Built for high-volume foodservice operations that require reliable heat retention and precise portion control, this hot food case ensures consistent holding temperatures across four independently controlled wells. Commercial kitchens, hospital kitchens, campus dining halls, and concession operators will benefit from the configurable wet-or-dry wells and robust construction, optimizing product quality and service throughput. The unit combines accessible serviceability with a professional presentation, supporting continuous operation in demanding environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and let it cool. Remove pans and wash wells with warm, soapy water; rinse and dry. Wipe the stainless steel interior and top with a non-abrasive cleaner; polish with a soft cloth. Clean the glass front and sliding rear doors with a mild glass cleaner; avoid ammonia on seals. Vacuum condenser coils and access panels every 3 months. Reassemble when dry and reconnect power. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#Howard McCray CHS40E-6-BE hot food case, 76-1/2" W, features four thermostatically controlled wells for wet or dry use, stainless steel interior, black exterior, single pane glass front, sliding rear doors, stainless steel top, 120/208 volts, 5.8/23.#@@#General Info#@#Description #@#
Built for high-volume foodservice operations that require reliable heat retention and precise portion control, this hot food case ensures consistent holding temperatures across four independently controlled wells. Commercial kitchens, hospital kitchens, campus dining halls, and concession operators will benefit from the configurable wet-or-dry wells and robust construction, optimizing product quality and service throughput. The unit combines accessible serviceability with a professional presentation, supporting continuous operation in demanding environments.
#@@# Front-Controlled Wells#@#
Each of the four wells features an individual thermostat that allows for independent temperature setpoints for various menu items. Operators can maintain separate hot-holding conditions for proteins, sides, sauces, and soups without cross-impact on adjacent wells, enhancing food safety and minimizing waste.
#@@# Wet or Dry Operation#@#
The design accommodates both wet and dry holding modes, enabling teams to use steam pans or dry pans based on product requirements. Chefs can retain moisture-sensitive items with steam or maintain crisp textures with dry heat, enhancing menu flexibility during peak service periods.
#@@# Single-Pane Straight Glass#@#
A straight single-pane glass front offers clear product visibility while minimizing heat loss compared to multi-pane assemblies. The front-facing display improves customer selection speed and simplifies merchandising for retail and cafeteria environments.
#@@# Stainless Steel Interior#@#
Interior surfaces made from stainless steel ensure corrosion resistance and simplified sanitation. Staff can perform quick cleanings between shifts and meet regulatory hygiene standards with fewer chemical interactions and reduced labor time.
#@@# Rear Sliding Doors#@#
Removable double-pane rear sliding doors facilitate rapid restocking and inventory rotation without interrupting front-line service.
#@@#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-6-BE Hot Food Case by cleaning wells and stainless steel interior daily with a nonabrasive detergent and warm water. Sanitize wet or dry wells after service using NSF-approved sanitizer. Inspect door seals and sliding rear doors weekly; replace damaged gaskets immediately. Remove and clean single pane glass and double pane rear doors monthly to prevent residues. Verify thermostats and electrical connections at 120/208 volts quarterly.