Built for high-volume kitchens that require precise dough handling and reliable throughput, this proofing cabinet delivers controlled humidity and consistent temperatures up to 120°F while maintaining a compact, mobile footprint. Food service teams will appreciate the clear polycarbonate door and universal slide spacing that support rapid inventory checks and flexible pan configurations without interrupting the proofing cycle.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the proofer before cleaning. Remove pans and slides; wash them in warm, soapy water. Wipe interior and aluminum surfaces with mild detergent; avoid abrasive pads. Clean the polycarbonate door with a non-abrasive cleaner and soft cloth. Vacuum the condenser area and control module to remove dust and grease. Sanitize food-contact surfaces per CSA guidelines and air-dry fully before reconnecting power.#@@#Additional Info#@#Metro C515-PFC-U C5 1 Series proofing cabinet is mobile and half-height. It proof to 120°F with a bottom heater, aluminum body, and clear door. It holds eight 18" x 26" or sixteen 12" x 20" pans. Dimensions: 25.13" W x 30.25" D x 42.75" H, 98 lbs.#@@#General Info#@#Description #@#
Built for high-volume kitchens that require precise dough handling and reliable throughput, this proofing cabinet delivers controlled humidity and consistent temperatures up to 120°F while maintaining a compact, mobile footprint. Food service teams will appreciate the clear polycarbonate door and universal slide spacing that support rapid inventory checks and flexible pan configurations without interrupting the proofing cycle.
#@@# Mobile Design#@#
Engineered on 5-inch casters with two brakes, the cabinet moves easily across busy floors and locks securely for stationary operation. Staff can reposition the unit for process flow or storage without additional equipment.
#@@# Clear Door#@#
A full polycarbonate door grants visual access to product without opening the chamber, preserving interior temperature and reducing cycle disruption. Operators can monitor proof progression quickly, improving batch consistency and reducing waste.
#@@# Universal Slides#@#
Universal wire slides on 3-inch centers accept eight 18 x 26 pans or sixteen 12 x 20 pans, adjustable on 1-1/2-inch increments for varied product profiles. Bakers can configure tray spacing to match production needs, increasing utilization and flexibility.
#@@# Bottom Heater#@#
A removable bottom-mounted control module delivers 1440 watts of heat and provides thermostat control to 120°F for precise proofing conditions. Technicians can perform service quickly thanks to the accessible module, minimizing downtime.
#@@# Aluminum Construction#@#
Aluminum interior and exterior surfaces resist corrosion and simplify sanitation routines while reducing overall unit weight compared to heavier metals. Maintenance teams can clean surfaces efficiently and maintain hygienic conditions with less effort.
#@@# Electrical Compliance#@#
Configured for 120v/60/1-ph operation with a NEMA 5-15P plug and certified cULus and NSF, the unit integrates with standard kitchen power and meets regulatory requirements.
#@@#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 door gaskets weekly and replace any sections that show cracks or compression to maintain airtight temperature control. Drain and sanitize the interior weekly using a food-safe detergent and warm water, then rinse and dry thoroughly. Lubricate caster stems monthly and verify brake function on two casters. Calibrate the thermostat quarterly to ensure accuracy to 120°F. Clean condenser and heater areas monthly to prevent heat buildup and maintain reliable operation.