This heated proofing cabinet provides controlled temperature retention and humidity management to keep full-size pans at service-ready condition across long shifts, supporting high-volume kitchens with repeatable results.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove pans and racks. Wipe interior with mild soap and warm water using a soft cloth. Clean exterior with non-abrasive cleaner and dry immediately. Vacuum condenser coils monthly. Inspect and wipe door seals; replace if cracked. De-grease vents and heater area cautiously; avoid water on electrical components. Regular cleaning prevents contamination, reduces fire risk, lowers energy use, extends equipment life, and helps pass inspections.#@@#Additional Info#@#Koolmore KM-CHP36-WISS holds 36 full-size 12" x 20" pans in an insulated aluminum cabinet with a 1500 Watt heater and solid aluminum doors; 120 volts, 60 Hz, 1-Ph operation, 192 pounds, NSF and UL certified.#@@#General Info#@#Description #@#
This heated proofing cabinet provides controlled temperature retention and humidity management to keep full-size pans at service-ready condition across long shifts, supporting high-volume kitchens with repeatable results.
This unit accommodates thirty-six pans, enabling large batch staging without stacking that compromises food quality. Operators gain throughput by loading full pans for service periods and maintaining even distribution.
Aluminum interior and exterior paired with insulation reduce heat loss and maintain setpoint stability during door cycles. Teams conserve energy and preserve product texture because the cabinet minimizes temperature swings over multi-hour holds.
A bottom-mounted heater delivers consistent low-velocity heat throughout the cabinet. Technicians observe steady recovery times when staff open full-height doors for loading and unloading.
Full-height solid aluminum doors offer thermal continuity and protect contents from light and air exposure that dries products. Staff benefit from simplified cleaning and a robust barrier that withstands frequent use.
The cabinet ships as a mobile unit suited for flexible layouts and back-of-house reconfiguration during peak service. Managers can reposition the cabinet to support line changes or staging areas without disrupting workflow.
This model meets CSA and NSF certifications and operates on single-phase power, ensuring compliance with commercial kitchen standards. Procurement teams receive clear electrical requirements for straightforward installation planning.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service technicians should inspect door seals monthly and replace seals showing cracks or compression loss to maintain temperature control. Vacuum condenser coils every 90 days to prevent heat buildup. Drain and wipe the aluminum interior weekly with a mild detergent, then rinse and dry to prevent corrosion. Calibrate thermostat quarterly and verify the heater element functions at 120 volts. Level the cabinet and tighten hardware after transit to prevent rack binding.
