and warm water; rinse and dry. Wipe stainless steel interior and exterior with non-abrasive cleaner, following grain. Clean single-pane glass front with glass cleaner. Slide out rear double-pane doors and wash tracks; dry completely. Vacuum condenser coils to improve efficiency. Check door seals and replace if worn. Reconnect power after unit and components are fully dry.#@@#Additional Info#@#Howard McCray CHS40E-4-S Hot Food Case, 52-1/2"W, features three thermostatically controlled wells for wet/dry use, stainless steel exterior, single-pane glass front, rear sliding doors, 120/208 volts, 4.4/17.3 amps, and weighs 450 pounds.#@@#General Info#@#Description #@#
Stop compromising presentation for capacity. This heated display case delivers controlled temperature zones, robust stainless-steel construction, and a design built for continuous use in high-traffic foodservice environments. The unit accommodates wet or dry operation and provides three independently thermostatic wells to maintain consistent product quality across service periods.
#@@# Independent Wells#@#
Three individually thermostatic wells allow precise temperature control for separate food items. Operators calibrate each well to maintain safe holding temperatures, reducing cross-contamination risk and preserving texture and moisture.
#@@# Stainless Construction#@#
Exterior and interior stainless steel provide corrosion resistance and simplified sanitation. Maintenance teams can clean surfaces quickly, minimizing downtime and meeting health-code expectations for commercial kitchens, hospitals, and institutional cafeterias.
#@@# Wet Or Dry Operation#@#
Selectable wet or dry operation supports diverse menu formats, from steam-maintained hot entrées to dry holding for fried items. Chefs can switch modes to optimize product appearance and mouthfeel without adding external accessories.
#@@# Thermal Insulation#@#
Single-pane glass front with rear removable double-pane sliding doors balances visibility and service access while preserving internal heat. Staff can access inventory from the rear without interrupting display integrity or customer view.
#@@# Electrical Performance#@#
Designed for 120/208 volts, single-phase operation, the unit draws 4.4/17.3 amps and runs on 60 Hz power, enabling integration into standard commercial electrical systems. Facilities teams can plan circuits knowing the exact load requirements for multi-unit installations.
#@@# Service Orientation#@#
Floor-model configuration and full-service design facilitate back-of-house workflow and front-of-house merchandising simultaneously.
#@@#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 CHS40E-4-S by scheduling weekly surface cleaning with a mild, nonabrasive detergent to protect stainless steel exterior and interior. Drain and flush wells after each service day; sanitize with food-safe solution and rinse thoroughly. Inspect and clean single pane glass and rear sliding double pane doors to ensure seals operate smoothly. Verify thermostats and electrical connections at monthly intervals; tighten terminals and confirm voltage at 120/208 volts.