Keep service moving without sacrificing consistency or sanitation. This hot food case delivers controlled holding across four independent thermostatic wells, enabling varied menu items to sit at set temperatures without cross-contamination. Designed for wet or dry operation and built with stainless steel inside and out, the unit supports continuous use in busy food service environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Howard McCray CHS40E-6-S before cleaning and let surfaces cool. Remove pans and trays; wash with mild detergent and warm water, rinse, and dry. Wipe stainless steel surfaces with a non-abrasive cleaner, following the grain. Clean glass with ammonia-free cleaner. Slide out rear doors to clean tracks and seals; inspect seals for damage and replace if worn. Clean vents and coils to reduce energy use and fire risk. Sanitize food-contact wells; dry completely before reconnecting power.#@@#Additional Info#@#Howard McCray CHS40E-6-S hot food case is 76.5" wide with four thermostatic wells for wet/dry use. Its stainless steel resists corrosion, and the glass doors allow quick access. It runs on 120/208 volts, 5.8/23.1 amps, and weighs 595 pounds.#@@#General Info#@#Description #@#
Keep service moving without sacrificing consistency or sanitation. This hot food case delivers controlled holding across four independent thermostatic wells, enabling varied menu items to sit at set temperatures without cross-contamination. Designed for wet or dry operation and built with stainless steel inside and out, the unit supports continuous use in busy food service environments.
#@@# Thermostatic Wells#@#
Four individually controlled wells permit different temperature set points for each food product, preserving texture and safety across multiple items. Operators monitor and adjust each well independently to reduce waste and maintain quality during peak service.
#@@# Wet Or Dry Operation#@#
Select wet or dry operation to accommodate steam-held entrees or dry holding for fried items, ensuring precise humidity control for product integrity. Kitchen staff switch modes quickly to match service needs and reduce product turnover.
#@@# Stainless Steel Construction#@#
Stainless steel exterior and interior resist corrosion and speed cleaning cycles, supporting sanitation protocols in institutional and commercial kitchens. The durable finish withstands daily use and simplifies maintenance for facilities teams.
#@@# Glass Front Design#@#
Single pane straight glass front provides clear product visibility while minimizing thermal loss and allowing fast inventory checks. Staff access from the rear through removable double pane sliding doors for safe replenishment without disrupting the line.
#@@# Electrical Specifications#@#
Designed for 120/208 volts, single-phase power with 5.8/23.1 amps and 60 hertz, the unit integrates with standard commercial electrical systems. Facilities planners benefit from predictable power requirements when allocating circuits for multiple display units.
#@@#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-S hot food case by cleaning wells daily with a food-safe detergent and rinsing to prevent residue. Calibrate each thermostat monthly and verify temperatures with a certified probe. Descale steam or moist-operation components quarterly and lubricate hinges and sliding rear doors with food-grade lubricant. Inspect seals weekly and replace damaged gaskets. Schedule professional CSA electrical inspection annually to confirm 120/208v circuits and amp draw.