Stop settling for unstable holding solutions. This heated holding cabinet combines rugged design, precise temperature control, and mobile flexibility to maintain product consistency during peak service periods. Expect consistent heat distribution, straightforward controls, and service-ready features designed for continuous commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning, then remove racks and pans. Use a mild detergent and warm water to wipe interior and exterior; avoid abrasive pads. Clean condenser coils monthly to maintain efficiency and reduce utility costs. Degrease oven hoods and vents regularly to prevent fires. Inspect and replace door gaskets when worn to prevent heat loss. Dry all surfaces thoroughly before reconnecting power to ensure food safety and reliable operation.#@@#Additional Info#@#The Metro C539-HFS-U-GY C5 3 Series Heated Holding Cabinet offers insulated, portable food holding with a bottom heater, 120v, 2,000 watts, and 16.7 amps; it holds (34) 12" x 20" pans, is CSA, NSF, and cULus certified, and weighs 282 pounds.#@@#General Info#@#Description #@#
Stop settling for unstable holding solutions. This heated holding cabinet combines rugged design, precise temperature control, and mobile flexibility to maintain product consistency during peak service periods. Expect consistent heat distribution, straightforward controls, and service-ready features designed for continuous commercial use.
Aluminum and polymer exterior resists dents and corrosion while reducing cabinet weight for mobility. Insulated cabinet panels preserve internal temperature and lower energy draw during extended holding cycles.
Adjustable universal slides accept full-size hotel pans and stack to hold up to 34 pans for efficient staging. Operators gain lane flexibility with slide centers that support varied product profiles without reconfiguration.
Bottom-mounted heater delivers 2000 watts and 120 volts of power to produce stable holding temperatures across the cavity. The design focuses heat where convection paths form, reducing warm-up time and maintaining product integrity.
A bottom-mount control module provides intuitive adjustment while keeping electrical components accessible for service. Certified to NSF and cULus standards, the unit meets common regulatory requirements for commercial foodservice operations.
The cabinet draws 16.7 amps at 60 hertz on a single phase and terminates with a NEMA 5-20P plug for standard circuits. Technicians can reference clear service access to minimize downtime and simplify routine maintenance.
Designed as a mobile heated cabinet, the unit fits a footprint while standing 71" tall, balancing storage density with kitchen circulation needs. At 282 pounds, staff can position the cabinet where staging improves throughput without sacrificing stability.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service technicians should inspect door gaskets weekly and replace compromised seals to maintain temperature control. Schedule monthly coil cleaning; remove debris using a brush and vacuum to preserve airflow. Lubricate caster bearings quarterly and tighten hinge and slide fasteners to prevent wear. Calibrate the bottom‑mount control annually and verify 120v supply and NEMA 5-20P connection. Document maintenance and retain CSA and cULus records for inspections.