Stop trading speed for control. This hot food case delivers sustained holding performance for large operations while allowing precise temperature management across six independent wells, enabling consistent product quality during peak service periods. Designed for floor installation, the unit combines robust stainless-steel construction with configurable wet or dry operation to accommodate pans, inserts, and full-service display needs.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Howard McCray CHS40E-8-S before cleaning. Remove food and trays; wash wells with warm, soapy water and rinse. Use a non-abrasive cloth and mild detergent on stainless steel surfaces. Clean glass front with a streak-free cleaner. Slide out rear doors and wipe seals; inspect gaskets for wear. Vacuum condenser coils every month to maintain efficiency. Dry components thoroughly before reconnecting power to prevent corrosion and electrical faults.#@@#Additional Info#@#Howard McCray CHS40E-8-S hot food case, 100.5"W, has six stainless steel wells for wet/dry use, single pane glass front, rear sliding doors, 120/208 volts, 8.7/34.6 amps, floor model, CETLUS certified, 1-Ph, 39" depth, 1,025 pounds.#@@#General Info#@#Description #@#
Stop trading speed for control. This hot food case delivers sustained holding performance for large operations while allowing precise temperature management across six independent wells, enabling consistent product quality during peak service periods. Designed for floor installation, the unit combines robust stainless-steel construction with configurable wet or dry operation to accommodate pans, inserts, and full-service display needs.
#@@# Well Construction#@#
Each of the six wells includes its own thermostat for individual temperature control, allowing staff to set different holding ranges simultaneously. Operators gain the flexibility to hold varied items under optimal conditions without cross-contamination or compromise.
#@@# Wet or Dry Operation#@#
The unit supports wet or dry holding modes to match menu demands and product water-loss rates. Chefs can choose steam-assisted humidified holding for moist items or dry heat for crisp products, reducing waste and preserving texture.
#@@# Stainless Shell Finish#@#
Full stainless-steel exterior and interior provide sanitary surfaces that resist corrosion and withstand frequent cleaning cycles. Maintenance teams will find authorized sanitation protocols easier to perform on continuous stainless surfaces.
#@@# Access and Visibility#@#
Straight single-pane glass at the front offers clear product visibility for customers while rear sliding removable double-pane doors simplify restocking and service. Staff access improves turnover speed and reduces exposure to kitchen traffic during replenishment.
#@@# Electrical and Capacity#@#
Designed for 120/208 volts and a single-phase supply with a rated current of 8.7/34.6 amps, the case accommodates high-demand installations without complex three-phase wiring. Facility managers can plan circuits and breakers based on the specified electrical profile.
#@@#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 heating wells weekly and verify each thermostat reads within target range; recalibrate controls when readings deviate more than 2°F. Drain and flush water pans after each service day for wet operation; sanitize pans with a food-safe sanitizer and rinse thoroughly. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth to prevent corrosion. Replace door seals showing cracks. Service electrical connections per CSA guidelines annually.