The heated holding and proofing cabinet delivers a programmable temperature range, durable mobility, and large pan capacity to maintain product consistency during peak periods. Designed for foodservice environments, the unit balances thermal performance with efficient energy use to support continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and remove trays. Wipe interior and door gaskets with mild soap and warm water, rinse and dry. Pull out bottom control module and vacuum vents to clear dust and grease. Clean aluminum slides and shelves with non-abrasive cleaner; rinse and dry before reinserting. Sanitize food-contact surfaces per CSA procedures. Inspect casters and brakes; tighten fasteners and clean coils to improve efficiency and reduce fire risk. Reconnect power when fully dry.#@@#Additional Info#@#Metro's C539-CLDC-4-BU C5 3 Series Heated Holding & Proofing Cabinet offers mobile, full-height heated holding and proofing. It features aluminum construction, Blue Insulation Armour™, clear polycarbonate doors, and a bottom-mounted heater.#@@#General Info#@#Description #@#
The heated holding and proofing cabinet delivers a programmable temperature range, durable mobility, and large pan capacity to maintain product consistency during peak periods. Designed for foodservice environments, the unit balances thermal performance with efficient energy use to support continuous service.
The cabinet features insulation to retain heat and reduce cycle loss. Engineers placed insulation strategically to minimize door heat transfer and lower energy consumption during extended runs.
Dutch-style polycarbonate doors provide visual access to contents without opening, preserving internal temperature. Staff can verify product status quickly, reducing door-open time and protecting quality.
A bottom-mounted thermostat controls temperatures to 200°F, allowing both holding and proofing workflows within the same footprint. Technicians can set stable conditions for dough proofing or hot-holding, maintaining consistency across batches.
Fixed wire slides enable flexible load configurations. Managers can optimize space for sheet pans or full-size trays to match service demands.
Five-inch casters with two brakes provide easy repositioning and secure stationary placement when needed. Operators can move the cabinet through prep areas and lock it in place for safe operation during service.
Aluminum interior and exterior resist corrosion and simplify cleaning in busy kitchens, while a removable bottom-mount control module eases service access. The unit operates on 120 volts at 1440 watts and carries cULus and NSF listings for compliance in commercial settings.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect door seals weekly and replace worn gaskets to maintain consistent humidity and temperature. Drain condensation trays and clean drip channels after each shift to prevent bacterial growth. Remove and sanitize fixed wire slides monthly; use food-safe detergent and rinse thoroughly. Lubricate caster stems and check brake function quarterly. Verify thermostat calibration at 200°F with a traceable thermometer and document readings for CSA and cULus compliance.