The heated holding and proofing cabinet combines precise moisture control with robust capacity to maintain product quality during long service periods, operating on standard 120 volts for straightforward integration into commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Metro C539-MFS-L-BU before cleaning. Remove pans and slides; wash with mild detergent and warm water. Clean aluminum surfaces with a non-abrasive cleaner and soft cloth. Descale the moisture system and wipe the heater area when cool. Vacuum condenser coils and check vents to prevent grease buildup. Sanitize food-contact surfaces, dry thoroughly, and inspect seals for wear. Regular cleaning prevents bacteria, fires, high utility bills, breakdowns, and failed inspections.#@@#Additional Info#@#The Metro C539-MFS-L-BU C5 3 Series heated holding cabinet offers mobile, insulated storage with a bottom heater, thermostat to 200F, aluminum interior, fixed slide centers for (35) 18" x 26" pans, 120 volts, 2000 watts, and 5" casters.#@@#General Info#@#Description #@#
The heated holding and proofing cabinet combines precise moisture control with robust capacity to maintain product quality during long service periods, operating on standard 120 volts for straightforward integration into commercial kitchens.
The cabinet accepts thirty-five full-size pans, enabling organized storage and predictable load planning. Operators maintain batch integrity and stage production efficiently when handling peak service volumes.
A dedicated moisture control system lets staff set humidity to protect product texture and prevent dehydration during holding or proofing cycles. Chefs ensure consistent crumb structure and surface finish by matching moisture parameters to specific applications.
A thermostat adjusts up to 200F while a bottom-mounted heater delivers even heat distribution across the cabinet cavity. Culinary teams manage holding and proofing temperatures precisely to reduce waste and stabilize timing across multiple batches.
Five-inch casters with two braking units provide full mobility for flexible kitchen workflows and secure positioning for service. Maintenance crews access hard-to-reach areas and managers reconfigure line layouts without heavy lifting.
Aluminum interior and exterior construction with insulated walls and a solid door preserve internal conditions while resisting corrosion and daily wear. Food service professionals benefit from a surface that cleans rapidly and sustains hygienic performance under heavy use.
The unit operates at 120 volts, draws 16.7 amps, and consumes 2000 watts, shipping with a NEMA 5-20P plug backed by cULus and NSF certifications. Engineering teams can verify circuits and compliance quickly, ensuring code-aligned installation and reliable service delivery.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect heater elements weekly and verify the thermostat reaches 200F; replace faulty elements immediately. Clean aluminum interior and exterior with a nonabrasive detergent and soft cloth after daily service; avoid chlorinated solutions. Remove crumb and grease buildup from lip load slides and verify 1-1/2" spacing remains unobstructed. Lubricate caster bearings quarterly and test brakes. Confirm NEMA 5-20P cord and strain relief integrity monthly to prevent electrical hazards.